Journal

598

Why do millstones wedge and how to deal with it?

#melangeur #equipment #tools #bean-to-bar #cocoa liquor #cocoa nibs

823

What affects the shelf life of craft candies?

#ingredients #filling #composition #ganache #sliced sweets

663

Checklist for choosing a big melangeur for manufacturing chocolate and nut spreads.

#melangeur #equipment #review #tools #paste #urbech #bean-to-bar #cocoa liquor

1421

Why is chocolate shiny or not shiny?

#chocolate bars #chocolate molds #candy molds #cooling #precrystallization

853

Cooling tunnels for chocolate. What are they for and for whom?

#equipment #automation #cooling tunnel #cooling

1074

Why is it important to cool chocolate properly?

#tempering #precrystallization #equipment #cocoa butter #cooling tunnel #cooling

1203

Tempering the nut spreads: why do you need it?

#paste #tempering #precrystallization #cocoa butter #atm #cocoa butter silk

925

Checklist for choosing an automatic chocolate tempering machine.

#atm #equipment #review #tempering

915

Palm oil: a sweet-tooth’s greatest fear

#ingredients #health #composition #cocoa butter

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