Course Evaluation of Chocolate Quality

Introduction 3
1. Literature review 4
1.1. The history of the origin of chocolate 4
1.2. The concept of chocolate products 6
1.3. Classification and assortment of chocolate 7
1.4 Formation of chocolate quality 10
1.5.Packaging, marking, transportation and storage of chocolate 18
1.6. Requirements for the quality of chocolate 20
1.7 Adulteration of chocolate 22
2. Experimental section 26
2.1. Characteristics of the range of dark chocolate in the Omsk market 26
2.2. Dark chocolate packaging and labeling study 31
2.3. Quality control of dark chocolate 34
2.3.1. The study of bitter chocolate by organoleptic indicators 34
2.4. The study of bitter chocolate in terms of physical and chemical indicators 37
Conclusions and suggestions 40
Conclusion 42
References 44