I am planning to produce chocolate filling using a ball mill machine. This filling will be encrusted in a cookie. What is the best heat stable fat to use to avoid burning of the filling and also the fat sugar ratio? All information regarding this will be appreciated.
I assume what you mean by burning is hardening of the filling during baking. This is a problem that can be caused by ingredients like milk powder so the cream formulation should contain minimal quantities of this
The type of fat used is important to obtain a soft consistency during extrusion and after baking. A suitable fat is often semi liquid at room temperature and can be sourced from a specialist supplier of fats & oils particularly companies that make fats for chocolate coatings and fillings
I hope this helps