在线观看亚洲精品专区-在线观看亚洲免费-在线观看亚洲免费视频-在线观看亚洲欧美-欧美freexxx-欧美free嫩交video

食品伙伴網(wǎng)服務(wù)號(hào)
 
 
當(dāng)前位置: 首頁(yè) » 專業(yè)英語(yǔ) » 專業(yè)知識(shí) » 正文

How do you store chocolate and why does it get white during storage?

放大字體  縮小字體 發(fā)布日期:2007-06-29
核心提示:Chocolate products should be stored in areas that are: Free from odours; well ventilated; with a temperature of 18C-20C; at a relative humidity below 50%; away from walls and floors; out of direct sunlight. Problems caused by poor storage include su

Chocolate products should be stored in areas that are:

Free from odours; well ventilated; with a temperature of 18°C-20°C; at a relative humidity below 50%; away from walls and floors; out of direct sunlight.

Problems caused by poor storage include sugar bloom and fat bloom.

Sugar bloom makes the surface of the chocolate appear grey, covered in a thin layer of sticky syrup or covered with sugar crystals. It is caused by the dissolution of sugar from the chocolate by surface moisture, which eventually dries off leaving sugar crystals. One of its causes is storage in damp conditions. Chocolate will absorb moisture on the surface if stored in air at a relative humidity above 82% to 85% for dark chocolate or above 78% for milk chocolate. Impervious packaging will give protection, but overlapping wrapping will allow penetration of water at the folds or corners and the sugar bloom will appear near these points. It can also be caused by the removal of chocolate from cold storage without adequate wrapping protection. When chocolate has been stored below 10°C moisture will be deposited on the surface if it is brought out into normal atmosphere. When removing chocolate from cold storage it either needs to be transferred to a room with fairly dry air or needs to be covered until it has attained the same temperature as the outside air. Filled chocolates when contained in impervious packaging will, under warm storage conditions, produce a high humidity within the wrapping and this can cause diffusion of the syrup from the centre to the surface, which results in sugar bloom.

Fat bloom also makes the surface of the chocolate appear grey but it is made up of minute fat crystals. One of its causes is warm storage. The formation of fat bloom is related to the changes in structure of cocoa butter at different temperatures.

更多翻譯詳細(xì)信息請(qǐng)點(diǎn)擊:http://www.trans1.cn
 
關(guān)鍵詞: the of chocolate in will sugar to is from surface
[ 網(wǎng)刊訂閱 ]  [ 專業(yè)英語(yǔ)搜索 ]  [ ]  [ 告訴好友 ]  [ 打印本文 ]  [ 關(guān)閉窗口 ] [ 返回頂部 ]
分享:

 

 
推薦圖文
推薦專業(yè)英語(yǔ)
點(diǎn)擊排行
 
 
Processed in 3.415 second(s), 618 queries, Memory 2.54 M
主站蜘蛛池模板: 色屁屁www影院免费观看视频 | 年下系列高h文 | 黄色网址你懂得 | bt天堂在线观看 | 中文天堂在线最新2022更新 | 乱肉情欲杂乱小说 | 国产精品青草久久久久福利99 | 亚洲日本精品 | 特级一级毛片免费看 | 国产综合图区 | 越南黄色录像 | 久久久噜噜噜久久网 | ssswww日本免费网站片 | 亚洲精品影视 | 日本边添边爱边摸边做边爱 | 久久精品高清视频 | 免费看美女午夜大片 | 婷婷草| 欲香欲色| 91日韩精品天海翼在线观看 | 一色屋成人免费精品网站 | 国内色视频 | 亚洲成人一级片 | 亚洲色图综合图区 | 免费一级特黄 | 日本成人一级片 | 韩国三级精品 | 免费观看色视频 | 人人精品久久 | 亚洲日韩色综合视频 | 亚洲一级色片 | 国产一级aaa全黄毛片 | 国产成人经典三级在线观看 | xxxxx日本69| 老子影院午夜精品欧美视频 | 日本免费一区视频 | 免费一级大片 | 久久亚洲国产午夜精品理论片 | 成人免费观看一区二区 | 精品国产自在在线在线观看 | 四虎影视4hu4虎成人 |