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Hi Sadruddin, |
To answer your question about sorbitol addition in ganaches, Ewald Notter mentions in his book that sorbitol should represent 5 to 7% of the total weight of the ganache. More will affect the taste of thte filling. |
Hope this helps |
As usual, another informative and helpful discussion... |
I'm sure we can all agree that, in an ideal world, we would only use fresh ingredients that gave a maximum shelf life of 2-3 weeks and our chocolates would be stored correctly by the customer and eaten within a few days. But once you start producing in any quantity this must surely be very limiting in terms of wastage,... |
I'd like to know from those already in business - is there really anything wrong with using these sugars? Do customers really care, or even ask? As I say, I'd love to just use the freshest ingredients without messing about with recipes but I'd like to make this hobby into a business and I think a shelf life of closer t... |
I like the idea of using ghee as well. Has anyone actually tried this? |
Nick you are right. The challenge of earning a living may drive us to understand how to push the limits of what we do while staying true the artisan principles of our craft. I think it is a legitimate question. |
On the other hand we know the bulk of the chocolate that will be sold on Valentines Day 2013 is being made now. So we know it is not fresh, and customers are buying it. |
For me, if a customer asks for chocolate with a six month shelf life I know he/she doesn't expect it to be fresh. At this point it is a business decision. Is this your customer or not? It can be, it doesn't have to be. |
What ever decision we make as entrepreneurs, it must be an informed one. That is why I appreciate this community. What I have learned on this one topic was worth the time it took to ask the question. |
You're right, I can't wait to try the Ghee. |
I use ghee in two of my pralines, I like it. |
I don't use much glucose in my ganaches (I do in my caramels and Ital. nougat). |
Invert sugar is quasi "natural" ( you can make it with regular sugar and baking soda as per Wybauw #2) but I don't bother--I use honey. It is a partial invert sugar and will provide shelf life--but it will crystalize after 2-3 mths. |
However, longer shelf life, and packaging go hand-in-hand. |
Yes, you can make bon-bons with a 6 mth shelf life and sell them to your client within a week of making them. But you can't brush off your hands and say "that's that". |
Why does the customer want 6 mth shelf life? |
So they can sit on a shelf. |
What is the ambient temp of that shelf? |
Foriegn odours? |
A regular cardboard box won't offer much protection against these evils. Odours are the worst. |
Why does all quality chocolate have some form of aluminum in the packaging? Welded seams? Shrink wrapping? |
If the client stores the chocolates on a shelf above his esspresso machine, or beside his beverage cooler, he will be calling back in 3 mths to complain they they have melted--even when he knows darn well he shouldn't have--it doesn't hurt to ask, right? If he stores them in a dank, musty basement that smells like mou... |
You will need to invest just as much money and time in the packaging as you will for the product... |
Point taken about the comparison between honey and invert sugar. And yes, the point of a 6 months shelf life is so it can sit on the shelf. Thanks |
Soooo..... I could start a new thread on shelf life as this has got me thinking. I don't want to hijack your post Abdullah! Or can we continue here? |
It makes sense for those interested in this subject to continue the thread. You can certainly continue here. If you decide to start another thread on shelf life it would be a continuation of this dicsussion, so Paul I think that's your call. Which ever you decide, I am interested in your thoughts. |
cool.... because I will be shortly starting up in The USA and have a few clients lined up already. one of which runs a busy Mountain retreat rental co. I am to formulate a line of signature chocolates for their arrival baskets and although the turnover is fast they want a long shelf life. |
My product will be mostly organic and fair trade , so the idea of preservatives is a difficult thing to get my head around. |
I have been researching since this thread began and i found a company that produces organic antimicrobial preservatives .... all natural. I havent heard back from them but I'm very curious what they have to offer. Also i found that a moisture free emulsion of oil and chocolate would provide the 'mouthfeel' of real gana... |
Ahhh....... may I guide you down the supermarket shelves to "Nutella"? A blend of oil, nut paste (including nut oil) cocoa and lotsa sugar. Smooth enough mouthfeel. This is probably where you can start your research. |
Although, I have to split hairs with the definition of "emulsifaction". To the best of my knowledge, emulisifcation requires a fat phase and a water phase, and there is no water in oil and very little (under 1/2%) in chocolate. |
But you are right, stick with natural ingredients and you can't go wrong. |
You are right... on all counts... I was just trying to sound fancy . |
my colleagues and I tried to create a stable homemade spread and there was often separation even though no water was present , that's where the emulsifier idea started.... |
kind of loses something when it's Nutella though! I wish you had said Duo-Penotti :D |
How about a classier name, like ferrero rocher?...................... |
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A St. Louis hospital says goodbye to cold hospital gowns - KCBD NewsChannel 11 Lubbock |
A St. Louis hospital says goodbye to cold hospital gowns |
By Kristin Beerman | email |
Edited by Jon Bush | email |
LUBBOCK, TX (KCBD) – Maybe someday we can all say goodbye to the cold hospital gown because a hospital in St. Louis is trying something new. It's called the Bair Paws System and it's a temperature controlled gown designed with operating room technology as the newest thing in infection control. Every surgical patient ... |
"It's wonderful. It doesn't get too too hot, it stays about the same temperature, but if you want you can turn it up this is part of it here," said Edith Brown, a surgical patient. |
It keeps the body temperature at exactly 97 degrees because they say studies show that warming patients lowers the risk of heart attack after surgery, reduces time spent in the ICU and even shortens hospital stays. |
"When they're cold, their blood vessels will constrict and when that happens it actually causes the tissues to get harder and less pliable or receptive to the antibiotics," said Ora Wood, a Surgical Services Director at St. Anthony's. |
The gown is actually part of a set that includes a hat and warm socks at a cost of just $10 per patient. Wood says it's been worth the investment at St. Anthony's Medical Center in St. Louis because, he says, the infection rates there have gone down in the year that they've been trying the warming gowns. |
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Star Trek: Restoration: The Races |
Written by Dan Carlson |
The Klingons slowly crumbled in the years after the First War...... they pulled out of the alliance when the Dominion attacked... |
The Romulans are humanity's greatest allies at this point. The Klingons' betrayal of the Alpha Quadrant drove them even further into the alliance with the Federation. They were the first of the old "Great Powers" to join the Federation, despite their continuing ideaological differences with the Vulcans. The Romulans re... |
The Andorians suffered greatly during the Rebellion. Its strategic position between all of the major races of the area made it an ideal focal point for the rebels. Unfortunately, during the Dominion's retaliation, several major cities were destroyed in a bloodbath which had not been seen since the fall of Cardassia Pri... |
Many races also try to exclude the Cardassians from the new alliance, because they were the first to join the Dominion. Cardassia later was an important supporter of the Rebellion, and lent a great deal of aid to the cause. However, the many battles which Cardassia has suffered have severely hurt the Cardassians' pride... |
The Bajorans were likewise important allies of the resistance. The Bajoran culture was thrown into chaos, though, when allied forces closed the Bajoran Wormhole in 2612. While most agree that the closure was necessary, the Bajorans' severance from the Prophets caused a great deal of uncertainty and confusion. |
The Ferengi have changed a great deal over the past 250 years. No longer the "clowns" of the Alpha Quadrant, cultural and sociological reforms which had begun before the Occupation have transformed the culture. While still renowned as businessmen and known for their "Rules of Acquisition," they no longer use the unscru... |
Despite the fact that the Tholians signed a non-aggression pact with the Dominion in 2373, the Tholian Assembly was invaded in 2385. They later lent some aid to the rebellion, but the Tholians' ingrained xenophobia remains a major barrier to their entry into the Federation. |
Even now, little is known about the Breen. They remained stalwart allies of the Dominion throughout most of the Occupation, though some believe that they may have remaine allies out of fear. During the Occupation, the races of the Alpha Quadrant learned a bit more about the Breen and their culture. Despite rumors to th... |
Many were surprised to learn that the majority of Breen culture is pacifist, but an elite "caste" of warriors maintain control of the society. The warriors get their support from the guise of "protection" from |
They maintained at least the illusion of being allies of the Dominion, and managed to avoid much of the destruction which other worlds suffered. Many races distrust the Breen for their collaboration with the Dominion, despite the defection by much of the Breen military which helped turn the tide of the Rebellion. Offic... |
The Derlan were barely emerging as a spacefaring race when the Dominion developed Transwarp Drive. While the resource-rich Derlan homeworld is over a thousand light-years beyond Cardassian territory, it was conquered during the Dominion's expansion in the 2440's. Much of the homeworld was devastated during the initial ... |
The Q'tami (pronounced "ka-TAA-mee") are a race of non-humanoid travelers from the Andromeda Galaxy who fled the oppressive Kelvan Empire over 500 years before. They arrived in the Milky Way in the late 23th century with old, worn out ships. They have since rebuilt their fleet and technology and settled on a few worlds... |
The Orion Raiders are currently taking advantage of the disunity in the quadrant. They are the descendants of the old Orion Syndicate, which was suppressed during the Occupation. They provided some support to the rebellion (for a price), but now have separated and seem intent on their own gains. Many packs of raiders r... |
We should not forget the millions of refugees who fled the battles of the Rebellion. There are camps spread all across the Quadrant,filled with those who lost their homes to Dominion retaliation or who simply left to escape the war. Many of the refugees fled toward the Delta Quadrant, and a region near the Galactic Cor... |
The Krenim live far away from the tumult of the Alpha Quadrant. They were first contacted by the USS Voyager in 2374, and during the Occupation and Rebellion, fear of possible galactic conquest by the Dominion convinced them to lend some technological support to the resistance. |
The Borg Collective was largely destroyed approximately 150 years ago. After the Dominion conquered the Alpha Quadrant, several Borg attacks on the area drew the Dominion's attention. Armed with detailed knowledge gained by the crew of the USS Voyager 100 years before, the Jem'Hadar attacked and destroyed the Borg Coll... |
The Dominion is still a threat in the far reaches of the Gamma Quadrant. While they pose no immediate military danger, the Founders still remain, plotting to regain all the territory they have lost. |
Cafe Crown: Windows |
Average: 4 (23 votes) |
Cafe Crown reaches you even if you are on the fifth floor: Cafe Crown distribution from dormitory windows. |
Advertising Agency: Youth Republic, İstanbul, Turkey |
Creative Director: Serhat Gürcü |
Art Director: Cumhur Gürses |
Copywriters: Utku Yasavul, Çağrı Alıcı |
Other additional credits: Seren Pala, Ezgi Sarıoğlu, Barış Özharputlu |
Photographer: Furkan Akbayrak |
Released: May2009 |
santorini's picture |
60 pencils |
out of the box and brave... the client is more brave than the agency... |
Guest's picture |
You should hire someone with better English language skills, really. |
Emran Hayat's picture |
832 pencils |
Emran Hayat |
like the idea |
Creativity is a natural extension of our enthusiasm |
Guest's picture |
hahahah!! what the? the idea is great but please....change the copy!!! oh God!! what kind of english is that? |
Guest's picture |
Cool. Looks more guerrilla than ambient anyway, no? |
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