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	<id>https://wikimd.org/index.php?action=history&amp;feed=atom&amp;title=Chocolate_temper_meter</id>
	<title>Chocolate temper meter - Revision history</title>
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	<updated>2026-04-25T06:16:37Z</updated>
	<subtitle>Revision history for this page on the wiki</subtitle>
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	<entry>
		<id>https://wikimd.org/index.php?title=Chocolate_temper_meter&amp;diff=6500787&amp;oldid=prev</id>
		<title>Prab: CSV import</title>
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		<updated>2025-03-17T06:49:14Z</updated>

		<summary type="html">&lt;p&gt;CSV import&lt;/p&gt;
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				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;Revision as of 06:49, 17 March 2025&lt;/td&gt;
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		<author><name>Prab</name></author>
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	<entry>
		<id>https://wikimd.org/index.php?title=Chocolate_temper_meter&amp;diff=6218206&amp;oldid=prev</id>
		<title>Prab: CSV import</title>
		<link rel="alternate" type="text/html" href="https://wikimd.org/index.php?title=Chocolate_temper_meter&amp;diff=6218206&amp;oldid=prev"/>
		<updated>2025-02-10T10:26:27Z</updated>

		<summary type="html">&lt;p&gt;CSV import&lt;/p&gt;
&lt;table style=&quot;background-color: #fff; color: #202122;&quot; data-mw=&quot;interface&quot;&gt;
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				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;Revision as of 10:26, 10 February 2025&lt;/td&gt;
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		<author><name>Prab</name></author>
	</entry>
	<entry>
		<id>https://wikimd.org/index.php?title=Chocolate_temper_meter&amp;diff=5307941&amp;oldid=prev</id>
		<title>Prab: CSV import</title>
		<link rel="alternate" type="text/html" href="https://wikimd.org/index.php?title=Chocolate_temper_meter&amp;diff=5307941&amp;oldid=prev"/>
		<updated>2024-02-26T04:23:09Z</updated>

		<summary type="html">&lt;p&gt;CSV import&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;&amp;#039;&amp;#039;&amp;#039;Chocolate temper meter&amp;#039;&amp;#039;&amp;#039; is a device used in the [[chocolate industry]] to measure the [[temper]] of chocolate. It is an essential tool for [[chocolatiers]] and chocolate manufacturers to ensure the quality and consistency of their products.&lt;br /&gt;
&lt;br /&gt;
== Overview ==&lt;br /&gt;
The chocolate temper meter works by measuring the degree of [[crystallization]] in the chocolate. This is important because the temper of the chocolate affects its appearance, texture, and shelf life. A well-tempered chocolate has a shiny appearance, a smooth texture, and a longer shelf life.&lt;br /&gt;
&lt;br /&gt;
== Function ==&lt;br /&gt;
The chocolate temper meter uses a process called [[spectrophotometry]] to measure the temper of the chocolate. This involves shining a light through the chocolate and measuring the amount of light that is absorbed. The more light that is absorbed, the better the temper of the chocolate.&lt;br /&gt;
&lt;br /&gt;
== Types ==&lt;br /&gt;
There are several types of chocolate temper meters available on the market. These include the [[Fourier Transform Infrared Spectroscopy]] (FTIR) temper meter, the [[Nuclear Magnetic Resonance]] (NMR) temper meter, and the [[Differential Scanning Calorimetry]] (DSC) temper meter. Each type of temper meter has its own advantages and disadvantages, and the choice of which one to use depends on the specific needs of the chocolatier or manufacturer.&lt;br /&gt;
&lt;br /&gt;
== Importance ==&lt;br /&gt;
The chocolate temper meter is an essential tool in the chocolate industry. Without it, it would be difficult to ensure the quality and consistency of chocolate products. It is also used in [[chocolate research]] to study the properties of chocolate and to develop new and improved chocolate recipes.&lt;br /&gt;
&lt;br /&gt;
== See also ==&lt;br /&gt;
* [[Chocolate]]&lt;br /&gt;
* [[Chocolatier]]&lt;br /&gt;
* [[Chocolate industry]]&lt;br /&gt;
* [[Chocolate research]]&lt;br /&gt;
&lt;br /&gt;
[[Category:Chocolate]]&lt;br /&gt;
[[Category:Food technology]]&lt;br /&gt;
[[Category:Food science]]&lt;br /&gt;
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		<author><name>Prab</name></author>
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