ChocalaPedia

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<b>Main Sections :</b>

<ul class="tree-td-ul">
<li><a href="####"><span style="color: #7D5047;">Section 1</span></a></li>
<li><a href="####"><span style="color: #7D5047;">Section 2</span></a></li>
<li><a href="####"><span style="color: #7D5047;">Section 3</span></a></li>
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<b>Related Points :</b>

<ul class="tree-td-ul">
<li><a href="####"><span style="color: #7D5047;">Post 1</span></a></li>
<li><a href="####"><span style="color: #7D5047;">Post 2</span></a></li>
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<b>Appendix :</b>

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<li><a href="#6"><span style="color: #7D5047;">Video / API / Pictures</span></a> </li>
<li><a href="#6"><span style="color: #7D5047;">Video / API / Pictures</span></a> </li>
</ul>
<b>Post Contents :</b>

<ul class="tree-td-ul">
<li><a href="#0"><span style="color: #7D5047;">Intro</span></a> </li>
<li><a href="#1"><span style="color: #7D5047;">Content 1</span></a> </li>
<li><a href="#2"><span style="color: #7D5047;">Content 2</span></a> </li>
<li><a href="#3"><span style="color: #7D5047;">Content 3</span></a> </li>
<li><a href="#4"><span style="color: #7D5047;">Content 4</span></a> </li>
<li><a href="#5"><span style="color: #7D5047;">Content 5</span></a> </li>
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<h2><span class="link_open"><a name="0"><i id="dow2" class="icon-showpoint hide"></i><i id="up2" class="icon-hidepoint"></i> Post Introduction </a></span></h2>
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<div id="p2">Paragraph</div>

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<h2><span class="link_open" id="link_equation"><a name="1"><i id="dow1" class="icon-showpoint hide"></i><i id="up1" class="icon-hidepoint"></i> Content 1 </a></span></h2>
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<span>أسم الصورة هنا</span>
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<img alt="أسم الصورة هنا" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheArH3KtinI3wXulpyHVtWCKnmABlovdGOrgmrDnCWDu5ZhD5B7Ywn5A5BWUzJEaGJl6Nfrc8zf6jS1L5MsVzQ9MOb-dJoym5GPpdctnvZJRq1BcZXvJfXxVfvjhkrTEy-k4BZMNFUQV8/s320/install-1.png" title="أسم الصورة هنا" width="320" />
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<h3>نقطة فرعية اتش 3</h3>

<ul>
<li>نقاط فرعية لـ اتش 3</li>
<li>نقاط فرعية لـ اتش 3</li>
<li>نقاط فرعية لـ اتش 3</li>
<li>نقاط فرعية لـ اتش 3</li>
</ul>

<h3 style="border-bottom: 1px solid #A9A5A5;">أولاً : نقطة فرعية اتش 3</h3>

<ul>
<li>نقاط فرعية لـ اتش 3</li>
<li>نقاط فرعية لـ اتش 3</li>
<li>نقاط فرعية لـ اتش 3</li>
<li>نقاط فرعية لـ اتش 3</li>
</ul>

<p>وإليك شرح النقاط الأربع .... <i id="dow1" class="icon-hand-down"></i></p>

<h4>1 . نقطة فرعية لـ اتش 3</h4>

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<img alt="أسم الصورة هنا" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheArH3KtinI3wXulpyHVtWCKnmABlovdGOrgmrDnCWDu5ZhD5B7Ywn5A5BWUzJEaGJl6Nfrc8zf6jS1L5MsVzQ9MOb-dJoym5GPpdctnvZJRq1BcZXvJfXxVfvjhkrTEy-k4BZMNFUQV8/s320/install-1.png" title="أسم الصورة هنا" width="320" />
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<p>شرح النقطة الفرعية لـ اتتش 3.. فقرة ثانية في الشرح - تجربة شكل الأسطر بمحاذاة الصورة الجانبية والفقرة الأولى.</p>

<p>شرح النقطة الفرعية رقم 1.. فقرة أولى في الشرح - تجربة شكل الأسطر بمحاذاة الصورة الجانبية.</p>

<p>شرح النقطة الفرعية رقم 1.. فقرة ثانية في الشرح - تجربة شكل الأسطر بمحاذاة الصورة الجانبية والفقرة الأولى.</p>

<p class="note">ملحوظة على شئ سبق شرحة <i class="icon-note"></i></p>

<div class="note"><p>ملحوظات : <i class="icon-note"></i></p>
<ul>
<li>ملحوظة متعددة النقاط</li>
<li>ملحوظة متعددة النقاط</li>
<li>ملحوظة متعددة النقاط</li>
</ul>
</div>

<p class="note">تم الإنتهاء من النقطة هذه <i class="icon-check"></i></p>

<div class="note"><p>تم الإنتهاء من : <i class="icon-check"></i></p>
<ul>
<li>النقطات هذه</li>
<li>النقطات هذه</li>
<li>النقطات هذه</li>
</ul>
</div>

<p class="note">نصيحة أو يوصى بـ أو من المستحب <i class="icon-advice"></i></p>

<div class="note"><p>يوصى بـ : <i class="icon-advice"></i></p>
<ul>
<li>النقطات هذه</li>
<li>النقطات هذه</li>
<li>النقطات هذه</li>
</ul>
</div>

<p class="note">بهذا يكون أفضل أو نقطة التمام <i class="icon-ok"></i></p>

<div class="note"><p>نقاط التمام : <i class="icon-ok"></i></p>
<ul>
<li>النقطات هذه</li>
<li>النقطات هذه</li>
<li>النقطات هذه</li>
</ul>
</div>

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<h2><span class="link_open"><a name="2"><i id="dow2" class="icon-showpoint hide"></i><i id="up2" class="icon-hidepoint"></i> Content 2 </a></span></h2>
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<div id="p2">Paragraph</div>

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<h2><span class="link_open"><a name="3"><i id="dow3" class="icon-showpoint hide"></i><i id="up3" class="icon-hidepoint"></i> Content 3 </a></span></h2>
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<div id="p3">Paragraph</div>

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<h2><span class="link_open" id="link_equation"><a name="4"><i id="dow4" class="icon-showpoint hide"></i><i id="up4" class="icon-hidepoint"></i> Content 4 </a></span></h2>
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<div id="p4">Paragraph</div>

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<h2><span class="link_open"><a name="5"><i id="dow5" class="icon-showpoint hide"></i><i id="up5" class="icon-hidepoint"></i> Content 5 </a></span></h2>
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Main Sections : Section 1 Section 2 Section 3 Related Points : Post 1 Post 2 Appendix ...

Vanillin

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<b><span style="font-size: large;">Vanillin</span></b><br />
<b><span style="font-size: large;"><br /></span>
Source</b>.--- Vanilla or Vanillin - which was known to ancient civilisations in South America - is obtained the seed of the vanilla plant grown in Mexico - Brazil and Madagascar.<br />
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The green beans are cured immediately after a sweating process to prevent spoilage. During the curing the glucoside contentis changed to vanillin - which crystallises on the surface of the beans.<br />
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<b>Synthetic Vanillin.</b>--- Vanillin is also produced on a large scale from eugenol derived from clove oil - and this is the form in which it is most widely used.<br />
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A comparatively new source of this valuable flavour is lignin - which holds great possibilities of development . Vanillin which  is a crystalline substance - may be added to batches of confectionery and chocolate in its original form or in solution; owing to its high volatility it should be added as near to the end-point of cooking as possible.<br />
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Vanillin

Vanillin Source .--- Vanilla or Vanillin - which was known to ancient civilisations in South America - is obtained the seed of the vani...

Citrus Oils

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<b><span style="font-size: large;">Citrus Oils</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
The discriminating manufacturer exercises a considerable amount of caution when buying a citrus oil - since it is  possible to adulterate the natural oil with terpenes and lemongrass citral without deviating from the ruirements of the legislated standards.<br />
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The development of the machine pressing of citrus oils has not improved the quality of these oils.<br />
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<b>Lemon Oil</b>.---- For example - the finest lemon oil is produced by manual sponge pressing. It may seem strange in this machine age that a manual operation should take precedence over a mechanical method - but hand pressing is the most scientific means yet devised by man for the production of perfect lemon oil.<br />
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It is unspoiled by heat - steam - oxidation or metallic contact - and possesses all the characteristics of the pure - natural oil.<br />
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If a confectioner requires the best possible lemon oil - he demands sponge-pressed oil. A useful point to remember is that the addition of small amounts of lemon essence will enhance the flavours of other fruit essences such as Blackcurrant and Raspberry.</div>

Citrus Oils

Citrus Oils The discriminating manufacturer exercises a considerable amount of caution when buying a citrus oil - since it is possible...

Floral Attars

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<b><span style="font-size: large;">Floral Attars</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<b>Source</b> --- Floral ottos or attars are obtained by distillation or solvent extraction of the attar content of leaves - flowers - gums or woods of plant life.<br />
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When it is considered that 1 lb. of rose attar requires 20.000 lb. of rose petals for its production - one can readily understand why these attars must be compounded with less expensive aromatic products before use in confectionery.<br />
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The chief source of attar of rose is Bulgaria - where it is steam distilled from the petals of the damask rose. A drawback in the steam distillation process is that the sweetest constituent - phenylethyl alcohol - is carried away in the distillation water - and results in an attar whose odour is quite different from that of the natural rose.<br />
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The usual adulterant for this attar is geraniol or synthetic rose. Musk - which forms the basis of a popular cachou flavour - is derived from glands of the male musk deer of Tibet.<br />
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<b>Synthetic Attars</b>.---- Most of the floral attars are now produced synthetically - which brings the price within the compass of the confectionery manufacturer - particularly as only very small amounts are required to flavour a batch of lozenges or cachous adequately.</div>

Floral Attars

Floral Attars Source --- Floral ottos or attars are obtained by distillation or solvent extraction of the attar content of leaves - fl...

Peppermint Oils

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<b><span style="font-size: large;">Peppermint Oils</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
Source -- Peppermint oil is distilled from the perennial herb Mentha Piperita - which grows in the temperate climate of the U.S.A - Europe and Asia.<br />
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The so-called Japanese peppermint is derived from the herb Mentha aruensis - grown extensively in Japan -Brazil and California.<br />
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The oil is less fragrant than the piperita variety and possesses a peculiar bitter taste - possibly because of its higher menthol content. It is extracted by steam distillation.<br />
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Another popular flavour is spearmint - derived from the herb Mentha uiridis - grown chiefly in Michigan, U.S.A . It would be a step in the right direction if this plant were more widely cultivated - as the flavour is interesting - pleasing and produces a cooling sensation on the palate.<br />
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Owing to their high volatility - peppermint oils should be stored in a uniformly cool room and the containers kept well sealed.    </div>

Peppermint Oils

Peppermint Oils Source -- Peppermint oil is distilled from the perennial herb Mentha Piperita - which grows in the temperate climate of...

Essential Oils and Essences

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<b><span style="font-size: large;">Essential Oils and Essences</span></b><br />
<b><br /></b>
Flavourings constitute a very wide field - from essential oils - which are obtained by simple expression from oil-bearing fruits - to synthetic essences - which are composed of aromatic organic compounds.<br />
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In the case of essences - whether fruit or synthetic - the constituent oils or aromatic compounds are brought into a perfect solution by means of a suitable solvent - such as isopropyl alcohol - ethyl  alcohol - di-ethylene glycol - triacetin and diacetin.<br />
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Another type of flavouring essence may be composed by using an extract of  a fruit and reinforcing the natural products with suitable added synthetics.<br />
<b><br /></b>
<b>A typical formula is given here :</b><br />
<b><br /></b>
<b>Apricot extract ------------------------------------------------ 1.000 parts</b><br />
<b><br /></b>
<b>Gamma Lactone of undecylenic acid -------------------- 10 parts</b><br />
<b><br /></b>
<b>Nonyl aldehyde ----------------------------------------------- 1 part</b><br />
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<b>Vanillin --------------------------------------------------------- 0.5 part</b><br />
<b><br /></b>
<b>Ethyl vanillin -------------------------------------------------- 0.2 part</b><br />
<b><br /></b>
<b>Ethyl cinnamate ---------------------------------------------- 0.2 part</b><br />
<b><br /></b>
<b>Benzyl cinnamate -------------------------------------------- 0.2 part</b><br />
<b><br /></b>
<b>Tannic acid ---------------------------------------------------- 0.1 part  </b><br />
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Essential Oils and Essences

Essential Oils and Essences Flavourings constitute a very wide field - from essential oils - which are obtained by simple expression fr...

Milk Products

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<b><span style="font-size: large;">Milk Products</span></b><br />
<b><br /></b>
The main value of using ingredients derived from milk in the manufacture of sugar confectionery is to add flavour. A secondary effect from the presence of the milk solids is the development of body through chemical interaction between the milk protein and  reducing sugars.<br />
<b><br /></b>
<b><br /></b>
Most types of milk will produce this effect. The critical factor in choosing a variety to use is the amount of water present in a particular ingredient.<br />
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Milk taken from the cow contains some 88 per cent water while comparable figures from other mammals range from 86 to 90 per cent.<br />
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This high level of water has to be removed during manufacture and this involves prolonged cooking.<br />
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Extended process times lead to excessive inversion of the sugar and to the discolouration of the mix.<br />
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This problem can be overcome by the use of condensed milk which may or may not contain a large amount of a sugar as a preservative. <b>The usual grades are :</b><br />
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<b>(i) evaporated milk ( no added sugar )</b><br />
<b><br /></b>
<b>(ii) full cream sweetened condensed milk</b><br />
<b><br /></b>
<b>(iii) skimmed sweetened  condensed milk.</b><br />
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The difference between the types of milks listed under (ii) and (iii) is in the amount of fat present in the ingredient.<br />
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Typical water contents reported for the three grades are 67 per cent - 25 per cent and 27 per cent respectively.<br />
<br />
The content and type of milk protein is important as it is this component which under appropriate conditions - combines with reducing sugars to develop flavour and colour.<br />
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the added sugar present in both full cream and skimmed sweetened condensed milk is cane or beet sugar. A typical addition is 56 per cent.<br />
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This added sugar (sucrose) to "doctor" solids is balanced in a recipe.<br />
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<b>Note:- "doctor" sugars are those sugars which inhibit crystallisation.</b><br />
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Milk Products

Milk Products The main value of using ingredients derived from milk in the manufacture of sugar confectionery is to add flavour. A seco...

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