Koko butter dochie: Njirimara, ụdị, uru na Harms

Na confectionery ụlọ ọrụ na otu n'ime ndị isi ọkara a chocolate mkpuchi. Kemgbe ụwa, imewe nke a akụrụngwa na-eji koko butter. a akụrụngwa bụ ọnụ ala, na ndị e ji mara nke a dị nnọọ fastidious. Na-adịbeghị anya, anyị malitere iji koko butter dochie nealurinovogo na lauric ụdị. The media na-esiwanye anyị na-ahụ arụmụka ma uru ma ọ bụ na-emerụ ngwaahịa a. Sewe Okwu-akwado echiche na-emegide ndị nọ n'ọnọdụ. Ka anyị tụlee n'ụzọ sara mbara karị nke a.

confectionary gbazere

ọ bụ a akụkụ, na-enweghị mmepụta nke confectionary glaze. Ọ na-eji na ọ fọrọ nke nta niile na ngwaahịa - dị iche iche butere ngwongwo, na mmepụta nke ice ude, glazed cheese curds, swiiti, achịcha na ọtụtụ ndị ọzọ na ụdị nke na ato uto. Na-ewu ewu gbazere eme ụfọdụ e ji mara:

• Uto. The ngwaahịa bụ n'ihi na nhazi nke gbazere-aghọ nnọọ tastier, dịkwa ụtọ.
• Nri. Ato uto enweta ndị ọzọ ekwukwa n'akwụkwọ uru.
• Nhazi confectionery gbazere abawanye na shelf ndụ. Echebe swiiti, achịcha, kuki site na ihicha si.

Classical gbazere na-akwadebe site agwakọta ọtụtụ Efrata ebe a bụ: koko butter ma ọ bụ koko butter replacer, sugar, emulsifiers, mịrị amị mmiri ara ehi na ngwaahịa, flavors. Enye Nsukka confectioners na-eme achịcha dịgasị iche iche nke semifinished: gbazere dị ọcha ụdị, dị iche iche nwekwara, inclusions, mkpụrụ, amiri, ọkọlọtọ gbazere ọchịchịrị aja aja ma ọ bụ dị iche iche shades na na agba.

ụdị abụba

The ojiji nke dị ọcha koko butter na mmepụta nke chocolate gbazere - na ọ bụ oke ọnụ. Dị otú ahụ dị oké ọnụ akụrụngwa a na-eji nanị isi confectionery ụlọ mmepụta ihe. Ọtụtụ obere na-ajụ ụlọ ọrụ iji dochie koko butter Confectioner yiri - ọzọ ịgụ na oké ọnụ - Efrata: nọ n'ọnọdụ improvers. Nke a na-enye ohere ka ị nọrọ asọmpi na mmepụta nke ngwaahịa, na-ahịa, na-eme ha ihe inweta azụ. Iji mepụta glaze nke abụba ke Russian ahịa juru. The dum nso ekewa isi iche iche:

• Confectionery abụba.
• Temperiruemye koko butter nọ n'ọnọdụ.
• Nọ n'ọnọdụ nke koko butter Non-iwe - lauric na-abụghị lauric.

Ogo nke abụba, nke na-eji na mmepụta nke glazes, na-emetụta ndị ekwukwa n'akwụkwọ uru na uto nke ikpeazụ ngwaahịa arụmọrụ.

Temperiruemye nọ n'ọnọdụ

Modern nri ụlọ ọrụ na-eji ke imewe nke uka praline n'oghere maka waffles, chocolate na nut pastes, fillings maka chọkọletị, dị iche iche plastic na creamy abụba uka. Koko butter replacers na-eji na-esiwanye maka glaze.

Mee n'obi nọ n'ọnọdụ iji palm mmanụ, Sal osisi, Shea butter, nakwa dị ka ndị ọzọ na osisi umu na Rospotrebnadzor ekwe ka ga-eji na anyị nri ụlọ ọrụ. The akụrụngwa na-eji maka mmepụta nke elu àgwà chocolate gbazere mgbe mmiri n'ichepụta, fere fere achicha, swiiti (maka mgbatị shells ma ọ bụ enrobing). Of chocolate kpụrụ dị iche iche na ọnụ ọgụgụ ka chocolate Ogwe. Temperiruemye nọ n'ọnọdụ nwere physico-chemical parameters ndị kasị yiri Njirimara nke koko butter. The myirịta nke ha kacha.

uru

N'obi koko butter dochie nwere ọtụtụ àgwà ọma ndị nwere ike ekewet uru nke ngwaahịa a:

1. Ọ nwere magburu onwe uto e ji mara. Complete enweghị waxiness na ọnụ.

2. The obere ọdịnaya nke polyunsaturated asịd, nke na-enye elu ọxịdashọn eguzogide. N'ihi na ngwaahịa nwere ogologo adị ndụ.

3. Products esichara frosting nwere ezi ekweghị ekwe na luster. Organoleptic quality otú ahụ na ngwaahịa ndị yiri nnọọ ndị kpuchie site eke glaze, ebe ndabere bụ eke koko butter.

4. ọkụ ọnọdụ ihu igwe dabeere gbazere n'obi nọ n'ọnọdụ nwere ezigbo iguzogide elu okpomọkụ. Nke a nwere uru na ngwaahịa nke glaze na-ntekwasa na ndabere nke koko butter.

Untempered koko butter kachasị yitebe

Non-lauric koko butter dochie ka dabeere na rapeseed mmanụ, sunflower, soybean na nkwụ. Na mejupụtara nke ndị dị otú ahụ kachasị yitebe ndị yiri koko butter, ha nwere ike weere. Allowable iji dị iche iche ihe n'ịgwa na ọzọ ihe oriri na mmanụ, koko ntụ ntụ ma ọ bụ akọrọ mmiri ara ehi. Non-lauric uzo ozo na-eji enrobing waffles, achịcha, na-apụta, jellies, biscuits, marshmallow, nēfe nke taịl ọgụgụ. Ebube gbazere - siri ike ngwa ngwa, na-adịghị achọ tempering.

Koko butter replacer Non-iwe, lauric ụdị nwere ndị na-esonụ e ji mara:

• Ọ dịghị achọ tempering.
• Abụba ọdịnaya bụ ihe na-erughị 99%.
• Ọ na-mere nke gbanwetụrụ oriri na mmanụ.
• Ọdịnaya nke uka nta nke lauric acid bụ 40%, na ma ọ bụ enweghị dị iche iche nri nwekwara ndị ọzọ Efrata

Ọ na-eji maka gbazere agbaze nke chiiz, ice ude, achịcha, na-apụta na ndị ọzọ pastries, chocolate Ogwe. The ojiji nke koko butter nọ n'ọnọdụ na-eme ka o kwe omume iji belata mmepụta-akwụ ụgwọ.

lauric abụba

Lauric koko butter dochie na-eji maka zuru nnọchi nke eke ngwaahịa mixtures ke imewe nke abụba ọdịnaya ka 12%. The akụrụngwa a na umu na-palm kernel, aki oyibo na ndị ọzọ na mmanụ na-enwe ụfọdụ e ji mara. Lauric abụba ike-achọkwa na eke koko butter. Nchikota bụ nanị kwe omume na ntụ ntụ.

Lauric koko butter nọ n'ọnọdụ na-eji na mmepụta nke confectionery Ogwe, oghere na ọnụ ọgụgụ nke chocolate n'ichepụta super-siri ike gbazere maka ice ude, achịcha, jellies, marshmallows, na cheese curds.

uru

Lauric koko butter nọ n'ọnọdụ nwere ụfọdụ uru, ha na-kwesịrị ruru eru maka nkwadebe nke siri ike gbazere nke nwere a dara oké ọnụ luster. Glazed ngwaahịa nwere a ike, ma ukwu-kenkuwa n'elu na, na-achọta onwe ya ọnụ, kama na-agbaze ma doo a obi ụtọ uto. Ngwaahịa na-adị mfe iche na udi, anya nnọọ aesthetic, ha elu-eji ire ụtọ na-egbu maramara. Gbazere dị mfe agbazekwa, na mgbe ahụ na ngwa ngwa sikwuo ike. Glazed ngwaahịa ka enwekwukwa adị ndụ na-eguzogide ndị oge ntoju (n'ihi iguzogide ọxịdashọn). Ekwe tempering ogbo. Lauric gbazere nnọọ echekwa ego.

-adịghị emezi emezi

The ọghọm nke ngwaahịa na-agụnye ekwe omume nke soapy uto. Nke a nwere ike izere ihe site n'ikiri ndị na-esonụ ọnọdụ:

• akara microbiological egosi feedstock na iru mmiri;
• Ọ ga-chepụtara n'ime ọkara antioxidants;
• bụghị gbazere confectionery, swiiti shei elu iru mmiri;
• ịnọgide na-enwe a na-na iru mmiri na confectionery shop.

Site na iji dị iche iche iche iche nke glazes (lauric na-abụghị lauric abụba) ga-juputara kpochara akụrụngwa. Ịgwakọta nke mmiri nwere ike ime ka liquefaction semifinished ngwaahịa, n'ihu ya solidifies agụghị oké.

Koko butter dochie: ojoo

Mgbe aghara aghara iji ihe ndị nọ n'ọnọdụ koko, ọtụtụ na-eme nnyocha na-eji ọkụ nke mmanụ malitere ịhapụ nnọọ mbuaha reviews banyere ngwaahịa. Ọdịnaya nke palm, aki oyibo mmanụ na ihe fọrọ niile confectionery bụ nọgide n'ji. N'ihi ya, ma ha dị mma maka ahụ, dị ka ndị na-emepụta na-ekwu na?

Ndị sooro ndị nri maka ahụ ike ha, ogologo hapụrụ ngwaahịa nwere palm mmanụ, na ekewet a na mmetụta ọjọọ ya na ahu. koko butter na ya mejupụtara nwere a stearic, oleic, palmitic, arhainovuyu acid. High-kalori oriri na-eduga ná ibu oké ibu. Ke idem, deposition amalite salts, dịrị gaba n'ime ebe apụta ọrịa nke genitourinary usoro.

Palm mmanụ na-eji, na-amị lauric koko butter dochie. The nsogbu kpatara ya edidu ke mejupụtara nke jupụta abụba. Ha ugboro ugboro iji na-akpata ọrịa obi na ọrịa ọbara arịa, atherosclerosis, thrombosis, ibu oké ibu. Palm mmanụ egosighi kpamkpam, ọ accumulates na ahụ dị ka nsị. Plastic goo emechi elu bowel ebe lumen, na-yigharịrị ka ndị ọzọ na akụkụ. Palm mmanụ anaghị idebaihe ụfọdụ dị mkpa Chọpụta ọcha, dị ka calcium. Great ọjọọ e mere ka nwa ahụ ike. Smart nne na nna na-ahọrọ ngwakọta maka nri, ebe ndị mejupụtara bụ dịghị palm mmanụ. Ọ bụkwa a flavor enhancer na ọ na-adịghị na-atụ aro maka ahu. Palm mmanụ - na nke a ka e ji ndị ọkà mmụta sayensị - bụ ike carcinogen. Refractory ihe n'ihi na a ogologo oge-anọgide na ngwaahịa, ma na-adịghị ike na-agbaze anyị ahu. Na-elekọta ahụ ike gị na-agụ labeelu na ngwaahịa.