Stubborn milk crystals
Posted in: Tech Help, Tips, Tricks, & Techniques
Clay, taking the temp to 120F and holding for about 45 minutes worked well!The chocolate looks and tastes good.
Thanks for the tip- I thought I posted this before.
Forum Activity for @Pat Renner
Posted in: Tech Help, Tips, Tricks, & Techniques
Stubborn milk crystals
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks Sebastian, sorry for the confusion; it is milk chocolate not milk crystals. No "balls" of stuff just no shine.
Stubborn milk crystals
Posted in: Tech Help, Tips, Tricks, & Techniques
I have issues with approx. 100lbs(callebaut milk) that sat at 110F for about three months. I emptied the large tank and usingin smaller batches inPerfect Air2 machine but to no avail.I have exhausted every method I know of to bring it to temper; which I learned from the Callebaut tutorials, youtube videos and tips on thissite.I have noprofessional training and only about a year hands on. Is it possible that the chocolate falls apart to no return?
Clay suggested taking it to 120F and holding it there for at least 30minutes to melt out the crystals.I am trying this now, any other ideas?
Thanks,
updated by @Pat Renner: 05/04/15 08:58:23AM