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antiguardian 23

on 23 January 2017

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Transcript of https://www.google.ca/url?sa=i&rct=j&q=&esrc=s&source=images

What is chocolate?
The tasty substance know as chocolate, is the unshelling and rosatsing of cocoa seeds, which are then grounded and added with powerded milk and dairy products, its then sweetened and and vanilla extract is then added to the mix to give it that flavour.
What is viscosity?
All fluids have a viscosity. some fluids like water have a very low viscosity, and some fluids like honey have a high viscosity, by deffinition viscosity is "
Chocolate, everyone knows what is and most people love it. While were eating this delight i'm guessing your not thinking,about the viscosity of the sweet substance in its previous melted stage, but if you knew viscosty played a huge role in how it tastes, you might be a bit more interested
did you know?
1- With some more known choclate companys, you can make a special order to the company, and ask for a mix of high and low viscosity. to create the perfect blend

2-With choclate, viscosity is measured with water, water have a viscus level of 1, so anything above that determens the thickness

3- A high viscosity is 90

4- When using a chocolate fountain is HAS to have viscosity of 40 or lower, or else the chocolate would be clumped toghether and wouldent flow

How Does Viscosity Affect How
Chocolate Is Made

The viscosity of a fluid is a measure of its
resistance to gradual deformation by shear stress
or tensile stress. For liquids, it corresponds to the informal concept of "thickness"; for example, honey has a much higher viscosity than water.'' Just to simplyify things a bit, the viscosity is the resistance of fluids, the thicker a substance, the higher viscosity.
How Does Viscosity Affect How Chocolate Is Made?
The thickness chocolate in a melted state directly relates to how it will harden, too. This means that choosing the right viscosity of chocolate for your treat is vital if you want your finished creation to turn out properly. By adding more cocoa beans and less milk product, the viscosity level will rise, meaning a thicker harder chocolate.For a thin chocolate, the factory would add less cocoa and more milk and dairy product. And for those chocoholics out there, they have special viscosity
tools to ensure thier sweet treat is perfect

Thanks For Watching
Thanks for watching and I hope you learned something from this presentation
Full transcript