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Post by sarah on Apr 29, 2008 17:05:10 GMT -5
I work in a confectionary and we use a tempering machine everyday. It works fantastically all winter, but in the summer it gets very humid here, and even with air conditioning the chocolate always seems to bloom. I was wondering if anyone has any tips or tricks about how to temper in humidity amd heat? I'd really appreciate some help as summer is approaching and business is picking up.
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Post by Sebastian on May 2, 2008 5:29:38 GMT -5
keep it as cool as possible, put a dehumidifier in the room with exhaust going outside, and keep some fluid lecithin handy to add to your chocolate when it thickens. pray?
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Post by sarah on May 2, 2008 13:45:43 GMT -5
Thanks for the tip, I'll ask the boss for a dehumidafier right away. I'm not entirely sure what lecithin is, but I'll look it up.
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Post by joyojoy on May 3, 2008 19:00:32 GMT -5
Yep... a dehumidifier should do the trick. I just went through the same thing in my shop: I got a 50-pint dehumidifier at Lowe's for about $130, and my chocolate is now bloom-free. I have to empty the dehumidifier about every other day, so if my calculations are right, it's taking about 1.5 gallons of water out of the air every day right now -- and the full heat and humidity hasn't even kicked in yet down here in Georgia.
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Post by Sebastian on May 25, 2008 6:00:54 GMT -5
Sarah - whoever your c hocolate supplier is - call them and ask to speak to their technical group - they'll help you out with the lecithin part, either by simply sending you some of their own stock along with instructions to use, or helping you find a source for it yourself..
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