"What is the temperature of the Toffee before it gets enrobed?
We were making chewy toffee disks and had plenty of problems during manufacturing, and I know from experience that toffee needs to be treated in it's own…"
Discover Chocolate and Live La Vida Cocoa!
Arthur Zukayev's Discussions
Inclusion ratio in chocolate bar manufacturing
Started this discussion. Last reply by Sebastian May 30, 2012. 1 Reply 0 Likes
Hello everyone. Interesting thing I came across- what is the ratio of inclusions(size of inclusions also) to put in a chocolate bar?Thing is- we were making bars last year and this order will repeat…Continue
Arthur Zukayev's Page
Latest Activity
Arthur Zukayev replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"Hi Tony,
In ideal world the chocolates should fall out of the mould when you flip it over, which is the result of using a right method: preheating mould, cooling at the right temperature and time, then demoulding.
The way the cooling has to work…"
Arthur Zukayev replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"What creates moisture/condensation- is when you have a difference between your room temperature and fridge(if an open type one) is more than 5C.
I personally would not put chocolate in a freezer even for 5 minutes because you are…"
Sebastian replied to Arthur Zukayev's discussion Inclusion ratio in chocolate bar manufacturing"No hard and fast rules of thumb. often inclusions will be in the 7-15% range (ie if you've got a 100g bar, you'll have 85-93g of chocolate). One thing you can try to do is pre-warm the inclusions to the temperature of your…"
Arthur Zukayev posted a discussionInclusion ratio in chocolate bar manufacturing
Hello everyone. Interesting thing I came across- what is the ratio of inclusions(size of inclusions also) to put in a chocolate bar?Thing is- we were making bars last year and this order will repeat this year and we are trying to find some answers as we had plenty of problems last year making bars with inclusions in a ratio of 2:1. It was 80g of Belgian milk chocolate and 40 grams of inclusions. the thickness of a bar was 5mm and it was almost impossible to vibrate the bar evenly over the…See More
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- Working as an NPI/Technical
- My favorite chocolate is:
- Dark 70%
Comment Wall
- No comments yet!
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
