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Post by kristapsberzins on May 17, 2016 10:18:20 GMT -5
Hello ,
Im having a small chocolate business in Baltic states. We are producing truffles , filled with chocolate ganache type of filing. The filling foruma wase made a long time a go by people who rely didn't know what they are making.
Some of the formulas looks like this .
White Chocolate 100 gr Glucose 100 gr UHT cream 100 gr Fruit paste - 0.040 gr depends on the flavour . Vodka - 0.050 gr (for increasing shelf life )
Some of the recepies has totaly different proportions. With this kinde of proportions the base isnt in nice when heated. Moste inportatn thing is that we fill the truffles with a machine filling that works on a preasur and with this kind of filling it doesnt fill corectly. Maybe you can suggest a base for a ganache base , that has higher viscosity. Also for shell life to avoid fudges i read that can be uses E202 insted of the Vodka. And one more thing is it possible to use skim milk powder for ganache filling , and what whill it change ?
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