You must be logged in to post
Search Forums:

 








Minimum search word length is 4 characters – Maximum search word length is 84 characters
Wildcard Usage:
*  matches any number of characters    %  matches exactly one character


Forum

Techniques

Need Help — Wavy Chocolates

Need Help — Wavy Chocolates
Print this Topic
Page:   1  
User Post

7:32 am
December 21, 2011

chocolove8
New Member

posts 1

Print this Post
1

I have a chocolate problem. We are producing 5-kg blocks of compound chocolates (composed of almost 43% hydrogenated fat and the rest is cocoa powder) cooled in a cooling cabinet or what we call Paternoster. The problem with this chocolate is that after it is out of the cooling cabinet, there are deep waves on the surface of the hardened chocolate. What could be the cause of this and how can we avoid this?

I would appreciate all the help you can give.
Page:   1  
Topic RSS

About the Seventy% Forum

Forum Timezone: UTC 0

Most Users Ever Online:
89

Currently Online:

31 Guests

Currently Browsing this Topic:

1 Guest

Forum Stats:

Groups: 7
Forums: 26
Topics: 1837
Posts: 11783

Membership:

There are 4845 Members
There has been 1 Guest

There is 1 Admin

Top Posters:

Hans-Peter Rot – 1462
alex_h – 1170
Martin Christy – 614
Masur – 592
Sebastian – 430
Lone Ly – 397

Recent New Members: judyshaw99, tmicklin, sachishah, dev, kapeEffelay, Invonioug

Administrators: Seventy% (54 Posts)

© Simple:Press