2022-11-15

The difference between dark chocolate and white chocolate

Dark chocolate and white chocolate are different in color, composition, taste and nutrition. Color: dark chocolate is black, white chocolate is white. Ingredients: dark chocolate is made of sugar, essence, cocoa liquid and cocoa butter, while white chocolate is made of milk, essence and cocoa butter. Taste: Dark chocolate usually contains no sugar or a small amount of sugar, which largely retains the taste of cocoa, so its taste is a little bitter. White chocolate does not contain cocoa powder. It contains relatively large amounts of dairy products and sugar, so it tastes sweeter.

2022-11-15

What is cocoa butter

Cocoa butter, also known as cocoa butter, is a milky yellow hard natural vegetable oil extracted from cocoa liquid, and is a very unique oil. In addition to its strong and beautiful unique flavor, cocoa butter also has quite solid and brittle properties below 15 ℃. Cocoa butter melts quickly in your mouth and does not feel greasy at all; And unlike other general vegetable oils, it is prone to rancidity. Cocoa butter is an ideal special fat for chocolate, which has almost all the advantages of various vegetable fats. Now, no other fat comparable to it has been found. Cocoa butter is mainly composed of 98% triglyceride, 1% free fatty acid, 0.3% diglyceride, 0.2% monoglyceride, 150mg/kg~250mg/kg tocopherol and 0.05%~0.13% phospholipid, among which triglyceride is the main component of cocoa butter.

2022-11-15

How many kinds of sweets are there

Two sugar molecules а A disaccharide formed by condensation of glycosidic bonds. It is the main ingredient of caramel. It is prepared by malt containing amylase acting on starch. It is used as a nutrient and also for preparing culture medium....

2022-11-15

How to store chocolate

It can be said that chocolate is a very fragile and delicate food. Therefore, the conditions for storage are very harsh. We should not only pay attention to avoid sunlight and mildew, but also pay attention to the storage location...

2022-11-15

How to store chocolate

Storage requirements for different candies Pectin soft candy: the best conditions (humidity: 60-65%, temperature: 18-23 ℃), limit: humidity not more than 60%, temperature not more than 60 ℃. Do not allow direct sunlight. Gelatin gums: the best conditions (humidity: 60-65%, temperature: 18-23 ℃) Limit: humidity not more than 60%, temperature not more than 40 ℃. Do not allow direct sunlight. Hard candy: the best condition (humidity: below 45%, temperature: 18-23 ℃) Limit: humidity not more than 50%, temperature not more than 55 ℃. Do not allow direct sunlight. Tablet pressing/polishing sugar: the best condition (humidity: below 50%, temperature: 18-23 ℃) Limit: humidity not more than 55%, temperature not more than 60 ℃. Do not allow direct sunlight. Chocolate: The best temperature for storing chocolate is 5 ℃ - 18 ℃. In summer, if the room temperature is too high, it is best to seal it with plastic bags and store it in the refrigerator. When taking out, please do not open it immediately, let it warm slowly, and then open it to eat when it is close to room temperature. In winter, if the indoor temperature is lower than 20 ℃, it can be stored in a cool and ventilated place.

2022-11-15

Can candy be stored in the refrigerator? How to store candy in summer

The refrigerator is not the place to save candy. Many people like to store candy in the refrigerator. Although candy is afraid of high temperature, storing it in the refrigerator for a long time will absorb the taste