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Title: THE TRUTH ABOUT RUBY CHOCOLATE = ПРАВДА О РУБИНОВОМ ШОКОЛАДЕ // Сборник материалов Международной научно-практической конференции «ПИЩЕВАЯ ИНДУСТРИЯ: ИННОВАЦИОННЫЕ ПРОЦЕССЫ, ПРОДУКТЫ И ТЕХНОЛОГИИ», посвящённой 20-летию Технологического института. – 2024. – сб.
Creators: Luchina Polina Andreevna; Azmetova Rezeda Faizovna
Imprint: Москва: РГАУ-МСХА им. К. А. Тимирязева, 2024
Collection: Конференции РГАУ - МСХА им. К. А. Тимирязева
Subjects: Инновации; ruby chocolate; cocoa beans; professional chocolate experts; berry flavour; acidity
UDC: 641.13
Document type: Article, report
File type: PDF
Language: Russian
Rights: Свободный доступ из сети Интернет (чтение, печать, копирование)
Additionally: New arrival; All documents
Record key: RU/ЦНБ имени Н.И. Железнова/SITEW-20240916-32785

Allowed Actions: Read Download (1.6 Mb)

Group: Anonymous

Network: Internet

Annotation

The article is devoted to the review of Ruby Chocolate, an innovative product, a unique type of chocolate with a pink colour and fruity taste, developed by the Belgian company Barry Callebaut in 2017. The main characteristics, origin, composition, production technology, taste and colour qualities of ruby chocolate are considered in the article. The article also includes the analysis of market trends and the opinions of experts on the purity of ruby chocolate.

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