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chocolate food art
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Chocolate Food Art

The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.
Crystal - Melting temp. - Notes
I - 17 °C (63 °F) - Soft, crumbly, melts too easily.

File information
Filename:211855.jpg
Album name:Architecture & Design
Rating (1 votes):55555
Keywords:#chocolate #food #art
Filesize:42 KiB
Date added:Oct 29, 2009
Dimensions:446 x 284 pixels
Displayed:5 times
URL:displayimage.php?pid=211855
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