ws
Neophyte
Posts: 1
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Post by ws on May 9, 2018 6:24:38 GMT -5
Dried fruits has water activity of about 0.5-0.6%.
Understand that lauric fat will gives soapy taste if in contact with moisture and lipase enzyme.
Can cocoa butter substitute (lauric fat) compound chocolate be used to coat dried fruits? I have ordered cocoa butter substitute for mass production.
Kindly advise.
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