pcm
Novice
Posts: 75
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Post by pcm on Jul 12, 2011 15:41:21 GMT -5
How much hull do allow into your chocolate?
Are there any general rules about it?
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Post by Sebastian on Jul 12, 2011 19:25:06 GMT -5
1.75% max. less is better.
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Post by billa on Mar 17, 2013 13:51:24 GMT -5
how is hull content measured ? ( an ASTM proc ?) what equipment is needed ? (per a procedure of course)
Thanks, Bill
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Post by Sebastian on Mar 23, 2013 5:02:15 GMT -5
weigh out 500g of your winnower output. hand separate the nib from the shell. weigh the shell. convert to %. viola.
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