You like chocolate. Do you know the history of chocolate? 3
chocolate-machines.com
chocolate-machines.com
2017-08-16 13:06:56
Today, when we taste high - quality chocolate, we can feel the silky silky texture of the entrance. But in the history of chocolate on a very long period of time, making it taste rough, bored, even surface residue of a cocoa oil. It was not until nineteenth Century that the application of cocoa beans degreasing technology greatly improved the taste of chocolate.
However, the biggest influence on the taste of chocolate or grinding. Early cocoa beans were artificially milled, resulting in different sizes of raw materials and coarse texture. YOQ CHOCOLATE MACHINERY the most popular chocolate enrobing line company.
Of course, in order to make the smooth surface of high quality chocolate, also need to reconcile and finally boil, let the materials within 30 to 50 DEG C repeated melting and cooling, the formation of a stable crystal, so that the final product is mellow and smooth, rich luster, easy forming and storage.
However, the biggest influence on the taste of chocolate or grinding. Early cocoa beans were artificially milled, resulting in different sizes of raw materials and coarse texture. YOQ CHOCOLATE MACHINERY the most popular chocolate enrobing line company.
In eighteenth Century, the British invented a hydraulic press to deal with cocoa beans, the machine makes up for the lack of manual operation, access to particles of uniform and detailed cocoa powder. But for a sensitive tongue, the cocoa powder is not fine enough.
In late nineteenth Century, the Swiss linte invention can more finely ground cocoa machine. YOQ CHOCOLATE MACHINERY provide chocolate enrober for sale.
The "fine grinding machine" can make cocoa powder less than 20 microns in size, and the taste is no longer coarse. Grinding time is also very particular, generally 12 hours can, but if you want to pursue higher quality, grinding three or four days is not too much.
Of course, in order to make the smooth surface of high quality chocolate, also need to reconcile and finally boil, let the materials within 30 to 50 DEG C repeated melting and cooling, the formation of a stable crystal, so that the final product is mellow and smooth, rich luster, easy forming and storage.
If you want to get more information, you can click chocolate conching machinery supplier.