Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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Question

Transcribed Image Text:Crystallization Methods
1. Identify and list the two methods of
crystallization (tempering)
2. Identify and list the ideal melting
temperature for chocolate in Celsius
3. Identify and list the ideal working
temperature for chocolate in Celsius
4. Identify and list the steps involved in
stabilizing cocoa butter crystals in both
Seed and Table method
5. Identify and list the characteristics
required for well crystallized (tempered)
chocolate
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