Hello Friends,
I developed a water based choco spread, i have a brix of 70, pH 5.8 but i am experiencinng bulging after few days. Dont forget dropping the pH to 4-4.5, it loosing the characteristics taste of what i intent to do. Please suggest what to do
Food R&D Emeritus reply
postedWhat did you notices is their gas generated that led to bulging? Can yoi tell us about its ingredients declaration?Whats your storage conditions,Howvis that material used?
özgür koyun reply
postedHi
This is very dangerous for chocolate or chocolate creamy proces, you know the chocolate is not like the water. You are add the water like that, you cause it to rise to water activity. You can, but the shelf life would be very short.
Taiwo reply
postedHave try preserving it?
Iyanuakande reply
postedYes, i did
Iyanuakande reply
postedYes, gas generated. I have milk solids, sugar, cocoa , emulsifier just like normal choco spread ingredients. The only twist is water.
The storage condition is aambient
Food R&D Emeritus reply
postedyour mixture is undergoing fermentation..
Iyanuakande reply
postedAny suggestions or recommendations