Kocoa bhotela inoumbwa neakasiyana-siyana emafuta acids, uye chiyero chayo chekuumbwa chinokonzeresa mutsauko kubva kune mamwe mafuta akasimba nemafuta.Cocoa butter iripo muchimiro checrystalline, uye mafomu ecrystalline ane maumbirwo akasiyana uye saizi patembiricha dzakasiyana, hunhu hunozivikanwa sepolymorph.ouscrystallization.Pane4 mhando dzekristaronezve cocoa butter:

γ-mhando yekristaro: Nzvimbo yekunyungudika ndeye 16 ~ 18 ° C, uye inoshanduka kuita α-mhando mumasekondi matatu.Iyo haina kugadzikana zvakanyanya uye yakaoma kushanda, saka inofuratirwa zvakananga.

α-mhando makristasi (I-type uye II-mhando): Nzvimbo yakanyunguduka ndeye 17 ~ 23 ° C, uye inoshandura kuva β'-mhando makristasi muawa imwe chete pakupisa kwekamuri.Soft texture, crumbly, nyore kunyunguduka haina kukodzera kushandiswa.

β' type crystal (mhando III uye mhando IV): nzvimbo yekunyunguduka i25 ~ 28 ° C, uye inoshanduka kuita β mhando yekristaro pakamuri yekupisa kwemwedzi mumwe.Mamiriro acho akasimba, haana brittle, uye anonyunguduka nyore.

β-mhando makristasi (V-mhando uye VI-mhando): Nzvimbo yakanyunguduka i33 ~ 36 ° C, uye magadzirirwo acho akaoma uye anoputika.Pakati pavo, iyo V-mhando yekristaro ndiyo yakanyanya kunaka-yemhando yepamusoro chimiro, nekuti yakagadzikana uye ine inopenya kutaridzika;iyo yakanyanya kugadzikana yeVI-mhando yekristaro ine yakanyanya kunyungudika ine zvimedu zvakakora, kuravira kwakashata, uye mavara emafuta anozoonekwa pamusoro.Mushure menguva refu, iyo chocolate pamusoro ichaonekwahoafrost.

Kuwedzera kune V-mhando makristasi, mamwe makristasi haana kurongeka muchimiro, haakwanise kupindirana zvakanaka, ane akasununguka uye asina kusimba zvimiro zvemukati uye isina kuenzana mafuta network, iyo isingakwanise kuchengetedza yakagadzikana mamiriro, ichiita iyo yakapedzwa chokoreti brittle uye isina kusimba, uye zvakatoipisisa.inoomesa, kana kunyunguduka pamusoro petembiricha yemumba.Chimiro chekristani cheV-shaped hexagonal Hexagon, iyo inogona kunyatsogadziriswa uye yakabatanidzwa kuti iite kurongeka kwakasimba, zvichiita kuti chimiro chechokoti chigadzikane uye chakaoma.Iri ndiro basa rakakosha rekudzora tembiricha.

Chinangwa chekupisa chokoreti ndechekufanoshongedza iyo cocoa bhotela muchokoreti, iyo yakakosha pakugadzira chokoreti.Munguva yekupisa, iyo cocoa bhotela muchokoreti inoumba yakagadzikana polymorphous Polymorphous Crystallization.Chigadzirwa chakapedzwa naizvozvo chichava nemuvara wakajeka uye chimiro chakaoma.Inobatsirawo chokoreti kuderera panguva yekutonhora, zvichiita kuti zvive nyore kusunungura.

Kana chokoti inotanga kutonhora kusvika kuhutano hwekushanda kwakakodzera mushure mekunyunguduka (40-45 ° C), chigadzirwa chakapedzwa hachizove nemuvara wakajeka.Kana iwe ukatora nguva yekunyatso kutonhorera chokoreti kune chaiyo tembiricha yekushanda, une chokwadi chekuwana iyo yaunoda kupera.

LST batch tempering michina uye inoenderera mberi yekupisa michina inogadzirwa zvinoenderana necrystallization mamiriro ecocoa butter.Iyo tembiricha inogadzirisa mhedzisiro yakanaka, PLC kutonga, uye tembiricha inogadzirisa tembiricha inogona kuiswa zvinoenderana neyakasiyana zvigadzirwa, semuenzaniso, dema chokoreti 45-50 ° C kusvika 28-29 ° C, kudzokera ku30-31 ° C, mukaka chokoreti. 45-48°C kusvika 27- 28°C kudzokera ku29-30°C, chokoreti chena45-48°C kusvika 26-27°C kusvika 28-29 ° C.Nhau dzinotevera dzinounza michina yekudzikamisa batch uye inoenderera mberi ichipisa michina zvakadzama.