date:Jun 14, 2019
tion of COBAO Pure in the recommended range of 8 to 12 percent of the used cocoa butter retards blooming, extends shelf life and significantly reduces a products sensitivity to higher storage temperatures.
Consumers expect products to look as good as they taste so blooming poses a risk to revenue and brand perception, says Marco Oomen, Global Business Director for Chocolate Confectionery Fats at AAK. As a product moves down the supply chain, storage temperatures can fluctuate, so an effective