Improving cacao fermentation
Beer yeasts could also improve cacao fermentation, creating different and better chocolate flavors!
We developed yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production.
Belgian chocolate is becoming even tastier and healthier
Barry Callebaut Partners on New Yeast to Optimize Cocoa Fermentation
Cocoa fermentation with beer yeasts ups chocolate quality
Research ushers in new era of boutique chocolate
Coverage in Dutch
Het geheim van superieure chocolade: rotten met biergist
Nieuwe varianten van gist maken meer chocoladesmaken mogelijk
Nieuwe varianten van gist maken brede waaier aan chocoladesmaken mogelijk
Nieuwe gistvarianten maken waaier aan chocoladesmaken mogelijk