Codsiyada jaakada ee cagaaran ee warshadaha shukulaatada
Soo saarista shukulaatada tayada wanaagsan waxay u baahan tahay geedi socod wax soo saar oo aad u sax ah. Qaboojinta iyo kuleylinta ee kookaha, inta lagu jiro isku-darka, crystallization iyo wixii la mid ah, waxay u baahan tahay sax ahaanta ugu weyn. LaIsku xirnaanta kuleylka kuleylka(Jaakad cagaaran) heerkulka waxaa lagu nidaamiyaa si siman oo joogto ah. In ka dib howsha shukulaatada ee foomka la doonayo, waxaa muhiim ah in heerkulku uusan u sara kicin. Ka dib oo dhan, shukulaatada ma dhalaali karto. Xaaladaha qabow ee shukulaatada ee ugu horumarsan, taarikadayaga barkinta waxaa loo shaqeeyaa qaboojinta wanaagsan ee waxyaabaha xanaaqa ee xanaaqa iyo kuwa la farsameeyay.
Kululaynta joogtada ah ee haamaha shukulaatada
Kadib gubashada, gogo 'kookaha, nIbs, waa dhul. Dufanka ku jira gogo 'kookaha waxaa loo yaqaan subagga kookaha ah. Adigoo si fiican u shiidinaya nibs si fiican, subagga kookaha ayaa la siidaayaa. Tan waxaa lagu sameeyaa haamaha kareemka kookaha ee kookaha halkaas oo ay ku dhalaasho nibs-ka ay ku dhalaasho oo ay heerkul ka sarreeyaan 35 ° C. Taangiyada GUOAa waa la dabooli karaaTaarikada barkintaSi aad u ilaaliso heerkulka joogtada ah, inta lagu jiro shiidi iyo dhalaalid.
Qaboojinta haamaha shukulaatada
Galitaanka shukulaatada waa in si tartiib tartiib ah loo sameeyaa oo heerkul hooseeya, oo aan lahayn farqiga heerkulka aad u sarreeya. If the temperature of the chocolate becomes too high during melting, aromas disappear and the couverture becomes granular and dull after stiffening. Taangiga kareemka ah ee kareemka ah waa in lagu kululeeyaa heerkul isku mid ah. Taangiyo badan oo kareeno ah oo aad hadda ka heli kartoTaarikada barkinta. Tani waxay xaqiijineysaa kuleyl joogto ah oo haanta ku jirta heerkulka aad rabto. Shukulaatada ayaa si aan toos ahayn loo kululayn doonaa, tartiib tartiib iyo si siman. Qaabkan aan tooska ahayn ee kuleylka ayaa leh saameynta AU BAINE-Marie.