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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Chocolate and cocoa

Chocolate and Cocoa
The main advantage of chocolate is its taste and aroma, regardless of whether it is simple chocolate, milk or substitute tile. .

Standards grinding chocolate products.

Standards grinding chocolate products.
In terms of structure, chocolate is very close to lipstick; its liquid phase - cocoa butter - is about 35% by weight of chocolate, and the solid phase consists mainly (over 50%) of small sugar crystals.

Decorating chocolate masses

Decorating chocolate masses
Chocolate mass for dessert varieties after processing ka pyativalkovyh machines and follow the wiring in a kneader shokoladootdelochnuyu sent to the machine (Fig. 31).

Grinding chocolate masses

Machines for grinding of chocolate mass
According to the principle of the chocolate roller mill is substantially different from the above-described roller mill for grinding cocoa grits.