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Why should chocolate be regulated?

  • Author:chocolate-machines.com
  • Source:chocolate-machines.com
  • Release on :2017-08-31
Chocolate is known as "God's drink" is not without reason, it is not only reflected in the delicate cacao fruit only grows on earth are specific to certain countries and regions, and want to deal with chocolate, if you do not understand it, headache will produce inexhaustible.

What's the best way to deal with chocolate? Master the techniques of thermoregulation! YOQ CHOCOLATE MACHINERY provide automatic chocolate chips production line

I have heard a lot of theory in the classroom teachers: the influence of the three elements of chocolate tempering temperature, stirring time and action, so today we take them as a starting point, with the most scientific way talk chocolate tempering. 
As it is possible to read 2-3 times to chew the popular science, I personally see almost benefit: why in the end to adjust the chocolate? Why can't chocolate be refrigerated in the fridge? Why is it easy to break the chocolate after tempering? 

Why doesn't my chocolate shine?...... Trust me, you'll know all about it after reading this article. YOQ CHOCOLATE MACHINERY the most popular chocolate conching machinery supplier.

The concept of conditioning refers to the process by which a crystal can be solidified at room temperature by changing the crystal state of the chocolate. After the correct temperature of chocolate very gloss, break off the crisp crackling sound, there is a clear melting point (with the grip in the palm of the melting is not a concept). I'll also list 4 different ways to adjust the chocolate: seed, microwave, marble, and water.
In fact, in the final analysis, chocolate is to regulate the temperature of cocoa butter. Cocoa butter is almost always in the crystal state of existence, and the magic is that as a kind of crystal, because the temperature is different, it will have a different size and shape; the characteristics of cocoa is called multi crystal form, without it, we may live in a world without chocolate.

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