Is repeated heating of chocolate donut toppings allowed?
Started by Sneha2021, Mar 23 2022 06:57 AM
Is repeated heating of toppings like kinder, dark chocolate, crispy chocolate, etc....allowed to use as a topping for donuts.
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I don't think there is any issue on the food safety side as long as you have controls for the product to ensure there is no growth while the ingredients cool and are saved for rework the next time that you use them. Do you notice a change in quality?
Cheers!
Melting of milk chocolate usually is done at 32 - 35C, which falls under danger zone and is repeatedly done. is there any food safety concern? Repeated heating definately will have quality issue.
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