The Chocolate Life

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Balpreet Singh
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  • Chandigarh
  • India
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Balpreet Singh's Discussions

Adding Soy Lecithin

Started this discussion. Last reply by Balpreet Singh May 5. 6 Replies

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

Tags: lecithin, soy

 

Balpreet Singh's Page

Latest Activity

Valadi Krishnan Jaganathan liked Balpreet Singh's discussion Food License In India
Sep 29
Balpreet Singh replied to Song Cho's discussion For the Indian market, Real? or Compound? in the group Chocolate In India
"Hello song, 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"
Sep 16
Balpreet Singh replied to Jonathan Harrison's discussion chocolate processing equipment in the group Classifieds - For Sale or Wanted
"Any video of the machine?"
Aug 14
Balpreet Singh replied to Virgilio Rubini's discussion Elsinghorst melter in the group Classifieds - For Sale or Wanted
"The link is not working as it says its a private video"
Jul 20
Balpreet Singh replied to Balpreet Singh's discussion Adding Soy Lecithin
"Thanks for such a great discussion. ."
May 5
Victor Kudryavtsev replied to Balpreet Singh's discussion Adding Soy Lecithin
"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."
May 5
Sebastian replied to Balpreet Singh's discussion Adding Soy Lecithin
"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…"
May 5
Victor Kudryavtsev replied to Balpreet Singh's discussion Adding Soy Lecithin
"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.  Practical…"
May 5
Balpreet Singh replied to Balpreet Singh's discussion Adding Soy Lecithin
"Thanks Sebastian. I hope to try it out soon"
May 4
Sebastian replied to Balpreet Singh's discussion Adding Soy Lecithin
"It'll be most effective if you use fluid lecithin, and added at the beginning of your conch cycle. "
May 4
Balpreet Singh posted a discussion

Adding Soy Lecithin

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
May 3
Balpreet Singh added a discussion to the group Classifieds - For Sale or Wanted
Thumbnail

Wanted Chocolate Bar Mould

Hi,I an looking for used chocolate bars moulds that can accommodate 200g and above volume of chocolate.you can contact me at sehgalbalpreet@gmail.comSee More
Apr 12
Balpreet Singh replied to Joshua Parker's discussion Tempering after the Melangeur in the group Classifieds - For Sale or Wanted
"the usual tempering temp. is 110-120 heat at first and then cool it to 83-85 and then reheat to 95-100 deg C"
Mar 5
Balpreet Singh replied to Joshua Parker's discussion Tempering after the Melangeur in the group Classifieds - For Sale or Wanted
"I think selmi tempering machine can do the job as it has refrigerator unit in the machine itself and have 3 stage tempering"
Mar 4
Balpreet Singh replied to Paul's discussion Valentines is coming, do you need heart shaped boxes cheap? I have lots. in the group Classifieds - For Sale or Wanted
"I am interested in 24 pieces box please let me know the price with shipping to India."
Feb 4
Balpreet Singh replied to ramya's discussion Best chocolate blocks in the group Chocolate In India
"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…"
Jan 25

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
When i started making chocolates
My favorite chocolate is:
Dark

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