COCOA BUTTER TEMPERING. ANDREY DUBOVIK

Тәжірибелік нұсқаулар және стиль

CLASSIC METHOD TEMPERATURES:
1) 40-45°C
2) 26-27°C
3) 29-30°C
CREAMY BUTTER METHOD TEMPERATURES:
1) 40-45°C
2) 32.5-33.5°C +1% silk
3) 29-30°C
FAQ, Troubleshooting and more: lima.academy/

Пікірлер: 8

  • @davidblake9132
    @davidblake91323 ай бұрын

    The EzTemper machine is Canadian designed by a Canadian

  • @hamedthqafi9514
    @hamedthqafi9514 Жыл бұрын

    Woow thank u 😘😘😘😘😘😘

  • @AbundantlyHappyLisa
    @AbundantlyHappyLisa Жыл бұрын

    Thank you for your video. It was very well explained. If, as I use the hair dryer to heat up to 30c, it accidentally heats to e.g 33C have I wrecked it? Do I simply cool it back down to 30C and then use it in my moulds? or do I have to re-temper it back up to 40-45C, down to 26-27 & back up to 29-30C again? Your expertise would be much appreciated. Thank you.

  • @MrWnw

    @MrWnw

    Жыл бұрын

    it can be ok. Better to cool to 27 and heat again

  • @AbundantlyHappyLisa

    @AbundantlyHappyLisa

    Жыл бұрын

    Thank you for your reply 👍

  • @MrWnw
    @MrWnw Жыл бұрын

    How do you work with CB at 30 °C? Its too liquid andd runny, slips down in the mold for me :(

  • @waedtaha454
    @waedtaha4546 ай бұрын

    what is the silk ?!!!!!

  • @grimnirnacht

    @grimnirnacht

    4 ай бұрын

    It's just cocoa butter that's been partially crystalized over a long time at a constant heat. You can use tempered cocoa butter instead. Same amount (1% of the total weight)

Келесі