Hi,
Can anyone provide any guidance on tempering of chocolate please?
It is completed in a machine and held at 55dCelcius, organism of concern is Salmonella.
How many times can a batch of chocolate be reheated and tempered?
How long can the chocolate be held at 55dcelcuis for as it is in the danger zone.
What are the risks associated to holding the chocolate - Salmonella.
Are there any controls that can be implemented to reduce the risk?
Thank you