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
"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…"
"For getting a food license you need to go to http://foodlicensing.fssai.gov.in/ and sign up and then apply for the license and there is a fee for that that need to be deposited either by treasury challan or D.D. You can choose for how long you want…"
"Thanks Balpreet for bringing this up, infact i was going to make a post here.
I am glad that you did.
The last date mentioned by FSSAI for acquiring the license is 4th February 2014.
Every food manufacturer and service provider has been asked to get…"