{"id":15386,"date":"2017-08-24T18:08:10","date_gmt":"2017-08-24T22:08:10","guid":{"rendered":"https:\/\/sensing.konicaminolta.us\/?post_type=white_papers&p=15386"},"modified":"2022-05-30T05:28:07","modified_gmt":"2022-05-30T09:28:07","slug":"control-del-color-del-chocolate","status":"publish","type":"white_papers","link":"https:\/\/sensing.konicaminolta.us\/mx\/learning-center\/white-papers\/control-del-color-del-chocolate\/","title":{"rendered":"Control de Color en la Industria Alimenticia: Control del Color del Chocolate"},"content":{"rendered":"

El chocolate se elabora en base a cacao y a una cantidad variable de az\u00facar y leche. Es considerado uno de los tipos de comida y sabores m\u00e1s populares a nivel mundial con una gran variedad de alimentos elaborados usando chocolate. El sabor, la textura y el color son atributos esenciales en la elaboraci\u00f3n del chocolate. Mantener consistencia es un desaf\u00edo de igual importancia para lograr la calidad correcta. Para poder hacer el chocolate perfecto, los fabricantes prestan especial atenci\u00f3n a su apariencia.<\/p>\n","protected":false},"featured_media":15390,"parent":0,"template":"","learning_center_categories":[1774],"class_list":["post-15386","white_papers","type-white_papers","status-publish","has-post-thumbnail","hentry","learning_center_categories-color-appearance-measurement-mx"],"acf":[],"yoast_head":"\r\nControl de Color en la Industria Alimenticia: Control del Color del Chocolate | Konica Minolta Sensing<\/title>\r\n<meta name=\"description\" content=\"El chocolate se elabora en base a cacao y a una cantidad variable de az\u00facar y leche.\" \/>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" href=\"https:\/\/sensing.konicaminolta.us\/mx\/learning-center\/white-papers\/control-del-color-del-chocolate\/\" \/>\r\n<meta property=\"og:locale\" content=\"es_MX\" \/>\r\n<meta 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