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Tempered Chocolate
Tempering is a technique applied in chocolate production to create chocolate that is Gloss (optics), glossy, has a good snap and smoother texture and is more resistant to chocolate bloom. It involves cooling liquid chocolate while agitating it until a small amount of cocoa butter Crystallization, crystallizes. The liquid is then heated to maintain only the most stable Crystal structure, crystal forms, which serve as nuclei for the rest of the cocoa butter to solidify around. History Crystallisation of chocolate was already a concern by the mid-19th century. A textbook of the time for chocolate making notes that good quality chocolate must have a shiny and smooth surface, a clean break, and an optimal mouthfeel. In 1902, chocolate makers believed the texture and appearance were improved when chocolate was cooled rapidly. By 1931, the tempering process was developed to control chocolate bloom, but it was not understood how it worked. The effects on the crystal structure were not u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Couverture Chocolate Samples, Tempered And Untempered
Couverture, the French word for "cover", may refer to: * Couverture chocolate, a high-quality grade of chocolate * Couverture maladie universelle, a French public health programme * Coverture, also spelled couverture, a doctrine in common law relating to a wife's legal status {{Disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shearing (physics)
In continuum mechanics, shearing refers to the occurrence of a shear strain, which is a deformation of a material substance in which parallel internal surfaces slide past one another. It is induced by a shear stress in the material. Shear strain is distinguished from volumetric strain. The change in a material's volume in response to stress and change of angle is called the angle of shear. Overview Often, the verb ''shearing'' refers more specifically to a mechanical process that causes a plastic shear strain in a material, rather than causing a merely elastic one. A plastic shear strain is a continuous (non-fracturing) deformation that is irreversible, such that the material does not recover its original shape. It occurs when the material is yielding. The process of shearing a material may induce a volumetric strain along with the shear strain. In soil mechanics, the volumetric strain associated with shearing is known as Reynolds' dilation if it increases the volume, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Industry
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocessed, they taste intensely bitter. In making chocolate, these seeds are usually fermented to develop the flavor. They are then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate (a.k.a., plain chocolate), or, with the addition of milk, can be made into milk chocolate. Making milk chocolate with cocoa butter and without cocoa solids produces white chocolate. In some chocolates, other ingredients such as vegetable oils, emul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocessed, they taste intensely bitter. In making chocolate, these seeds Cocoa bean fermentation, are usually fermented to develop the flavor. They are then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate (a.k.a., plain chocolate), or, with the addition of milk, can be made into milk chocolate. Making milk chocolate with cocoa butter and without cocoa solids produces white chocolate. In some chocolates, other ingredients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford University Press
Oxford University Press (OUP) is the publishing house of the University of Oxford. It is the largest university press in the world. Its first book was printed in Oxford in 1478, with the Press officially granted the legal right to print books by decree in 1586. It is the second-oldest university press after Cambridge University Press, which was founded in 1534. It is a department of the University of Oxford. It is governed by a group of 15 academics, the Delegates of the Press, appointed by the Vice Chancellor, vice-chancellor of the University of Oxford. The Delegates of the Press are led by the Secretary to the Delegates, who serves as OUP's chief executive and as its major representative on other university bodies. Oxford University Press has had a similar governance structure since the 17th century. The press is located on Walton Street, Oxford, Walton Street, Oxford, opposite Somerville College, Oxford, Somerville College, in the inner suburb of Jericho, Oxford, Jericho. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Chemistry (journal)
''Food Chemistry'' is a peer-reviewed scientific journal. It was established in 1976 and is published monthly by Elsevier Elsevier ( ) is a Dutch academic publishing company specializing in scientific, technical, and medical content. Its products include journals such as ''The Lancet'', ''Cell (journal), Cell'', the ScienceDirect collection of electronic journals, .... External links * Chemistry journals Elsevier academic journals English-language journals Food chemistry Food science journals Academic journals established in 1976 Semi-monthly journals {{chemistry-journal-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
MRS Bulletin
''MRS Bulletin'' is published by the Materials Research Society in partnership with Springer Nature. It was established in 1974 as the ''Materials Research Society Newsletter''. There was a year gap in 1981, and then in 1982, it came back as ''MRS Bulletin''. The current editor is Gopal R. Rao (2011–present). The previous editor was Elizabeth Fleischer (1991 to 2011). Abstracting and indexing The journal is abstracted and indexed in * Current Contents Engineering, Technology, and Applied Sciences * Current Contents Physical Chemical and Earth Sciences wolterskluwer * SciSearch online database * Research Alert * |
Royal Society Of Chemistry
The Royal Society of Chemistry (RSC) is a learned society and professional association in the United Kingdom with the goal of "advancing the chemistry, chemical sciences". It was formed in 1980 from the amalgamation of the Chemical Society, the Royal Institute of Chemistry, the Faraday Society, and the Society for Analytical Chemistry with a new Royal Charter and the dual role of learned society and professional body. At its inception, the Society had a combined membership of 49,000 in the world. The headquarters of the Society are at Burlington House, Piccadilly, London. It also has offices in Thomas Graham House in Cambridge (named after Thomas Graham (chemist), Thomas Graham, the first president of the Chemical Society) where ''RSC Publishing'' is based. The Society has offices in the United States, on the campuses of The University of Pennsylvania and Drexel University, at the University City Science Center in Philadelphia, Pennsylvania, in both Beijing and Shanghai, People' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wiley (publisher)
John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company that focuses on academic publishing and instructional materials. The company was founded in 1807 and produces books, journals, and encyclopedias, in print and electronically, as well as online products and services, training materials, and educational materials for undergraduate, graduate, and continuing education students. History The company was established in 1807 when Charles Wiley opened a print shop in Manhattan. The company was the publisher of 19th century American literary figures like James Fenimore Cooper, Washington Irving, Herman Melville, and Edgar Allan Poe, as well as of legal, religious, and other non-fiction titles. The firm took its current name in 1865. Wiley later shifted its focus to scientific, technical, and engineering subject areas, abandoning its literary interests. Wiley's son John (born in Flatbush, New York, October 4, 1808; died in East ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Temper Meter
A chocolate temper meter is used to measure the presence of various types of the crystal forms IV, V in semi-molten cocoa butter Cocoa butter, also called theobroma oil, is a pale-yellow, edible Vegetable oil, fat extracted from the cocoa bean (''Theobroma cacao''). It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter h ... in the preparation of well tempered chocolate. It works by measuring "the temperature of a standard weight of chocolate as it crystallizes when cooled in a controlled way." A modern, digital version, the Greer temper meter, can measure the degree of temper at any required time. References Chocolate industry {{confection-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polymorphism (materials Science)
In crystallography, polymorphism is the phenomenon where a compound or element can crystallize into more than one crystal structure. The preceding definition has evolved over many years and is still under discussion today. Discussion of the defining characteristics of polymorphism involves distinguishing among types of transitions and structural changes occurring in polymorphism versus those in other phenomena. Overview Phase transitions (phase changes) that help describe polymorphism include polymorphic transitions as well as melting and vaporization transitions. According to IUPAC, a polymorphic transition is "A reversible transition of a solid crystalline phase at a certain temperature and pressure (the inversion point) to another phase of the same chemical composition with a different crystal structure." Additionally, Walter McCrone described the phases in polymorphic matter as "different in crystal structure but identical in the liquid or vapor states." McCrone also def ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molding (process)
Molding (American English) or moulding ( British and Commonwealth English; see spelling differences) is the process of manufacturing by shaping liquid or pliable raw material using a rigid frame called a mold or matrix. This itself may have been made using a pattern or model of the final object. A mold or mould is a hollowed-out block that is filled with a liquid or pliable material such as plastic, glass, metal, or ceramic raw material. The liquid hardens or sets inside the mold, adopting its shape. A mold is a counterpart to a cast. The very common bi-valve molding process uses two molds, one for each half of the object. Articulated molds have multiple pieces that come together to form the complete mold, and then disassemble to release the finished casting; they are expensive, but necessary when the casting shape has complex overhangs. Piece-molding uses a number of different molds, each creating a section of a complicated object. This is generally only used for larg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
