Preservatives for longer shelf life
I don't believe adding glucose to a nut-based filling will help much. There's very little free water in a confection like that to begin with.The shelf life of ganaches, on the other hand, will greatly benefit from products like invert sugar, glucose, alcohols and acids.A good reference is chef Peter Grewelling's book Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
I am doing a consultancy for a chocolate store owner who is looking at adding preservatives to his fillings. Although this is totally against my chocolate religion, I was wondering where I can get info regarding preservatives? What kind suits best each filling without greatly affecting the taste...
I also wonder, will the addition of glucose to a nut based filling (gianduja/praline) help increase the shelf life?
updated by @omar-forastero: 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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