@mark-heim
• 9 years ago
• comments: 0
Posted a response to
"Chocolate Courses - any updates?"
"PMCA regularly offers a week long chocolate course, one coming up this June.
"
@mark-heim
• 9 years ago
• comments: 0
Posted a response to
"What is a good machine for making a lot of Nut Praline Paste?"
"Look at a Stephan mixer. Work very well, and they have a bowl scraper you use while grinding. "
@mark-heim
• 9 years ago
• comments: 0
Posted a response to
"Where is the tempering error(s)?"
"The speed you cool the chocolate is key to keeping in temper. When the chocolate is tempered, only ~3-5% of the cocoa butter is crystallized...."
@mark-heim
• 9 years ago
• comments: 0
Posted a response to
"Where is the tempering error(s)?"
"You mention that they develop a powdery texture, and that you have high humidity. Look for sugar bloom. When you hold the bar, does the bloom..."
@mark-heim
• 9 years ago
• comments: 0
Posted a response to
"Flavored Chocolate and Continuous Tempering Machines"
"Are you casting solid bars or are you enrobing? If casting solid bars you can look to add the flavor in a separate mixer just before..."
@mark-heim
• 9 years ago
• comments: 0
Posted a response to
"adding sugar and lecithin to chocolate"
"Sugar before, lecithin after."
@mark-heim
• 9 years ago
• comments: 0
Posted a response to
"Pate De Fruit"
"You will want to use a high DE pectin. The pectin will set by solids, temperature, and pH. Typical solids is 78-80%, this will dehydrate the..."
@mark-heim
• 9 years ago
• comments: 0
Posted a response to
"How to inhibit sugar crystalization?"
"Cream of tartar is a buffered acid, be carefull what effect your added level has to pH. Keep well above 4.6. Adding corn syrup is easiest. How..."
@mark-heim
• 9 years ago
• comments: 0
Posted a response to
"Commercial fudge recipes???"
"Fudge is a grained caramel, and can have a very wide range of acceptible recipes. Several questions determine recipes best for your use.
How are..."