If you have never heard of chocolate factories, you\u2019re probably wondering, \u201cHow is chocolate made?\u201d Well, here\u2019s what happens: cacao beans are fermented, roasted, and ground into a butter that has a melting point of 32 or 34 degrees Celsius. This butter is then tempered with condensed milk. The finished product is then hand-packed into boxes for shipping. And just as you might have guessed, there\u2019s a lot of chocolate involved in the making of these delicious treats.<\/p>\n
The process begins with the fermentation of the cacao seeds, which are spread out on wooden platforms and covered with banana leaves. The fermenting process will take between three and nine days. Once the seeds are fermented, the sugars in the cacao pulp will begin to break down and form acids like lactic and acetic acid. At the same time, the cocoa seeds contain germs, as well as other components that will cause the cocoa to ferment.<\/p>\n
Fasulye \u00f6\u011f\u00fct\u00fclmeden \u00f6nce bir \u0131zgara \u00fczerine konur. Fasulyeler, manyetik bir elektro-magnet dahil olmak \u00fczere bir dizi eleme a\u015famas\u0131ndan ge\u00e7er, bu da metal par\u00e7ac\u0131klar\u0131n\u0131 pulptan ay\u0131r\u0131r. Eleme i\u015fleminden sonra fasulyeler yirmi ila k\u0131rk dakika aras\u0131nda kavrulur. Kabuklar\u0131yla kavrulur ve t\u00fcm s\u00fcre\u00e7 ayn\u0131 anda ger\u00e7ekle\u015fir. Bu s\u00fcre\u00e7 olduk\u00e7a zaman al\u0131c\u0131 olabilir, ancak fermantasyon s\u00fcreci kakao fasulyelerinin tam lezzetini ortaya \u00e7\u0131karmak i\u00e7in gereklidir.<\/p>\n
\u00c7ikolata, yap\u0131lan bir g\u0131da \u00fcr\u00fcn\u00fcd\u00fcr<\/a> Kakao ya\u011f\u0131, \u00e7ikolatada bulunan do\u011fal bir ya\u011fd\u0131r. Kakao ya\u011f\u0131 neredeyse her zaman kristal formundad\u0131r, ancak s\u0131cakl\u0131\u011f\u0131na ba\u011fl\u0131 olarak \u00e7e\u015fitli di\u011fer \u015fekiller de alabilir. Buna polimorfik kristalle\u015fme denir. Kakao ya\u011f\u0131n\u0131n erime noktas\u0131 32-34 derece Celsius'tur.<\/p>\n \u0130\u015flem s\u0131ras\u0131nda kakao ya\u011f\u0131, farkl\u0131 erime noktalar\u0131na sahip trigliserit molek\u00fcllerinden olu\u015fan bir kar\u0131\u015f\u0131ma ayr\u0131l\u0131r. Bu molek\u00fcllerin yo\u011funluk ve stabilite gibi farkl\u0131 \u00f6zellikleri vard\u0131r. Kakao ya\u011f\u0131n\u0131n erime noktas\u0131, s\u0131cakl\u0131k, nem i\u00e7eri\u011fi ve yeniden eritme noktas\u0131 gibi \u00e7e\u015fitli fakt\u00f6rlere ba\u011fl\u0131 olarak belirlenebilir. Bu makale, kakao ya\u011f\u0131n\u0131n erime noktas\u0131 hakk\u0131nda genel bir anlay\u0131\u015f sa\u011flayacakt\u0131r.<\/p>\n Bir\u00e7ok insan nas\u0131l oldu\u011funu bilmemektedir s\u00fctl\u00fc \u00e7ikolata fabrikalarda \u00fcretilir<\/a>Kondanse s\u00fct\u00fc i\u00e7eren bir \u00e7ikolata t\u00fcr\u00fcd\u00fcr. \u00c7o\u011fu b\u00fcy\u00fck, modern fabrikalarda \u00fcretilir. S\u00fct\u00fcn yan\u0131 s\u0131ra, \u00e7ikolata fabrikalar\u0131 bal, eritilmi\u015f \u00e7ikolata ve di\u011fer s\u00fct \u00fcr\u00fcnleri gibi di\u011fer malzemeleri de kullanabilir. \u0130ster s\u00fct chocolate is made in a factory<\/a> \u0130ster evde ister ba\u015fka bir yerde, \u00fcr\u00fcn\u00fcn i\u00e7inde ne oldu\u011funu \u00f6\u011frenmek i\u00e7in etiketleri okumak en iyisidir.<\/p>\n In 1804 Nicolas Appert began processing milk using the homogenization method, which was developed by William Cullen. It was not a success, however, as an outbreak of rickets was attributed to it. Because it contained less fat and other nutrients, it was not nutritious. It was also made from skim milk, which is low in fat. To whiten the milk, the chocolate factories added butter oil or skim milk powder.<\/p>\n Uygun temperleme s\u00fcreci olmadan \u00e7ikolatalar<\/a> will have a streaky, matte appearance, and a waxy taste. Tempering \u00e7ikolata, s\u0131cakl\u0131\u011f\u0131n kontrol edilmesini i\u00e7erir<\/a> and time to achieve the desired polymorph. While cocoa butter is a waxy liquid, it is made up of crystals similar to vegetable oil. Once in a solid state, these crystals will be too large to slide over one another. This will create friction in the chocolate mixture.<\/p>\n \u00c7ikolatay\u0131 temperleme s\u00fcreci, erime i\u015fleminin d\u00fczg\u00fcn bir kaplama tabakas\u0131 olu\u015fturmas\u0131 nedeniyle gereklidir. \u00c7ikolata \u00e7ok s\u0131cak oldu\u011funda, kakao ya\u011f\u0131 i\u00e7indeki kristaller erir. \u00c7ikoladaki nem buharla\u015ft\u0131\u011f\u0131nda, \u015feker kristalleri yeniden olu\u015fur ve beyaz bir tabaka olu\u015fur. Ard\u0131ndan, \u00e7ikolata kullan\u0131ma uygun olmayacak kadar kal\u0131n hale gelir. Bu durumda, \u00e7ikolata sadece tr\u00fcf yap\u0131m\u0131nda kullan\u0131labilir hale gelir. \u00c7ikolatan\u0131n \u00e7ok \u0131s\u0131nmas\u0131n\u0131 \u00f6nlemek i\u00e7in bir su banyosu haz\u0131rlay\u0131n.<\/p>\n Koyu \u00e7ikolata yap\u0131m\u0131nda geleneksel y\u00f6ntemler kullan\u0131l\u0131rken, beyaz \u00e7ikolata yap\u0131m\u0131nda kullan\u0131lan s\u00fcre\u00e7ler olduk\u00e7a farkl\u0131d\u0131r. \u00c7ikolatan\u0131n kendine \u00f6zg\u00fc bir tad\u0131 ve koyu \u00e7ikolatadan farkl\u0131 bir erime noktas\u0131 vard\u0131r. Ana bile\u015fen, renksiz olan kakao ya\u011f\u0131d\u0131r; kakao kat\u0131lar\u0131 ise kakao ya\u011f\u0131yla birle\u015ferek kahverengiye d\u00f6n\u00fc\u015f\u00fcr. Daha sonra \u015feker, krema veya s\u00fct ve aroma ile kar\u0131\u015ft\u0131r\u0131l\u0131r ve beyaz \u00e7ikolata elde edilir. Beyaz \u00e7ikolata genellikle tatl\u0131lara estetik \u00e7ekicili\u011fi art\u0131rmak i\u00e7in eklenir, ancak ger\u00e7ek \u00e7ikolatan\u0131n aromas\u0131 ve tad\u0131n\u0131 yerine ge\u00e7emez.<\/p>\n Bu s\u00fcre\u00e7, nispeten y\u00fcksek seviyede so\u011futma gerektirir, ancak bozulmas\u0131n\u0131 \u00f6nlemek i\u00e7in temperlenmelidir. Hava kayna\u011f\u0131n\u0131n s\u0131cakl\u0131\u011f\u0131 14-16\u00b0C aras\u0131nda olmal\u0131d\u0131r. Ba\u011f\u0131l nem oran\u0131 yakla\u015f\u0131k 45-50% olmal\u0131d\u0131r. \u00c7ikolata y\u00fczeyde iyi da\u011f\u0131lmal\u0131d\u0131r. Ayr\u0131ca, so\u011fuk hava uygulayarak h\u0131zla kat\u0131la\u015fmas\u0131 sa\u011flanmal\u0131d\u0131r. Toplam i\u015flem s\u00fcresi, \u00e7ikolata miktar\u0131na ve merkezde kullan\u0131lan miktara ba\u011fl\u0131d\u0131r.<\/p>","protected":false},"excerpt":{"rendered":" If you have never heard of chocolate factories, you’re probably wondering, “How is chocolate made?” Well, here’s what happens: cacao beans are fermented, roasted, and ground into a butter that has a melting point of 32 or 34 degrees Celsius. This butter is then tempered with condensed milk. The finished product is then hand-packed into […]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_title":"","rank_math_description":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-3296","post","type-post","status-publish","format-standard","hentry","category-biscuit-candy-manufacturing"],"_links":{"self":[{"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/posts\/3296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/comments?post=3296"}],"version-history":[{"count":1,"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/posts\/3296\/revisions"}],"predecessor-version":[{"id":7610,"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/posts\/3296\/revisions\/7610"}],"wp:attachment":[{"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/media?parent=3296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/categories?post=3296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/tags?post=3296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}S\u00fctl\u00fc \u00e7ikolata yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct ile yap\u0131l\u0131r<\/h2>\n
Kakao ya\u011f\u0131, yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct ile temperlenmi\u015ftir<\/h2>\n
Beyaz \u00e7ikolata yapma y\u00f6ntemleri<\/h2>\n