Albert Uster's Beta 6 crystals

[mpshort]

A stabilized form of cocoa butter; you're supposed to add 1% of the crystals to melted couverture at 95F degrees. Stir well and wait 10 minutes before use.

Any thoughts/experience?

TIA!

[Anna N]

A stabilized form of cocoa butter; you're supposed to add 1% of the crystals to melted couverture at 95F degrees.  Stir well and wait 10 minutes before use.

Any thoughts/experience?

TIA!

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Is this not the same as mycryo? If so, check out this topic.

[Desiderio]

This one http://www.auiswisscatalogue.com/store/mer...CIALTIES/500047 ?

I really think its Mycryo ina very expensive version. You can Purchase Mycryo for 25 $ ( and has the same usage plus many others )

[nicolekaplan]

not that i am very experienced in this however i have attended a lecture that discussed this. beta 6 crystals are the finest (in size and manufacturing) and will produce the best temper. you can mix it with liquid color and then paint your molds without needing to do colored chocolate or any other form of cocoa butter. you know how many times you work with the other stuff and your colors don't release cleanly, this should eliminate that problem. they are suppossed to be worth the money and i don't know comparison prices but chef rubber sells beta 6 colors that are beautiful.

[David J.]

not that i am very experienced in this however i have attended a lecture that discussed this.  beta 6 crystals are the finest (in size and manufacturing) and will produce the best temper.  you can mix it with liquid color and then paint your molds without needing to do colored chocolate or any other form of cocoa butter.  you know how many times you work with the other stuff and your colors don't release cleanly, this should eliminate that problem.  they are suppossed to be worth the money and i don't know comparison prices but chef rubber sells beta 6 colors that are beautiful.

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As Peter Greweling states in "Chocolates & Confections":

Form VI crystals can be created only from transformation of solid Form V to solid form VI after the chocolate has set.  They cannot be formed as seed crystals.

He also shows that Type VI crystals are stable up to 97F, 3 degrees F above Type V

So if all this is correct, you can actually seed your chocolate with type VI instead of type V and obtain a slightly more stable product. How much more stable I don't know though. He says that type IV crystals take weeks to transform into type V, resulting in bloom. On the low end type I crystals last only minutes, so I would guess that on the other end type V take quite a bit longer to transform into type VI.