Storage of chocolate
chocolate-machines.com
chocolate-machines.com
2017-09-06 12:11:02
Why? Next, let's look at the reasons.
In fact, anhydrous chocolate can keep very stable, but once in contact with the water it will be very easy to breed bacteria and thus have an impact on the shelf life, and surface water containing chocolate may cause discoloration or other change, of course this is only for solidification of chocolate or chocolate beans; if you have put the chocolate mixture cream, egg, milk, raw materials for other operations, boldly into the refrigerator, no problem. YOQ CHOCOLATE MACHINERY the most popular chocolate depositor machine supplier china.
In the constant temperature environment for chocolate reserved 24 hours for condensation, is definitely not a bad idea, whether you use it to do all kinds of decorative pieces, or handmade chocolate ganache; of course, the temperature is too high may appear frost phenomenon, but this is not entirely a frost for a reason, there may be the changes caused by the sugar in chocolate. That's another topic, let's not talk about it today.
In fact, the mold chocolate frosting and it is not bad, it is a chocolate inside the crystal formed on the surface after aggregation phenomenon, such as chocolate because of the temperature alternation, the change of time and in transit, they actually just inside the crystal are shown and disrupt the restructuring, re melted and tempering it OK. This chocolate or candy is entirely safe to eat, and the only drawback is that the taste will not be good.
For more information, you can click automatic chocolate decorating machine.