#lonchampt - Twitter Hashtag

over 7 years ago

@UofGFoodProf Bloomed chocolate can tell us how it was made, processed, and stored. Incompatible fats, poor tempering, and high storage temperature all increase the likelihood of uncontrolled recrystallization, eliciting an undesired βVI form and chalky look. @UofGFoodProf #FOOD2150 #Lonchampt

uogcynthia's tweet photo. @UofGFoodProf Bloomed chocolate can tell us how it was made, processed, and stored. Incompatible fats, poor tempering, and high storage temperature all increase the likelihood of uncontrolled recrystallization, eliciting an undesired βVI form and chalky look. @UofGFoodProf #FOOD2150 #Lonchampt https://t.co/Bj0zVx9hi9

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manjeet @ManjeetK96

over 7 years ago

@UofGFoodProf Have you ever noticed how cheaper quality chocolate forms a white sheen over time? This is called bloom, and although the it is still safe to consume, this condition will probably render the chocolate unpleasant to eat. #Assignment #Lonchampt #food2150

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Paola Romo @PaolaRomo1999

over 7 years ago

@UofGFoodProf Filled chocolates are characterized by a high oil content center and are more susceptible to bloom (loss of gloss on the surface) than plain chocolate. This is related to the migration of unsaturated TAG from the center to the chocolate surface @UofGFoodProf #Food2150 #Lonchampt

PaolaRomo1999's tweet photo. @UofGFoodProf Filled chocolates are characterized by a high oil content center and are more susceptible to bloom (loss of gloss on the surface) than plain chocolate. This is related to the migration of unsaturated TAG from the center to the chocolate surface @UofGFoodProf #Food2150 #Lonchampt https://t.co/jHwIFogNzk

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Rebecca Sherwin @SherwinRebecca

over 7 years ago

@TunisRachel @leah_horlings @MackenzieHamel1 @UofGFoodProf @UofGFoodProf A process called fat bloom occurs in chocolate and is caused by one of four mechanisms. Incompatible fats, under/over tempering and phase transition are responsible for chocolate looking like this. #Lonchampt #Food2150

SherwinRebecca's tweet photo. @TunisRachel @leah_horlings @MackenzieHamel1 @UofGFoodProf @UofGFoodProf A process called fat bloom occurs in chocolate and is caused by one of four mechanisms. Incompatible fats, under/over tempering and phase transition are responsible for chocolate looking like this. #Lonchampt #Food2150 https://t.co/b50u6TqKTk

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Rachel Tunis @TunisRachel

over 7 years ago

@leah_horlings @MackenzieHamel1 @UofGFoodProf Have you ever noticed a white haze on the surface of chocolate?This is known as fat bloom!#Lonchampt suggests that fat bloom formation is accelerated in filled chocolates due to the high oil content in the center and the migration of unsaturated TAGs. @UofGFoodProf #Food2150

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jordan martin @jordanm10058951

over 7 years ago

@UofGFoodProf There has been theories circulating since the 50s to explain chocolate bloom formation and despite learning that using milk fat helps and so does proper storage, there is still so much to be discovered. The "golden ticket" of chocolate is still out there! #FOOD2150 #Lonchampt

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Leah Horlings @leah_horlings

over 7 years ago

@MackenzieHamel1 @UofGFoodProf The art of chocolate making requires a very controlled method of tempering to get that snap we all love. Tempering chocolate allows the proper crystallization and polymorphic structure of TAGs to create the perfect melt-in-your-mouth texture! #Lonchampt https://t.co/xeyasT52W3

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heather @hkaminnn

over 7 years ago

@nmcgener @UofGFoodProf Ever wonder what “soy lecithin” in the ingredients list of that chocolate bar you’re eating is? Fat bloom in chocolate, characterized by the white coating and lack of gloss on the chocolates surface, can be inhibited by emulsifiers such as soy lecithin. #Lonchampt #FOOD2150

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Ashlyn Humphrey @AshlynHumphre12

over 7 years ago

@HannahA48253702 @nmcgener @UofGFoodProf If you’re gifting chocolate to someone in #food2150 this Christmas season, they may be able to tell how much you spent just based on its physical appearance. Cheaper chocolate is often characterized by a chalky white, less glossy appearance, referred to as bloom. #Lonchampt

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marvinguelph @marvinguelph

over 7 years ago

@UofGFoodProf Chocolate bloom is the whitish layer found on the surface of chocolate. While this is safe to eat and doesn’t affect flavour, it still takes away from the smooth texture and can be avoided by being stored in a cool, dry environment! #Lonchampt #FOOD2150

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Christena J-G @AspiringCropSci

over 7 years ago

@UofGFoodProf Anyone buying chocolate goodies for Christmas from the November Sale? Try storing your chocolate in temperatures below 18 C, such as in the freezer or fridge. It will last longer and potentially prevent blooming, the whitening of chocolate. #Lonchampt #Assignment @UofGFoodProf

AspiringCropSci's tweet photo. @UofGFoodProf Anyone buying chocolate goodies for Christmas from the November Sale? Try storing your chocolate in temperatures below 18 C, such as in the freezer or fridge. It will last longer and potentially prevent blooming, the whitening of chocolate. #Lonchampt #Assignment @UofGFoodProf https://t.co/LgEAMY6Fvw

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Emma Legere @emmalegere98

over 7 years ago

@UofGFoodProf We often recognize “cheap chocolate” for its chalky white surface. This is called bloom, and it occurs due to oil migration, the use of incompatible fats or improper storage temperatures! It is definitely worth the price when buying higher end chocolate🍫 @UofGFoodProf #Lonchampt

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Hannah Anderson @HannahA48253702

over 7 years ago

@nmcgener @UofGFoodProf @UofGFoodProf In a lot of chocolates, a variety of forms of fats are blended together. If too many fats are combined, it results in unpredictable effects on the physical properties of the final product of the chocolate. #Lonchampt #Food2150

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Natasha @nmcgener

over 7 years ago

@UofGFoodProf Chocolates and compound coatings differ based on the cocoa solids in them. Chocolate must contain a minimum of 18% cocoa butter and 14% nonfat cocoa solids. In compound coatings, fats other than cocoa butter are used. For what reasons would other fats be used?#Lonchampt #Food2150

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