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9 Cards in this Set
- Front
- Back
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Describethe conditions required for storing chocolate. |
Storage temperature: 15ºC The ideal storage temperatureis between 12ºC and 20ºC. The storage area should be dry; couverture should bekept in packaging that is kept out of light and air. |
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Listthe melting temperature of dark couverture. |
Melting temperature: 45ºC |
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Listthe processing temperatures for all three basic couvertures. |
Dark: 30ºC - 33ºC Callebaut811 Milk: 30ºC - 32ºC Callebaut823 White: 29ºC -31ºC Callebaut WNV |
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Thequantity of milk fat has an influence on the processing temperature of milk andwhite couverture, list the difference. |
The higher the quantity of milk fats (milk and white couverture), the lower the processing temperature. |
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Whatis the outcome of brisk or irregular cooling? |
Makes couverture dull andcan create condensation marks. |
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Listthe ideal temperature for cooling after processing? |
10ºC– 15ºC |
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Whatwill occur if you pour couverture into a mould at 45C? Explainthe reason behind. |
- It will take a particular long time before the couverture sets and hardens. - When it has hardened, it will not have a sheen but will have a grainy lumpy structure and a greyish colour. - The couverture will remain (partially) stuck to the mould. The reason behind this is that the cocoa butter in thecouverture forms crystals, but not the right ones, not the so-called stableform of crystal. And it is precisely this form of stable crystals that willcoagulate the cocoa butter or couverture into a hard shiny product with a goodeven colour. By pre-crystallising the couverture,the right type of cocoa butter crystals are created and the couverture willindeed turn into a hard, shiny product with an attractive even colour and the couverturewill turn easily out of the mould. |
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Pre-crystallisingalso refers to? |
Referredto as tempering couverture - creating stable crystals in the couverture. |
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Listthe three ways of pre-crystallising. |
- Melting to exact temperature - Tabling - Vaccination |
