Jim B.
Novice
Newbie
Posts: 118
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Post by Jim B. on Jun 30, 2020 17:32:18 GMT -5
No pre-grinding needed... the melanger can handle it if you add them a little at a time. I do pre- heat them in the oven - same as the usual process.
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Post by Chip on Jul 1, 2020 10:19:58 GMT -5
It isn't a 50/50 swap with whole cream and whole milk. The whole cream has an increased milk fat content and could throw off your formulation. I usually start at an 85/15 ratio and go from there.
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Jim B.
Novice
Newbie
Posts: 118
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Post by Jim B. on Jul 1, 2020 10:30:57 GMT -5
Yeah. I think it was mostly the fat giving me trouble. But also the fact the sugar (and even more so with allulose) binds to water/moisture. By adding my sweetener later has helped a lot. This last "milk" chocolate was all cream! 56% cocoa/30% sweetener.
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Post by Chip on Jul 1, 2020 10:51:56 GMT -5
ochocolatI just wanted to state that it is not a 50/50 substitution for whole cream/milk powder. I started out at 20/80, meaning 20% whole cream powder and 80% whole milk powder. The fat content gets thrown way off using whole cream.
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Post by ochocolat on Jul 1, 2020 11:04:20 GMT -5
ochocolat I just wanted to state that it is not a 50/50 substitution for whole cream/milk powder. I started out at 20/80, meaning 20% whole cream powder and 80% whole milk powder. The fat content gets thrown way off using whole cream. Thanks chip, any reduction in milk powder cuts on the carb content, and for those of us doing keto or low carb that's the goal
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Post by ochocolat on Jul 4, 2020 17:24:43 GMT -5
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