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Post by rich12355 on Oct 22, 2014 16:34:46 GMT -5
Hello guys! Been looking on the forum and cant find any answers..
I own a small shop that sells cakes etc. but looking into selling chocolate products too.. we make dipped truffles but need to find recipes that will help with the shelf life. ideally over a month!?
any info would be great!
thanks
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Post by lyndon on Oct 23, 2014 15:44:19 GMT -5
Make them dairy free?
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Post by cheebs on Oct 23, 2014 17:53:45 GMT -5
Adding between 5-8% invert sugar will prolong your truffles' shelf life to ~6 weeks. This is NOT considered a preservative.
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gap
Apprentice
Posts: 390
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Post by gap on Oct 23, 2014 19:42:41 GMT -5
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Post by Sebastian on Oct 30, 2014 18:04:18 GMT -5
I'd urge you to spend some time learning about water activity (Aw) - as that's the main element to control when it comes to shelf life issues. There are a number of ways to do this (invert sugar is one of them) - but there are a number of others as well. Once you understand what Aw is, how to control it, and why it's effective in stabilizing shelf life - you'll be much better equipped to tackle it!
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Post by chonette on Oct 11, 2015 9:02:33 GMT -5
Adding between 5-8% invert sugar will prolong your truffles' shelf life to ~6 weeks. This is NOT considered a preservative. Do you mean 5-8% invert sugar of the amount of cream or the amount together cream+chocolate?
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Post by chonette on Mar 2, 2017 17:24:24 GMT -5
I did the Science of chocolate course last year at the Callebaut Academy and were given a formula for shelf life, also they were happy to test our ganaches to see how the AW was.
I do not use invert sugar but alcohol 60% volume the best, my ganaches tested by the Academy have come out with 3 months shelf life.
I have a question and not sure where to post it.
I have been using edible gold powder for painting my moulds, but I just use them as they come using a make up brush, but today I fread the label better and it says to mix it with alcohol to paint but not sure which type of alcohol, can I simply use Rum, Brandy or any other spirit or do I have to use pure alcohol.
Any help will be appreciated.
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Post by arealhighlander on Feb 11, 2018 14:05:26 GMT -5
I did the Science of chocolate course last year at the Callebaut Academy and were given a formula for shelf life, also they were happy to test our ganaches to see how the AW was. I do not use invert sugar but alcohol 60% volume the best, my ganaches tested by the Academy have come out with 3 months shelf life. I have a question and not sure where to post it. I have been using edible gold powder for painting my moulds, but I just use them as they come using a make up brush, but today I fread the label better and it says to mix it with alcohol to paint but not sure which type of alcohol, can I simply use Rum, Brandy or any other spirit or do I have to use pure alcohol. Any help will be appreciated. Vodka is usually the alcohol I've seen used
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Post by rgudin on Apr 27, 2018 14:22:58 GMT -5
Hello I hope it's not to late to make a comment for this post.
Vodka will work ok, however, Vodka has water. it will make finished product a little mat, and depending on quality of vodka you will have water marks. I would use alcohol higher % is better. I use 99% from Pharmacy. it evaporates quickly and no marks.
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Post by chonette on Dec 7, 2018 3:40:34 GMT -5
For a while I used 63% v rum but my son went to France and Andorra last summer and got me alcohol 96% from a catering market I only use the gold for one chocolate I am using Power Flowers colour from IBC in Belgium
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Post by chonette on Dec 7, 2018 3:46:27 GMT -5
I now got a table for the amount of alcohol to add to a ganache for a long shelf life Now I am thinking to get a table melting machine I like the look of the Mold de art 6kg but was hoping to find one if the same quality for 4kg as I still a hobby I can make a couple of thousand in a few days when I put my mind at it
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Post by mitch on Jan 6, 2019 18:52:16 GMT -5
Chonette, could you share your table for the amount of alcohol to add to the ganache to increase the shelf life>? Thanks.
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Post by Markus on Mar 27, 2020 8:24:11 GMT -5
Guys let's make it clear! alcohol does increase the shelf life by a big jump! the coast to pay is a pharmacy flavor of your ganache! if you really want to use alcohol you can use it when you are working something with milk chocolate centers, zests, or alcohol with orange base. to increase shelf life is a matter of temperature and relative humidity in your shop in relation with the water amount content in your ganache centers. thatis the key to calculate So Dont use any alcohol, use sorbitol as it does retains water (water comes from milk) Storage of your inventory is 50% of preserving freshness and long shelf life. Plus if you coat the centers manually at home, make sure its all coated and closed properly with temper chocolate as water content tried to leak outside causing molds. waw there's lots into that let me know if you have more questions!
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Post by Ben on Mar 27, 2020 10:02:44 GMT -5
Hi Francois. Can you discuss ideal storage conditions for preserving freshness, or how to calculate?
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Post by Ben on Mar 28, 2020 11:46:17 GMT -5
For part 1, the only storage steps are the last two steps on your chart. Refrigerating and freezing will surely extend the life of a bonbon, but I think the original question is more related to how to extend shelf life at room temperature--for example if you're selling the bonbons wholesale.
For part 2, can you discuss how relative humidity (and regular humidity) affect the shelf life of a bonbon? Also, I think relative humidity is more complex than the chart suggests. Overall humidity isn't always 60%, for example.
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