Peter Greweling, Culinary Institute of America

Climate Control System

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • About
A climate-controlled environment is quite possibly the most fundamental element of the confectionery process. Temperature must be controllable, and humidity must be kept to a minimum for the successful production of all confectionery, including chocolate and sugarwork.

© 2013 All rights reserved. Published by Wiley.