Okuqukethwe
Kungani ifomu lokumhlophe elimhlophe lifaka ushokoledi uma lisefrijini?
Ukudla
Kungani uma sithenga ushokoledi siwuthatha eshalofini ekamelweni lokushisa ekhaya, siwabeka esiqandisini?
Yeka indlela yokuzilibazisa esinayo ngokushintsha izinto emhlabeni ... Futhi asiqondile uma sibeka ikhaya lethu "kwiseshini" ye-Feng Shui lapho sithola khona izindlela ezintsha zokuhlela indlu yethu, kodwa uma siya esitolo, sithatha imikhiqizo. emashalofini ayo nasekhaya lethu asiyibeki endaweni yokubeka izinto, kodwa esiqandisini.
Isibonelo, uma sithenga amaqanda ekamelweni lokushisa, kungani agcina kwelinye lamashalofu efriji lethu? Njengoba kuchazwe nguLuis Riera, umqondisi jikelele wenhlangano yokuphepha kokudla i-SAIA, uma iqanda lilinye izinga lokushisa eliphansi lama-25ºC, Ingagcinwa ngaphandle kwenkinga ekamelweni lokushisa, ngakho-ke akukho lutho oluzokwenzeka uma sinomkhuba wokukubeka lapho. Ngakolunye uhlangothi, okufanayo akwenzeki ngemigoqo yoshokoledi…
Ushokoledi efrijini, yebo noma cha?
Sijwayele ukubona iphaseji ende enamashalofu agcwele ushokoledi, futhi lapho sifika ekhaya futhi sithenga, sikubeka ngokushesha lokho ushokoledi efrijini… Isinqumo, ngokusobala, asihlakaniphile kakhulu, ngokusho kochwepheshe bezokudla.
«Ngeke kube kuhle ukufaka la mapilisi esiqandisini ngoba esinye sezici zikashokholethi, esisilethela injabulo, lokho kuncibilika kalula emlonyeni wethu. Lokhu kwenzeka uma ushokoledi wenziwe kahle, ugcinwe kahle futhi sawunambitha ezingeni lokushisa elifanele. Ngaphezu kwalokho, lapho incibilika ikhipha wonke amaphunga futhi singalazisa ukunambitheka okungcono kakhulu », kusho uLuis Riera. Ngakho-ke, besingeke sibe nalokhu kwaneliseka uma sisebenzisa lolu hlobo lukashokholethi ezingeni lokushisa eliphansi.
Ngokusobala, ushokoledi wenziwe ukhokho noshukela okuqinile kumiswe ku-cocoa bhotela: okuqinile kunikeza ukunambitheka kanye nebhotela le-cocoa isakhiwo. U-Luis Riera uthi ibhotela le-cocoa eliqukethe ushokoledi, uma licwecwe kahle, linendawo yokuncibilika efana ncamashí nezinga lokushisa lomzimba wethu futhi liyancibilika kalula. Ngokuphambene nalokho, i-crystallization iyashintshwa nephuzu lokuncibilika futhi: «Uma sinambitha ushokoledi obandayo, uphuma esiqandisini, ngeke uncibilike kalula emlonyeni wethu ngoba iphunga ngeke libonakale kalula futhi sizolahlekelwa ama-nuances wokunambitheka nangentokozo, "usho njalo.
Kuyini "ukuqhuma kwamafutha"
Kungenzeka ukuthi uqaphele ukuthi lapho ushokoledi usanda kuphuma esiqandisini, awuveli ngethoni yawo nsundu, kepha ungqimba olumhlophe lumboza lowo mbala oyisici sikashokoledi. Yini lokhu? Le "veil" eyaziwa ngokuthi ukuqhakaza kwamafutha noma "ukuqhakaza kwamafutha" kwenzeka ngoba ukwakheka kwamafutha eshokoledi kudala ukuthi isakhiwo sawo sakha amakristalu esimweni esiqinile, futhi lawa makristalu eza ngezindlela eziyisithupha ezincibilika ngezindlela ezahlukene.
«Kusuka ekushiseni okungu-36ºC, wonke amakristalu ancibilikile futhi lapho sehlisa izinga lokushisa elingaphansi kuka-36ºC, amafutha ayaphinda amile, kepha awakwenzi ngaleyo ndlela, kepha kuzinguqulo ezishintsha ukwakheka, ngakho-ke, azibonisi ukukhanya ngendlela efanayo futhi abanakho ukukhanya okufanayo, banikeza ukunambitheka okumnandi, ukuthungwa okuluhlaza… ”, kuchaza uBeatriz Robles, onguchwepheshe kwezokuphepha kokudla. Kepha lokhu akusho ukuthi ushokoledi unenkinga ngokubuka kokuphepha kokudla, kepha kunalokho ukuthi ngokubuka kwezinzwa kuzoba "ushokoledi osezingeni eliphakeme kakhulu".
U-Luis Riera uveza ukuthi izinguquko ekulondolozweni nazo zinokuningi okuphathelene nokwakhiwa kwesendlalelo esimhlophe: «Uma sithenga ushokoledi olungiselelwe kahle futhi olondolozwe kahle, ukubukeka kwawo kuzoba bushelelezi, kufane futhi kucwebezele. Uma ushokoledi ofanayo ungalondolozwanga kahle, ukubukeka kwawo kuzoba mhlophe futhi ukwakheka kwawo kube nezinguquko ze-crystallization.
Uma indawo yokugcina iyindawo lapho izinga lokushisa liba nezinguquko eziningi kaninginingi, izokwakhiwa… «Isibonelo, isikhungo lapho sivulekele umphakathi sivulela i-air conditioning bese siyicisha uma isivaliwe. Lokhu kubangela ukuthi lapho izinga lokushisa elizungezile liphakeme, ingxenye yebhotela le-cocoa equkethwe ushokoledi iyancibilika bese inyukela phezulu. Futhi lapho izinga lokushisa lehla, ibhotela le-cocoa liphinda likhanye futhi, kodwa ngendlela engalawulwa futhi engalungile, enendawo encibilika kakhulu, ”kuchaza uchwepheshe. Uma ushintsho lokushisa lujikeleza, oluphindaphindwa njalo ngezikhathi ezithile, i- chocolate Izogcina inombala omhlophe futhi ngeke incibilike kalula emlonyeni wethu.
Ukuqhakaza ushukela
Isazi sokuphepha kokudla uBeatriz Robles uzwakalisa ukuthi inkinga esinayo ngesiqandisi ukushintsha kusuka emakhazeni kuya ekushiseni, okusho ukuthi, uma siwukhipha ekamelweni lokushisa, kukhona ukujiya kwamanzi ebusweni bakashokoledi futhi lokhu kukwenza kube lula kungancibilika ushukela kanye ne-crystallization nayo eyakha ungqimba omhlophe obizwa nge- «ukuqhakaza ushukela»:« Umswakama onqwabelene ebusweni beshokholethi, ngenxa yokucinana ngenxa yokushintsha kwezinga lokushisa, kuzobangela «ukuqhakaza ushukela», ukuphinda kusetshenziswe kabusha ngemicroscopic ushukela, kwakha ungqimba omhlophe mncane kakhulu ». Isazi sokudla okunempilo sincoma nokuthi, uma ushokoledi ungeke ukwazi ukugcinwa endaweni ekamelweni lokushisa, bopha kahle noma "faka ngaphakathi kwesitsha ukugwema lezi zinguquko nokubamba."