Problem:
Artificial alcohol flavoring needs to be inside chocolate, but it can't be poured inside the chocolate.
- Too hard to seal chocolate afterwards
- Alcohol flavoring is too viscous
| June 26, 2002 | TRIZ | Slide 4 |
Principle 35: Transformation of physical or chemical states of an object
Problem:Artificial alcohol flavoring needs to be inside chocolate, but it can't be poured inside the chocolate. |
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Copyright abandoned 2001-2002, David Turner. |