1. Mafi girman abun ciki na man koko, da sauri cakulan yana ƙarfafawa

2. Za a ƙara ɗan foda na azurfa a cikin pigment yayin yin cakulan da aka ƙera, wanda zai iya samun taɓawar ƙarfe da rubutun marmara da haske.

3. Lokacin yin cakulan, idan zafin jiki ya wuce 33-34 ℃, lu'ulu'u na man shanu za a sake tarwatsawa, wanda zai sa lu'ulu'u su zama maras tabbas.A wannan lokacin, ana buƙatar sake daidaita yanayin zafi.

4. Lokacin da ake cike da mold, yawan zafin jiki ya kamata a sarrafa shi a kusan 22 ° C (zazzabi a cikin ɗakin aikin cakulan).Idan yanayin zafi ya yi ƙasa da ƙasa, cakulan zai yi ƙarfi nan take lokacin da ya taɓa ƙwayar, kuma ba za a iya haɗa shi da man koko ba, kuma launi zai rabu idan ya rushe.

5. Lokacin yin ganache cakulan gyare-gyare, ƙara wasu sorbitol na iya kula da danshi da kuma tsawaita rayuwar rayuwa

6. Bayan da cakulan da aka zuba a cikin mold, shi za a iya rushe a lokacin da gaba daya crystallized;ba za a iya yin crystallized na dogon lokaci ba, in ba haka ba za a kashe saman, kuma kyalkyali na cakulan ba zai isa ba bayan an saki cakulan (wato, cakulan cakulan ba za a iya sanya shi a cikin mold na dogon lokaci ba. mold). )

7. Don cakulan duhu, idan an ƙididdige kayan aikin a matsayin 100%, abun ciki na koko + abun ciki na sukari ya kai kusan kashi 99% na sinadaran cakulan, sauran ƙasa da 1% shine lecithin soya da sauran sinadaran.

Don haka cakulan mai yawan koko yana da ƙarancin sukari, kuma cakulan mai ƙarancin abun ciki na koko yana da yawan sukari;Yaran da suke son rage kiba sai su ci cakulan da koko mai yawa, domin sauran sukari ne (a lura cewa yana cikin koko, ba mai kitsen koko ba)

8. Babban sinadaran farin cakulan su ne man shanu koko, madara foda, soya soft phospholipids, kayan yaji, da sukari;dalilin da ya sa ya zama fari kuwa shi ne kawai yana dauke da man koko, sinadari mafi tsada a cikin cakulan, kuma ba ya dauke da foda na koko.

9. Dalilai na fashewar harsashi na samfurin cakulan da aka ƙera bayan lalata:

Dalili na farko na iya zama cewa ganache ba a pre-crystallized na dare ba kuma bai isa ba (duk ganaches yana buƙatar zama na dare)

Dalili na biyu na iya kasancewa saboda harsashi yayi sirara sosai kuma man shanun koko yana da yawa sosai, wanda kuma zai haifar da tsagewa.

10. The aiki zafin jiki na daban-daban cakulan da marmara tempering hanya: 30-31 ℃ ga duhu cakulan, 27-28 ℃ ga farin cakulan, 29-30 ℃ ga madara.

Abu mafi mahimmanci don daidaita yanayin zafi shine duban jihar.Idan yanayin zafi ya kai, yanayin ruwa zai yi kyau sosai, kuma zafin jiki a wannan lokacin ya dace

Bugu da ƙari, duk marufi na cakulan za su sami cikakkun bayanai, wanda za'a iya bincika kafin amfani.

11. Raba basira game da canza launin cakulan da aka ƙera:

a.Alamun (man shanu na koko + pigment) da ake amfani da su don canza launin ƙirar yana buƙatar daidaitawa cikin zafin jiki, kusan 30 ° C.

b.Lokacin fesa mold tare da bindigar fesa, kar a fuskanci mold a karon farko, in ba haka ba zai zama m.

c.Lokacin amfani da bindiga mai feshi don canza launin ƙura, pigment ɗin yana gudana ƙasa.Yana iya zama cewa mold zafin jiki ne high ko man koko an fesa da yawa, ko kuma za a iya rage toner (gaba daya 100g na koko man shanu da 5-6g na toner, matsakaicin ba zai iya wuce 10g , Saboda ba za a iya narkar da gaba daya. )

d.Kada ku taɓa tsakiyar ƙirar bayan an gama launin fesa, saboda zafin hannun zai shafi launi;lokacin da saman pigment yayi crystallizes, za ku iya cika cakulan (lokacin da pigment ba zai shuɗe ba lokacin da kuka taɓa shi da yatsun ku).

Sanin ƙarin injin cakulan don Allah a tuntuɓi:

suzy@lstchocolatemachine.com

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