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Post by LLY on May 30, 2016 14:07:19 GMT -5
Hi,
I have a question regarding nuts (ground, not pieces) in chocolate:
If I add for example 5 wt.% nuts, what is the affect on the shelf life (although there is very low water activity, roasted nuts oil tend to quick oxidation)?
Did you see any fat bloom because of the nuts oil?
Any other important comments?
Thank you
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Post by Sebastian on May 30, 2016 19:45:25 GMT -5
Oil roasted nuts will oxidize faster than air roasted, generally speaking. The roasting temperature of your nuts is THE single most important processing variable that impacts this rate (the lower the roast temp, the better).
If you are oil roasting, do your best to remove the excess oil as i could lead to localized blooming. Also an important thing to consider is that your nuts should be as close to the temperature of the tempered chocolate upon incorporation (many people ignore nut temperature completely, then wonder why they get blooming).
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