Storage and Handling
Store in a cool, dry environment that is free of odors. It is recommended that all customers use a storage facility with a temperature of 55-65F and less than 50% humidity for both ingredients and finished products. Any moisture, including free or atmospheric, will have a significant impact on the flow property of the coating and must be avoided. If a thinner coating is desired, paramount crystals may be added. If adding flavors or colors, use a concentrated flavor or oil-based flavor.
Melting and Cooling
Chocolate may melt in shipping if ordering during warmer temperatures. If it melts during shipping, it can be remelted.
Confectionery coatings should be melted with indirect heat, continuous agitation, and under controlled conditions.
To achieve maximum efficiency and gloss, confectionery coating should be melted to approximately 120F and then maintained at a temperature 5-10 degrees above the melt point of the coating. This is necessary to ensure all fat crystals are completely mixed.
It is critical to not overheat confectionery coatings since burning of the sugar may occur creating off flavors and thickening the product.
A browning reaction may also occur when maintaining a melted temperature over a long period of time, most notably in white coatings, due to reducing sugar and protein interactions.
Once applied, the coating should be exposed to forced cold air (40-45F or cooler, depending on the amount of coating to be cooled) until the coating is completely set. In a cooling tunnel, it is recommended that the entrance and exit of the tunnel be about 50-55F and the middle of the tunnel be 40-45F.
Sugar,vegetable oil(palm kernel oil,hydrogenated palm kernel and cottonseed oils),nonfat dry milk,
milk,glyceryl lacto esters of fatty acids,soy lecithin,yellow 5 lake,salt,and artificial flavor