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Post by itsallaroundyou on Feb 4, 2010 16:54:47 GMT -5
What's the highest non cocoa butter fat content allowable to still be able to get a snappy temper? I've read between 5% and 15%, but that seems to be a big spread when it comes to formulating.
thanks, mike
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Post by Sebastian on Feb 4, 2010 19:26:20 GMT -5
Completely depends on the type of fat, and method of temper/cooling, you have available.
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Post by itsallaroundyou on Feb 5, 2010 9:56:36 GMT -5
I'm only really working with milk fat, so I guess i should have been more specific. So, how much fat from milk can you add before the tempered chocolate starts getting soft?
sorry for the confusion in the first post.
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Post by Sebastian on Feb 5, 2010 18:29:15 GMT -5
again, hard to say w/o having more specifics, but generally saying - keep it under 6%. lots of exceptions (based on your formula, the specifics of the amf you get, your ability to temper, your ability to cool, etc). if you're looking for softening, 3-4% will be plenty.
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Post by itsallaroundyou on Mar 29, 2010 20:55:10 GMT -5
i'm working on a white chocolate formulation (just cocoa butter, milk, and sugar), and i'm trying to make sense of the Nido nutritional info label---none of the numbers seem to add up. Maybe someone using Nido Instant Dry Whole Milk can help shed some light here.
The serving size is 30g, and the total fat is 8g of that. According to my calculations this is over 26% fat, but according to their label its 12%. Am I missing something or is their label wrong?
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Post by Sebastian on Mar 30, 2010 5:24:42 GMT -5
26.6% of the product is fat. One serving gives you 8g of fat, which is 12% of your recommended daily allowance.
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Post by itsallaroundyou on Mar 30, 2010 9:36:12 GMT -5
oh duh thanks for clarifying that Sebastian....and here i was thinking they put that info there for chocolate makers.
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