I-SINOFUDE inamava kwisixhobo sokwenza iigummy ngaphezu kweminyaka engama-30. .
Ulwimi
I-SINOFUDE inamava kwisixhobo sokwenza iigummy ngaphezu kweminyaka engama-30. .
Ukwenza iiTkokolethi eziMgangathweni: Indlela Izixhobo ezomeleza ngayo inkqubo
Intshayelelo:
Ukwenza iitshokolethi ezisemgangathweni kufuna indibaniselwano engenamthungo yobuchule, ulwazi, kunye nezixhobo ezifanelekileyo. Ukusuka kwibhontshisi yekoko ukuya kwimveliso yokugqibela yokunkcenkceshela, inyathelo ngalinye kwinkqubo yokwenza itshokolethi lifuna ukuchaneka kunye ne-finesse. Kweli nqaku, siza kuphonononga ukuba isixhobo esifanelekileyo sibuphucula njani obu buchule bucekeceke, senza ukuba ii-chocolatiers zenze izinto ezinqwenelekayo kunye nencasa engalinganiyo kunye nokuthungwa. Ukusuka ekuqhotsweni iimbotyi ukuya ekuqumbiseni, masingene kwihlabathi lokwenza itshokolethi kwaye sijonge ukubaluleka kwezixhobo kuwo onke amanqanaba enkqubo.
1. UkuRosa iimbotyi ukuya kwiMfezeko:
Ukugcoba iimbotyi ze-cocoa linyathelo elibalulekileyo elichaphazela ngokuthe ngqo iprofayili ye-flavour yetshokolethi yokugqibela. Izixhobo ezifanelekileyo ziqinisekisa ukulawulwa kokushisa okuhambelanayo kunye nokufana ngexesha lokutshisa. Oomatshini bokuqhotsa bale mihla abaneempawu eziphambili bavumela ii-chocolatiers ukuba zibeke iliso kwaye zilungelelanise izinto eziguquguqukayo ezifana nexesha, ubushushu, kunye nokuhamba komoya, okukhokelela kwiimbotyi ezigcadiweyo ngokugqibeleleyo. Aba matshini nabo benza iiprofayili ezahlukeneyo kwiindidi ezahlukeneyo zeembotyi, ziphucula iimpawu ezizodwa zemvelaphi nganye kunye nokuqinisekisa ukudityaniswa okuhambelanayo kweencasa.
2. Ukusila kunye nokuHlunga:
Zakuba zigcadiwe iimbotyi, ziyasila kwaye zicocwe ukuze zibe yintlama egudileyo ebizwa ngokuba butywala betshokolethi. Eli nyathelo lifuna oomatshini abakhethekileyo ukufezekisa ukuthungwa okufunwayo kunye nobukhulu bamasuntswana. Izixhobo zokusila zamatye eziqhelekileyo ziye zathatyathelw’ indawo ziimelangeurs ezintsonkothileyo, ezikwaziyo ukulawula ixesha lokusila, isantya noxinzelelo. Aba matshini baqhekeza ngokufanelekileyo i-cocoa nibs kunye namasuntswana eswekile, okukhokelela kwisiseko setshokholeyithi esisilky-egudileyo. Ukukwazi ukulungisa kakuhle inkqubo yokugaya kwandisa umlomo wetshokolethi, ukuvumela ukuba inyibilike kakuhle ngolwimi.
3. Conching for Flavour Development:
I-Conching linqanaba elibalulekileyo ekwenzeni itshokholethi elibandakanya ukuxova kunye nokufaka umoya wobunzima betshokholethi ukufezekisa incasa kunye noburhabaxa obufunwayo. Isixhobo esifanelekileyo se-conching sinika i-chocolatiers ngokulawula ubude bexesha, ubushushu kunye nokujikeleza komoya ngeli xesha. Ukuhamba rhoqo kunye nokukhuhlana kunceda ukuphula nayiphi na i-particle eseleyo, iphucula ngakumbi ukuthungwa kwetshokolethi. Ukongeza, i-conching ivumela incasa ukuba ikhule ngokupheleleyo ngokunciphisa ubumuncu kunye nobukrakra ngelixa ulinganisa ubumnandi. Isixhobo esisetyenzisiweyo kwi-conching sidlala indima ebalulekileyo ekubumbeni iprofayile yencasa ekhethekileyo yebhari nganye yetshokolethi yegourmet.
4. Ukufudumeza ukuGqibela okuGqwesileyo okuGcinekayo:
I-Tempering yinkqubo eethe-ethe eyongeza inkangeleko yokugqibela kunye nokuthungwa kwetshokholethi. Kubandakanya ukufudumeza, ukupholisa, kunye nokufudumeza kwakhona itshokolethi ukuzinzisa isakhiwo sayo sekristale. Oku kuqinisekisa ukuba imveliso egqityiweyo ine-sheen ekhazimlayo, i-snap eyanelisayo xa ilunyiwe, kunye nomlomo omnandi ogudileyo. Oomatshini bokuthambisa banamhlanje basebenzisa ulawulo oluchanekileyo lobushushu kunye nokuphazamiseka ukuze bafumane iziphumo ezifanayo. Aba matshini benza ii-chocolatiers ukuba zicaphukise izixa ezikhulu zetshokholethi ngokufanelekileyo, ziqinisekisa ukufana kuyo yonke imveliso. Izibonelelo zokucaphuka okufanelekileyo zidlula i-aesthetics, njengoko iphinda ikhulise ubomi beshelufu yetshokolethi kwaye inqande ukuqhakaza kwamafutha okungafunekiyo.
5. Ukubunjwa kunye nokuQinisekisa:
Nje ukuba itshokolethi icocwe, ixutywe, kwaye inomsindo, lixesha lokuyijika ibe yi-assortment yezinto ezikhethiweyo. Iitshokholethi ezibunjiweyo kunye neeconfection ezigqunywe itshokolethi zifuna izixhobo ezikhethekileyo zokuzaliswa ngokuchanekileyo kunye nokwaleka. Oomatshini bokuthambisa itshokholethi abazenzekelayo abadityaniswa nemigca yokubumba balungelelanisa inkqubo, beqinisekisa ukwahlulwa okungaguquguqukiyo, ukuzaliswa kunye nokudilizwa. Aba matshini benza ii-chocolatiers zenze uyilo oluntsonkothileyo kunye neepateni, eziphakamisa umtsalane wembonakalo yeemveliso zabo. Ukongeza, oomatshini bokubhamba banxibe kakuhle amaziko ahlukeneyo ngomqolo obhityileyo wetshokholethi, bongeza umaleko owongezelelekileyo wokuthambisa kunyango lokunkcenkceshela umlomo.
Isiphelo:
Ukwenza iitshokolethi ezisemgangathweni bubugcisa obuntsonkothileyo obuxhomekeke kakhulu kwisixhobo esifanelekileyo kuyo yonke le nkqubo. Ukusukela kwibhontshisi eqhotsiweyo ukuya kubushushu kunye nokubumba, inqanaba ngalinye lifuna ulawulo oluchanekileyo kunye ne-finesse, enokuzuzwa ngoomatshini abaphambili. Umzi-mveliso wanamhlanje wokwenza itshokholethi unetyala elikhulu lempumelelo yalo kwezi zixhobo zikhethekileyo ezomeleza uphuhliso lwencasa, ukuthungwa, kunye nokubukeka. Njengoko sizonwabisa ngeqhekezana letshokholeyithi emnandi, kufanelekile ukuxabisa indlela aba matshini baluguqule ngayo olu lonwabo lokupheka, belunyusela kubude obutsha bemfezeko.
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