Tempering yog cov kauj ruam kawg hauv kev tsim khoom thiab muaj kev cuam tshuam loj rau qhov kawg ntawm chocolate kev paub rau cov neeg siv khoom.Koj puas tau muaj ib qho chocolate bar uas yog crumbly thiab muaj opaque dawb zaj duab xis sab nraum?Txawm hais tias lub tempering tsis ua tiav los yog ib yam dab tsi tsis ncaj ncees lawm nrog cov khoom xyaw
Yuav kom nkag siab txog lub hauv paus ntawm qhov teeb meem no, koj yuav tsum paub me ntsis txog cov rog hauv chocolate.Cocoa butter tso nyiaj rau 48% -57% ntawm qhov hnyav ntawm taum cocoa.Nws yog cov khoom uas ua rau chocolate insoluble nyob rau hauv tes (khoom nyob rau hauv chav tsev kub) tsuas soluble nyob rau hauv lub qhov ncauj (pib yaj nyob rau hauv lub cev kub).Muab ib daim ntawm chocolate rau ntawm koj tus nplaig thiab hnov nws maj mam yaj hauv koj lub qhov ncauj yog ib qho kev ntxim nyiam tshaj plaws ntawm chocolate, ua tsaug rau cocoa butter.
Cocoa butter yog polymorphic, uas txhais tau hais tias, nyob rau hauv sib txawv solidification tej yam kev mob, nws tsim ntau hom crystals, uas yuav ua tau ruaj khov los yog tsis ruaj khov.Cov crystals ruaj khov yog ntim zoo thiab muaj cov ntsiab lus melting ntau dua li cov muaju tsis ruaj khov.Peb yuav tsum temper lub chocolate kom zoo kom thaum koj saj nws tseem zoo li du rau sab nraud thiab mos ntawm sab hauv li peb ua.
Cocoa butter yog polymorph, uas tau txheeb xyuas tias muaj 5 hom siv lead ua sib txawv 1, y (Gamma) hom, uas yog tsim los ntawm kev ua kom txias sai ntawm qhov kub thiab txias.Nws yog ib daim ntawv siv lead ua tsis ruaj khov heev, thiab nws cov ntsiab lus melting yog li 17 ° C2, ib hom (Alpha), y hom tuaj yeem hloov zuj zus mus rau hauv hom, nws cov ntsiab lus melting ntawm 21 ~ 24 ° C, tab sis nws maj mam hloov mus rau B. ' siv lead ua daim ntawv 3, B' (Beta-prime), nws muaj B'1 thiab B'2 ob daim ntawv siv lead ua, lub melting point ntawm B'2 siv lead ua yog nruab nrab ntawm 27 thiab 29 ° C.
4. Bi crystal daim ntawv, nws melting point yog hais txog 33C.Daim ntawv B' maj mam hloov mus rau Daim Ntawv B
Daim ntawv B yog daim ntawv siv lead ua ruaj khov tshaj plaws, thiab nws cov ntsiab lus melting yog li 34 ~ 35 ° C.
Tsis tas li ntawd, qee cov neeg ntseeg hais tias cocoa butter crystals muaj 6 cov ntaub ntawv siv lead ua, sawv cev los ntawm cov lej 1 ~ 6, thiab cov ntsiab lus melting ntawm 6 hom no yog: 173 23 3% 25 5% 265% 33 836.4 °.Cov ntaub ntawv siv lead ua 1 txog 4 yog qhov pib zoo ib yam li 1 txog 4 ntawm saum tsib daim ntawv siv lead ua, thiab lawv yog cov ntaub ntawv tsis ruaj khov.Qhov txawv yog tias daim ntawv thib tsib siv lead ua B yog daim ntawv siv lead ua ruaj khov tshaj plaws nrog kev tswj xyuas qhov kub thiab txias.yuav maj mam hloov mus rau hauv ntau ruaj khov thib rau siv lead ua daim ntawv.
Tempering yog los xyuas kom meej tias cocoa butter thiab cocoa butter zoo li daim ntawv siv lead ua ruaj khov tshaj plaws, thiab tom qab ntawd txias nws kom raug kom cov qhob noom xim kasfes muaj luster zoo thiab tsis muaj qhov tshwm sim rau lub sijhawm ntev.
Feem ntau cov txheej txheem ntawm tempering chocolate muaj xws li cov kauj ruam hauv qab no
1. Qhuav lub chocolate kom tiav
2. Txias mus rau qhov kub ntawm crystallization
3. Ua kom muaj crystallization
4. Ua kom cov crystals tsis ruaj khov
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Nyob rau hauv lub tempering theem, cov qhob noom xim kasfes yog rhuab, txias thiab maj mam reheated rau ib tug meej kub kom tau cov muaju ruaj khov ntawm cocoa butter.Nyob rau hauv txoj kev no, koj tuaj yeem tau txais qhov zoo nkauj thiab ci ntsa iab thaum nws khov, thiab lub qhov ncauj zoo nkaus xwb, thiab koj tseem tuaj yeem hnov lub suab nrov thaum koj tawg lub chocolate bar.
Hauv kev tsim khoom tiag tiag, qhov ntsuas kub ntawm cov qhob noom xim kasfes yog feem ntau siab dua 45, thiab qhov kub ntawm cov qhob noom xim kasfes khaws cia sov hauv lub tank rwb thaiv tsev kuj tseem nyob nruab nrab ntawm 40 thiab 45, thiab tsis muaj crystallization ntawm cov rog.Yog li ntawd, thawj theem ntawm tempering yog tshem tawm cov rhiab kub uas cuam tshuam cov crystallization ntawm cov rog, uas yog, kom txias lub chocolate loj ntawm 40 mus rau 50 mus rau 32 los ntawm txias.Nyob rau theem thib ob ntawm kev tswj xyuas qhov kub thiab txias, cov khoom siv txuas ntxiv txias los ntawm 32 ° txog 27 ° C, thiab cov roj pib ua kom ruaj khov B siv lead ua daim ntawv thiab tsis ruaj khov B" siv lead ua daim ntawv. Kev tswj qhov kub thiab txias, tseem hu ua Nyob rau hauv qhov kub thiab txias rov qab theem, cov khoom kub nce ntawm 27 mus rau 30 ~ 32. Lub hom phiaj ntawm kev rov qab yog kom yaj cov tsis ruaj khov B siv lead ua daim ntawv rov qab los ntawm cua sov, tawm hauv daim ntawv B siv lead ua ruaj khov tshaj plaws.
Qhov ntsuas kub tuaj yeem hloov kho manually, tab sis qhov kub thiab txias yuav tsum yog qhov tseeb.Xaivchocolate tempering tshuabuas tswj qhov kub thiab txias rau qhov sib txawv ntawm qhov kub tsawg dua ± 0.2 tuaj yeem pab koj zoo heev.Lub tempering ntawm txawv chocolates kuj yog tag nrho inconsistent:
Chocolate Tempering Tshuab
Post lub sij hawm: Nov-28-2022