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Post by federico on Oct 11, 2019 8:07:54 GMT -5
Hi everyone! Nice to meet and read you for a long time i've looked for in your topics but i didn't found anything, so I need to ask you an help I'm trying a lot about a pure hazelnut spread formula, only with hazelnut, sugar cane and cocoa butter I don't want to use lecithin or milk powder, just these 3 ingredients. BUT, I have a problem: I would create a spread with high viscosity, like nutella, at T amb. hazelnut fats are liquid at ambient T, I can not use a lot of sugar because it is too much. So i try to use cocoa butter but i make tests up to 10% of cocoa and spread viscosity doesn't increase.. If i put it in the fridge, ok it is very hard, but at T amp it is fluid. can you tell me why? Have I to "temper" cocoa butter to make it more viscosity in the hazelnut? I add cocoa when hazelnut spread temperature is between 37-40°C. How can I do for my goal? thx at all!! federico
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Post by Sebastian on Oct 14, 2019 5:32:19 GMT -5
You add milk powder Seems like you've found a fundamental law of formulations - there are tradeoffs, and despite what YOU want to do, the INGREDIENTS won't do that. You can try pressing extra fat out of your hazelnuts to increase the solids content, and discarding the hazelnut fat. Other than that, I don't see how y ou're going to do what you want, if you're not going to add more solids (ie sugar), or something else (ie milk).
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Post by federico on Oct 17, 2019 4:45:31 GMT -5
thx for your answer Sebastian! I understand your opinion, i made a lot of tests and sometime (i don't know why) cocoa butter give viscosity to the cream, other time it doesn't work. I would like to understand how i have to work cocoa butter in the spread, because i think it could be an help to increase viscosity, but i don't understand how to work it i prefere to not use milk powder because i don't want to use lecithin..
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Post by Ben on Oct 17, 2019 8:13:51 GMT -5
Does using milk powder necessarily mean you have to use lecithin?
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Post by mark on Oct 17, 2019 21:10:58 GMT -5
Sadly most of the milk powders appear to include lecithin.
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Post by Ben on Oct 18, 2019 14:23:42 GMT -5
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Post by Sebastian on Nov 3, 2019 9:13:15 GMT -5
ive never met a milk power that has lecithin in it. there are processed diary products (such as carnation instant drink powders) that are heavy on the milk content that will contain lecithin, but that's something very, very different than a spray dried or roller dried milk powder. you should not be getting any lecithin from your milk powder. period.
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Post by mark on Nov 4, 2019 20:06:47 GMT -5
Hi Ben and Sebastian
agreed the milk powder that's intended for commercial use usually doesn't contain any lecithin. Unfortunately, the milk powders available in smaller quantities via retail distribution always seem to contain lecithin.
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Post by Ben on Nov 5, 2019 18:01:13 GMT -5
Most of the links I posted are to retail outlets selling smaller quantities. None of them included lecithin, so the original poster could use milk powder without any concern of using lecithin.
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