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Post by abdullah96 on Apr 27, 2021 13:38:20 GMT -5
After Greeting Dear Sirs,
I want to ask about Biscuit Spread product,
The transfer temperature is around 38-40 Co and when filling the product at this temperature and close the bottle immediately then put the product at 20 Co after around 72 - 96 Hours there is a white-pale layer at the top of the product
Now I'm do a cooling process to the product ( in the stock tank ) and cooling rate is around 0.03 Co per Minute ( 1.8-2.0 Co / Hour )
my question is : there is any adverse affect from this cooling process ?
The ingredients are : Biscuits , Sugar, Hydrogenated Palm Oil, DMG (E471) and lecithin
kind regards,
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Post by Ben on Apr 27, 2021 14:07:43 GMT -5
As this is a forum about making chocolate starting from the cocoa bean, it's probably not the best resource for your question.
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