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226300 materialEducativo
textoFiltroFichatipo de documento Chemistry - Experiment/Lab
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Probably, at one point or another, you have opened up a bag or box of chocolate to find that it has turned white!This is due to either fat bloom or sugar bloom—a process in which either sugar or fat separates itself from the rest of the chocolate and creates crystals on the surface.What is the fastest way to turn chocolate white?How can you prevent this?
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Mira un ejemplo de lo que te pierdes
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Fecha publicación: 12.5.2016
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