Ta yaya za ku san idan kuna buƙatar fushi da cakulan ku?

Idan kuna amfani da cakulan na gaske (cakulan rufe da ke ɗauke da man koko) kuna buƙatar bin tsarin zafin jiki don cakulan ku ya taura sosai.

Ana buƙatar zafi a duk lokacin da cakulan ya ƙunshi man shanu na koko (komai girman ko ƙarancin ingancin cakulan), duk da haka yana da mahimmanci a tuna cewa idan za ku ci gaba da aikin motsa cakulan ku to lallai ya kamata ku tabbatar da ku. muna amfani da cakulan inganci mai inganci.Lokacin da kuka shiga cikin fasahar zafin rai ya kamata ku sami lada tare da mafi kyawun sakamako mai yuwuwa!

Mafi kyawun madadin cakulan cakulanLokacin amfani da cakulan cakulan, galibi ana magana da shi azaman cakulan shafa, ba za ku yi fushi ba saboda fili cakulan ba ya ƙunshi man shanu na koko.Haɗaɗɗen cakulan sau da yawa ana danganta shi da ɗanɗano kaɗan fiye da kyawawa da wasu kyawawan abubuwa masu banƙyama.Idan kuna son tsallake zafin fushi kuma ku yi amfani da cakulan cakulan, zaku iya yin bankwana da ɗanɗanon kwali na yau da kullun da sinadarai masu guba da ake samu a cikin cakulan kasuwan kasuwa da yawa da kayan kwalliya tare da Chocoley's Bada Bing Bada Boom Gourmet Compound Chocolate.

Kafin ka kara karantawa, ka lura cewa, KADA KA fusata cakulan lokacin da kake yin burodi ko kuma za ka sha cakulan nan da nan, kamar narkewa da zuba a kan ice cream.Muna ba da shawarar cewa don samun sakamako mafi kyau na yin alewa da sauran abubuwan tsoma, kuna fushi da cakulan - ko da za a yi amfani da shi a cikin sa'o'i 24 - musamman ma idan kuna son cakulan ya saita daidai, don samun karɓuwa da sheen. , kuma idan kana so ka coax mafi dandano daga cakulan.Idan waɗannan cikakkun bayanai ba su da mahimmanci a gare ku, to, zaku iya amfani da cakulan ba tare da fushi ba idan za a cinye shi cikin sa'o'i 24.

Yanzu, game da fushi…
Idan kai masanin lissafi ne ko masanin kimiyya, za ka sami batun game da zafin cakulan ya zama ra'ayi mai sauƙi.Ga sauran mu, bayanan ba su da ban sha'awa, ban sha'awa, kuma suna da yawa kamar mumbo jumbo ko tarin shirme.Na yi shi har zuwa jami'a kawai na ɗauki ajin ilmin halitta guda ɗaya, don haka ya ɗauki ni ɗan lokaci don fahimtar ainihin dalilin da yasa tsarin fushi ke haifar da sakamakon da yake yi.Don yin al'amura ma ya fi rikitarwa, kowane littafi, labari ko gidan yanar gizo da na yi bincike game da cakulan cakulan yana da hanyoyi ko dabaru daban-daban don cimma wannan "yanayin zafin rai."

Labari mai dadi shine, zan yi ƙoƙari na sauƙaƙa da bayyana fushi don ku iya fahimtarsa.Idan kun kasance ɗaya daga cikin masu ilimin lissafi ko masana kimiyya da aka ambata a sama ko kun riga kun san wannan kayan, za ku iya tsalle zuwa hanyoyin da ke ƙasa.

Lafiya, to me tempering cakulan cim ma?
Lokacin da kuka fusata cakulan, za ku samar da samfurin da aka gama tare da ƙwararren sheen, karye da ɗanɗano - kuma abubuwan da kuka ƙirƙira ba za su yi fure ba idan aka kiyaye su a yanayin zafi da ya dace.Tempering shine tsarin da ke sake kafa lu'ulu'u na man shanu na koko da ke cikin cakulan na gaske (a kan cakulan cakulan).To, menene a duniya sake kafa lu'ulu'u na koko man shanu ke nufi?Bari muyi tunanin ruwa ya zama daskararru.Lokacin da ruwa ya zama ƙanƙara, yawancin mu suna tunanin wannan "yana faruwa" saboda zafin jiki.A wani ɓangare, wannan gaskiya ne, amma abin da ya faru da gaske shine lokacin da zafin ruwa ya ragu zuwa 32 ° F, kwayoyin ruwa suna taruwa don samar da lu'ulu'u, kuma duk waɗannan lu'ulu'u suna haɗa kansu tare don samar da ƙaƙƙarfan taro - kankara.Yi tunani kawai game da siffar dusar ƙanƙara.Tushen dusar ƙanƙara shine crystal na kankara ɗaya ɗaya.

Chocolate, ba kamar bayanin ruwa/kankara ba, yana farawa ne a matsayin mai ƙarfi (lokacin da ka sami hannunka akan shi), sannan ka narke shi, juya shi cikin ruwa.Daga qarshe, kuna son ya koma cikin ƙarfi (sai dai idan kuna amfani da shi a cikin maɓuɓɓugar ruwa ko fondue… to, zaku iya watsi da wannan kayan!) Don ƙirƙirar alewa mai ban sha'awa na cakulan, abubuwan da aka ƙera, abubuwan tsoma, da sauransu. Amma sabanin ruwa yana juya zuwa kankara , inda babu wanda ya damu da yadda ko dalilin da ya sa ya faru, muna bukatar mu damu da yadda za a taurare cakulan yadda ya kamata don ya sami mafi kyawun sheen, karye da dandano don kada ya yi fure ko kuma ya rabu.

Wikipedia.com (littafi na kyauta) ya bayyana yadda man koko a cikin cakulan zai iya yin crystallize a cikin nau'i shida daban-daban.Babban manufar fushi shine tabbatar da cewa mafi kyawun nau'i ne kawai.Da ke ƙasa akwai ginshiƙi na Wikipedia.com yana nuna nau'ikan crystal guda shida daban-daban da kaddarorinsu daban-daban, sannan kuma kyakkyawan bayanin abin da ainihin yanayin zafin ke ƙoƙarin cimma.

Bayanan kula da zafin jiki na Crystal Melting
I 17°C (63°F) Mai laushi, mai tauri, narke cikin sauƙi.
II 21°C (70°F) Mai laushi, mai tauri, narke cikin sauƙi.
III 26°C (78°F) Tsage, mara kyau, yana narkewa cikin sauƙi.
IV 28°C (82°F) Tsaya, kyalli mai kyau, yana narkewa cikin sauƙi.
V 34°C (94°F) Mai sheki, mai ƙarfi, mafi kyawun karye, yana narkewa kusa da zafin jiki (37°C).
VI 36°C (97°F) Mai wuya, yana ɗaukar makonni kafin a fara samarwa.

Don mafi kyawun yuwuwar ƙãre samfurin, daidaitaccen zafin jiki shine duk game da samar da mafi yawan nau'in lu'ulu'u na V.Wannan zai samar da mafi kyawun bayyanar da bakin-ji kuma ya haifar da mafi kyawun lu'ulu'u don haka rubutun da bayyanar ba zai ragu ba a tsawon lokaci.Don cimma wannan, ana sarrafa zafin jiki a hankali yayin crystallization.

An fara zafi cakulan don narke duk nau'ikan lu'ulu'u shida (zafi duhu cakulan zuwa 120 ° F, madara cakulan zuwa 115 ° F, da farin cakulan zuwa 110 ° F).Sannan ana sanyaya cakulan don ƙyale nau'ikan crystal IV da V su samar (VI yana ɗaukar tsayi da yawa don samarwa) (cakulan sanyi mai sanyi zuwa 82°F, cakulan madara zuwa 80°F, da farin cakulan zuwa 78°F).A wannan zafin jiki, cakulan yana tayar da hankali don ƙirƙirar ƙananan "tsaran" kristal da yawa waɗanda za su yi aiki a matsayin tsakiya don ƙirƙirar ƙananan lu'ulu'u a cikin cakulan.Ana yin zafi da cakulan don kawar da kowane nau'in lu'ulu'u na IV, yana barin nau'in V kawai (zafin cakulan duhu zuwa 90 ° F, cakulan madara zuwa 86 ° F, da farin cakulan zuwa 82 ° F).Bayan wannan batu, duk wani dumama cakulan zai lalata fushi kuma wannan tsari dole ne a maimaita shi.

Hanyoyi guda biyu na gargajiya na tempering cakulan sune:

Yin aiki da cakulan da aka narkar a kan wani wuri mai ɗaukar zafi, kamar dutsen dutse, har sai lokacin girma yana nuna kasancewar isasshen "tsaran" crystal.Ana dumama cakulan a hankali zuwa zafin aiki.

Ƙirƙirar daskararrun cakulan cikin cakulan da aka narkar da su don "narke" cakulan ruwa tare da lu'ulu'u (wannan hanyar tana amfani da kristal da aka riga aka kafa na cakulan cakulan don "iri" cakulan narkewa).

Na gode, Wikipedia, don wannan bayanai masu mahimmanci da ke sama, amma bari mu ɗan ƙara ɗaukaka shi kuma mu ayyana, mataki-mataki YADDA ake fushi da cakulan.

HANYOYIN CUTAR CHOCOLATE:

Tare da taimako daga mutanen kirki a baking911.com, ga ƙwararrun ƙwararrun su mataki-mataki umarnin don hanyoyi daban-daban guda uku na zafin jiki (an daidaita yanayin zafi don nuna mafi kyawun yanayin zafi don aiki tare da su).Chocoley's Couverture da ultra couverture cakulan):

Hanyar gargajiya:

A al'ada, cakulan yana da zafi ta hanyar zuba wasu daga cikin shi a kan dutse mai zafi kuma yayi aiki a cikin "mush" yayin da yake sanyi.Yana haifar da mafi kyalkyali, cakulan cakulan wanda zai saita tare da mafi aminci kuma ana ba da shawarar ga aikin cakulan da ake buƙata.Kafin amfani, tabbatar da yanayin sanyi, tsafta da bushewa.Idan ya cancanta, sanyaya shi ta hanyar shafa da ruwan sanyi sannan a bushe shi sosai, saboda ƙananan beads na ruwa da aka bari a saman zai sa cakulan ya kama.

• Don fushi, narke har zuwa fam guda na cakulan a cikin tukunyar jirgi biyu ko amfani da asaka tukunyar jirgi biyu.Yi amfani da ama'aunin zafi da sanyiodon duba yawan zafin jiki na cakulan;(Jagorancin zafin jiki: Dark cakulan 120F, madara cakulan 115F, farin cakulan 110F).Zuba 2/3s akan tebur mai sanyi ko saman marmara.(Kiyaye sauran 1/3 a yanayin zafi iri ɗaya; kar a bar shi ya taurare)
  • Yin amfani da irin kek ko benci scraper da angled spatula (offset spatula), yada cakulan.Sa'an nan kuma matsar da shi zuwa tsakiya, tsaftace kullun tare da spatula kuma yada ci gaba.Ci gaba da wannan yadawa da gogewa har sai cakulan ya yi sanyi zuwa yanayin zafi mai zuwa: cakulan duhu 82 ° F, cakulan cakulan 80 ° F, farin cakulan 78 ° F, waɗanda ƙananan zafin jiki ne fiye da mai saurin fushi.Zai rasa haskensa kuma ya samar da manna mai kauri tare da ƙarewar matte.Yi aiki da sauri don kada cakulan ba ta dunkule ba.Wannan tsari na iya ɗaukar ko'ina daga minti 2 zuwa 10, ya danganta da adadin cakulan da nau'in, da kuma zafin jiki na dafa abinci.Kalmar ƙwararriyar wannan ita ce "mush."
  • Ƙara "mush" daga mataki na baya, zuwa sauran 1/3 narke cakulan.Yin amfani da spatula mai tsabta, busasshiyar roba, motsa cakulan a hankali, har sai da santsi.Yi hankali kada ku haifar da kumfa kamar yadda kuke yi.Koma cakuda zuwa zafi, yana motsawa akai-akai har sai an kai zafin da ake so.Don cakulan duhu ya kamata ya yi rajista 90 ° F don duhu.Don madara yakamata yayi rijista 86°F kuma farin cakulan yakamata yayi rijista a 82°F.Duba fushi kafin amfani.
  • Yayin da kuke aiki, kuna motsa cakulan akai-akai kuma ku duba zafinsa don kiyaye shi "cikin fushi":
    duhu cakulan 88-90 ° F
    madara cakulan 86-88°F
    farin cakulan 82-84°F

  Hanyar iri/Tsarin Cube Kankara*:

  • NAKE: Ajiye 1/3 na cakulan da kuke shirin yin fushi.Ana narkar da ragowar a cikin tukunyar jirgi biyu zuwa fiye da 120 ° F.Sama da 120°F, cakulan ya rabu, yana ƙonewa kuma ba za a iya amfani da shi ba.Lokacin da lu'ulu'u na koko na narke a wannan zafin jiki, sun rasa siffar su kuma lu'ulu'u sun zama marasa ƙarfi, don haka Mataki # 2 ya zama dole.
  • SANYI: Ana sanyaya cakulan ta hanyar "seeding" ko hadawa a cikin fayafai ko wafers na cakulan cakulan saboda suna cikin dakin sanyi mai zafi na 68 zuwa 70 ° F.Narkakken koko man shanu kuma yana yin wani nau'in mai bi-shugaban kuma yana shirya kansa bayan salon "tsaran", wanda masana'anta suka riga sun yi fushi.Kada a ƙara da yawa a lokaci guda saboda ƙila ba duka zai narke ba kuma cakuda zai zama kullu.Idan haka ne, a yi amfani da blender na nutsewa wanda yake da kima, ko kuma ki tace kullun, wanda ya fi wayo.Kar a yi amfani da mahaɗa.Makullin shine a ci gaba da motsawa cikin sauri da kuma ɗaukar yawan zafin jiki akai-akai har sai an kai wanda ya dace.Wannan yana samun kyalkyali na kyawawan lu'ulu'u na beta da aka fara, amma yana ba da damar wasu beta-primes waɗanda ba a so su samar, suma, je zuwa Mataki #3.
  • SAKE RUWAN CHOCOLATE: a cikin tukunyar jirgi guda biyu don haka zai taurare tare da cikakkiyar daidaito.Anan sake zafi yana narkar da duk wani lu'ulu'u marasa so waɗanda aka samar a cikin sanyaya yayin Mataki #2.Lokacin da ya kai zafin da ake so, cakulan yanzu yana da zafi.Idan an maimaita shi zuwa sama da 89°F (madara) ko 91°F (duhu), ya fita daga fushi, kuma dole ne a sake farawa daga farko.
    Ga masu yin cakulan ci-gaba, gwada zafin jiki ta hanyar sanya dab a ƙasan leɓan ƙasa.Ya kamata ya ji dumi fiye da madara mai dumi.
  • DUBI FUSKA KAFIN AMFANI: Hanya mai sauƙi don bincika idan cakulan yana cikin fushi, shine a shafa ɗan ƙaramin cakulan a cikin takarda ko zuwa wurin wuka.Idan cakulan ya yi zafi daidai zai yi tauri daidai kuma ya nuna kyalli mai kyau a cikin mintuna biyar.Ko kuma, yada wani bakin ciki mai laushi a kan guntun takarda, jira minti biyar, sa'an nan kuma gwada kwasfa cakulan daga takarda.Idan za ku iya, kuma ba ta da matsala, kuna cikin kasuwanci.Idan ba haka ba, fara aiwatar da zafin jiki kuma.
  • A IYA CHOCOLATE A CIKIN FUSHI LOKACIN AMFANIYanayin zafi mai kyau shine 88-90 °F don Duhu;86-88°F na madara da 82-84°F don Fari.Chocolate zai yi sanyi idan ba a kiyaye shi a cikin yanayin zafi akai-akai ba, kuma yana yin kauri kuma yana dushewa kamar yadda ake yi.Idan cakulan ya yi sanyi da yawa kuma har yanzu yana narkewa, za ku iya sake sake shi sau da yawa zuwa "yankin zafi" na 88 zuwa 90 ° F (duhu), 86 zuwa 88 ° F (madara), 82-84 ° F (fararen fata).Idan cakulan ya yi sanyi har zuwa maƙasudin taurin, dole ne tsarin zafin jiki ya sake farawa.Kada ka bari zafin cakulan ya wuce 92°F, ga cakulan duhu ko 88°F ga madara da farar cakulan, ko bargaren man shanun koko zai fara narkewa kuma zafin zai ɓace.*Baking911.com yana nufin iri. hanyar a matsayin hanyar ice cube.

  Hanyar Mataki Uku:

  Yi motsawa akai-akai yayin matakan kuma kauce wa samun danshi daga zuwa cikin hulɗa kai tsaye tare da cakulan:

  • Narke cakulan, a cikin tukunyar jirgi biyu, zuwa yanayin zafi masu zuwa kamar yadda aka auna tare da ma'aunin zafin jiki na cakulan: Dark 120°F, Milk 115°F, Farar 110°F.
  • Cool cakulan zuwa yanayin zafi masu zuwa: Dark 82°F, Madara 80°F, Fari 78°F.
  • Sake zafi cakulan zuwa yanayin zafi masu zuwa: Dark 90°F, Madara 86°F, Fari 82°F.

  YANZU HAUSHI NE.Hanya mai sauƙi don bincika idan cakulan yana cikin fushi, shine a shafa ɗan ƙaramin cakulan a cikin takarda ko zuwa wurin wuka.Idan cakulan ya yi zafi daidai zai yi tauri daidai kuma ya nuna kyalli mai kyau a cikin mintuna biyar.Ko kuma, yada wani bakin ciki mai laushi a kan guntun takarda, jira minti biyar, sa'an nan kuma gwada kwasfa cakulan daga takarda.Idan za ku iya, kuma ba ta da matsala, kuna cikin kasuwanci.Idan ba haka ba, fara aiwatar da zafin jiki kuma.A IYA CHOCOLATE A TEMPER: Madaidaicin yanayin zafi shine: Dark 88-90°F, Milk 86-88 digiri F, da fari 82-84°F.Idan cakulan ya taurare, dole ne ku sake fara aikin fushi.

  Na gode Baking911.com don gwanintar ku a wannan yanki.Abin baƙin ciki, kowane gwani yana da nasu ra'ayi na dace hanya da kuma dabaru na tempering.Duk da yake dukkansu suna da kama da kamanni, galibi suna faɗin narkewa daban-daban, sanyaya da yanayin zafi.Abubuwan da ake ganin sun dawwama, ba tare da la'akari da ra'ayin ƙwararru ba shine:

  • Yi amfani da daidaitaccen koda yaushecakulan ma'aunin zafi da sanyio, da kuma kiyaye yanayin zafi kadan;Koyaushe yi aiki a cikin yanayi mai sanyi tare da ɗanɗanon zafi na 50% ko ƙasa (Mai lura da Humidity na cikin gida yana nuna yanayin ɗaki da zafi gami da tsayi da ƙasa)
  • Yi amfani da dama koyaushekayan aikidon aikin
  • Koyaushe gwada fushi, ta yin amfani da tip ɗin spatula ɗin ku
  • Kada ku damu, ku ji daɗi, idan cakulan ya fita daga fushi, za ku iya sake narkewa kuma ku sake farawa, ba ku cutar da komai ba.

  https://www.youtube.com/watch?v=jlbrqEitnc

Suzy@lstchocolatemachine.com

www.lschocolatemachine.com