Izakhiwo zenyama nezamakhemikhali zebhotela cocoa

I-Cocoa bhotela, eyaziwa nangokuthi i-cocoa bhotela, ingu-creamy ophuzi ophuzi wamafutha emifino ekhishwe ku-cocoa mass. Kungamafutha ahlukile kakhulu. Ngaphezu kwephunga layo eliqinile futhi elihle, ibhotela likaCocoa liqinile futhi liqinile futhi lingenamikhawulo ngaphansi kwe-15 degree. Ibhotela likaCocoa liyancibilika ngokushesha emlonyeni futhi alizizwa linamafutha nhlobo; Futhi akulula ukuya e-rancid efana namanye amafutha emifino ejwayelekile. I-Cocoa Butter ingamafutha akhethekile akhethekile kashokholethi, futhi cishe konke kwezinzuzo zamafutha emifino ahlukahlukene. Awekho amanye amafutha angaqhathaniswa nawo atholakele.
I-Cocoa bhotela ikakhulukazi lakhiwa ama-triglycerides angama-98%, ama-1% ama-acial acid alungile, ama-0.2% dignilyerides, 0.2% / kg ~ 2505% ~ 0.05% ~ 0.05% ~ 0.05% ~ 0.05% ~ 0.05% ~ 0.05% ~
I-Cocoa ibhotela inephunga elihlukile le-cocoa kanye nebanga leplastiki elifushane kakhulu. Cishe iqinile ngokuphelele ngaphansi kwama-27℃(iqala ukuncibilika nge-27.7 degree). Kuyancibilika ngokushesha njengoba izinga lokushisa likhuphuka futhi lincibilike ngokuphelele ngezinga elingu-35. Ngakho-ke, kungamafutha anzima futhi anciphise ngokushesha. I-Cocoa Butter ingamafutha ahle kakhulu ahlelekile owaziwayo. Ine-antioxidants yemvelo evimbela ukonakala, ukuvumela ukuthi igcinwe iminyaka emi-2 kuya kwengu-5, ivumela ukuthi isetshenziselwe izinhloso ngaphandle kokudla.
I-Cocoa ibhotela isetshenziswa ikakhulukazi kuma-khekhe asentshonalanga ukwenza ushokoledi bese ugcwalisa imikhiqizo ye-chocolate ye-chocolate. Ukungeza inani elifanele le-Cocoa ibhotela eshokolethi elinokuqukethwe okuphansi kwe-cocoa ibhotela kungakhulisa ukuvumelana koshokoledi, kuthuthukise umphumela ocwebezelayo woshokoledi ngemuva kokucwilisa nokuhluza.
I-glycerides ebholeni le-cocoa lihlangene ndawonye izinhlobo eziningi, okuholela ezicini zePolycrystallika. Iphuzu lokuncibilika le-cocoa ibhotela lincike kwifomu layo le-crystal. Inqubo enolaka enqubweni yokusebenza kwe-chocolate inqubo yokwenza isakhiwo se-cocoa ibhotela le-cocoa ibhotela lapho ibhotela likaCocoa limahla.
Ibhotela likaCocoa line ,, ', kanye namakristalu, ngamaphuzu ancibilikayo angu-17, 23, 26, no-35-37 degree, ngokulandelana. Lapho wenza ushokoledi, ikristalu kuphela enendawo ephakeme kakhulu yokuncibilika ivame ukusetshenziswa, futhi isakhiwo esisodwa sekristalu senza ukuthungwa kube bushelelezi.