Math of Food
Hello Friends,
I developed a water based choco spread, i have a brix of 70, pH 5.8 but i am experiencinng bulging after few days. Dont forget dropping the pH to 4-4.5 , it loosing the characteristics taste of what i intent to do. Please suggest what to do
What did you notices is their gas generated that led to bulging? Can yoi tell us about its ingredients declaration?Whats your storage conditions,Howvis that material used?
Hi
This is very dangerous for chocolate or chocolate creamy proces, you know the chocolate is not like the water. You are add the water like that, you cause it to rise to water activity. You can, but the shelf life would be very short.
Have try preserving it?
Yes, i did
Yes, gas generated. I have milk solids, sugar, cocoa , emulsifier just like normal choco spread ingredients. The only twist is water.
The storage condition is aambient
your mixture is undergoing fermentation..
Any suggestions or recommendations