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Chocolate & Humidity
July 9, 2008
1:30 pm
Michi
Devon, United Kingdom
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Forum Posts: 10
Member Since:
March 16, 2008
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Hi, I would really appreciate some help with a problem I have encountered today. The weather is appalling it’s wet and damp/humid and I am having prob with my chocolate thickening in Rev 3.I have checked temps manaully as well as by Rev 3 readout and they are the same but the plain choc has thickened up. I have an air con unit working and the room temp is 18′, the room to me feels humid. Any help ideas would be greatly appreciated to sort this out.Many thanks for reading.[:(]

July 9, 2008
3:13 pm
Foodpump
Vancouver, Canada
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Forum Posts: 28
Member Since:
March 4, 2008
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Had/have the same problem.

I think you just answered your question, as you stated that it’s very humid. When this happens–the r/h (relative humidty) gets above 75%, it’s time to turn the machine off and walk away until it’s drier. I think there’s a caveat about this in the instrution video/manual

Nothing really else you can do about it, unless you want to get a de-humidifier–mind you some of the more expensive a/c units have this (de-humidifier) feature as well

July 9, 2008
4:25 pm
Michi
Devon, United Kingdom
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Forum Posts: 10
Member Since:
March 16, 2008
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It’s a pain, as at mo our british summer seems to be wet, I’ve just read the a/con manual and am now trying it without the water cooling feature, so have just tempered and used a batch of milk choc and that seems to have worked (mind u it had stopped raining by then) so will have to keep trying. Anymore tips would be very welcome onkeeping down the humidity.

July 12, 2008
4:23 pm
Foodpump
Vancouver, Canada
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Forum Posts: 28
Member Since:
March 4, 2008
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One of the most basic ways to achieve air conditioning is to evaporate water. Many cultures have used this principle for centuries, the only caveat to this is that evaporating water raises the humidity….

Modern air conditioning uses freon gas, which absorbs heat when compressed. All modern refrigeration and air conditioning is based on one fact: You don’t “make” it cold, you remove the heat.

To be very frank, I make over 600 pcs of chocolates per day in a room measuring 6′ by 8′. I do have a commercial kitchen right beside this room, with all of my refrigeration, ovens, pastry eqpt. etc. but I don’t need so much space to mold and enrobe the chocolates.

One way to avoid the whole humidity problem is to avoid making chocolates in the hot summer months (hot air holds more moisture than cold air). The other way is to have a small room with a cheap air conditioner–without using a water cooling system–

Hope this helps

March 8, 2009
7:54 am
TheChocolateButterfly
TORONTO, Canada
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Forum Posts: 12
Member Since:
March 8, 2009
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Hello all,
I would suggest you purchase an inexpensive humidity meter, that measures humidity.

It should cost no more than US$7.00

This will solve your problem, in determining the relative humidity in your place of business.

Shawn

March 8, 2009
10:35 am
Ilana
Israel
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Forum Posts: 155
Member Since:
September 1, 2006
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I have a humidity meter and it is great. I also have a de-humidifier for winter time. De-humidifiers remove water from the enviroment but they also give off some heat to do this. So it is great for winter. Summertimes a good air cond works well if it is strong enough to cool down the room-taking into consideration that any electrical equipment used would heat the room up. So always get a stronger one than needed for room size.

Ilana Bar-Hai
http://www.ganache.co.il

Ilana Bar-Hai www.ganache.co.il