The chocolate is so delicious. What boyfriend do you want?
chocolate-machines.com
chocolate-machines.com
2017-09-21 17:48:09
Chocolate classification
Classification about chocolate: chocolate sugar Different people, different views. percentage, whether organic, chocolate, various shapes are vegetarian...... Can be used as a basis for classification.
But what's more popular in recent years is the idea of dividing chocolate with the percentage of cocoa. Let's first look at what cocoa is:
Cacao varieties
The three varieties of cocoa beans: Criollo, Forastero, and Trinitario (actually hybrids of Criollo and Forastero). YOQ CHOCOLATE MACHINERY the most poupular chocolate machine manufacturers china.
Criollo is a kind of at least three beans yield big cocoa branch, accounted for only about 5% of the world's total output, some people think that it is similar to coffee and precious little Arabica beans are less yield, more elegant flavor varieties. It has full flower and fruit fragrance and exquisite taste.
As for the reason of its low yield, difficult to raise, including snake, easy to get sick. Many customs can not keep, really delicate.
Forastero has a bitter taste and a more barbarous flavor, and Trinitario is between the two. With good workmanship and formula, they can make good chocolate. YOQ CHOCOLATE MACHINERY provide automatic chocolate equipment.
So, what's the cocoa content?
The chocolate product label will mark the total cocoa content of the product. Cocoa content refers to the total percentage of cocoa, cocoa butter, cocoa powder in this chocolate.
Cocoa beans grind hard and grind into liquid and become cocoa puree. Cocoa butter is extracted from cocoa pulp, and melting point is close to human body temperature. It is an important raw material for cosmetics. The remains of the cocoa butter are processed into cocoa powder.
In France and Spain, the total content of cocoa is listed as "%Cacao"; Germany is "% Kakao"; in Britain it is "%Cocoa"."
The ingredients for industrial chocolate are usually only processed products of cocoa puree - Cocoa Butter and cocoa powder, both of which are blended into cocoa reconstituted pulp to make chocolate, which can be associated with a loss of flavor.
The refined chocolate must use cocoa puree, which retains the flavor of cocoa to the greatest extent.
Classification about chocolate: chocolate sugar Different people, different views. percentage, whether organic, chocolate, various shapes are vegetarian...... Can be used as a basis for classification.
But what's more popular in recent years is the idea of dividing chocolate with the percentage of cocoa. Let's first look at what cocoa is:
Cacao varieties
The three varieties of cocoa beans: Criollo, Forastero, and Trinitario (actually hybrids of Criollo and Forastero). YOQ CHOCOLATE MACHINERY the most poupular chocolate machine manufacturers china.
Criollo is a kind of at least three beans yield big cocoa branch, accounted for only about 5% of the world's total output, some people think that it is similar to coffee and precious little Arabica beans are less yield, more elegant flavor varieties. It has full flower and fruit fragrance and exquisite taste.
Forastero has a bitter taste and a more barbarous flavor, and Trinitario is between the two. With good workmanship and formula, they can make good chocolate. YOQ CHOCOLATE MACHINERY provide automatic chocolate equipment.
So, what's the cocoa content?
The chocolate product label will mark the total cocoa content of the product. Cocoa content refers to the total percentage of cocoa, cocoa butter, cocoa powder in this chocolate.
Cocoa beans grind hard and grind into liquid and become cocoa puree. Cocoa butter is extracted from cocoa pulp, and melting point is close to human body temperature. It is an important raw material for cosmetics. The remains of the cocoa butter are processed into cocoa powder.
In France and Spain, the total content of cocoa is listed as "%Cacao"; Germany is "% Kakao"; in Britain it is "%Cocoa"."
The ingredients for industrial chocolate are usually only processed products of cocoa puree - Cocoa Butter and cocoa powder, both of which are blended into cocoa reconstituted pulp to make chocolate, which can be associated with a loss of flavor.
The refined chocolate must use cocoa puree, which retains the flavor of cocoa to the greatest extent.
For more information, you can click chocolate machine manufacturers.