Since there is a lot of information and also a lot of content, you should definitely do this. The poet of the Soviet Union saved his new life and a much healthier chocolate recipe. Under no circumstances should you consume too much cocoa beans – that’s the point. The product does not have to be found in most areas and environmentally friendly areas.
In traditional variations of chocolate there is only a small amount of yaoti, which is concentrated with milk, sugar and iodine components, the amount of which varies, and this amount of chocolate will be dark. The new ETH Zurich receipt requires the processing of cocoa pods to be valid in most countries. Given the size of the product, no added sugar is required.
They did not receive the optimal components and provided considerable experience. The result is a price of 20% of subs. This is how technologists and the Swiss called them cocoa jelly. It does not offer analogue products that go beyond tradition. The recipe involves reducing the proportion of saturated fats by a third and increasing the proportion of fiber by 20%.
On the other hand, this “jellybean” technology is too widespread and can be used by many people. There is no mention of it in the magazines that publish it anymore, major changes are required in others. Farmers will have to master the new requirements for the supplier and purchase the necessary equipment. Typically this product is used to ensure it is ready to use. processes.
Source: Tech Cult
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