Guittard Dark Chocolate a'peels Coating Chocolate - 25 lbs
[9760]

Ingredients: Sugar, palm kernel and palm oils, cocoa (processed with potassium carbonate) nonfat milk, sunflower lecithin, vanilla.

ALLERGEN INFO:

Peanut Free.

No synthetic colors or flavors

No hydrogenated oils

Gluten Free

Non GMO

Important! For shiny finished product, melt the pieces completely to120-125°F before the pieces enter the production cycle. And plan for enough time and/or melting capacity to fully melt pieces that may be added during the production cycle.

Batch Method – One Kettle

1. Melting/Holding Kettle – Using one kettle, it is important to melt all the pieces to 120-125°F before use. During use, hold within the range of 105-125°F. If pieces are added to the one working kettle during use, wait for them to fully melt and to reach the range of 120-125 before continuing production. Use product at 105-125°F.

Batch/Continuous Method – Two Kettles, minimum

1. Melting Kettle – It is important to melt a starting quantity of the pieces for use to 120-125°F. When needed, replenish with more pieces and allow them to fully melt before transferring to Surge/Supply Kettle.
2. Surge/Supply Kettle – Transfer product from the melting kettle and draw off for use. Maintain this kettle at a working temperature of 105-125°F. Use product at 110-125°F.

Continuous Method – Holding Tank and Tempering Unit

1. Melting Tank – Important to melt all pieces for use to 120-125°F. Use product at 105-125°F.
2. Zone Tempering Machine – Set to 105-125°F. Use product at 105-125°F.

Cooling Conditions – Cooling Tunnel or Cooling Cabinet

1. For shiny results, cooling tunnel or cooling cabinet should be maintained at 40-60°F. After cooling, avoid conditions that may lead to condensate such as entering a warm, humid environment. A good example is to operate cooling at 50°F and transfer product into a 70°F room at less than 50% relative humidity.
2. During cooing apply a consistent, good amount of air velocity.
3. Shock cooling – blast of cold air to start the cooing process will give the best results. For hand dipping, transfer product to the cooling environment as quickly as possible or perform the dipping in the cold room with a fan blowing on the dipped or molded product. It is helpful to provide a wind barrier to the liquid, working product, from the chill of the cold air.
4. Important: Without good cooling, product will be dull and spotted. These defects will be noticeable immediately. Also, if the product is successfully shiny and smooth, it will stay this way with good storage and shipping in the range of 60°-70°F. The cooling should be set up to avoid condensate when the product leaves the cooling zone.

Applications

1. Enrobing. Use product at 105-125°F.
2. Thin molding. Use product at 105-125°F.

This material naturally has no pre-crystallizing agent and requires colder temperatures for setting.

If thinner viscosity is desired, use Guittard Item #0193 NH Coating Fat to thin the product at the time of melting.