{"id":1192,"date":"2021-06-23T21:06:54","date_gmt":"2021-06-23T13:06:54","guid":{"rendered":"https:\/\/www.chocolatesmachine.com\/?p=1192"},"modified":"2021-06-23T21:41:02","modified_gmt":"2021-06-23T13:41:02","slug":"how-to-make-white-chocolate-without-cocoa-butter","status":"publish","type":"post","link":"https:\/\/www.chocolatesmachine.com\/es\/how-to-make-white-chocolate-without-cocoa-butter\/","title":{"rendered":"\u00bfC\u00f3mo hacer chocolate blanco sin manteca de cacao?"},"content":{"rendered":"<p>El chocolate blanco no contiene cacao en polvo, pero el contenido de manteca de cacao no es inferior a 20%. El contenido de productos l\u00e1cteos y az\u00facar en polvo es relativamente grande, y el dulzor es elevado.<\/p>\n\n\n\n<p>En el proceso de producci\u00f3n, algunas f\u00e1bricas no utilizan manteca de cacao, sino \"suced\u00e1neos de la manteca de cacao\" en lugar de manteca de cacao. En este caso <strong>c\u00f3mo hacer chocolate blanco sin manteca de cacao<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"420\" src=\"https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/06\/white-chocolate.jpg\" alt=\"C\u00f3mo hacer chocolate blanco sin manteca de cacao\" class=\"wp-image-1194\" srcset=\"https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/06\/white-chocolate.jpg 800w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/06\/white-chocolate-300x158.jpg 300w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/06\/white-chocolate-768x403.jpg 768w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2021\/06\/white-chocolate-600x315.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption>\nC\u00f3mo hacer chocolate blanco sin manteca de cacao<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Receta sustitutiva del chocolate blanco<\/h2>\n\n\n\n<p>Manteca de cacao, az\u00facar, lactosa, suero en polvo, leche desnatada en polvo, leche entera en polvo, lecitina de soja, vainillina.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Sustituto de la manteca de cacao<\/strong>: Es un sustituto de la manteca de cacao natural, de bajo precio y abundantes recursos. Sus propiedades f\u00edsicas se acercan a las de la manteca de cacao, y no es necesario ajustar la temperatura durante la fabricaci\u00f3n del chocolate, lo que simplifica el proceso.<\/li><li><strong>Az\u00facar<\/strong>: En el chocolate y sus productos, desempe\u00f1a principalmente dos funciones principales: estabilizar la matriz y ajustar el sabor.<\/li><li><strong>Suero de leche en polvo, leche desnatada en polvo y leche entera en polvo<\/strong> se denominan colectivamente s\u00f3lidos l\u00e1cteos, que desempe\u00f1an un papel de relleno en la fabricaci\u00f3n del chocolate. Principalmente, dotan al chocolate de una estructura delicada y un bello aroma.<\/li><li><strong>Fosfol\u00edpido de soja<\/strong> es un agente tensioactivo que reduce eficazmente la tensi\u00f3n interfacial del chocolate. De este modo se reduce eficazmente la viscosidad del material de chocolate, se mejora su reolog\u00eda y se facilita el proceso de fabricaci\u00f3n del chocolate.<\/li><li><strong>Vainillina<\/strong> es un material aromatizante que no s\u00f3lo no da\u00f1a las caracter\u00edsticas de sabor originales del chocolate, sino que tambi\u00e9n desempe\u00f1a un papel de ambientaci\u00f3n, perfecci\u00f3n y plenitud en el chocolate. Tambi\u00e9n se suele utilizar el maltol.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">\u00bfC\u00f3mo hacer chocolate blanco sin manteca de cacao?<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>El suced\u00e1neo de manteca de cacao est\u00e1 completamente fundido y transparente a 50-55\u2103.<\/li><li>Encienda la calefacci\u00f3n el\u00e9ctrica y caliente el <a href=\"https:\/\/www.chocolatesmachine.com\/es\/chocolate-conche-machine\/\">conche de chocolate<\/a> a 45-50\u00b0C.<br>A continuaci\u00f3n, poner la manteca de cacao derretida y fundir.<\/li><li>Poner el az\u00facar, la lactosa, el suero en polvo, la leche desnatada en polvo y la leche entera en polvo en el refinador, disolver y refinar.<\/li><li>Una vez que las materias primas se han mezclado uniformemente, se puede apretar la cuchilla. De acuerdo con los requisitos de molienda, lo mejor es dividir en m\u00faltiples rejillas apretadas.<\/li><li>Por lo general, se a\u00f1ade una cantidad adecuada de lecitina y vainillina dos horas antes del vertido.<\/li><li>La finura del material debe alcanzar 22-25\u03bcm. El tiempo de refinado suele ser de 16-22 horas.<\/li><li>Atraer el hierro con un im\u00e1n de 10000 Gauss y remover durante 1 hora.<\/li><li>Filtro, malla 80.<\/li><li>Utilice un tanque de retenci\u00f3n para mantener la salsa de chocolate a una temperatura constante de 42\u00b0C.<\/li><li>Empezar a verter a 42\u00b0C. La temperatura del molde se mantiene a 24-27\u00b0C.<\/li><li>Vibraci\u00f3n y enfriamiento: cambio de temperatura 10-5-15\u2103.<\/li><li>Desmoldeo: conseguir chocolate.<\/li><li>Cribar, pesar, envasar, etiquetar.<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"L\u00ednea de producci\u00f3n de chocolate - M\u00e1quina de fabricaci\u00f3n y envasado\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/ibOr6ZVQpDA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>","protected":false},"excerpt":{"rendered":"<p>El chocolate blanco no contiene cacao en polvo, pero el contenido de manteca de cacao no es inferior a 20%. El contenido de productos l\u00e1cteos y az\u00facar en polvo es relativamente grande, y el dulzor es elevado. En el proceso de producci\u00f3n, algunas f\u00e1bricas no utilizan manteca de cacao, sino \"sustitutos de la manteca de cacao\" en lugar de manteca de cacao. Aqu\u00ed [...]<\/p>","protected":false},"author":1,"featured_media":1194,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brochure"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Make White Chocolate Without Cocoa Butter?<\/title>\n<meta name=\"description\" content=\"Here is how to make white chocolate without cocoa butter, including white chocolate recipes and production steps.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chocolatesmachine.com\/es\/how-to-make-white-chocolate-without-cocoa-butter\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" 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