Abstract
Nuts are an important ingredient in the chocolate and confectionery industry. They are compatible in dark or milk chocolate because of their low moisture content. Their flavor, particularly if they are roasted, also combines well with chocolate and reduces sweetness.
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References
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Additional References
Peanuts: National Peanut Corporation (Standard Brands) Norfolk, Va.
Goldblatt, L. A. 1969. Aflatoxin. Academic Press, New York.
Coconuts: General Foods Corp. (Franklin Baker Coconut) Dover, Del. Association of Philippine Desiccators, Makatil, Philippines.
Almonds: California Almond Growers, Sacramento, Calif.
Walnuts: Diamond Dunsweet Inc., Stockton, Calif.
Edible nut statistics: Gill and Duffus Landauer Ltd., London, England.
Macadamia nuts: Mauna Loa Macadamia Nut Corporation, Hawaii.
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© 1989 Van Nostrand Reinhold
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Minifie, B.W. (1989). Nuts. In: Chocolate, Cocoa and Confectionery: Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7924-9_15
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DOI: https://doi.org/10.1007/978-94-011-7924-9_15
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-011-7926-3
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