8 replies to this topic

[mariajo]

We want to improve our chocolate coatings and are looking for a consultant on this topic with enough experience. We are talking about coatings for ice creams, that harden when they are applied. If you can recommend someone please do so. We are located in guatemala so we would rather have someone from the U.S. or Mexico, maybe Europe. Thank you,

[cosmo]

We want to improve our chocolate coatings and are looking for a consultant on this topic with enough experience. We are talking about coatings for ice creams, that harden when they are applied. If you can recommend someone please do so. We are located in guatemala so we would rather have someone from the U.S. or Mexico, maybe Europe. Thank you,

Mariajo
Are you using compound or couverture chocolate?

[Ian R]

Hi

Coconut oil could be the answer to hardening of chocolate in frozen conditions, it would made it brittle not hard

but you will be best talking to US & mexico Chocolate suppliers who is out there to come and help, some suppliers will do this free as part of there services.

We want to improve our chocolate coatings and are looking for a consultant on this topic with enough experience. We are talking about coatings for ice creams, that harden when they are applied. If you can recommend someone please do so. We are located in guatemala so we would rather have someone from the U.S. or Mexico, maybe Europe. Thank you,

[B T Gorti]

We want to improve our chocolate coatings and are looking for a consultant on this topic with enough experience. We are talking about coatings for ice creams, that harden when they are applied. If you can recommend someone please do so. We are located in guatemala so we would rather have someone from the U.S. or Mexico, maybe Europe. Thank you,

Hi

I am a food technologist from India. If interested let me know the your coating issues?
thanks
btgorti

[Bojan]

We want to improve our chocolate coatings and are looking for a consultant on this topic with enough experience. We are talking about coatings for ice creams, that harden when they are applied. If you can recommend someone please do so. We are located in guatemala so we would rather have someone from the U.S. or Mexico, maybe Europe. Thank you,

You can try to contact Fuji Oil, they have experience with fats for that.
We also produce coatings for ice cream, and we have good experience with them.

[mariajo]

Thank you. we are trying to copy a cheaper coating but we have not been able to do so. This other coating is very thick and ours is thin. Do you know if that is due to a higher percentage of oil or is it another oil with a higher melting point? Regards,


Maria Jose
Hi

I am a food technologist from India. If interested let me know the your coating issues?
thanks
btgorti

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[mariajo]

We are using a mixture of cocoa powder and palm oil.

Mariajo
Are you using compound or couverture chocolate?

[eadr]

It depends of the fat phase!!! if you need further information let me know I have been working in that field

[srose]

Good day. I need some help with a chocolate coating for ice cream & I see some persons here with experience.

 

Our chocolate coating is setting in 9 seconds after dipping but we need it to set in about 3 seconds. We are using coconut oil (unhydrogenated), powdered sugar, hydrogenated palm oil, cocoa powder, soy lecithin, vanilla - in that order of ingredients.

 

Any help in improving the hardening will be greatly appreciated.

 

Thank you.