Different types of crystals from Storage Tank Manufacturers

Chocolate is actually composed of six-state polycrystalline crystals. The size of these crystals determines the texture of the chocolate!

Large crystals provide soft, crumbly chocolate that melts very easily.

Medium crystals can also produce viscous chocolate, but it is harder.

Small crystals are the perfect size. They provide you with hard, shiny chocolate that will not melt before you eat it, and will break into pieces with a satisfying click and shrink slightly when completely cooled, so it can be released from the mold cleanly come out.

Most of the chocolates we buy have been tempered, are hard in texture, and have the correct crystal structure. However, if you want to wrap other things in chocolate, you must remelt it. This will destroy all the crystals and you will have to create new crystals.

Form chocolate crystals

After the chocolate has melted, melt the chocolate to 45°C and you need to recreate the correct crystal structure. The way to do this is to stir the melted chocolate. The agitation results in the formation of few seeds, which grow into actual crystals. This is the key-the size of the crystals depends on the temperature at which the chocolate seeds are formed.

For more product-related information, please click: Automatic ChocolateProduction Line Factory




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