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Post by nuage9 on Jan 5, 2024 0:56:12 GMT -5
Hi everyone, I bought some banana powder to use as an inclusion in chocolate making however when I looked at the package, it says there’s “Anti caking agent (551)” in it. I tend to usually avoid any additives but this is literally the only banana powder i could find.
I looked it up and it’s Silicone Dioxide and is deemed as safe but I was wondering if it would have an adverse affect in the chocolate making process? Has anyone got any experience with it?
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Post by Chip on Jan 5, 2024 8:12:36 GMT -5
I know breathing it in is dangerous, but as far as any adverse effects for chocolate, I doubt it.
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Post by nuage9 on Jan 5, 2024 20:17:05 GMT -5
Thanks Chip i’ll give it a go and report back
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Post by nuage9 on Mar 7, 2024 17:28:54 GMT -5
Hello,
i finally used banana powder in chocolate making. Almost 12 hours in, the chocolate is still grainy. Normally it would he silky smooth by now. I’m confident this was caused by the anti caking powder. I read somewhere that these powders absorb moisture from the air and cause grittiness and longer grinding time.
Any tips to remedy this? Would more soy lecithin perhaps help?
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Post by Chip on Mar 7, 2024 17:58:39 GMT -5
I personally don’t think 12 hours is enough time to see if it incorporates into the mixture. I would give it at least another 12
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