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ALCALISATION [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2001-01-12

English

Subject field(s)
  • Chocolate and Confectionery

French

Domaine(s)
  • Confiserie et chocolaterie
DEF

Addition à la pâte de cacao d'une certaine quantité d'alcalis dont le rôle est de faire ressortir la couleur des fèves et de permettre à la poudre de cacao de rester plus longtemps en suspension lorsqu'elle est au contact de l'eau. Le pH de la poudre de cacao monte à 7-8 et la teinte devient plus foncée.

Spanish

Campo(s) temático(s)
  • Productos de confitería y chocolatería
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