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.
Discolouration in Choux Pastry
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