Carob
Best alternative for chocolate
When using carob as cacao substitute - it should be grinded to as smallesr particles as possible. Cacao is ash-dust like and carob should be grinded and sieved so only smallest parts are used - that most important secret when using carob as "cacao"
Carob is interesting because market value - it can be sold for more money as ordinary chocolate - like chocolate for people with allergies, diabetes ect.
Best alternative for chocolate
When using carob as cacao substitute - it should be grinded to as smallesr particles as possible. Cacao is ash-dust like and carob should be grinded and sieved so only smallest parts are used - that most important secret when using carob as "cacao"
Carob is interesting because market value - it can be sold for more money as ordinary chocolate - like chocolate for people with allergies, diabetes ect.
Carob
Best alternative for chocolate
When using carob as cacao substitute - it should be grinded to as smallesr particles as possible. Cacao is ash-dust like and carob should be grinded and sieved so only smallest parts are used - that most important secret when using carob as "cacao"
Carob is interesting because market value - it can be sold for more money as ordinary chocolate - like chocolate for people with allergies, diabetes ect.
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