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El Atemperado Del Chocolate (Digital Ed.)

El Atemperado Del Chocolate
El Atemperado Del Chocolate cover
  • Language:
  • Spanish
  • Specifications:
  • Digital
  • Adobe PDF
  • 12 pág.
  • Publisher: Montagud Reference: BPPM02
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  • Price:8.00 €
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El atemperado es la última fase del proceso de elaboración de chocolate. Es indispensable, y de que llegue a buen término depende el aspecto brillante y el correcto desmoldeo del producto final. Sea cual sea la temperatura del chocolate, el azúcar y las partículas de cacao y de leche siempre están en forma sólida. Sólo la manteca de cacao modifica su estado con los cambios de temperatura. El atemperado consiste en lograr que toda la manteca de cacao del chocolate adopte formas cristalinas estables.

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