Jump to content

  • Quick Navigation
- - - - -

Discolouration in Choux Pastry

  • You cannot start a new topic
  • Please log in to reply
No replies to this topic


    Grade - Active

  • IFSQN Associate
  • 22 posts
  • 0 thanks

  • Canada

Posted 05 January 2012 - 08:34 AM


I am working on Orange profitroll cake for commercial production. Duringproduct trial I am getting formation of green colour inside the Choux Pastry.Choux pastry is filled with cream with chocolate flavor. I have investigatedthe mixing bowl and batter there is no corrosion even so there is nopossibility that it’s happening due to some sort of iron reaction.
I think it is happening due to neutralization reaction between choux pastry andfilling. It’s just my opinion. I request you guys to help me how I can overcomethis problem.


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users