Spreadable cream with cocoa and hazelnut

Hi everyone. I am looking for resources about spredabble cream with cocoa and hazelnut. Can you help me? Also i have a problem. When this product kept in the c…

1. Ufuk Ayyıldız reply

   Hi Özge, Could you please share more details? Which type oil and/or fat do you use? What is particle size of your final product? And please share a photo.

2. Food R&D Emeritus reply

   If the Op ls aware of this issue and post more details about the formula and processing that would greatly help...

3. Eleftheria Maria reply

   Dear Ozge, Is this a cultured product ( with lactic acid cultures) , will you use fresh milk or milk powder , will you add proteins, what about the fat ? there are several paramet…

4. ÖZGE AKGÜL reply

   Hi Ufuk we use cottonseed and sunflower oil.Melting particles are formed in hot (20 25c ambient conditions), so we think it is due to oil. What do you think are the most accurate…

5. ÖZGE AKGÜL reply

   There is no cultured but we use milk and whey powder. We use cottonseed and sunflower oil. This particles melted at 20 25 santigrad degrees. So we can think that this partciles is…

6. Food R&D Emeritus reply

   To make a spreadable hazelnut chocolate filling combining cocoa powder and ground roasted hazenuts ( granular form) Its mixed with sugar, milk powder,whey powder ,oil based hazeln…

7. Ufuk Ayyıldız reply

   [quote "OZGE AKGUL, post:6, topic:13870"] So we can think that this partciles is oil. But we dont cyristalization true. [/quote] cottonseed oil and sunflower oil do not need tempe…

8. Cola reply

   I think it's emulsion problem. Lecithin and homogenizer will help.