Factors For Making Quality Chocolate Mass

Authors

  • Saidnazarova Irodakxon Saidnazar qizi Dotsent, Tashkent Chemical Technology Institute(TCTI), Tashkent, Uzbekistan

Keywords:

fermentation, heat treatment, conching process

Abstract

Currently, there are possibilities for falsification of chocolate mass making, associated on the one hand with the replacement of raw materials, and on the other hand with a violation of technological processes in production. Therefore, it is necessary to improve the quality control system of incoming raw materials and the production technology.

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Published

2025-03-15

How to Cite

Saidnazarova Irodakxon Saidnazar qizi. (2025). Factors For Making Quality Chocolate Mass. Czech Journal of Multidisciplinary Innovations, 39, 82–88. Retrieved from https://peerianjournal.com/index.php/czjmi/article/view/1083

Issue

Vol. 39 (2025): CJZMI

Section

Articles

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Copyright (c) 2025 Saidnazarova Irodakxon Saidnazar qizi

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