Swen
Neophyte
Posts: 1
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Post by Swen on Mar 22, 2020 2:31:25 GMT -5
Hi there, Need help on this. Encountered this uneven surface for compound chocolate using cocoa butter substitute (vegetable fat). Had tried different temperature combination for cooling tunnel. Finally, with cooling tunnel entrance temperature 18degC and exit 10degC with slightly improved surface, but still with this issue. Is this related to cooling tunnel temperature or there are other factors? Compound Chocolate - Uneven Surface.pdf (253.83 KB)
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