Abstract

The principle of the method consists in drying of the product for 16 h in a ventilated oven controlled at 103 °C, after previous crushing.


General information 

  • Status
     : Withdrawn
    Publication date
     : 1980-12
  • Edition
     : 2
    Number of pages
     : 2
  • Technical Committee
     : ISO/TC 34/SC 18 Cocoa
  • ICS
     :
    67.140.30 Cocoa

Life cycle

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  5. 67
  6. 67.140
  7. 67.140.30
  8. ISO 2291:1980