The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

I am doing a consultancy for a chocolate store owner who is looking at adding preservatives to his fillings. Although this is totally against my chocolate religion, I was wondering where I can get info regarding preservatives? What kind suits best each filling without greatly affecting the taste...

I also wonder, will the addition of glucose to a nut based filling (gianduja/praline) help increase the shelf life?

 

Views: 949

Reply to This

Replies to This Discussion

I don't believe adding glucose to a nut-based filling will help much. There's very little free water in a confection like that to begin with.

The shelf life of ganaches, on the other hand, will greatly benefit from products like invert sugar, glucose, alcohols and acids.

A good reference is chef Peter Grewelling's book Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

RSS

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service