ianchanlr

I bet no one would want it. 😂

Thank you so much for the response! Actually, i also prefer not to make the glazing agent myself but having hard time sourcing it here. The chocolate's surface was smooth before applying the glazing. Regarding the moisture, i think you are right, i notice that the chocolate remains sticky for longer than it should be, maybe that's the reason the surface got "ripping" off and therefore causing the uneven and "rusty" surface. I don't have this issue when applying powder finishing. Will try to follow your advice and see how it turned out.

Hello everyone, I’m having an issue with my panned chocolates. The chocolates appear to be smooth and uniform in color before polishing. However, once polished, the surface is no longer smooth and it has this undesired "cracking" and “rusty” pattern. For the polish agent, I am using: Arabic gum in water solution in ratio 3.5 : 6.5, at volume of 0.3% - 0.2% and then 0.1% of the total weight of the batch until it glosses. For shellac in a liquid solution, its ratio 3:7. at volume around 0.3%, sometimes more. Around 20kg and more per batch. The chocolates were left inside the bowl overnight and then glazed in 2nd day. Room temperature around 22C (tropical country 😅), relative humidity below 50%, with air conditioning produced cold air at the temperature of 12C~14C blowing directly to the sweets inside the panning machine. RPM is relatively slow, estimated at around 20rpm, due to the dent spots on the appearance, i am concerned increasing the speed might make it worse. Not sure if anyone facing this issue before and what likely is the cause? Also, can it be remedied by putting back to the machine and redo the arabic gum glazing again? Very much appreciate if someone can share some insight. 🙏