Post by marlonschoep on Feb 16, 2021 22:23:50 GMT -5
We want to start making a tablet product (blocks) and we would like to use a freeze dried powder in the couverture for flavour. I want to run the flavoured couverture though a Selmi Legend (no screw pump). Is this possible? I realize that I would need to completely purge the machine after each production run, but I am concerned about bacteria growth and also whether this 'inclusion' would be a problem for the machine. I would appreciate any input on this. Thank you all.
Post by marlonschoep on Feb 19, 2021 0:57:53 GMT -5
Hi Ben, Thanks for your help and feedback. I understand it will affect the mouthfeel (texture and melt). We are yet to experiment with this type of inclusion, but even before doing it, I was trying to see what the production options would be. I really don't want to damage/contaminate the machine. Thanks once again Ben. Does anyone else have any experience with this type of operation?
So - i've never used the legend. Having said that - freeze dried powders are notoriously hydroscopic - they'll act like a sponge and soak up any ambient moisture that's to be had. In the winter, it might not be so bad, but in the summer, i can see this being a bloody mess unless you've got great environmental controls. I don't think your issue is necessarily one of micro growth (unless you've got very bad cleaning practices), but I would anticipate running into difficulty of use issues. Might not appear at first, but rather may grow incrementally worse over time. If i'm understanding your goals correctly, i might consider applying the powder on top of the freshly moulded bars vs inside of them.
Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.
Post by marlonschoep on Feb 23, 2021 1:27:59 GMT -5
Hi Sebastian, thank you so much for the insights. I hadn't considered the effects of the hydroscopic nature of the powders long term, but definitely will now. I really appreciate your advice. Thank you