Need to Chocolate like neutral

@Sanober_Fatima said in question #2716:

Please explain quality control parameter on raw material related to confectionary and confectionary finished product which is important to maintain quality on industrial scale production

Its about to your product but when we look at generally the control parameters must be water activity, stickiness(hard-soft sugar or jelly), solubility(chocolate), extensibiltiy and stickiness(chewing gum). Also, sensory analysis, color analysis, texture analysis are important to all of them.

Neutral chocolate as in White chocolate where you use cocoa butter instead of cocoa mass and cocoa powder. Well confectionery coating using HPKO instead of cocoa butter would fit your bill.You must have to add sugar,,dairy solids, lecithin and vanillin.