rron
Neophyte
Posts: 25
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Post by rron on May 16, 2017 0:55:07 GMT -5
Im sure this has been talked about before, but i just cant seem to find it any where.
i have read that .05%lecithin should be used in a formula. but im not sure what the mg levels are in the lecithin to make it .05%. I would think you would use a mg. number then a percentage number. does anyone know what is the mg. number is per 1000 grams?
thanks, 'ron
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Post by snowghost on May 16, 2017 3:46:16 GMT -5
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Post by Brad on May 16, 2017 3:50:07 GMT -5
Before you blindly use lecithin in your chocolate, do you know what it does and why you need it? Do you also know there are ways to make chocolate without it?
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rron
Neophyte
Posts: 25
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Post by rron on May 16, 2017 21:15:40 GMT -5
thanks for the reply. though, i see lecithin in mg, which is alot smaller amount then a gram.
brad, yes i undedrstand. this is something i have thought long about At the moment i am dealing with two issues. one being high humidity. I could install AC, which is an option and one i am leaning towards. and the other being lecithin. sure i know how to make chocolate with out using it. I dont want to add 50-75% cacao butter to the chocolate, i dont like the mouth feel of so much butter. is there another way of dealing with these issues other then lecithin and a AC unit?
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Post by Brad on May 17, 2017 1:38:24 GMT -5
Not sure who told you that you need 75% cocoa butter. That recipe would be disgusting for sure.
My shop makes an 80% that is 70% bean, 10% CCB, and 20% sugar. Quite intense, has a great snap, uses no lecithin and is completely moldable.
You can also use a touch of clarified butter (ghee/anhydrous milk fat) instead of cocoa butter. That will also help with fluidity and mouthfeel without the need for lecithin.
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Post by snowghost on May 17, 2017 21:45:23 GMT -5
. I would think you would use a mg. number then a percentage number. thanks, 'ron I didn't cover this. Because I think it's obvious. Maybe it is, to me. But I'm sure I miss the my my obvious all the time too. If you make 1 kilogram of chocolate and you use 1% lecithin then you need 10grams. If you make 5 kilogram of chocolate and you use 1% lecithin then you need 50 grams. If you make 20 kilogram of chocolate and you use % lecithin then you need 200 grams. So, you need to state a % because no one else knows how much chocolate you're making, and they can't suggest a valid amount of the stuff without knowing that. However, if you only ever make 4 kilograms of chocolate (because your refiner is a tilting premier wonder grinder) then you only ever need to know that you put in 40 grams of the stuff. Until you buy different beans and the supplier says to use 1.5% lecithin. Then you need to know how much you need to put in (60grams in this instance)
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rron
Neophyte
Posts: 25
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Post by rron on May 17, 2017 23:38:17 GMT -5
i need to figure out how many mg to gram conversion and then go from there, got it.
yea, that is obvoius
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Post by Brad on May 18, 2017 21:51:09 GMT -5
1000 mg in one gram
In my opinion 1% lecithin is too much.
I would modify your recipe to use more cocoa butter or other fluid fat and lower your lecithin to less than .5%
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