This article corrects:

  1. Shear Rheology of Molten Crumb Chocolate Volume 74, Issue 2, E55–E61, Article first published online: 28 January 2009

In “Shear Rheology of Molten Crumb Chocolate,” by J.E. Taylor, I. Van Damme, M.L. Johns, A.F. Routh, D.I. Wilson (Journal of Food Science, 74(2):E55–61) the following references were left out:

Bolenz S, Thiessenhusen T, Schäpe R. 2003. Fast conching for milk chocolate. Eur Food Res Technol 218(1):62–7.

Briggs JL, Wang T. 2003. Influence of shearing and time on the rheological properties of milk chocolate during tempering. J Am Oil Chem Soc 81(2):117–21.

Hoskin JM, Dimick PS. 1980. Observations of chocolate during conching by scanning electron microscopy and viscometry. J Food Sci 45(6):1541–5.

Karnjanolarn R, McCarthy KL. 2006. Rheology of different formulations of milk chocolate and the effect on coating thickness. J Texture Stud 37(6):668–80.

Liang B, Hartel RW. 2004. Effects of milk powders in milk chocolate. J Dairy Sci 87:20–31.

We apologize for this error.