Kakaovõi polümorfism ja šokolaadi tempereerimine

Kevin Smith, Chocolate tempering

In this lecture I am going to cover the process of chocolate tempering. I will discuss the polymorphism of cocoa butter, the theory of tempering – including tempering machines, the measurement of temper and finally talk about some model tempering unit studies we have carried out. Of necessity, part of what I talk about will be well known to some of you but I hope nevertheless there will be much of interest.

But, firstly, we must answer the question “Why temper?

View