COCOA BUTTER TEMPERING. ANDREY DUBOVIK
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- Опубликовано: 25 авг 2024
- CLASSIC METHOD TEMPERATURES:
1) 40-45°C
2) 26-27°C
3) 29-30°C
CREAMY BUTTER METHOD TEMPERATURES:
1) 40-45°C
2) 32.5-33.5°C +1% silk
3) 29-30°C
FAQ, Troubleshooting and more: lima.academy/
Woow thank u 😘😘😘😘😘😘
The EzTemper machine is Canadian designed by a Canadian
How do you work with CB at 30 °C? Its too liquid andd runny, slips down in the mold for me :(
Thank you for your video. It was very well explained. If, as I use the hair dryer to heat up to 30c, it accidentally heats to e.g 33C have I wrecked it? Do I simply cool it back down to 30C and then use it in my moulds? or do I have to re-temper it back up to 40-45C, down to 26-27 & back up to 29-30C again? Your expertise would be much appreciated. Thank you.
it can be ok. Better to cool to 27 and heat again
Thank you for your reply 👍
what is the silk ?!!!!!
It's just cocoa butter that's been partially crystalized over a long time at a constant heat. You can use tempered cocoa butter instead. Same amount (1% of the total weight)