|
Post by sam1969dz on Oct 16, 2011 7:03:16 GMT -5
hello evry one i'm samir from algeria i install a new equipment for making milky compound chocolate. i'm here to research for a formula with a good taste and i can pay it. for the equipment i use premixer and ball mill for prépartion if any one is interest for this offer he can call me by skype sam1969dz thanks for all
|
|
|
Post by cheebs on Oct 16, 2011 9:59:03 GMT -5
I have been developing some formulations for a milk compound coating for a local ice cream company. If you are interested I can send you some samples of the different formulations to see if one of them suits your needs. Send me a Private Message through this forum and then we can exchange emails.
|
|
|
Post by Sebastian on Oct 16, 2011 16:48:18 GMT -5
The details of how your compound will be used are vital. IE: 1) Will it be used with other ingredients - if so, you'll need to determine if you want to go with a lauric or a non-lauric oil, as enzymatic degradation or hydrolysis can be an issue (depending on the application) - resulting in soapy flavor 2) What does the melt profile / melting point need to be? I'm guessing if you're in algeria, you probably don't have extensive refrigerated distribution, and as such will need a higher melt point for logistics 3) Are there bloom stability issues due to oil migration that need to be addressed? (gets back to how will be it used - it's important to know what else it will come in contact with for the finished product). 4) Is natural and GMO important? If so, since there is no definition of natural, do you know how your customers define it (ie, is alkalized cocoa powder natural or not in their eyes?)
|
|