The Chocolate Life

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Bindiya sharma
  • Female
  • jammu and kashmir
  • India
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  • Daniela Vasquez
  • Juan Fernando Pineda
  • Paul Mosca
  • ramya

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Bindiya sharma's Discussions

effect of lecithin on viscosity and its affinity for sugar i.e how it reacts with sugar?

Started this discussion. Last reply by Sebastian Oct 12, 2012. 2 Replies

Hi friends please tell me the effect of lecithin on viscosity and its affinity for sugar i.e how it reacts with sugar?Continue

Tempering

Started this discussion. Last reply by Bindiya sharma Oct 20, 2012. 7 Replies

Can anybody suggest me best method for tempering of chocolate Continue

 

Bindiya sharma's Page

Latest Activity

Juan Fernando Pineda and Bindiya sharma are now friends
May 1, 2013
Bindiya sharma replied to Bindiya sharma's discussion Tempering
"thanks to all of you i standardize the tempering process for my chocolate. thanks again for yours valuable reply."
Oct 20, 2012
Fred Lewin replied to Bindiya sharma's discussion Tempering
"Just joined.  What kind of quantities? "
Oct 19, 2012
Sebastian replied to Bindiya sharma's discussion effect of lecithin on viscosity and its affinity for sugar i.e how it reacts with sugar?
"Lecithin is an emulsifier - that is, it provides 'slipperiness' between the fat in your chocolate, and the water - for as you know, the two don't mix well.  Yes, there is water in your chocolate - a little bit comes with the…"
Oct 12, 2012
Daniela Vasquez replied to Bindiya sharma's discussion effect of lecithin on viscosity and its affinity for sugar i.e how it reacts with sugar?
"Lecithin is known for having a direct effect in cacao butter's properties and texture when it melts and it does affect particle size and its emulsion. I read it influences sugar behaviour, cocoa butter crystallization, crystal growth, viscosity…"
Oct 11, 2012
Bindiya sharma posted a discussion

effect of lecithin on viscosity and its affinity for sugar i.e how it reacts with sugar?

Hi friends please tell me the effect of lecithin on viscosity and its affinity for sugar i.e how it reacts with sugar?See More
Oct 11, 2012
Giuseppe replied to Bindiya sharma's discussion Tempering
"Everything depends on how you want to arrange your work with chocolate (some time everyday or a couple of day per week and so on). Do you need tempered chocolate always at your disposal? Do you want also some operative helps from the machine? Or…"
Oct 8, 2012
Mark Heim replied to Bindiya sharma's discussion Tempering
"Ask 10 people and you'll get 12 techniques, and they can all work.  Give all of 'em a try with the goal to find which one, or your own version of one, that works best for your situation, your equipment.  And enjoy exploring."
Oct 5, 2012
ramya replied to Bindiya sharma's discussion Tempering
"It depends on do u already have one machine or do you wish to buy one, each tempering machine works on different systems even though the basic principle is same. Need more clarification about what type of machine you prefer, how much quantity you…"
Oct 5, 2012
Bindiya sharma and ramya are now friends
Oct 5, 2012
Bindiya sharma replied to Bindiya sharma's discussion Tempering
"Thnx for sharing this usefull information with me but i want to do tempering on tempering machine if you have any information regrdng tempering machine plz reply. "
Oct 5, 2012
Daniela Vasquez replied to Bindiya sharma's discussion Tempering
"I find the marble method better, you can feel the chocolate. Seeding is another great option. And if you are using small amounts of chocolate, you could use the direct method from the microwave :), just be sure to have a "mother" in case…"
Oct 4, 2012
Bindiya sharma posted a discussion

Tempering

Can anybody suggest me best method for tempering of chocolate See More
Jul 30, 2012
Bindiya sharma joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Jul 26, 2012
Bindiya sharma liked Clay Gordon's group The Science of Chocolate
Jul 26, 2012
Bindiya sharma is now a member of The Chocolate Life
Jul 25, 2012

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Nil
My favorite chocolate is:
Milk chocolate

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