Tempering chocolate masses

Tempering chocolate masses
Considering the graying of chocolate mass in the light of the basic concepts of polymorphism of cocoa butter, it should be noted that the cause of graying chocolate is the transformation of the metastable form of cocoa butter in the stable.

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Gingerbread dough

Raw Gingerbread Dough. Preparation of gingerbread dough is to obtain a homogeneous mass of uniformly distributed raw materials, viscous consistency.
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