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All (38)
Articles (21)
Video (4)
Tweets (13)
1143
Why do millstones wedge and how to deal with it?
#melangeur
#equipment
#tools
#bean-to-bar
#cocoa liquor
#cocoa nibs
1526
What affects the shelf life of craft candies?
#ingredients
#filling
#composition
#ganache
#sliced sweets
1163
Checklist for choosing a big melangeur for manufacturing chocolate and nut spreads.
#melangeur
#equipment
#review
#tools
#paste
#urbech
#bean-to-bar
#cocoa liquor
2369
Why is chocolate shiny or not shiny?
#chocolate bars
#chocolate molds
#candy molds
#cooling
#precrystallization
1668
Cooling tunnels for chocolate. What are they for and for whom?
#equipment
#automation
#cooling tunnel
#cooling
1910
Why is it important to cool chocolate properly?
#tempering
#precrystallization
#equipment
#cocoa butter
#cooling tunnel
#cooling
1964
Tempering the nut spreads: why do you need it?
#paste
#tempering
#precrystallization
#cocoa butter
#atm
#cocoa butter silk
1428
Checklist for choosing an automatic chocolate tempering machine.
#atm
#equipment
#review
#tempering
White chocolate has a naturally warm yellowish hue, so white food coloring is added to obtain cold colors while staining.
#white chocolate
#tweet
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