Π£ Π½Π°Ρ Π²Ρ ΠΌΠΎΠΆΠ΅ΡΠ΅ ΠΏΠΎΡΠΌΠΎΡΡΠ΅ΡΡ Π±Π΅ΡΠΏΠ»Π°ΡΠ½ΠΎ Hershey's chocolate tastes BAD. Here's why... ΠΈΠ»ΠΈ ΡΠΊΠ°ΡΠ°ΡΡ Π² ΠΌΠ°ΠΊΡΠΈΠΌΠ°Π»ΡΠ½ΠΎΠΌ Π΄ΠΎΡΡΡΠΏΠ½ΠΎΠΌ ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅, Π²ΠΈΠ΄Π΅ΠΎ ΠΊΠΎΡΠΎΡΠΎΠ΅ Π±ΡΠ»ΠΎ Π·Π°Π³ΡΡΠΆΠ΅Π½ΠΎ Π½Π° ΡΡΡΠ±. ΠΠ»Ρ Π·Π°Π³ΡΡΠ·ΠΊΠΈ Π²ΡΠ±Π΅ΡΠΈΡΠ΅ Π²Π°ΡΠΈΠ°Π½Ρ ΠΈΠ· ΡΠΎΡΠΌΡ Π½ΠΈΠΆΠ΅:
ΠΡΠ»ΠΈ ΠΊΠ½ΠΎΠΏΠΊΠΈ ΡΠΊΠ°ΡΠΈΠ²Π°Π½ΠΈΡ Π½Π΅
Π·Π°Π³ΡΡΠ·ΠΈΠ»ΠΈΡΡ
ΠΠΠΠΠΠ’Π ΠΠΠΠ‘Π¬ ΠΈΠ»ΠΈ ΠΎΠ±Π½ΠΎΠ²ΠΈΡΠ΅ ΡΡΡΠ°Π½ΠΈΡΡ
ΠΡΠ»ΠΈ Π²ΠΎΠ·Π½ΠΈΠΊΠ°ΡΡ ΠΏΡΠΎΠ±Π»Π΅ΠΌΡ ΡΠΎ ΡΠΊΠ°ΡΠΈΠ²Π°Π½ΠΈΠ΅ΠΌ Π²ΠΈΠ΄Π΅ΠΎ, ΠΏΠΎΠΆΠ°Π»ΡΠΉΡΡΠ° Π½Π°ΠΏΠΈΡΠΈΡΠ΅ Π² ΠΏΠΎΠ΄Π΄Π΅ΡΠΆΠΊΡ ΠΏΠΎ Π°Π΄ΡΠ΅ΡΡ Π²Π½ΠΈΠ·Ρ
ΡΡΡΠ°Π½ΠΈΡΡ.
Π‘ΠΏΠ°ΡΠΈΠ±ΠΎ Π·Π° ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΠ΅ ΡΠ΅ΡΠ²ΠΈΡΠ° ClipSaver.ru
π« Ever wonder why Hershey's has a different taste in comparison to other chocolate? Well there's a reason for it and it's pretty interesting!π€ TheoretiCole If you've ever tasted something like Cadbury chocolate, or Lindt chocolate, and then tasted Hershey's, I think it's pretty obvious to everybody that Hershey's has some sort of aftertaste. Some people love it. Yeah, we do. Quit taking the chocolate and some people just downright hate it. I believe that it strange flavor is actually caused by a preservative, and I think that I thought this for years, and that's part of the reason why I don't much care for it. But I was thinking about it the other day and this is just me pulling things out of thin air. So let's take a trip to where it all started in Hershey, Pennsylvania. I'm the only person here. Why am I here? Milton Hershey came from a not so wealthy family. He always knew he wanted to make candy when he grew up. So as a teenager, he did a four year apprenticeship with a confectioner named Joseph Royer. A confectioner is just somebody whose occupation specializes in creating sweets. When Milton was just 21 years old, he started his own company. And fortunately, after six long years, the company went under. Milton then did another apprenticeship, learning how to make Caramel... caramel, caramel. You've got anymore of that. Chocolate. No. Oh, my God. He then started the Lancaster Caramel Company. And to his surprise, the company did very well. At this time, the Swiss were known as the Masters of Chocolate Making. Chocolate has been around for thousands of years. In November of 2007, anthropologists from the University of Pennsylvania announced the discovery of cacao residue on pottery excavated in Honduras that could be dated as far back as 1400 B.C.. the cocoa bean has caffeine in it. And who doesn't love caffeine?cocoa powder is packed with flavonoids. These nutrients have been shown to help. Lower blood pressure. improve blood flow to the heart and brain, and also aid in preventing blood clots. Making chocolate is no easy process. It all starts with the cacao tree. Each tree has pods, also called fruits. Inside of the pods are seeds, which we call beans. The pods are cut from the tree and the beans are removed. They then move to the fermentation process where they're left for about 2 to 9 days. Once they're fermented, they need to be dried. They're placed out in the sun for about 7 to 14 days. After all of this is said and done, it's time to create the cocoa mass, also known as the Cocoa Liquor. During this process is where the beans are cleaned, roasted and ground up. The final step to making what we call chocolate is to take this cocoa mass or cocoa liquor? Liquor. However you want to say it and add cocoa butter and sweeteners. If we stop here, we have dark chocolate. But if we want milk chocolate, we have to take it a step further. A gallon of milk begins to spoil after just 2 hours of sitting on the counter. So using fresh milk and chocolate wasn't ideal. In 1867, Swiss pharmacist by the name of Henri NestlΓ© created one of the first known baby formulas. It was a combination of cows, milk, wheat, flour and sugar. Then the idea of using this as a milk substitute in chocolate arised. This is when Milton jumped on the chocolate trend and started experimenting, but he didn't want to use milk powder. Milk begins to scold around 170 degrees Fahrenheit or 76 degrees Celsius. Water boils at 212 degrees Fahrenheit or 100 degrees Celsius. So in order to boil off all of the water in milk, which, by the way, is crucial because water is one of the main reasons why milk spoils so quickly, you end up burning the milk before evaporating all the water, which would make it taste terrible. However, if you put milk into a vacuum, you can boil the water off at a much lower temperature. For example, the unit of measure for a vacuum is inches of mercury. If we have a vacuum at 27.75 inches of mercury, the water that's present in milk will begin to boil off at 104 degrees or 40 degrees Celsius. So really what Milton did here is he just created his own condensed milk and using condensed milk over powdered milk had its benefits, like the fact that liquids are much easier to pump through our factory than it is to use blower fans for a powder. Sour just refers to milk going through acidification. Soured. Milk has a tart and bitter flavor to it, but it's not spoiled. And the acid that gives it its flavor is known as butyric acid. This is the reason why Hershey's Chocolate has that sour and acidic aftertaste in comparison to European chocolate. to better match the one that was winning. Oh. As time went on, it became the norm for chocolate in America to taste this way. This is why some Americans who grew up eating Hershey's chocolate prefer this over European chocolate and vice versa. Why some Europeans don't like American chocolate. #hershey #chocolate #science