Forum Activity for @Victor Kudryavtsev

Victor Kudryavtsev
@Victor Kudryavtsev
02/06/15 04:32:18
14 posts

adding sugar and lecithin to chocolate
Posted in: Tech Help, Tips, Tricks, Techniques

Norm is the residue of 1.5% by weight.

 

Victor Kudryavtsev
@Victor Kudryavtsev
02/05/15 18:59:37
14 posts

adding sugar and lecithin to chocolate
Posted in: Tech Help, Tips, Tricks, Techniques

Lecithin should be added at the end of the process, before draining the masses, but that he would mix well. For grinding and conching cycle on melangeur in 48 hours lecithin can be added for 1.5 hours to drain. Amount of lecithin is not more than 0.4-0.5% by weight.

Victor Kudryavtsev
@Victor Kudryavtsev
01/24/15 01:52:13
14 posts

rpm few Melanger has a 24-inch?
Posted in: Tech Help, Tips, Tricks, Techniques

The best value of 90-100 rpm.

At high speeds the centrifugal force is too strong, and there is mass can be sprayed.

This is especially true for large-diameter pots.

Victor Kudryavtsev
@Victor Kudryavtsev
05/05/14 15:19:53
14 posts

Adding Soy Lecithin
Posted in: Tech Help, Tips, Tricks, Techniques

I would still recommend to add 0.4% to 0.5% as a maximum. And if the target viscosity is reached, then further added cocoa butter. Too much lecithin can also lead to problems with tempering and crystallization.

Victor Kudryavtsev
@Victor Kudryavtsev
05/05/14 04:29:59
14 posts

Adding Soy Lecithin
Posted in: Tech Help, Tips, Tricks, Techniques

There are a number of study researches, which suggests that the maximum supplement lecithin is 0.4%. For example: 1 Kg of chocolate can be added to 4 grams of lecithin. More will lead to a gradual increase in viscosity.

Practical recommendations. Lecithin mix with an equal amount of cocoa butter and add the chocolate for 1-2 hours before the end of work. Formerly adding lecithin is not recommended, as lecithin under the influence of temperature and mechanical stress may collapse and lose their properties.