What is the best refining time for producing a typical milk chocolate?

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Jai Ghosh

Actually it is the sticky nature which will determine the time. However, long periods will destroy the fat line in the mix as fat will tend to separate from the water. The best way to solve this problem is to standardize the time factor as per your formulation.

Derra Mourad

Hello

See the following article. It can help you.

All best

http://www.sciencedirect.com/science/article/pii/S026087741400288X