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Post by resty on Feb 10, 2020 7:29:29 GMT -5
Hello, This is a continuation from the previous topic: chocolatetalk.proboards.com/thread/2391/chocolate-spreadI made chocolate spread and after few days the oil is floating and seperted from the mass. How can I fix it? Also, The big companies that make their chocolate heat the mass in high heat? Thanks
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Post by Ben on Feb 10, 2020 8:20:51 GMT -5
I'm not sure you can avoid this when using canola oil. You probably will have to stir it back in every so often.
I'm also not sure what you're asking with your question about high heat.
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Post by resty on Feb 10, 2020 8:54:44 GMT -5
I'm not sure you can avoid this when using canola oil. You probably will have to stir it back in every so often. I'm also not sure what you're asking with your question about high heat. What oil do you offer to avoid it? I thought about using grape oil but I don't know if that would prevent it. About the heat, im ask if the big compeny pasteurize all thier products. Maybe its helps to homogeneous the spread.
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Post by Ben on Feb 10, 2020 10:27:29 GMT -5
I think this would happen with any liquid oil. Maybe look at refined coconut oil. That will set up more solid at room temp.
I don't know if the big companies pasteurize all of their products.
Do you have an example of the kind of spread you're trying to make? That may help us to give you better advice.
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Post by resty on Feb 13, 2020 14:44:51 GMT -5
I think this would happen with any liquid oil. Maybe look at refined coconut oil. That will set up more solid at room temp. I don't know if the big companies pasteurize all of their products. Do you have an example of the kind of spread you're trying to make? That may help us to give you better advice. Hi, sorry for the delay. I trying to make basic chocolate spread. Yesterday i made like nuttela. Do you have any suggestions for different oil? I don't want to use palm oil. Also i made one's with coconut oil, and its get solid too much.
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Post by Sebastian on Feb 14, 2020 7:50:51 GMT -5
So the reason that's happening is because all of your oil remains liquid at room temperature - which is good because that makes it spreadable - but bad because oil floats, and will eventually separate out. You don't like to use all coconut oil because it's too hard - consider blending your oils. It's not an all or nothing scenario - but adding some fat that is solid/hard at room temperature (be it coconut, palm, cocoa butter, etc) - to your product will help to stablize it. You may never fully stop the seperation, but you can slow it way, way down so that it doesn't happen fast enough for you to see it before you've consumed your product. I can't tell you what the right blend ratio is because i don't know your formula/raw materials - so you're going to have to play with it a bit. Try doing a series of tests where you've got your control (no coconut oil), and then start to mix up samples that add coconut oil in at 10% increments (10%, then 20%, etc), and set the containers side by side to evaluate them.
Good luck
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Post by resty on Feb 15, 2020 13:50:42 GMT -5
So the reason that's happening is because all of your oil remains liquid at room temperature - which is good because that makes it spreadable - but bad because oil floats, and will eventually separate out. You don't like to use all coconut oil because it's too hard - consider blending your oils. It's not an all or nothing scenario - but adding some fat that is solid/hard at room temperature (be it coconut, palm, cocoa butter, etc) - to your product will help to stablize it. You may never fully stop the seperation, but you can slow it way, way down so that it doesn't happen fast enough for you to see it before you've consumed your product. I can't tell you what the right blend ratio is because i don't know your formula/raw materials - so you're going to have to play with it a bit. Try doing a series of tests where you've got your control (no coconut oil), and then start to mix up samples that add coconut oil in at 10% increments (10%, then 20%, etc), and set the containers side by side to evaluate them. Good luck Thank you very much!
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Post by Sebastian on Feb 16, 2020 6:48:03 GMT -5
Quite welcome - have fun with it and report back
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Post by resty on Feb 18, 2020 11:40:15 GMT -5
Quite welcome - have fun with it and report back I see that many chocolate spreads contain skim milk powder. Does it matter if I use whole milk powder? Will it affect the chocolate?
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Post by Sebastian on Feb 18, 2020 16:28:19 GMT -5
Nope.
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Post by resty on Feb 21, 2020 2:16:47 GMT -5
Quite welcome - have fun with it and report back OK, so i made spread like nuttela and it tastes good, lacks some nut flavor. Plus it came out less solid than I thought. So next time, i will take some of the oil off and add more nuts. (Can the nuts make the product more solid? If not i will add more cocoa butter too).
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Post by Sebastian on Feb 22, 2020 11:06:10 GMT -5
Sharing your formulas would help. W/o them, we're all just guessing at what you're doing. Nuts are typically about 50% fat - so adding more nuts isn't likely going to change anything on it's own. Can you share your original recipe and the one you used above?
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Post by resty on Feb 27, 2020 2:41:26 GMT -5
Sharing your formulas would help. W/o them, we're all just guessing at what you're doing. Nuts are typically about 50% fat - so adding more nuts isn't likely going to change anything on it's own. Can you share your original recipe and the one you used above? Hi Sebastian, Sorry for the Delay! I mada a new one with more cocoa butter and nuts and its good. I just need to wait some time to see whats happen to the chocolate. I will reporte back if something will going worng. Thank you again!!
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Post by Sebastian on Feb 28, 2020 6:38:21 GMT -5
glad it worked - enjoy!
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Post by resty on Mar 8, 2020 7:20:32 GMT -5
Hi, its me again. The taste is good and texture is fine, but after few days the texture change and be more gritty. What can i do for this problem? Soy Lecithin can help?
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