Students are given the results from an investigation into the effect of an anti-caking agent on the flow of cocoa powder. These results can be used to illustrate the modification of powder flow if the investigation in AC1 is not performed.
Investigating the action of an anti-caking agent
July 17, 2018
The problem with powders is that the particles tend to clump together. This makes processing difficult and leads to inconsistencies in the texture of foods.