{"id":26406,"date":"2024-04-29T14:46:23","date_gmt":"2024-04-29T14:46:23","guid":{"rendered":"https:\/\/moldart.be\/heating-cabinet-100-kg\/heating-cabinet-100-kg-230v-uk-type\/warmkast-100kg-uk-2\/temperage\/"},"modified":"2024-04-29T22:23:02","modified_gmt":"2024-04-29T22:23:02","slug":"temperage","status":"publish","type":"page","link":"https:\/\/moldart.be\/fr\/travailler-avec-du-chocolat\/temperage\/","title":{"rendered":"Temp\u00e9rage"},"content":{"rendered":"<div class=\"b-txt pad-s\">\n<div>\n<h1>Temp\u00e9rage<\/h1>\n<p class=\"p1\"><b>Le temp\u00e9rage fait la diff\u00e9rence.<\/b><\/p>\n<p class=\"p1\"><b>Une praline parfaite se reconna\u00eet \u00e0 son brillant, sa duret\u00e9, sa force de regain et \u00e0 sa casse franche.<\/b><\/p>\n<p class=\"p1\">\u00a0Les moins bonnes pralines ne brillent pas, pr\u00e9sentent des t\u00e2ches grises, fondent rapidement au contact de la peau et poss\u00e8dent une structure granuleuse.\u00a0Cela est d\u00fb aux cristaux pr\u00e9sents dans le beurre de cacao. Ceux-ci peuvent prendre six formes diff\u00e9rentes lors de la solidification.\u00a0 Mais une seule d&#8217;entre elles est la bonne.\u00a0<\/p>\n<p class=\"p1\">Une bonne disposition de ces cristaux est n\u00e9cessaire afin d&#8217;obtenir un produit fini exceptionnel. Celui-ci s&#8217;obtient au moyen d&#8217;un &#8220;temp\u00e9rage&#8221; ou &#8220;pr\u00e9cristallisation&#8221;.\u00a0 Cette op\u00e9ration peut avoir lieu de diff\u00e9rentes mani\u00e8res, selon l&#8217;ampleur de la fabrication ainsi que le degr\u00e9 d&#8217;automatisation.<\/p>\n<p class=\"p1\"><b>En savoir davantage ?<\/b><\/p>\n<p class=\"p1\">Obtenir de plus amples informations sur la th\u00e9orie du temp\u00e9rage ou pr\u00e9cristallisation.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Le temp\u00e9rage fait la diff\u00e9rence. Une praline parfaite se reconna\u00eet \u00e0 son brillant, sa duret\u00e9, sa force de regain et \u00e0 sa casse franche. \u00a0Les moins bonnes pralines ne brillent pas, pr\u00e9sentent des t\u00e2ches grises, fondent rapidement au contact de la peau et poss\u00e8dent une structure granuleuse.\u00a0Cela est d\u00fb aux cristaux pr\u00e9sents dans le beurre &hellip; <a href=\"https:\/\/moldart.be\/fr\/travailler-avec-du-chocolat\/temperage\/\">Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":26400,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-26406","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Temp\u00e9rage - Mol d&#039;Art - Chocolademachines, vormen en verpakkingen. In onze shop vind je alles terug!<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/moldart.be\/fr\/travailler-avec-du-chocolat\/temperage\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Temp\u00e9rage - Mol d&#039;Art - Chocolademachines, vormen en verpakkingen. In onze shop vind je alles terug!\" \/>\n<meta property=\"og:description\" content=\"Le temp\u00e9rage fait la diff\u00e9rence. Une praline parfaite se reconna\u00eet \u00e0 son brillant, sa duret\u00e9, sa force de regain et \u00e0 sa casse franche. \u00a0Les moins bonnes pralines ne brillent pas, pr\u00e9sentent des t\u00e2ches grises, fondent rapidement au contact de la peau et poss\u00e8dent une structure granuleuse.\u00a0Cela est d\u00fb aux cristaux pr\u00e9sents dans le beurre &hellip; Continued\" \/>\n<meta property=\"og:url\" content=\"https:\/\/moldart.be\/fr\/travailler-avec-du-chocolat\/temperage\/\" \/>\n<meta property=\"og:site_name\" content=\"Mol d&#039;Art - Chocolademachines, vormen en verpakkingen. 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