or g nibs g cocoa butter g whole milk powder sugar also, i find that when my total fat content is higher than , the batch am making keeps splashing on the working surface during grinding even after pouring the coca butter slowly in between the grind. is it normal?...
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important property of honey: it has less than % of water, that is why microorganisms cannot grow in honey. this gives it a long shelf life. when it comes to water content it is one of the main characteristics that signifies the quality of honey. premium quality honeys have water content of % or less...
melted) at room temperature, and it can get quite messy when someone picks it up to eat if it's not straight out of the freezer. i know tempering can raise the melting point of chocolate, but i noticed on one of your articles that coconut oil doesn't temper well. do you have any advice on raising the...
of aqueous solution) is used, and is compatible with the entire product. water breakthrough (wbt) this is the test performed on hydrophobic membranes, and it is also related to the pore size of the membrane. the wbt pressure (sometimes referred to as water intrusion pressure) is the pressure it takes...
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baked candied yams. whenever we'd have new people over for sunday dinner they'd always comment on how delicious the candied yams were. everybody wanted to know "the secret". the secret wasn't really anything major, as with most recipes. it was just slow cooking them in a candied mixture of butter, sugar...