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Post by LLY on Mar 27, 2016 0:03:54 GMT -5
Hi, last week I tried to do a Nutella, the fat content was around 39%, the lecithin content was 0.2%. It was really good, but the only problem was low viscosity so it was more like a heated honey. I found what looks like a great recipe of pistachios spread: www.chefsteps.com/activities/love-nutella-our-smooth-creamy-pistachio-butter-will-blow-your-mind. In this recipe they add 10 gr lecithin that is approximately 0.9%. There are two possible explanations: 1. liquid lecithin is diluted. 2. high % of lecithin in aim to increase viscosity. What is your way to increase viscosity (lowering the fat content maybe will help but I assume not too much)? Is it possible or the spreads that we know are contain "trans fat"?
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Post by LLY on Mar 27, 2016 6:46:26 GMT -5
In other words: Did you ever try to add about 1-1.5% lecithin in order to increase viscosity? (above ~0.5% lecithin the response should be increasing viscosity)
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Post by vxaktor on Mar 28, 2016 23:18:12 GMT -5
LLY, in the past I have reduced the nut by a 1/3. You may have to play with the nut quantity. I do not use lecithin.
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Post by Sebastian on Mar 30, 2016 5:42:28 GMT -5
Lowering your fat will be a much more effective way of increasing your viscosity than increasing your lecithin will be.
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Post by LLY on Apr 6, 2016 0:52:24 GMT -5
What about soy flour? or coconut flour?
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Post by Sebastian on Apr 6, 2016 16:37:39 GMT -5
By adding those things, you're simply adding solids of a small particle size - that does two things to increase viscosity: 1) it decreases the amount of fat (which is your fluid component - less fat = higher viscosity) 2) It adds a lot of surface area by adding very small particles. more surface area = higher viscosity.
you can achieve the exact same result by adding milk powder, or sugar powder, or any powder actually... there's no magic around soy or coconut flour, although they will both increase viscosity.
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