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Three factors affecting the temperature of chocolate - Stir

  • Author:chocolate-machines.com
  • Source:chocolate-machines.com
  • Release on:2017-09-04
Contrast: This is another chocolate picture without any temperature adjustment.

Another key action in temperature regulation is agitation. By stirring chocolate, you can let the crystal move, mixed together, this process will cause a chain reaction, like a virus spread like between different crystals will affect each other; so in the thermostat when you want to keep the chocolate is constantly stirring, so there will be more and more perfect crystal production.

By stirring, a chain reaction between the crystals is formed, and they are linked together in chains. YOQ CHOCOLATE MACHINERY the most popular chocolate depositor machine supplier china.

The state of almost complete crystallization, at which point chocolate exhibits more and more stable properties. YOQ CHOCOLATE MACHINERY provide chocolate enrobing machine on sale.

With chocolate cocoa crystal condensation, continue to produce one reaction to form a close network, this time not only make the chocolate more strong and stable, but also will shrink, so it is not difficult to understand why make molded chocolate, the chocolate is especially easy to release the perfect temperature.

Back to the temperature after the solidification of the chocolate - internal crystal all meet the state 5 level and perfect form a complete network, formed in the network at the same time, between the crystal pulling each other forces will make the whole area of chocolate reduced (about 2% of total capacity), so as to make chocolate easily demolding.

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