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:)
The score is based on the number of published articles (20 points for every approved article), number of accepted answers (10 points for every accepted answer) and the number of asked questions (3 points for every asked question). The list is showing only top 10 TechTalkers.
