It will absolutely work. There are a range of ingredients that are used specifically to help control Aw. The question often comes down to a philosophical one of do you want it in your ingredients list or not. Does it work? Absolutely.
Glycerol in Ganache?
I have been reading Jean Pierre Wybauw's 3rd book on extending shel life. I notice that many of his recipes in that book feature Glycerol as an ingredient. Does anyone have an opinion on this ingredient? Has anyone used it in a confection before? Thanks!
Daniel
updated by @daniel-herskovic: 04/11/25 09:27:36
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@clay
• yesterday
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Posted a response to
"Packaging and Storage"
"Mandy:
There are multiple types of packaging used for chocolate, depending on the brand, purpose, and specific product. Some common types of..."
@clay
• yesterday
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Posted a response to
"Paper vs. Metal vs. Plastic: A Candid Look at Chocolate Packaging Pros & Cons"
"Mandy – I appreciate that you did not appear to link to the company you work for, which apparently manufactures tin cans, given your email address...."
@eric-lau
• yesterday
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Posted a response to
"Paper vs. Metal vs. Plastic: A Candid Look at Chocolate Packaging Pros & Cons"
"Good suggestion! We have a chocolate shop. I think the aluminum foil +paper box packaging would be very suitable for us."
@kapil-jain
• 9 years ago
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