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How to slove cracking problem of chocolate
when I use cocoa butter replacer(CBR) to coat the wafer but the coating is cracking .Who can help me to slove cracking problem.The SFC of the CBR is 87% at 10℃,68% at 20℃,33.5% at 30℃,18% at 35℃,3% at 40℃.The coating temperature at 45℃ by hand. Then the coated wafer was sent to cooling tunnel which the temperatures at 10℃. The ingredients is sugar, cocoa powder, skimmed milk power,CBR,lecithin.Many thanks for your suggestion!
Replies to This Discussion
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Permalink Reply by JOE CREVINO on -
Cracking is normally caused by either the cooling is to rapid or what you are enrobing is too cool in relation to the chocolate temperature.
Try the following:
Raise the tunnel tempertaures abit and slow down the tunnel speed.
Check the temperature of the wafer .. too cold will cause cracking.
You have to experiment.
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