Cooking without an oven: scientists have learned to print chocolate desserts on 3-d printers
The technology for creating volumetric products based on digital models was invented back in the 80s of the last century. Thanks to the improvement of the promising technique, 3-d printing has reached a new level. Today it is actively being introduced into various areas of our life and even in cooking.
Singaporean researchers have demonstrated to the world a special composition designed to "recreate" chocolate desserts at room temperature. Making desserts with 3-d printers is not new. But in the already existing procedures, printing was carried out using the method of extrusion of molten chocolate mass. To achieve the required consistency, the chocolate was heated to 31-35 degrees. It would seem that in this process is difficult? But keeping the temperature high requires careful control and a number of difficulties.
Cold extrusion is easier, but the process requires viscous and flowable compositions. And for this, the chocolate mass needs certain components that change its characteristics. Only now scientists from the University of Singapore have managed to find the right combinations that are suitable for use at room temperature.
For their experiments, the researchers used chocolate products that can be bought at regular stores. Then they looked for the right proportion of a mixture of pastes, syrups and cocoa powder. As a result, the researchers received a paste-like composition, which was named Chocolate-based ink 3D-Printing (Ci3DP). Thanks to the rheological properties of Ci3DP, the material serves as an ideal base for creating desserts of any shape: hard, soft, multi-layered and even filled. According to the developers, the method can form the basis for printing other products that need to be maintained at a specific temperature.
On our website, you can buy everything you need for baking and creating other culinary dishes in this section.
Singaporean researchers have demonstrated to the world a special composition designed to "recreate" chocolate desserts at room temperature. Making desserts with 3-d printers is not new. But in the already existing procedures, printing was carried out using the method of extrusion of molten chocolate mass. To achieve the required consistency, the chocolate was heated to 31-35 degrees. It would seem that in this process is difficult? But keeping the temperature high requires careful control and a number of difficulties.
Cold extrusion is easier, but the process requires viscous and flowable compositions. And for this, the chocolate mass needs certain components that change its characteristics. Only now scientists from the University of Singapore have managed to find the right combinations that are suitable for use at room temperature.
For their experiments, the researchers used chocolate products that can be bought at regular stores. Then they looked for the right proportion of a mixture of pastes, syrups and cocoa powder. As a result, the researchers received a paste-like composition, which was named Chocolate-based ink 3D-Printing (Ci3DP). Thanks to the rheological properties of Ci3DP, the material serves as an ideal base for creating desserts of any shape: hard, soft, multi-layered and even filled. According to the developers, the method can form the basis for printing other products that need to be maintained at a specific temperature.
On our website, you can buy everything you need for baking and creating other culinary dishes in this section.
