• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are https://manuelvphdu.blog-ezine.com/26603467/açıklaması-chocolate-melange-hakkında-5-basit-tablolar