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scott123

scott123

On 7/30/2019 at 9:41 PM, Kerry Beal said:

Grinding with the melanger results in all the various particles in the mass become smaller and surrounded by cocoa butter. The sugars become amorphous so you no longer detect them as crystals on your tongue.

 

Are you certain that as sugar particles become smaller they become amorphous? They don't just become smaller and smaller crystals? Doesn't crystallization occur on the molecular level? I've powdered erythritol to incredibly fine textures in the past, and, no matter how small I go, the cooling effect is always there.

scott123

scott123

On 7/30/2019 at 9:41 PM, Kerry Beal said:

Grinding with the melanger results in all the various particles in the mass become smaller and surrounded by cocoa butter. The sugars become amorphous so you no longer detect them as crystals on your tongue.

 

Are you certain that as sugar particles become smaller they become amorphous? They don't just become smaller and smaller crystals?  I've powdered erythritol to incredibly fine textures in the past, and, no matter how small I go, the cooling effect is always there.

scott123

scott123

On 7/30/2019 at 9:41 PM, Kerry Beal said:

Grinding with the melanger results in all the various particles in the mass become smaller and surrounded by cocoa butter. The sugars become amorphous so you no longer detect them as crystals on your tongue.

 

Are you certain that as sugar particles become smaller they become more amorphous? They don't just become smaller and smaller crystals?  I've powdered erythritol to incredibly fine textures in the past, and, no matter how small I go, the cooling effect is always there.

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