EVERYTHING FOR CHOCOLATE
Properties of chocolate depending on fluidity.
Chocolate is chosen depending on the purpose of use, taking into account its taste and fluidity. (Fluidity is shown on the packaging)
Fluidity |
Chocolate with 1 drop fluidity |
Chocolate with 2 drops fluidity |
Chocolate with 3 drops fluidity |
Chocolate with 4 drops fluidity |
Chocolate with 5 drops fluidity |
Application |
To add a delicate chocolate flavor in fillings, creamy cream, ice cream. |
deal for creating large chocolate figurines |
Universal option suitable for any purpose |
Ideal for creating thin capsule molded chocolates or sharp angled chocolate shapes |
Ideal for coating large biscuits with a chocolate layer |
Tempering is a process of heating and cooling with parallel stirring for a certain time. When tempering chocolate, cocoa butter crystals line up in a specific crystal lattice. Properly tempered chocolate has a higher melting point (does not melt in hands) and hardens quickly. Products have a glossy sheen. Proper tempering prevents sugar or fat bloom on the chocolate surface.
Temperature |
Dark chocolate |
Milk chocolate |
White chocolate |
Of melting |
45-50 ΒΊΠ‘ |
40-45 ΒΊΠ‘ |
40-45 ΒΊΠ‘ |
Of stabilization |
27 ΒΊΠ‘ |
25-26 ΒΊΠ‘ |
25-26 ΒΊΠ‘ |
Working |
31-32 ΒΊΠ‘ |
29-30 ΒΊΠ‘ |
28-29 ΒΊΠ‘ |
Of cooling |
15 ΒΊΠ‘ |
15 ΒΊΠ‘ |
15 ΒΊΠ‘ |
Conclusions on the results of chocolate coloring:
1. The optimal dosage for coloring chocolate while keeping its properties is 1-2 drops per 10 grams.
2. Before coloring, it is recommended to test on a small amount of material to be colored.
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