Particle Size Analyzing of Chocolate by Laser Diffraction
The manufacturing process and final characteristics of chocolate are significantly affected by particle size in many ways. As less production costs and better chocolate quality are desirable, only with the help of high-performance laser diffraction instruments, manufacturers are able to control particle size distribution of intermediates as well as final products in chocolate production in a highly efficient way. In this note, the measurements of chocolates of different types (dark, milk, white) from various countries were successfully performed by the Bettersizer 2600, and the particle size changes were displayed.
