01
Vim li cas thiaj yuav tsum tau chocolate tempered
Ua ntej tshaj plaws, ua ntej pib ua haujlwm nrog txhua daim ntawv thov chocolate, ib yam peb yuav tsum paub yog:
Vim li cas chocolate yuav tsum tau tempered?
Cov khoom tseem ceeb ntawm chocolate yog cocoa butter.Hauv kev ntsuam xyuas zaum kawg, chocolate tempering yog kom npau taws rau cocoa butter.
Cocoa butter yog cov roj zoo heev.Nws nws tus kheej yog tsim los ntawm ntau hom fatty acids, thiab nws qhov sib piv yog txawv ntawm lwm cov rog.
Cov rog rog Performance index nkhaus ntawm cocoa butter yog ntxhab heev, pib soften ntawm 28 ° C, thiab ntawm 33 ° C, cov ntsiab lus khoom sai sai hloov mus rau hauv cov kua.
Qhov no nqaim ntau yam ntawm melting point tab sis ze rau cov yam ntxwv ntawm tib neeg lub cev kub tsim ib tug tshwj xeeb kev paub kev paub nyob rau hauv uas chocolate muaj peev xwm tuav tau ib tug nyuaj daim ntawv ntawm chav tsev kub, crunch thaum tom, tab sis yaj tam sim ntawd thaum nws nkag.

Cocoa butter muaj ntau hom crystalline sib txawv ntawm cov khoom butter, thiab feem ntau muaj 4 hom.

Cov ntaub ntawv siv lead ua no yuav dhau mus ua crystalline daim ntawv hloov dua siab tshiab nyob rau hauv qhov sib txawv ntawm qhov kub thiab txias, thiab cov ntaub ntawv siv lead ua sib txawv thiab kev sib xyaw ua ke yuav tsim cov chocolate sib txawv thiab cov ntawv.

Yog li ntawd, lub hom phiaj ntawm peb qhov kev hloov kho qhov kub thiab txias yog kom tau txais qhov zoo tshaj plaws homogeneous polymorphism los ntawm kev kho qhov kub thiab txias, kom lub saj ntawm chocolate zoo dua thiab cov tsos zoo dua.

02

Hom chocolate tempering txoj kev

Tom ntej no, peb yuav tsum paub dab tsi yog cov txheej txheem rau tempering chocolate?

Chocolate tempering txoj kev tuaj yeem muab faib ua plaub hom: hom noob, txoj kev microwave qhov cub, marble tempering txoj kev, thiab dej txias txoj kev;tsis muaj teeb meem dab tsi yog xaiv, peb lub ntsiab lus uas cuam tshuam rau chocolate tempering yog tib yam: kub, sijhawm thiab nplawm.kev ua.

Ntawm plaub txoj kev tempering, feem ntau siv yog marble tempering txoj kev.Yeej, hauv ntau lub tsev so, suav nrog kev sib tw thoob ntiaj teb kev tshaj lij chocolate, cov txheej txheem tempering feem ntau kuj yog qhov no.

Tam sim no cia peb coj cov mis nyuj chocolate ua piv txwv, cia peb saib cov kauj ruam tshwj xeeb ntawm marble tempering txoj kev.

Kauj Ruam 1 - cua sov

Qhuav cov qhob noom xim kasfes, feem ntau yog cua sov rau 40 ℃ hauv dej (lub qhov cub microwave kuj siv tau, thiab nws yuav tsum tau ua haujlwm rau ob peb lub sijhawm luv los tiv thaiv cov qhob noom xim kasfes los ntawm kub kub thaum kub dhau).Thaum lub sij hawm melting, nws yuav tsum tau stirred tsis tu ncua, thiab ceev faj kom tsis txhob cia dej vapor nkag mus rau hauv chocolate..

Kauj Ruam 2- Ua kom txias

Tshem tawm ob feem peb ntawm qhov sib npaug ntawm cov qhob noom xim kasfes thiab ncuav nws rau ntawm lub rooj marble.Siv lub spatula los txiav ntau zaus thiab sai.Txias kom txog thaum lub chocolate ua tuab thiab lo rau lub spatula thiab tsis tuaj yeem ntws.

Qhov kub ntawm lub sijhawm no yog li 25 ° C, thiab cov chocolate tau tsim cov roj zoo.Nyob rau lub sijhawm no, koj yuav tsum tau txhuam cov qhob noom xim kasfes rau ntawm lub pob zeb marble rov qab rau hauv qhov seem 1/3 ntawm cov qhob noom xim kasfes kom tiv thaiv qhov kub thiab txias los ntawm kev poob qis thiab tsim cov muaju tsis zoo (yog tias qhov kub thiab txias, qhov kub yuav tsum yog. rov kho dua los ntawm thawj kauj ruam).

Kauj Ruam 3 - cua sov

Qhwv tag nrho cov qhob noom xim kasfes rau ntawm lub rooj marble rov qab rau hauv qhov seem 1/3 ntawm cov qhob noom xim kasfes kom nws tag nrho nrog cov qhob noom xim kasfes uas tsis tau txias.Qhov kub ntawm lub sijhawm no yog li ntawm 30 ° C (uas yog, qhov kub thiab txias ua haujlwm, uas tuaj yeem siv rau kev ntim cov pwm, rov qab npog, thiab ua cov khoom dai.

Yog tias qhov kub ntawm cov qhob noom xim kasfes qis dua 30 ° C, nws yuav khov heev rau cov kauj ruam tom ntej.Lub sijhawm no, nws tuaj yeem ua kom sov me ntsis rau 30 ° C hauv dej (cov kauj ruam no yuav tsum tau ceev faj, yog tias qhov kub thiab txias dhau lawm, cov roj muaju yuav yaj dua, Tom qab ntawd koj yuav tsum rov kho qhov kub ntawm thawj kauj ruam) .

Yog tias koj ua raws li cov kauj ruam saum toj no kom ua tiav cov haujlwm kom raug, koj tuaj yeem siv cov qhob noom xim kasfes uas tau raug tempered los ua cov haujlwm tom ntej xws li txhaj tshuaj molding, dipping, thiab shaping.

Tab sis nws yuav tsum tau muab sau tseg tias nws yog qhov zoo tshaj plaws los siv cov khoom txuag hluav taws xob los tswj qhov kub thiab txias (xws li chocolate kub preservation lauj kaub).Thaum qhov kub thiab txias heev thiab cov qhob noom xim kasfes solidifies, tag nrho cov kauj ruam yuav tsum tau rov ua dua.

Tempering kub nkhaus ntawm txawv chocolates

Qhov peb kuj yuav tsum paub yog tias cov mis nyuj muaj roj cov ntsiab lus hauv cov khoom xyaw chocolate nce 5%, lub melting point ntawm chocolate yuav txo los ntawm 1 ° C.

Yog li ntawd, lub tempering nkhaus ntawm ntau hom thiab txawv feem pua ​​ntawm cov qhob noom xim kasfes yog txawv.Nws yog qhov zoo tshaj rau saib lub ntim ua ntej siv.

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