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Post by Roy on Sept 18, 2015 14:23:00 GMT -5
Hi, Your advice is much appreciated. We have a cooling marks problem in moulded chocolate. Basically - a round marks that have different gloss (they are shinier) than the rest of the chocolate. I was told that it is caused by uneven cooling.
This is not your traditional mould. In our process - we use relatively flat moulds. our mould is 4.5 mm thick plastic sheet with a shape cut through it (not into it, but through it). Before dolloping the chocolate into that flat mould, we attach to the back of it another plastic sheet (backing tray), and then dollop the chocolate into that flat mould (without the backing tray, the chocolate will just go straight through the shape / hole in the mould)
The current process: 1. Callebaut 811NV chocolate is used 2. room ambient temperature 18 degrees 3. Mould and backing tray are heated to 32-33 degrees Celsius before the chocolate is dolloped 4. After dolloping, the sheet is inserted to a fridge for 30 minutes at 10 degrees. 5. After the fridge - it is left to rest for 15 minutes before de-moulding,
Many Thanks Roy
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