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What is stowage factor of sulfur?
Sulfur Bulk = 1.08 /1.13
How convert stowage factor to density?
Divide 1 by the stowage factor. if Stowage factor of Salt Petre is 1.02cu meters / ton, 1 / 1.02 = 0.98 So density of Salt Petre (packaged in bulk) is 0.98 metric tonnes per cubic meter.
What are cacao bulk beans?
Cacao bulk beans are mid level to low quality forastero beans that are used to add cocoa mass to production chocolate Cocoa mass is the chocolate left over after the cocoa butter has been extracted. Most of the chocolate that is consumed is made from these bulk beans.
Is the Dutch cocoa carried by Winco Foods natural?
Yes, Dutch cocoa is carried by Winco Foods and available in the bulk section.
How do you make cocoa butter?
Cocoa butter, also called theobroma oil, is the pale-yellow, pure edible vegetable fat of the cacao bean. It is the substance used to make solid chocolate bars. It is mixed with varying amounts of cocoa powder to produce solid pieces of chocolate. Cocoa butter is extracted from the cacao beans and can be used to make chocolate, pharmaceuticals, ointments, and toiletries. Cocoa butter has a mild chocolate flavor and aroma.
What food would a roman gladiator eat?
The diet of the Roman gladiator was grain based. He was given meat and veggies, but for the most part the grain/bean diet was eaten as this was the type of food that would make him bulk up.The diet of the Roman gladiator was grain based. He was given meat and veggies, but for the most part the grain/bean diet was eaten as this was the type of food that would make him bulk up.The diet of the Roman gladiator was grain based. He was given meat and veggies, but for the most part the grain/bean diet was eaten as this was the type of food that would make him bulk up.The diet of the Roman gladiator was grain based. He was given meat and veggies, but for the most part the grain/bean diet was eaten as this was the type of food that would make him bulk up.The diet of the Roman gladiator was grain based. He was given meat and veggies, but for the most part the grain/bean diet was eaten as this was the type of food that would make him bulk up.The diet of the Roman gladiator was grain based. He was given meat and veggies, but for the most part the grain/bean diet was eaten as this was the type of food that would make him bulk up.The diet of the Roman gladiator was grain based. He was given meat and veggies, but for the most part the grain/bean diet was eaten as this was the type of food that would make him bulk up.The diet of the Roman gladiator was grain based. He was given meat and veggies, but for the most part the grain/bean diet was eaten as this was the type of food that would make him bulk up.The diet of the Roman gladiator was grain based. He was given meat and veggies, but for the most part the grain/bean diet was eaten as this was the type of food that would make him bulk up.
What is bulk moduls?
The bulk modulus is a factor in the speed of seismic waves from earthquakes. A common statement is that water is an incompressible fluid. This is not strictly true, as indicated by its finite bulk modulus, but the amount of compression is very small.
How many cotyledons does a bean have?
three
How do you know that money was a key factor in the titanic disaster?
bulk head did not go to the deck head
Does white chocolate have milk?
Not necessarily. White Chocolate is made by using cocoa butter but not the cocoa solids. There is milk in it, but more sugar is added to make up the bulk. Dark chocolate can be either milk chocolate (chocolate made with milk, but with cocoa solids as well as cocoa butter) or plain chcocolate (chocolate made with cocoa solids and cocoa butter but without milk). If you add white chocolate to milk chocolate then the result will be a very sweet milk chocolate. If you add white chocolate to plain chocolate, the result will be a milk chocolate
How do you find compressibility factor z for gases?
by bulk modulus(E)
How are cocoa beans produced?
1.The cocoa beans are inspected and freed of any debris. After this, the processor can either roast them before or after the shell is removed.The inside of the cocoa bean is called the nib. Generally speaking, chocolate manufacturers prefer to roast the beans before shelling them, while cocoa processors favor the nib-roasting process.2.Roasting the whole bean allows for more variety in the degree of roast and development of flavor, but requires beans of a uniform size, while nib roasting is more even and does not require uniform bean size. Roasting the nib directly also prevents migration of cocoa butter from the bean into the shell, which is discarded. Once the beans have been shelled and roasted (or roasted and shelled, as the case may be), the nib is ground into a paste. The heat generated by this process causes the cocoa butter in the nib to melt, earning it the name "cocoa liquor." The paste, further refined, may be sold as unsweetened baking chocolate. All cocoa products start with cocoa liquor, although the liquor required in the manufacture of chocolate has a different texture from the liquor required to make cocoa butter, cake and powder. Chocolate liquor destined for processing into cocoa butter and cake is refined to a very small particle size, while chocolate liquor for chocolate production need not be as finely ground.3.The liquor is then fed into hydraulic presses that remove a certain percentage of the cocoa butter, leaving behind a cake containing from 6 to 24 percent of the cocoa's initial butter. The extracted butter can be kept either in liquid or moulded form. The cocoa cake is either broken into smaller pieces (kibbled) and sold into the generic cocoa cake market, or ground into a fine powder. 4.The cocoa processor has the option of treating the nib or the liquor with an alkali solution (alkalizing), which reduces the acidity by increasing the normal pH factor from about 5.0 up to 8.0. This treatment is also known as "dutching", honoring the homeland of its inventor, C. J. Van Houten, who also developed the cocoa butter pressing method. Alkalizing cocoa nib or cocoa liquor renders the powder darker; gives it a milder, but more chocolaty flavor, and allows it to stay in suspension longer in liquids such as milk. Cocoa butter extracted from alkalized liquor is more pungent, with a less desirable odor and flavor, and must be deodorized and refined. It is then carefully blended with other cocoa butters, so that the final butter for sale has a consistent flavor, color and viscosity. 5.To manufacture chocolate, cocoa liquor is mixed with cocoa butter and sugar. For milk chocolate, producers can add fresh, sweetened condensed or powdered milk, depending on the desired taste. In the crumb or flake process, liquor is blended with sugar and pre-condensed milk, or sweetened condensed milk. It is then dried on heated rollers to produce the flavor more typical of European chocolate or mixed with slightly acidified milk to produce the flavor customary in the United States. After the mixing process, the blend is further refined to reduce the size of the milk and sugar particles. The mixture is then placed into conches-large agitators that stir the mixture under heat. Normally, cocoa butter is added to the mix at this stage, although some manufacturers add it during the original blending process. "Conching" further smoothes the mixture. As a rule, the longer chocolate is conched, the smoother it will be. The process may last for a few hours to three full days, or even longer. After conching, the liquid chocolate may be shipped in tanks or tempered and poured into molds for sale in blocks to confectioners, dairies, or bakers. It may also be converted into proprietary bars for sale direct to the consumer market.
