|
Post by tanlinac on Dec 20, 2016 7:49:01 GMT -5
Hi, I'm new here. I'm doing some research about chocolates that is made by big manufacturers. I just want to ask, what is the ideal temperature for the hydrogenated fat to form beta crystals? do I need to temper it like cocoa butter to form a very snappy solid form? and what is the difference in cost and production time of cocoa butter and hydrogenated fat? Thank you very much.
|
|