powder scores roughly / g while baking chocolate is ~ / g. doing a rough rounding to even % cocoa butter for the baking chocolate, we can see that consuming equal portions of cocoa solids from either source, the orac value of the baking chocolate is much higher. i was wondering if this was due to the...
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is really (nay impossible) to answer without more information. but there are only so many possibilities, so let's just lay them out. the most obvious to check is that the beans used are roasted, the sugar is granular and no other ingredients that have been added contain water. very lightly roasted cocoa...
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yep, from the pressing of the palm kernel. again, that simple. we are just going to use the common names. now, cocoa butter is not one fixed triglyceride. the picture above shows one possible triglyceride in cocoa butter. it is made up of palmitic, stearic and oleic acid. one of each, in the order listed...
sichovykh striltsiv, , of. telephone main: e-mail: activity of the enterprise activities — production of the milling industry — other processing and preserving of fruit and vegetables — bread and bakery products; manufacture of preserved pastry goods and cakes non-durable storage — manufacture of rusks...
(class / ) of isolated seed, bean or nut, or material derived therefrom (class / ) of whole egg or yolk (class / ) of isolated carbohydrate (class / ) of plant or plant derived material (class / ) material is mammal or fowl derived (class / ) of or with yeast or mold (class / ) dormant ferment containing...
madagascar. i think you see the pattern. you know your tastes. roasting. that is critical. the current trend is to not 'over roast' your beans. and on the surface, i agree. in practice, unfortunately, the result is i am dealing on a weekly basis with people that are terrified to fully roast a bean and...