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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Ice cream for my granddaughters.

I loved ice cream all my life. I thought it made cool experts at the level of God. But only in old age I learned to do it. Understand the principle of cooking through mistakes and damage to raw materials. I can now do the most diverse .

Proofing furnaces

Proofers and furnaces are a structure consisting of a proofer and oven, united by a common conveyor. The units are designed to produce tin bread from rye and wheat flour and provide .