What is the solution for eliminating or reducing fat blooming?
Dear Auurangzeb , You have not mentioned Fat bloom in chocolate or soft Cookies.
Fat Bloom in Chocolate : white or gray fat crystals are appeared on the surface of chocolate both on enrobed and moulded chocolate , surface of chocolate looks cloudy.shine and gloss on chocolate is finished due to fat bloom
causes of fat bloom are
1- Bad tempering ,
2-over chilling in cooling tunnel .
3-poor storage condition ( too much humid areas) ,ERH should not more than 50% and temperature more than 18*C .
4-partially addition of fat (cocoa butter ) at the end stage of conching (don't use extra fat at the end of conching process)- some time extra fat addition is practiced to keep it pumpable and flowable , that should avoid.
5-improper and insufficient emulsification , Quantity of emulsifier is not sufficient ,
6-too much low / and or high temperature variation during conching,
7-fat is not compatible for chocolate,
Mr.Khan,
Fat bloom in short dough biscuit, or which kind of variety, or chocolates?
https://www.biscuitpeople.com/magazine/post/Secondary-Processing-of-Biscuits
will help to u:)
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