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Posted By RCI,
Tuesday, September 17, 2024
Updated: Thursday, September 26, 2024
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In the quest to keep caramel apples fresh for as long as possible, Joe Sofia from Cargill Cocoa & Chocolate investigates the effectiveness of a popular preservation method: the lemon juice trick. This method, which suggests dipping the wooden sticks in lemon juice before use, is believed to extend the shelf life of these sweet treats. But does it really work? The shelf life of a caramel apple is typically only one to two weeks. The primary issue arises at the point where the stick is inserted into the apple. Over time, this area turns brown and becomes unappetizing due to enzymatic browning—a biochemical reaction triggered when apple flesh is exposed to oxygen. This phenomenon is what often limits the apple's appeal and shelf life. Variables Affecting the Rate of Browning: Temperature: Temperature plays a significant role; refrigerating caramel apples can slow down this process. Apple variety: the variety of apple used can affect how quickly it browns, as different types have varying compositions Without the stick, the shelf life of caramel apples could be considerably longer, since the caramel, nuts, and chocolate used in their preparation generally have a much longer shelf life. The apples on the left illustrate the effects of unsoaked sticks, while the apples on the right show the results of sticks soaked in lemon juice. Does the lemon juice trick really work? The lemon juice trick involves soaking the wooden sticks in lemon juice before inserting them into the apples. It has been suggested that this trick helps to preserve the apples by reducing browning at the stick insertion point. However, Joe Sofia's testing did not reveal a significant difference between apples with lemon-soaked sticks and those with unsoaked sticks. After a week, both types of sticks—whether soaked in lemon juice or not—showed similar browning around the insertion point. Given the limited impact of the lemon juice trick, another approach to extending the shelf life of caramel apples is to forgo the stick altogether. By using large dipping forks, beaker tongs, or scissor-style tongs to dip the apples in caramel, candy makers can avoid the browning issue associated with the stick. While this method may slow down the dipping process, it might be a worthwhile trade-off for those focused on maximizing freshness. For customer convenience, sticks could still be provided separately for those who prefer them. In conclusion, while the lemon juice trick does not significantly extend the shelf life of caramel apples, exploring alternative methods like going stickless could offer a practical solution for preserving these delightful treats. Crave more?Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration. Not a member? Click here to learn how RCI can help you build your sweet business.
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Confection of the Year - Caramel
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Posted By RCI,
Tuesday, August 20, 2024
Updated: Thursday, September 26, 2024
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8/20/  Caramel apples are the most popular product at Apple Tree Chocolate in Norman, Oklahoma. With experience producing nearly 50,000 caramel apples each year, Owner, and RCI member, Scotty Jackson, shares tips for making caramel apples last. If your recipe is solid, and you aren’t experiencing any cold flow or separation, then your caramel should last for months on end. Unfortunately, the apple, itself, will not. To extend the shelf life of the apples, there are two critical steps: removing the wax from the apple and ensuring the caramel adheres properly. The wax must be removed to allow the caramel to stick. Some use a mixture of 4 parts water to 1 part apple cider vinegar, but Apple Tree Chocolate prefers an antimicrobial wash from Sysco Foods. After washing, the apples are wiped down and allowed to air dry overnight. Regardless, it’s a step you cannot afford to skip. Caramel may stick at first, but without removing the wax it will start slipping away after 24-48 hours. The shelf life of the apples is also subject to the time of year, due to the humidity levels and average temperature in-store—which is naturally cooler in the winter months. The shelf life of caramel apples also varies with the seasons. During the summer in Oklahoma, Apple Tree Chocolates’ caramel apples typically last 7 to 8 days after washed, while in winter, they can last up to 10 days Managing inventory effectively is crucial; using the "first-in-first-out" method helps ensure freshness. If an apple isn’t up to your standard or nearing the end of its shelf life, consider cutting it up and offering it up as a sample to customers, providing a sweet treat for shoppers and potentially increasing sales. 3 Tips for Extending Shelf Life - Remove the Wax
Wash apples the night before dipping in caramel and allow to air dry. Washing more than 24 hours in advance is not recommended.
- Stick the Apples
This step should be done towards the end of preparation. If you do this a day early then your clock starts a day early.
- Check the Humidity
Apples are best kept in environments with 25% to 40% humidity. During warmer months, caramel may need to be cooked a bit longer. During fall and winter, the ideal cooking temperature at Apple Tree is around 237°F, but during an especially rainy spring, or a typical summer month, they will cook caramel to approximately 241°F. Testing for a soft ball consistency can help ensure the caramel is properly cooked.
If you’re interested in learning more about all things caramel, attend RCI’s Fall Regional Conference September 16-18, 2024. Experience an EduTour at Bomboy's Home Made Candy, plus more education and demonstrations to help you refine your caramel recipes and develop new and unique varieties. Additionally, tour two Baltimore-based candy companies and take part in a hands-on caramel apple demonstration. Register by August 23, 2024 for discounted rates. Crave more?Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration. Not a member? Click here to learn how RCI can help you build your sweet business.
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Confection of the Year - Caramel
Shelf Life
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Posted By RCI,
Tuesday, August 22, 2023
Updated: Tuesday, September 5, 2023
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We all know even the very best confections don’t stay fresh forever, but did you know your choice of packaging could either be helping or hindering your fight for freshness? While packaging is often selected for visual appeal, it can impact the shelf life of your products.
Understanding how packaging affects shelf life can help you better serve your customers and your bottom line. As the final post of this series, we’ll continue to share insight from RCI member Randy Hofberger of R&D Consultants on how to prolong the shelf life of your confections with the right packaging.
Missed the first two posts? Read Part 1, followed by Part 2.
This week we’re exploring the effects of moisture on confections and what to look for when sourcing barrier packaging that can keep crunchy products crisp and soft items from becoming dry
—plus, tips for avoided unwanted moisture when shipping products.
Managing Moisture
Like with light and oxygen, moisture can wreak havoc on confections. No consumer wants soggy brittles and toffee or dry truffles and creams. Even worse, the presence of excessive moisture can create a breeding ground for bacteria and mold.
A good moisture-barrier film can play double-duty by retaining existing moisture while also keeping unwanted moisture out. Ask your packaging supplier to share the oxygen and moisture permeability values for their products. According to Randy, foil is an excellent barrier for both oxygen and moisture; cellophane is fairly good; polyethylene is fairly good for moisture, but it is poor for oxygen. Watch out when packaging products in shrink wrap or a cardboard stock box, as these materials are basically providing dust covers and not a lot of protection from moisture and oxygen.
Many films have layers to give the best protection and visual appeal. This is often seen in flow-wrapped items. The bars can be cohesively sealed (cold flow) or heat sealed. If heat sealed is used, be mindful that excess heat is not used to de-temper the chocolate. Metalized wrap offers great protection, but has the disadvantage of not being metal detector friendly.
Shipping Considerations
When shipping or distributing items, acknowledge that conditions may be different than on your premises and are out of your control. It is always good to specify the target temperatures and relative humidity to your distributor. If shipping items with ice packs, it is best to wrap both the ice packs and the confections to prevent damage due to condensation.
We want our customers to enjoy the wonderful candies that we have created. This requires a candy that is tasty to begin with; it is formulated to have a good shelf life for texture, flavor and micro stability; it is sold and consumed within its shelf life and finally the candies and the packaging are appealing to all. This will result in having satisfied customers and continued strong sales.
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Posted By RCI,
Tuesday, August 15, 2023
Updated: Tuesday, September 5, 2023
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We all know even the very best confections don’t stay fresh forever, but did you know your choice of packaging could either be helping or hindering your fight for freshness? While packaging is often selected for visual appeal, it can impact the shelf life of your products.
Understanding how packaging affects shelf life can help you better serve your customers and your bottom line. As part two of a three-week series, we’ll continue to share insight from RCI member Randy Hofberger of R&D Consultants on how to prolong the shelf life of your confections with the right packaging. Missed last week? Scroll down or click here to read it first.
This week we’re exploring how to slow rancidity caused by exposure to oxygen. Oxidative rancidity happens when oxygen and unsaturated fats produce rancid odors and flavors. Having a good oxygen barrier coating will reduce oxygen from entering the package. However, a good oxygen barrier is only affective if the packaging is properly sealed. Additionally, if there is oxygen in the head space of the package, oxidative rancidity can still occur.
Test your seal
The best packaging doesn’t mean much unless it is properly sealed. Packaging should be evaluated to make sure there is proper seal integrity. While there are more sophisticated tests, a simple squeeze of a sealed bar will indicate that you are doing things right if the packaging stays “puffed.” Twist wrapped items don’t have a lot of protection unless there is an outer bag or container to keep things sealed.
Toffee is generally more susceptible to oxidative rancidity, which is why it is often nitrogen flushed or vacuum sealed to exclude oxygen from the package. Having a good oxygen barrier also helps prevent off-odors from entering your packaging (think when lemon candies are placed next to coffee or mint-flavored candies). Also, a good oxygen barrier package will reduce the amount of flavor notes leaving the package.
Take a Control Sample How do you take a control sample to see if your packaging is the cause of a shorter-than-desired shelf life? First, place finished product into a sealed plastic bag and then into a sealed glass jar or container. Next, compare it to the shelf-life of your standard packaged product on a regularly scheduled basis. If there is a significant difference in how quickly your product ages in your standard packaging, it may be time to make a change to your packaging.
As was discussed in the previous blog post, limiting exposure to sunlight can prolong shelf life, as will reducing oxygen exposure and adding an oxygen barrier to your packaged products. Next week, we will explore how to utilize packaging to slow the effects of moisture exposure, plus compare the efficiency of different materials as barriers for both moisture and oxygen.
Crave more?Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.
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Posted By RCI,
Tuesday, August 8, 2023
Updated: Tuesday, September 5, 2023
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You have just made some of the best confections known to Candydom, but you also know that fresh-from-the-kitchen flavor doesn’t last forever. What’s a candy maker to do? Understanding how packaging affects the shelf life of your confections can help you better serve your customers and your bottom line. In part one of this three-week series, we’re sharing insight from RCI member Randy Hofberger of R&D Consultants on how packaging can positively or negatively affect the shelf life of your products.
While packaging is often selected for visual appeal, it can impact the shelf life of your products. When choosing packaging, factors like light, oxygen and moisture can significantly reduce the shelf life of your products. This week we’re exploring the effects of light and how two different types of packaging could be helping or hindering your fight for a longer shelf life.
How Light Affects Shelf-Life
Exposure to light can reduce the shelf life of confections by causing photolytic oxidation to occur when ultraviolet (UV) light reacts with unsaturated fats to develop off-flavors.
While the sun is the strongest source of UV radiation, fluorescent lightbulbs produce a considerable amount of UV radiation—albeit
far less in comparison to sunlight. As a general rule, the hotter the filament, the more UV it produces. LED and incandescent bulbs produce the least amount of UV.
Which Packaging Beats Harmful Rays?
Opaque packaging can offer some protection from the effects of light/UV, moisture and odors.
Clear packaging has the advantage of allowing the consumer to see what they are buying; however, it has the disadvantage of allowing photolytic oxidation to occur. Clear packaging will also, in certain cases, cause bleaching/fading of colored coatings or white chocolate.
Ironically, the clear solution is not clear at all—because it's opaque!
If you’re lucky enough to have lots of natural light in your retail shop, it may be in your best interest to invest in opaque packaging to protect your products from the sunlight. With that said, we're not against clear
packaging by any means! If you do opt to use clear packaging, or packaging with a clear window, keep sunlight exposure to a minimum to help maximize the shelf life of your products.
Next week, we will explore how to utilize packaging to slow the effects of oxygen exposure, plus a simple way to test the effectiveness of your packaging.
Crave more?Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.
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Posted By RCI,
Tuesday, March 28, 2023
Updated: Tuesday, September 5, 2023
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 The sun is shining (hopefully), temperatures are rising, and the smell of spring is in the air—and certainly in your candy kitchen—as you create your delectable springtime confections. RCI member, LorAnn Oils, shares how you can take your chocolates and confections to the next level of perfection with a favorite secret ingredient—soy lecithin! What Is Soy Lecithin? Lecithin is an emulsifier used in foods to stabilize other recipe ingredients that do not inherently mix well. This naturally thick extract comes from soybeans and has super-charged emulsification abilities that produce perfectly blended gravies, dressings and sauces. For candy lovers, it’s the qualities lecithin adds to confections that are the cause for excitement! Benefits of Using Soy Lecithin in Confections When it comes to the confectionery world, lecithin is used as a natural emulsifier, preservative, antioxidant and flavor protector in chocolates and candies. Two ingredients we know do not live in perfect harmony: oil and water. The ability to keep oils and fats from separating makes lecithin ideal. Think of lecithin as the requisite sidekick for chocolates and buttery candies. Its emulsifying properties improve mixability, which enhances the texture of buttery candies and chocolates, while protecting the flavor. Lecithin’s emulsification magic also keeps candy from developing an oily residue on the outside, giving confections a beautifully smooth finish customers will appreciate. The addition of lecithin can also extend shelf life thanks to the presence of antioxidants which help to slow the oxidation of fats and control crystallization. This is great news for professional confectioners, because it reduces the risk of mold developing and keeps chocolates, caramels and other buttery candies fresher longer. Ask your supplier, as some soy lecithin products may be gluten-free and vegan-friendly, making it a perfect option for customers who have special dietary needs. Keep reading for a variety of ways you can use lecithin in the following candy creations. Chocolates Incorporating lecithin into melted chocolate can help it flow more smoothly and consistently. Lecithin acts as a binder in chocolate, helping cocoa solids, sugar and milk better adhere to the cocoa butter. Adding just a small amount of lecithin to melted chocolate keeps the chocolate from spreading too quickly so it doesn’t seize or thicken. Lecithin is also a more cost-effective option than cocoa butter and less is needed. Usage recommendation is 0.25 – 0.50% lecithin per total batch. Too much lecithin can have the reverse effect and cause chocolate to thicken. Caramels, Toffees and Brittles A common problem for candy makers is the stickiness of their products, particularly in toffee and brittles where the butter and sugar tend to separate during the cooking process. Luckily, lecithin helps to minimize this issue by allowing the butterfat to mix with the moisture in the batch. Lecithin can also help prevent caramels from sticking to their wrappers or wax papers. Usage should be limited to 0.20-0.40% of the total batch to achieve the best results. Caramel Popcorn For caramel popcorn, adding a little lecithin and oil at the very end will help your creamy caramel evenly coat the popcorn and reduce clumping. Cinnamon Candies When making hard candy, cinnamon oil is a flavor that may not stay completely mixed into the candy syrup and can float to the top. To help the oil stay mixed, stir a small amount of lecithin into the boiled candy syrup. Since lecithin is an emulsifying agent, it helps keep oils evenly mixed and emulsified throughout the batch. We recommend adding 1/4 teaspoon of lecithin per cup of sugar. When making hard candy, it can be difficult to keep certain flavors, specifically cinnamon oil, evenly mixed throughout the candy syrup. To prevent cinnamon oil from floating to the top of your hard candy mixture, stir in a small amount of lecithin into the boiled candy syrup. As an emulsifying agent, lecithin helps to keep oils evenly distributed throughout the batch. LorAnn Oils recommends adding 1/4 teaspoon of lecithin per cup of sugar. Now you can see why soy lecithin is a favorite secret ingredient for many candy makers and chocolatiers. Not only does it provide a range of functional benefits, but it also helps to create a smoother, more consistent product with a longer shelf life. With its natural and clean label ingredients, soy lecithin is an easy and cost-effective solution to improve the texture and flavor of chocolates and other confections. Crave more?Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration.
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Caramel Popcorn
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Posted By RCI,
Tuesday, June 2, 2020
Updated: Thursday, July 30, 2020
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 In honor of National Coconut Day on June 26, we’re sharing troubleshooting tips for working with coconut as well as inspiration for developing a new, craveable coconut candy that will make your fans go loco for coconut this summer! Coconut can come in many forms, but for confectioners, desiccated coconut is the most popular. Desiccated is defined as, “preserved by drying,” according to Merriam-Webster. The process of making desiccated coconutinvolves shredding unsweetened coconut meat that has been dehydrated and sifted to a range of different sizes. Shelf Life and Storage Desiccated coconut is a low-moisture, high-fat product. Approximately 3% moisture content is necessary for desiccated coconut to be shelf stable. If moisture content is 5% or above, dried coconut will mold and spoil rapidly. Poly bags are an effective barrier against moisture pick up in transit and storage. However, dry storage conditions for desiccated coconut is recommended to maximize shelf life. With a low moisture product, such as this, any candy formulation has to be adjusted for the drying effect of such an ingredient. An alternative to this formula adjustment, of course, the premoistening of the desiccated coconut before addition to the candy batch. Oil Separation The fat content of desiccated coconut is probably the most important single attribute. With almost two-thirds of its composition being coconut oil, with a melting point of 76°F/24.4°C, it is a factor to be seriously considered. Cool storage between 65-75°F/18.3-23.8°C is recommended. If stored above 76°F/24.4°C, under considerable stacking, oil separation can occur. This high-fat content also requires gentle handling and short mixing times for coconut candies so as to avoid the separation of coconut oil from the candy due to mechanical pressure. Solution: Despite the best efforts of candy makers in mixing and handling of coconut pastes, it is still possible to have separation occur during the forming operation. Almost every forming operation requires that a certain amount of pressure be applied to the coconut paste. There are formula modifications that can be made to minimize this fat separation, such as the addition of 0.5%-1% of glyceryl monosterate (GMS) to coconut paste. GMS should be added to coconut paste in liquid form to ensure even distribution throughout the batch. Addition of solid GMS to a cold batch could make the ingredient ineffective. Soapy Flavor The high-fat content in desiccated coconut can lead to the development of soapy flavor when spoiled. Coconut fat represented by the triglyceride molecules in the presence of enzymes secreted by microorganisms (molds or yeast) breaks down into mono diglycerides and free fatty acid. Since 48% of the free fatty acid radicals in coconut fat are lauric acid, you quickly get the characteristic soapy flavor that lauric acid imparts. Solution: The use of hot water or steam blanching desiccated coconut results in extremely low microbiological counts and drastically reduces the chances for this soapy flavor development. Yellowing Naturally occurring sugar and protein in coconut are responsible for the number one spoilage factor in this product: yellowing. Non-enzymatic browning, known as the Maillard reaction, gives coconut a yellow appearance is caused by the reaction between the natural sugars, particularly invert sugars and amino acids in the protein in coconut. Storage Once a candy maker has received desiccated coconut, it is important to always use the oldest stock first and store in the coolest possible location. At around 40°F/4.4˚C, you get an almost indefinite shelf life of coconut. Particle Size The tendency of a cut of desiccated coconut to yellow is almost directly related to its particle size—the larger the particle size, the greater the tendency to yellow. Extra fine or macaroon typically have the best whiteness retention, while slice and chip cuts, being cross sections of the coconut meat, yellow quickly on the inner surface. Coconut Recipe Ideas: Now that you’ve brushed up on your coconut knowledge, it’s time to get cooking—in the candy kitchen, that is. Here’s some inspiration for your next great coconut recipe. Toasted Coconut and Caramel Truffles
- Think of the popular Girl Scout cookie, Caramel deLites/Samoas, as inspiration for a caramel and toasted coconut patty, covered in chocolate. Take a look at this recipe for Samoa Truffles from Shugary Sweets. Five boxes, please!
Coconut Caramels
- The perfect summer twist to your caramel recipe! This recipe by Taste of Home uses coconut milk, shredded coconut and roasted almonds.
Spiced Cashew Coconut Brittle
- Add a little bite to cashew coconut brittle with the addition of black pepper. Check out this recipe from Martha Stewart.
Keto Coconut Truffles
- Appeal to the Keto diet craze by developing a recipe that highlights coconut with the simple addition of a natural sweetener, like honey or maple syrup, coconut oil, vanilla extract and salt. There are tons of recipes out there, but you could start by trying this recipe from blogger, Chocolate Covered Katie.
We hope you learned something and enjoy experimenting and perfecting your coconut recipes. Do you have a favorite coconut candy that you will highlight for National Coconut Day? If so, tell us about it in the comments below. Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.
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Posted By RCI,
Tuesday, May 19, 2020
Updated: Thursday, May 28, 2020
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The mention of freezing chocolate products not too long ago was looked upon by candy makers as taboo. The two main concerns were bloom and loss of flavor.
Today, with new freezing systems and a better understanding of how to freeze products, it has become more common in the industry. Some of the largest manufacturers freeze products to keep up with seasonal demands. Keep reading for pro tips for successfully freezing and thawing chocolate in just a few simple steps, plus maximum storage times for both filled pieces and solid chocolates.
Freezing
1. Prepare the product
- Shrink wrap or wrap as tight as possible, making the package air tight.
- If you use stock boxes, it is best to double-shrink wrap them.
- Don’t have a shrink wrapper? A double layer of plastic wrap will work as well.
2. Maintain a stable freezing and thawing process.
- Most household or small commercial freezers can consistently maintain temperatures with short thaw cycles, if any.
- Opening and closing freezers increases humidity in the units, thus the need for defrosting.
- Larger operations should utilize freezers that have defrosting cycles.
- Proper freezer drainage and regular maintenance is key to ensuring stability.
- Evaluate defrosting time regularly. If this process takes too long, the packaging could get wet. If it is too short, the cost of freezing will increase due to the use of power.
Thawing*
*This may be the most important part of freezing.
1. Remove product from the freezer
- When removed from the freezer, product should be stored at 60˚ F/ 15˚ C, with limited humidity.
2. Create air movement around the thawing package
- Smaller operations can remove a stock box from the freezer and place it on a counter with a small fan blowing on the package.
- Larger operations can put a pallet on a rack with a fan blowing on one end.
- Do not open the package or remove the wrap until the product temperature rises up to room temperature.
- When opened at room temperature, the product will look and taste the same as it did before freezing.
For best results, thaw and sell frozen products within the recommended times below.
- Filled pieces and truffles should be 3-4 months.
- Solid chocolate pieces should be 6-8 months.
Freezing may not make sense for every company, as it is a major part of planning and operations for the companies that practice this method. You cannot hurry this process, but when executed properly it will increase shelf life by a few months and will not harm your products.
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.
Not a member? Click here to learn how RCI can help you build your sweet business.
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Posted By RCI,
Tuesday, January 14, 2020
Updated: Monday, April 27, 2020
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If you sell chocolate-covered strawberries for the holidays, more specifically Valentine’s Day, and have found yourself working from sunrise to sunset to keep up with demand, this tip is for you.
RCI member, Luisa Chocolatiere shares her pro tips for extending the shelf-life of these delicate fruit confections to best avoid working yourself ragged while preparing for one of the biggest candy holidays of the year.
1.) Clear communication
Although this first step will not affect the longevity of your strawberries, it will help you better prepare for the holiday. Requiring advanced orders for chocolate-covered strawberries helps create expectations for your production needs. Clear communication to your customer base is key to ensure their expectations are met too. The beginning of January is a great time to start to taking orders for Valentine's Day.
2.) Gently clean and air dry
The way you clean your berries could be contributing to unwanted mold. Follow these step-by-step instructions to minimize moisture and bacteria.
- Start by wiping away any dirt with a clean towel and discard unwanted mushy or moldy berries.
- Gently submerge berries in a solution of cold water and non-pasteurized apple cider vinegar (use approximately 3 tablespoons for every one gallon of water) for five minutes. The acidity of the vinegar will kill spores and bacteria on the fresh berries.
- Next, place the strawberries in a colander to drain excess water before air drying berries in a single layer on top of a dry towel.
- Once the strawberries are dry, they can be placed in their original containers, which have since been cleaned and dried as well, until they are ready to dip.
3.) Chilled storage
To keep chocolate-covered strawberries overnight without the harmful effects of refrigeration, place dipped strawberries on containers, which are on top of gel ice packs and they can store for up to 48 hours.
These tips may seem simple, but they have the potential to completely transform the way you operate your business leading up to Valentine’s Day—for the better. Now with all that extra time saved up, you may be able to devote more of it to other areas of your business or spend it with family and, hopefully, get more sleep on the morning of Valentine’s Day! Let us know in the comments below what you plan to do with the time you’ll save with this tip!
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.
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Posted By RCI,
Tuesday, August 6, 2019
Updated: Monday, April 27, 2020
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Caramels are one of the most popular candies, usually characterized by a smooth, chewy texture. In an excerpt for RCI’s Kettle Talk magazine, Randy Hofberger of R&D Candy Consultants shares how to avoid common problems like grainy texture or hardening that can develop as caramel ages.
1. CORN SYRUP SOLIDS>SUCROSE SOLIDS
When formulating your caramel recipe, the most common rule of thumb is to use more corn syrup solids than sucrose solids. This should be on a solids basis, for example, you need at least 1.25 pounds of corn syrup in your formula for every pound of sugar (sucrose).
2. DISSOLVE SUGARS
All of the sugars have to be dissolved before the completion of the cooking cycle or they will become nuclei or "seed" for graining to start. To have all of the sugar crystals dissolved, there has to be sufficient moisture in the formula—at least 20% moisture in your caramel premix to properly dissolve sugar crystals. One of the best ways to ensure a fully dissolved caramel premix is to heat it to 160˚F–180˚F while agitating and before starting the cooking process.
3. ADD SCRAP AT THE RIGHT TIME
If reworking scrap caramel, it is best to add it to the premix at the beginning of the cook cycle with sufficient moisture (remember the 20% moisture premix rule). If you have fresh scrap that is free of grain, this can be added at any time of the cooking process.
4. ADD MILK BEFORE COOK CYCLE IS COMPLETE
Different caramels procedures and recipes may require you to add milk during the cooking cycle. Make sure all of the milk is added before the end of the cooking process. Adding milk after the cook cycle may not allow the lactose in the milk to dissolve and this will promote caramel graining.
5. WASH SIDES OF KETTLE
If you have a gas-fired cooking kettle, you will want to wash down the sides of the kettle after a full rolling boil has been established. This is essential to, once again, dissolve any sugar crystals that may be on the sides on the kettle. Also make sure that the boiling level of the caramel is above the scrapers or sugar crystallization will occur.
6. AVOID EXCESSIVE AGITATION
After the cooking procedure is finished, stop the agitators in the cook kettle. Continuous agitation or excessive handling of the caramel will cause it to grain.
7. MANAGE MOISTURE
Hardened caramels are a common texture concern, which can happen when the product loses moisture. Ways to manage moisture and maintain shelf life include; adding humectants, coating the caramel in chocolate and using good, sealed barrier packaging.
8. COLDER STORAGE
As a general rule, lowering storage temperature by 18º F will double shelf life of caramel.
9. USE CHOCOLATE AS A MOISTURE BARRIER
Caramel hardening and moisture migration can occur when a drier inclusion comes in contact with a higher moisture caramel. Adding crisped rice or pretzels to the caramel will eventually cause these inclusions to get soggy and the caramel to become hard. A simple solution, if your operation permits, is to put the dry inclusion, such as crisped rice, in the chocolate that enrobes the caramel center. Chocolate acts as a moisture barrier to keep the crisped rice crunchy and the caramel soft. Putting a chocolate or specialty fat layer between caramel and a cookie base will, likewise, help keep the two components with their original texture.
Great caramels require great effort. With these tips, you can ensure your caramels stay great and your efforts aren't wasted.
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Tags:
Caramel
Formulations
Grain
Hardening
Production
Shelf Life
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