Hi, would like to know what causes the cocoa butter to turn cloudy and have a jelly like appearance. They jelly remains even when the cocoa butter is heat up to 100c for 30 mins.
Can fluctuation of storage temperature cause such defects ?
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Hi,
What is you product?
Why do you heat up cocoa butter to 100 C ?
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We heat it to try and see if the jelly will dissolve
Our product is bleached cocoa butter , (did not pass through degum and deodorised process)
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Why do you overheat cocoa butter? It has 6 polymorphic forms.If you overheat it will destroy its crystallization properties. Thats the cause of jelly like consistency.
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