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Insect growth cream

  • Author:chocolate-machines.com
  • Source:chocolate-machines.com
  • Release on:2017-08-08
Due to the characteristics of chocolate cocoa butter, when the temperature changes will produce physical changes, especially in the summer, the surface will form a white crystalline substance, like frost.

Cocoa butter does not cause frost changes due to temperature differences. YOQ CHOCOLATE MACHINERY the most popular automatic chocolate coating pan machine.

Why would the summer chocolate cream? Deputy Secretary General of Chinese Bakery & Confectionery Industry Association Zhao Yanping said: frost, surface color changes lead to crystallization of chocolate, cocoa butter chocolate just because too sensitive to temperature. Chocolate, color, shape and other physical changes, does not affect the quality of chocolate, can be assured of food.
Also based on this, the chocolate in the storage process, due to improper storage, cocoa butter have melted and then solidified after cocoa overflow re solidified, like a layer of cream coated with chocolate, chocolate lost gloss, but this is not a quality problem. YOQ CHOCOLATE MACHINERY provide automatic chocolate coating machine.

In fact, the advanced chocolate manufacturer for the selection and use of raw materials, the production process, temperature control, food safety in the production process has a very are monitoring a set of quality assurance system, and strictly implement the international standard production rules, can ensure the quality of products produced.

If you want to get more information, you can click automatic chocolate equipment.

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