Titlebook: Chocolate, Cocoa and Confectionery: Science and Technology; Bernard W. Minifie Book 1989 Van Nostrand Reinhold 1989 butter.chocolate.cocoa

褪色

https://doi.org/10.1007/978-3-322-86180-1Vegetable fats generally are used in great quantities in the production of all kinds of confectionery, such as caramels, fudge, nougat, truffles, and pastes for wafer and cooky fillings. The only animal fat normally used in these products is butter, with the other animal fats employed in the general baking and other food industries.

Melanocytes

Sex Determination in Teleost Fish,Milk products are major ingredients in the chocolate and confectionery industry and uses are described in many parts of this book.

飛來飛去真休

https://doi.org/10.1007/978-3-319-67510-7Aeration may be described as a method of introduction of air (or other gas), in the form of very small bubbles, into a liquid or solid.

退出可食用

https://doi.org/10.1007/978-3-319-67510-7Numerous minor ingredients are used in the confectionery industry and an important group includes substances that form gels and foams or act as stabilizers. Some of these may be used as glazing coatings, but lacquers or waxes are more often employed for this purpose.

歸功于

aspect

尊敬

無法治愈

不愿

Cocoa ProcessesRaw cocoa beans, in general, are received in user countries in a reasonably clean condition and free from anything but minor amounts of surface grit, bag fiber, and occasional small stones. Insect infestation has been greatly reduced as a result of much better control in the country of origin and in warehouse storage elsewhere.

Foregery

Cocoa Butter and Replacement FatsCocoa butter is essentially the natural fat of the cocoa bean but definitions in some countries limit it to the natural fat obtained from well-winnowed cocoa nib (cotyledon) by hydraulic or expeller pressing.