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Post by fredrik on Jul 2, 2018 8:59:35 GMT -5
Sometimes I get this moulding issue: imgur.com/a/ZZgjoGhIt seems as the chocolate harden too quickly after pouring it into the mould, so I get some edges around the area the chocolate was first poured into the mould. Have anyone else had this issue? And how did you solve it? Higher moulding temp, less crystalization, or other? Particle size 20-25um. Tempering condition: 21C / 39% humidity Cooling condition: 19C / 44% with fan Temp cycle: 45,0C - 30,3C - 32,1C (then waited 20 min before starting moulding)
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Post by Ben on Jul 2, 2018 11:28:07 GMT -5
Yep, that looks like your chocolate is over-crystallized, so it's setting up too quickly. Higher final temps should make it flow more easily. Also, warming your molds and better vibration may help.
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Post by fredrik on Jul 2, 2018 14:22:23 GMT -5
Ok, I will try to use a higher lowest, and a higher end temperature. Is there any rule of thumb regarding highest end temperature not to exceed?
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