Sugar or fat bloom or not tempered?

Susie2
@susie2
03/19/15 06:43:27PM
14 posts

I got my Delta machine and started brand new batch. I used default Milk, and try to temper 5lb chocolate as a trial. See the picture..... Is it sugar/fat bloom? Or it is simply not tempered? The default setting is far off the temperature chart from the vendor.

Thanks!

20150319_165538.jpg
20150319_165538.jpg  •  784KB


updated by @susie2: 04/09/15 08:06:18AM
Peter3
@peter3
03/20/15 01:11:56AM
86 posts

Fat bloom.

Either chocolate not correctly tempered or moulds at wrong temperature.

Susie2
@susie2
03/20/15 09:34:49AM
14 posts

Thanks. I will try to temper again. The moulds are at RT. Is it possible of wrong cooling?

David Menkes
@david-menkes
03/26/15 03:53:17AM
32 posts

What is the temperature of the room? What cooling temp and for how long? Only time we really ran into that issue was when the molds were too warm. We also aim for 68F ambient room temp.

HeatherJ
@heather-johnston
06/14/15 11:00:48AM
17 posts

Susie, just saw this post, but thought I'd say that most of the table top tempering machines come with pre-set tempering curves for milk chocolate that are way off for many couvatures. We always manually override the end temp to match the tempering curve for the specific chocolate that we're using. And, we work with room temperature molds that are at 68-70 degrees F. Hope that helps!

Tags

Member Marketplace


Activity

slaviolette
 
@slaviolette • 8 months ago • comments: 0
Created a new discussion "Cost of goods produced":
"Hi Everyone, Been a long time member but I have not been in in a few years, the fact is that I had to close down my small chocolate business.. but now is..."
chocolatelover123
 
@chocolatelover123 • 10 months ago • comments: 0
Created a new forum topic:
New Chocolate Brand - "Palette"
Marita Lores
 
Marita Lores
 
Vercruysse Geert
 
Vercruysse Geert
 
Marita Lores