Chocolate Melting Kettles - Holding temperature & cleaning requirements
Site manufactures RTE cakes.
We have two holding tanks for chcolate white and dark.
What temperature should they be held at?
5-63° danger zone?
BUT .. chocolate will burn above 40°?
Also how offten should they be emptied and cleaned??
Entro and salm results are clearly on random QA challenge testing but should they be emptied monthly/weekly, MD has stated that normally is 6 monthly?
Hi ;)
You should test your raw material before loading to tanks (Salmonella & Entero but mostly Salmonella) your choc melting temp point shall be consulted with your raw material supplier, for example Barry Callebaut choc can have different melting temp than Cargill. Complete a risk assessment for cleaning but keep it at min frequency due to possible water contamination (water + choc = Salmonella :excl: )
;)
Hi ;)
You should test your raw material before loading to tanks (Salmonella & Entero but mostly Salmonella) your choc melting temp point shall be consulted with your raw material supplier, for example Barry Callebaut choc can have different melting temp than Cargill. Complete a risk assessment for cleaning but keep it at min frequency due to possible water contamination (water + choc = Salmonella :excl: )
;)
We get COA from suppliers...
Its more about adding water to the chocolate tanks would then allow for salm to grow more vigorously..
Just worried if its sat @ 30° were in the "danger zone"