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What is the effectiveness of chocolate

  • Author:chocolate-machines.com
  • Source:chocolate-machines.com
  • Release on:2018-02-08
Sometimes,chocolate can not be eaten at one time, and you stored at home for a long time, and then forgotten. After a long long time,you want to take it out to eat, the chocolate surface appeared white powder.If you have
many good resources about cocoa bean,and then you can click YOQ CHOCOLATE MACHINERY to learn more about chocolate machines.

The best chocolate preservation temperature is 15 ~ 18 ℃, but you usually impossible to control the room temperature in this range at home. As long as the ambient temperature is slightly higher, for example above 27 ℃, the small amount of unstable fatty crystals in the chocolate begin to melt and separate from the chocolate.These white powder on the chocolate surface commonly known as "white frost" .Whether it is the long-standing "Hoar frost" chocolate in your home, or unfortunate, you buy the sticky, soft and spotty chocolate.You can try to heat chocolate. If you have a dessert stop by yourself,you must need some chocolate machine like automatic chocolate decorating machine

Chocolate can be repeated melting, solidification, re-melting, these operations do not destroy the chocolate, only improper freezing methods can destroy the chocolate texture.If you want to learn more chocolate machine,please click China ball mill refiner factory into our web

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