This document discusses using synchrotron radiation to analyze the crystal formation of chocolate. Synchrotron radiation allows researchers to analyze the chocolate making process in real time. This has helped scientists better understand chocolate's structure and produce higher quality chocolate at a lower cost. Cadbury discovered lowering the tempering temperature created better chocolate, saving money on energy costs while providing customers a better product and increasing profits.

1. Synchrotron Applications Chocolate Sophia Cai 10H

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