Three factors affecting the temperature of chocolate - Time
chocolate-machines.com
chocolate-machines.com
2017-09-05 13:10:51
If the temperature is not 32.5 degrees after the end of the temperature, what is the reason? For example, it's too hot or too cold. That's a good question, but I don't know the answer.
In fact, the chocolate, the temperature of a temperature range: more than 34 DEG C is too hot and cold is lower than 26 DEG C; for delicate chocolate, the temperature is too high is certainly not. More than 34 degrees, the crystallization of the chocolate is slowly disappearing, and if accidentally heating too far, then what we need to do is to directly raise the temperature to 45 degrees, re cool the temperature warming action.
So the temperature is too low? The naked eye is chocolate will soon know the crystal condensation, and in theory, it is easy to understand, in fact, the temperature is too low in chocolate crystal is range 1-4, is still in perfect crystal form, this chocolate is very unstable. YOQ CHOCOLATE MACHINERY the most popular chocolate depositor company china.
If the chocolate is too fast condensation, the surface is already set, but from the inside, the crystal is not enough time to arrange into a complete network, this is the result of chocolate was not strong enough, it is easy to break.
The above example is perfect, explaining why chocolate conditioning time is also a key factor. The temperature is too low in the crystallization process of chocolate, it doesn't have enough time to complete the crystal arrangement and links, such as for rapid demoulding to mold cold treatment, even if it can release, chocolate is very fragile, fragile.
What happens to chocolate if it continues in a high temperature environment? Over time, imperfect crystals grow and aggregate randomly, and are visible to the naked eye - which forms uneven spots. YOQ CHOCOLATE MACHINERY provide automatic chocolate chips production line.
Like this, back to the temperature Houchang save time in a warm environment, the center will produce oil frosting, this is not a stable crystal like cocoa butter.
In fact, the chocolate, the temperature of a temperature range: more than 34 DEG C is too hot and cold is lower than 26 DEG C; for delicate chocolate, the temperature is too high is certainly not. More than 34 degrees, the crystallization of the chocolate is slowly disappearing, and if accidentally heating too far, then what we need to do is to directly raise the temperature to 45 degrees, re cool the temperature warming action.
So the temperature is too low? The naked eye is chocolate will soon know the crystal condensation, and in theory, it is easy to understand, in fact, the temperature is too low in chocolate crystal is range 1-4, is still in perfect crystal form, this chocolate is very unstable. YOQ CHOCOLATE MACHINERY the most popular chocolate depositor company china.
The above example is perfect, explaining why chocolate conditioning time is also a key factor. The temperature is too low in the crystallization process of chocolate, it doesn't have enough time to complete the crystal arrangement and links, such as for rapid demoulding to mold cold treatment, even if it can release, chocolate is very fragile, fragile.
What happens to chocolate if it continues in a high temperature environment? Over time, imperfect crystals grow and aggregate randomly, and are visible to the naked eye - which forms uneven spots. YOQ CHOCOLATE MACHINERY provide automatic chocolate chips production line.
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