Post by zeva on Mar 31, 2020 6:40:56 GMT -5
Hi
I spent a month working in a small industrial chocolate factory. We made bio, shelf stable chocolates. One piece of equipment I saw used to make bonbon and chocolate interiors (ganaches especially) was a high temperature japanese cooker - a brand called Kala. We would bring creams and butters to high temperature (if memory serves me correct, this thing could do up to 200 deg C) quite quickly (it was a ceramic shallow base) and quite shallow cooker (like 50cm wide and 15cm high) and we had 3 pieces of aluminium board on back and one on each side (to stop any splashing). I saw the staff boil cremes and butter and pour them into a pressure cooker (we had professional pressure cookers) and add chocolate and/or chocolate couverture at this time. There were no artificial chemicals used (we used a bit of lecinthin) in the formulations. The base was not flat (it was a sphere) and it sat in its cooker (also a sphere). Thus you cannot put the thing "down".
Now being that we were making shelf stable products, instinct suggests that high temperature was essential to creating shelf stable products, as no other chemicals were added. A bit of research later, I discovered this: www.confectionerynews.com/Article/2008/08/22/Temperature-key-for-chocolate-formulations-study
I am interested in making shelf stable chocolates. But I can't find this product on the internet (Wasn't able to take a photo, either). I can find the industrial pressure cookers, but not this high heat cooker.
Once the fillings were finished, they'd be taken from the pressure cooker and put into what looked like small stainless steel drums (to keep the heat, I presume) and then deposed into a one step filling machine (a swiss machine), which was linked up to large tempering machines (Selmi).
Can anyone shed more light on this cooker, or point me in the right direction. I am wanting to learn how to make shelf stable ganaches. The water content is the problem, I can see, reading through other posts on this forum. (So now it makes sense, why we were adding butter to our ganaches).
I remember also that this cooker is designed specifically, for an aspect of japanese cuisine, that is unique. I think for quickly cooking small pieces of meat. I am pretty sure it was a ceramic cooker, and it was electric.
Furthermore, I'd like to know how to make low sugar chocolates, but I'll save that for another post.
I spent a month working in a small industrial chocolate factory. We made bio, shelf stable chocolates. One piece of equipment I saw used to make bonbon and chocolate interiors (ganaches especially) was a high temperature japanese cooker - a brand called Kala. We would bring creams and butters to high temperature (if memory serves me correct, this thing could do up to 200 deg C) quite quickly (it was a ceramic shallow base) and quite shallow cooker (like 50cm wide and 15cm high) and we had 3 pieces of aluminium board on back and one on each side (to stop any splashing). I saw the staff boil cremes and butter and pour them into a pressure cooker (we had professional pressure cookers) and add chocolate and/or chocolate couverture at this time. There were no artificial chemicals used (we used a bit of lecinthin) in the formulations. The base was not flat (it was a sphere) and it sat in its cooker (also a sphere). Thus you cannot put the thing "down".
Now being that we were making shelf stable products, instinct suggests that high temperature was essential to creating shelf stable products, as no other chemicals were added. A bit of research later, I discovered this: www.confectionerynews.com/Article/2008/08/22/Temperature-key-for-chocolate-formulations-study
I am interested in making shelf stable chocolates. But I can't find this product on the internet (Wasn't able to take a photo, either). I can find the industrial pressure cookers, but not this high heat cooker.
Once the fillings were finished, they'd be taken from the pressure cooker and put into what looked like small stainless steel drums (to keep the heat, I presume) and then deposed into a one step filling machine (a swiss machine), which was linked up to large tempering machines (Selmi).
Can anyone shed more light on this cooker, or point me in the right direction. I am wanting to learn how to make shelf stable ganaches. The water content is the problem, I can see, reading through other posts on this forum. (So now it makes sense, why we were adding butter to our ganaches).
I remember also that this cooker is designed specifically, for an aspect of japanese cuisine, that is unique. I think for quickly cooking small pieces of meat. I am pretty sure it was a ceramic cooker, and it was electric.
Furthermore, I'd like to know how to make low sugar chocolates, but I'll save that for another post.