Posted By RCI,
Tuesday, December 3, 2013
Updated: Thursday, April 30, 2020
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Out of respect for confectioners’ busy holiday schedules, December’s blog tips will be quick tips.
Have you had issues with air pockets showing up on your enrobed confections? This week’s tip is to be sure the chocolate curtain on your enrober is as close as possible to the centers or confections being enrobed to avoid air pockets. If the curtain is too far above your centers, then there is more of an opportunity for air pockets to form.
This tip was shared at our 2013 Chocolate Boot Camp education course. Learn more about this hands-on course for confectioners at retailconfectioners.org/bootcamp.
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Candy Making
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Quality Control
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