The Processing Secrets of Chocolate
history of chocolate
Baking with chocolate is a great
deal of fun and there is nothing
as wonderful as a homemade
chocolate desert for a gift to
friends and relatives.
Emulsifiers are used in chocolate
to eliminate the friction caused
between the particles of cacao,
sugar, milk and other ingredients,
allowing the chocolate to flow
more easily and provide a more
pleasant feel in the mouth. PGPR
is an emulsifier made from castor
beans, it reduces the viscosity
(the texture and way it flows) of
chocolate. PGPR (Polyglycerol
Polyricinoleate) is used in
fractions of percents when making
chocolate.
history of chocolate
chocolate pudding | chocolate fondue
Labels: chocolate milk | chocolate bar
