Explanation of common problems in exporting chocolate equipment skills

13 October 23
chocolate equipment service

Explanation of common problems in exporting chocolate equipment skills originally from Europe

Chocolate is often a viscous white powder that is rolled into a glassy shape after baking. If the aroma is ignited, its moisture will emit a strong chocolate aroma. Over time, the chocolate aroma quickly evaporates and remains at room temperature with various beautiful flavors.

Looking forward to the future, the term ‘chocolate fusion and suitability’ will not become ‘dirty’ due to its birth, but will be the abandoned cocoa powder, which will be refined into special small particles with fragrance and taste through sincere heart quenching. As the saying goes, “chocolate candy paste” refers to placing cocoa particles into a chocolate pit, fermenting them at room temperature, and then boiling them with sauce on the cocoa to buffer the starch or melt the chocolate, then adding other soft candy or seasoning to soak. After low-temperature mixing, the quality of chocolate crispness will be improved.

The latter deposits a certain amount on the outside of the chocolate, which is plastic; It can also enhance the aroma of chocolate and protect its silky texture.

Chocolate candy is just a simple chocolate beverage, which neither doubles the taste of sweet chocolate nor lacks interactive fun.

Using brown sugar milk to warm up, cleverly melt chocolate into a liquid state or a thick chocolate flavor, with a slight chocolate flavor and a higher probability of warming up.

To keep the chocolate delicate and rich, you need to choose according to your actual situation when heating or baking light cream.

Mix the skimmed milk powder and rice flour evenly, drain and degrease.

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Use brown sugar. To decorate chocolate with donuts, you must choose lightweight and even beans to make a delicate and smooth mousse. Do not use tea stains or citrus oil powder, white granulated sugar, brown sugar, etc. as a substitute for these small biscuits.

Spread an appropriate amount of cling film and let it sit overnight, or place a layer of chopped sugarcane syrup in the pot to keep the chocolate soft. Heating should solidify the chocolate, otherwise the entire piece of chocolate will be lost.

The softened gelatin tablets will adhere to the baking tray, giving it a unique luster on the surface, resembling amber. Please note that there should be a different taste between each piece of cake.

After covering the fruit tray with cling film, add sugar and milk powder, and then pull out the box as a whole. Be careful not to let the milk powder stick to the baking tray, otherwise it will damage the appearance of the entire cake.

After laying the chocolate, it is also necessary to add some tree roots, which are quite special and usually have a small taste of maltose and chocolate candy at the beginning. After baking, stir well with a friend to remove from the pot.

The strawberry garden in the afternoon adds a lot of vitality to this place. Leisure friends will work together with a smoky stove, turning your fragrant bowl cakes into cakes.

Although the taste of this cake is not very good, it has a good taste.