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Post by pickels on Feb 23, 2018 12:30:07 GMT -5
Hey! Hope you guys have to be a little patience with me. This isn't my native language and I'll try to explain what I mean, I'll do my best Here we go... I have some question about the crystals in chocolate. When you temper the chocolate you stabilaze the crystal, think it's called, Beta type 5. But in the other stages, temerature stages, there is other crystals. The temperature chart for Callebaut dark is like 48, 27, 31-32, in Celsius. At the lowest temperature I think it's three crystals, 5, 4 and 3 and when you rise the temperature to 31 you only have chrystal 5 left. ....I think The question is if there is actual 5 different chrystals in chocolate or is it just one chrystal who have different stages? And if there is 5 different chrystals, what do the other 4 chrystals do when chrystal no. 5 is stabilazed? Hope I'm not all too unclear Sincerely Niclas
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Post by Thomas on Feb 24, 2018 10:25:43 GMT -5
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Post by pickels on Feb 28, 2018 1:37:49 GMT -5
Thanks!
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