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Post by Jose on Mar 20, 2009 11:45:53 GMT -5
Hello everybody,
I live in Guadalajara, Mexico, and I have a question. I started a small chocolate business with my brother and for obvious reasons, the hot wheather is not helping much since sometimes we reach 38°C. Once that the chocolate is already in the mould, at what temperature do I have to keep the mould and for how long? the same question for the enrobing products?
I have tried many things but I always get fat bloom or sugar bloom. Can you ilustrate me please???
Thanks,
José
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jeff
Neophyte
Posts: 6
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Post by jeff on Nov 24, 2009 11:04:41 GMT -5
Being also a beginner, with foresight would suggest that a fat is used with a high melting point.
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gap
Apprentice
Posts: 390
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Post by gap on Nov 24, 2009 16:08:52 GMT -5
Hi - I live in Australia and have similar weather issues during summer. From personal experience, your working environment for chocolate should be kept 18-22C degrees C ideally. You can work in an environment warmer with the wise use of a fridge, but at about 26 degrees everything becomes a little tricky. Any warmer than that and you're going to struggle.
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