Food preparations containing cocoa

Food preparations containing cocoa

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next, a quick side note on temperatures. there is a running joke about this. what do you get if you put your cocoa in the freezer?
cold beans. ok, it's not really funny, but the point is is that once you are below a certain temperature, the oxidation reactions are so slow, that they are basically stopped. my experience is around f for cocoa. below that, are you are doing is making cold beans. think of it like falling. once you are...
https://chocolatealchemy.com/blog/2014/07/31/ask-the-alchemist-78
not the whole truth, it must be a lie. the same goes here; lies, half truths and fuzzy analogies. the point of course is not to deceive you but to get you to grasp the nugget of the concept so it is your guiding light in the darkness of tempering. let's get onto it. chocolate or more specifically cocoa
have just created both good and bad crystals. now you have to get rid of the bad. ) slowly add the warm chocolate until the temperature is f. this will destroy the bad crystals leaving only good crystals. ) pour up the chocolate into molds. the good crystals will act as a pattern for the rest of the cocoa...
https://chocolatealchemy.com/blog/2017/2/16/ask-the-alchemist-195
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processing applications and equipment for food and beverages find by food contact tetra pak global site processing processing equipment technology areas blending buffering carbonization separation cleaning-in-place dosing evaporation extraction heat exchangers homogenization membrane filtration mixing
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