Saņem informāciju par jaunajiem Atlants.lv darbiem!
Akcija: ZiņotājsPRO uz 6 mēnešiem - bezmaksas!Abonēt bez maksas
The Production of Chocolate
Blending Cocoa liquor and molding Chocolate
After the mixing process, the blend is further refined to bring the particle size of the added milk and sugar down to the desired fineness. The Cocoa powder or 'mass' is blended back with the butter and liquor in varying quantities to make different types of chocolate or couverture. The basic blends with ingredients roughly in order of highest quantity first are as follows:
Milk Chocolate - sugar, milk or milk powder, cocoa powder, cocoa liquor, cocoa butter, Lethicin and Vanilla.
Surprisingly, sweet and creamy milk chocolate isn’t usually made with cold, frothy milk. It’s usually made with dry milk solids, which look like powdered milk. Milk chocolate has at least 10 percent cocoa liquor by weight, and at least 12 percent milk solids. It’s the most common kind of eating chocolate.
White Chocolate- sugar, milk or milk powder, cocoa liquor, cocoa butter, Lethicin and Vanilla.
White chocolate features cocoa butter—think milk chocolate minus the cocoa solids. In addition to the cocoa butter, sugar, milk solids, lecithin and vanilla, white chocolate may contain other flavorings. It has at least 20 percent cocoa butter, 14 percent milk solids, and no more than 55 percent sugar.
Plain Dark Chocolate - cocoa powder, cocoa liquor, cocoa butter, sugar, Lethicin and Vanilla.
Dark chocolate is simply chocolate liquor (the centers of cocoa beans ground to a liquid), extra cocoa butter, sugar, an emulsifier (often lecithin) and vanilla or other flavorings. Dark chocolates may contain milk fat to soften the texture, but they do not generally have a milky flavor.
E-pasta adrese, uz kuru nosūtīt darba saiti:
Saite uz darbu: