Hi! We just recently bought a panning machine that sprays the chocolate and cooling air directly.

My problem is that there are white spots/streaks that appears on the surface of the finished product. Before and after applying shellac

Can someone advice us on what to do? Temperatures, application of shellac etc.

We use couverture dark chocolate in panning almonds.

Comments
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dbdchocolate
dbdchocolate

Hi @DGOng

The white streaks/ spots you mention would indicate an issue with the crystallization of the chocolate itself. Especially seeing as how you had indicators prior to polishing. With out knowing more about your SOP's, it would be hard to give you an exact solution to your problem. That said a couple of immediate questions do come up that may shed light.

  1. What is the temp of of the almonds once you have finished the engrossing stage? How plastic is the chocolate?
  2. After build up, are you removing the nuts from the pan and storing them (at least overnight) in cool/ dry conditions to ensure the chocolate is properly crystalized prior to polishing?
CaptainChocolate
CaptainChocolate

Not entirely sure how this site works. But I see that you sent me a message that I have just replied to. Not sure if others can see the thread. Awaiting your reply to my message. :-)

DiscoverChoc
DiscoverChoc

Editor

@DGOng -

Do you have any photos to show the problem? Does the panning machine have both hot and cold air? Are you tempering the chocolate?

DiscoverChoc
DiscoverChoc

Editor

@dbdchocolate -

Damion, do you have any guidance you can offer?