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Için basit anahtar Chocolate MELANGE örtüsünü

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In her previous article how to make chocolate with cocoa beans (bean to amerikan bar), Chef Prish discussed the chocolate conching … Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a https://ricardomfvnc.fireblogz.com/57719359/chocolate-single-tube-ball-refiner-temel-açıklaması

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