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7:55 pm
July 4, 2007
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Xocomalena
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San Rafael, USA
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posts 10
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Help! I’m trying to prolong the shelf life of my bonbons without adding scary-sounding preservatives to the ingredients list. Can anyone recommend a way to do that? I’ve read that invert sugar plays a role in preserving centers, but for how long do they ultimately last?
I am fascinated by chocolate, from its origin to its production and beyond.
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www.TheXocolateBar.com
Sausalito, CA
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12:11 pm
July 5, 2007
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Sebastian
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posts 430
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That completely depends on what your Aw (water activity). Invert sugar acts by splitting table sugar into two smaller pieces of sugar, which reduces your Aw. How long your product will last depends on a lot of variables, one of them being how much water you have to begin with and how much sugar you invert…
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5:20 pm
July 5, 2007
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Xocomalena
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San Rafael, USA
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posts 10
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How do I measure Aw? Also, what do you think about using rosemary extract or commercial antioxidants?
I am fascinated by chocolate, from its origin to its production and beyond. http://www.thexocolatebar.com
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www.TheXocolateBar.com
Sausalito, CA
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10:22 pm
July 5, 2007
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Sebastian
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posts 430
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There is a piece of equipment that does it. You can send it to a testing lab and have them do it for you as well.
Rosemary extract works on a very, very different principle. Aw is a measure of how much water is present for ‘bugs’ to grow. Antioxidants don’t do that (interestingly enough, did you know that most of the commercial hamburger you buy has been sprayed with rosemary oil to keep it looking fresh?)
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