Cocoa Butter a hkum hkrang hte hkum hkrang hte seng ai arung arai ni

Cocoa sau, cocoa sau ngu nna mung shamying ai, hkaulan mam sau gaw hkaulan mam n-gun kaw na shaw la ai creamy yellow shingra tara namsi langai mi re. Grai laklai ai sau re. N-gun ja ai hte tsawm htap ai laklai ai manam pyaw ai manam pyaw ai hta n-ga, cocoa sau gaw 15℃a lawu de grai ngang kang ai hte n-gun n rawng ai. Cocoa butter gaw n-gup hta lawan ai hku hka lim mat nna, sau n-gun n rawng ai zawn n hkam sha ai; bai nna kaga general namsi namsaw sau ni zawn sha rancid galaw na matu mung n loi ai. Cocoa butter gaw chocolate a matu grai kaja ai sau langai rai nna, dai hta namsi namsaw sau amyu myu a akyu yawng ngu na daram nga ai. Dai hte shingdaw mai ai kaga sau langai mi mung n mu lu shi ai.
Cocoa sau gaw madung hku nna 98% triglycerides, 1% n-gun n rawng ai sau ni, 0.3% diglycerides, 0.2% gaw num langai sha tai ai, 150mg/kg/250mg/kg tocopherol hte 0.05%~0.13% phospholipids ni hte hpawng de da ai.
Cocoa butter hta laklai ai cocoa manam pyaw ai hte grai kadun ai plastic range nga ai. 27℃a lawu de tsep kawp ngang kang ai (27.7℃kaw nna hpang wa ai ). 35℃hta nbung katsi ai hte tsep kawp htum mat wa ai hte maren lawan ai hku htum mat wa ai. Dai majaw, yak hkak ai hte lawan ai hku garan ai sau re. Cocoa butter gaw n-gun ja dik htum sha mai ai sau re ai hpe chye ai. Dai hta n kaja ai lam ni hpe pat shingdang ya ai shingra tara antioxidants ni lawm ai majaw, 2 ning kaw nna 5 ning du hkra tawn da lu ai majaw, malu masha hta lai nna kaga yaw shada lam ni a matu jai lang lu ai.
Cocoa butter hpe madung hku nna, chocolate hte dilute chocolate hpe grau htum hkra galaw na matu, dingdung mungdan ni a pastries ni hta lang ai. Cocoa butter n law ai chocolate hta hkan nna, htuk manu ai cocoa butter hpe chocolate a n-gun hpe jat ya lu ai, dipping hte demmolding galaw ngut ai hpang, chocolate a glossy effect hpe jat ya lu ai, n-gun n rawng hkra galaw ya lu ai.
Cocoa butter hta glycerides ni gaw amyu myu hta rau nga ai majaw, polycrystalline arawn alai ni hpe shabyin ya ai. Cocoa butter a melting point gaw shi a crystal hkrang hta madung nga ai. Chocolate galaw ai lam hta n-gun n rawng ai lam gaw, cocoa sau htum mat ai shaloi, n-gun rawng ai cocoa butter crystal structure hpe gawgap ai lam rai nga ai.
Cocoa sau gaw , , ', hte n-gun ni nga ai, hka lim ai shara ni gaw 17, 23, 26, hte 35–37℃, langai hte langai nga ai. Chocolate galaw ai shaloi, grau tsaw ai hka lim ai shara nga ai crystal hpe sha lang chye ai, dai crystal structure langai sha gaw texture hpe n-gun n rawng hkra galaw ya ai.