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Post by martin0642 on Aug 4, 2016 19:40:26 GMT -5
Hi all - just curious if anyoen else has found this, not sure how much of an issue it is yet though.
I'm currently making a milk chocolate. It's about 40% fat content...with abotu 26% milk powder...(haven't got the details to hand)
My issues is this - it's currently running happily in my Premier grinder, bit gloopy (milk chocolate always seems to be a bit too viscous for my liking when I make it but I upped the cocoa butter for this recipe..) but it's running at about 52 degrees centigrade. No idea why. The base feels no hotter than the dark chocolate in the grinder next to it (running at 44 degrees) and i haven't applied extra heat to it at any point.
ANy idea why it's so hot??! 50+ is excessive, especially for milk.
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Post by dublinguy on Aug 5, 2016 11:23:26 GMT -5
With more sugar than dark chocolate and yge milk powder, the premier has extra work to do to grind it down. More viscosity, more friction hence more heat. If you want it to run at a cooler temp, simply adjust the tension for the wheels.
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Post by martin0642 on Aug 7, 2016 11:21:27 GMT -5
With more sugar than dark chocolate and yge milk powder, the premier has extra work to do to grind it down. More viscosity, more friction hence more heat. If you want it to run at a cooler temp, simply adjust the tension for the wheels. Ah...........so simple...why didn't I get that. Thank you for pointing out the fairly obvious (that isn't sarcasm btw!!!). Doh.
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jano
Neophyte
Posts: 34
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Post by jano on Aug 8, 2016 10:58:50 GMT -5
Depending on your ambient temps, you could also point a small fan at it to help dissipate some of the heat - it won't drop a lot, but might go down a bit.
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