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Wang Jian
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How to slove cracking problem of chocolate
Started this discussion. Last reply by Wang Jian Jul 24, 2008. 2 Replies 0 Likes
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- Most memorable chocolate experience:
- I am a chocolate researcher in an oil company. I like chocolate very much!
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- Mars
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when I use cocoa butter replacer(CBR) to coat the wafer but the coating is cracking .Who can help me to reduce cracking problem.The SFC of the CBR is 87% at 10℃,68% at 20℃,33.5% at 30℃,18% at 35℃,3% at 40℃.The coating temperature at 45℃ by hand.Coating tunnel temperatures were at 10℃.
THANKS!