[Wang jian]

Dear friends,
when I use cocoa butter replacer(CBR) to coat the wafer but the coating is cracking .Who can help me to slove cracking problem.The SFC of the CBR is 87% at 10℃,68% at 20℃,33.5% at 30℃,18% at 35℃,3% at 40℃.The coating temperature at 45℃ by hand.Then the coated wafer was sent to cooling tunnel which the temperatures at 10℃. The ingredients is sugar, cocoa powder,skimmed milk power,CBR, lecithin.Many thanks for your suggestion!

[rat]

I think you are cooling the chocolate too quickly or your wafer is too cold to begin with. The cracking is usually caused by too rapid temperature changes. Try to turn the temperature on your tunnel up, check the temperature of your wafers as well. I hope this will help.

One more thing, how thick is your coating? It may be too thin.

What are you making?

[Wang jian]

Thanks for your suggestion!
"The coating temperature at 45℃ by hand. Then the coated wafer was sent to cooling tunnel which the temperatures at 10℃".
Is the cooling tunnel temperature too low?
My coating wafer is thin, if the coating is thick will affect the tast of the product!
I am doing some expermients.....

[foodpump]

I read your post with photo on the other chocolate site.

I didn't reply because I honestly haven't worked with chocolate that contains CBR. I do know that real cocoa buter shrinks slightly (about 1-1/2%) when it cools so in this case the wafer is too thin or the product too cold before it was enrobed.

[jerry i h]

Yeah, the temp sure sounds too low to me. Cooling tunnels, at least for cocoa butter, is normally set at 13 C (55 F).
Try this: instead of sending them through the cooling tunnel, stick 'em onto a sheet pan, put them in a speed rack, and into a corner out of reach of the fans and air conditioners.
Alternatively, it they already on a conveyer belt, turn off the cooling unit in the cooling tunnel (if possible) and/or take off the lid.