The covering layer of our chocolates consists only of cocaco butter (no other vegetable fats) so substantial changes in temperature can cause the fats to rise to the surface.

When a thin layer of fat crystals forms on the surface of the chocolate, it is called fatbloom. It means the chocolate has lost its gloss and a soft white layer appears, giving the finished article an unappetizing look. Fatbloom is caused by the recrystallization of the fats and/or a migration of a filling fat to the chocolate layer. Storage at a constant temperature will delay the appearance of fatbloom.

The crystals of fat in the chocolate change into liquid and migrate to surface,solidify and form a white film. Following condensation of water on the chocolate , the sugars have dissolved to re crystallise on the surface of the product.

White chocolate contains a lot of sugar and milk proteins and lactose. These heat sensitive ingredients tend to agglomerate if the temperature exceeds 45'C. If there is high water content, this occurence becomes much more likely.

The normal milk ranges in colour from yellowish creamy white (cow milk) to creamy white (buffalo milk). The colour of milk is due to the combined effect of colloidal casein particles and the dispersed fat globules, both of which scatter light and carotene and to some extent xanthophylls, which impart a yellowish tint to milk. The intensity of yellow colour of cow milk is dependent upon factors such as breed, feed, size of fat globule present in milk, fat percentage.

Blood in the white of the eye is known as a subconjunctival hemorrhage. Eyes contain many delicate blood vessels that can burst when eyes are rubbed or a severe sneeze occurs, releasing blood. No damage is done to the eye itself and the hemorrhage tends to fade within a few weeks.

In reality (and in many countries; legally) not really chocolate at all, as it contains no cocoa solids, which leaves it the smooth ivory or beige colour. White chocolate is primarily cocoa butter, sugar, milk and vanilla. White ‘chocolate’ is the most fragile form of all the chocolates; pay close attention to it while heating or melting it. It must be achieved slowly or it will burn and seize very easily.

Real chocolate has a large amount of cocoa butter in its formulation that can separate from the other ingredients. The cocoa butter will rise to the surface when subjected to extreme heat. Then when cooled, the surface of the chocolate can appear as looking a cloudy gray or white or have spots on it. This is known as "chocolate bloom". Bloom may cause the chocolate to lose its normal, creamy texture and flavor. The age of a product is not a factor regarding bloom.

Chocolate contains cocoa butter, a vegetable fat that is sensitive to heat and humidity. Temperatures above 75°F will cause chocolate to melt. The cocoa butter can rise to the surface and form a discoloration called "cocoa butter bloom." Condensation on milk or semi-sweet chocolate may cause the sugar to dissolve and rise to the surface as "sugar bloom." Chocolate that has "bloomed" is certainly safe to use, but flavor loss and texture changes may be noticed.

Yes! The white, is actually white chocolate. The white chocolate is embossed on to milk or dark chocolate. It is chocolate embossed on to chocolate, making it a 100% chocolate product.

If your background is actually white but appears grey in your image or if everything in your image appears darker than you would like, the image has been underexposed. It doesn't mean you need more lights or bigger lights, it means you need to let more light get to your camera's image sensor. The most likely reason not enough light is getting to the camera's image sensor is that the camera's auto exposure mechanism has set the exposure too low.

We have seen this occur while running InSpec for DOS under Windows 95 and 98 when newer mouse drivers are used. If this is very objectionable, using an older mouse driver may solve the problem. Be advised that older drivers may also cause system instabilities. Old drivers are not available from Micro-Vu but may be available from hardware manufacturers such as Microsoft. Several shareware mouse drivers are available on the Internet.

Two possible causes. One is that you are running a custom show, with automatic transitions, etc, which EasiSlides does not support. Or, your display settings is set to 32-bit colour and if this is so, you will need to change it to 16-bit colour.

We sell only the traditional Italian dry Salame, which exhibits a beneficial mold growth on the outside. This growth is essential to its flavor and longevity. Salami should be refrigerated once you receive it. The Salame is cured, so  the longer the Salame is stored the more moisture it will lose and harder the Salame will become.

In order to produce the smoothest, highest quality images when performing its color reduction, Videodelic converts 32-bit color images to 8-bit grayscale. This provides 256 gray/intensity levels. It is possible to perform the reduction in color, but there is a loss of smoothness in the image due to the required dithering. If the color mode is System clut when images are imported, they are imported in color.

It seems that Acne affects the pilosebaceous units that are made of a sebaceous gland connected to a canal (the follicle), and a fine hair contained by the canal. The pilosebaceous units are found mostly on the face, neck and upper back. In teenagers a hormonal unbalance is produced during puberty and these hormones are stimulating the sebaceous glands to produce a lot of sebum.

QuickTime 5.0 streams the panoramas so that you begin viewing some portions of the panorama while others are loading. The black background with white grid lines indicate a portion of the panorama that has not yet loaded.

Some servers do not implement bitmap/pixmap displaying properly. This may show up as white or black rectangles where characters should appear, or characters may appear in "inverse video" (e.g., white on a black rectangle). If this happens, try setting the useXPutImage resource to false.

A white, filmy residue on chocolate is called a bloom. It occurs when some of the cocoa butter in the chocolate separates from the cocoa solids, usually when the chocolate is stored in a warm area. If you buy a chocolate bar and find it has bloomed, don't let the sales person convince you the taste has not been altered.

Should you open a bar of chocolate and see a white coating on the surface, it does not mean that it is moldy. It indicates that the finished chocolate product was exposed to too much heat, and the cocoa butter particles separated from the rest of the mix and settled at the surface when the chocolate cooled down again. This chocolate is still edible, but it is no longer a gourmet product and one meeting Rapunzel standards.