HI Everyone. I have a question regarding soylecithin. I know that it is a thinning agent and is used very less amount around 1% but want to know in what state it is used in chocolate liquid or powder…Continue
Indian market is too competitive and price is the major factor here. If chocolate is pricy it will go slow.. But with cocoa butter in chocolate it gonna be pricy. If you wanna enter with compound there are many players"
"I would still recommend to add 0.4% to 0.5% as a maximum. And if the target viscosity is reached, then further added cocoa butter. Too much lecithin can also lead to problems with tempering and crystallization."
"As with almost anything, i'm afraid it's not quite as straightforward as a 0.4% max. While that can certainly be true for some instances, the max amount depends on a number of variables including PE/PC ratios (the actual amount of…"
"There are a number of study researches, which suggests that the maximum supplement lecithin is 0.4%. For example: 1 Kg of chocolate can be added to 4 grams of lecithin. More will lead to a gradual increase in viscosity.
HI Everyone. I have a question regarding soylecithin. I know that it is a thinning agent and is used very less amount around 1% but want to know in what state it is used in chocolate liquid or powder form?See More
"Hey Sorry, Ramya friend i was busy and i think i missed your question too.
Well according to me what i have tasted so far Barry Callebeau compound tasted very bad, Morde is good, Selbourne is equal to morde its just a hype that selbourne is…"