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By Miriam G
I am in the process of locating a commercial kitchen space to rent in order to produce my chocolates on a larger scale, for retail and wholesale. The challenge is that I have not been able to locate a space that has air conditioning or any kind of temperature control. Even if everything else in the facility is perfect, that's the one issue that keeps coming up.
Can anyone provide guidance regarding the feasibility of working in a non temperature controlled space, and if there are any work arounds? I'd have full access to fridges, freezers, etc...
Thanks in advance for any help or experiences you can share!
I am researching colorants for cacao butter with an eye toward 'natural' vegetal derived colorants.
My local packaging inspector ( California ) has required me to list ALL FDA approved artificial dyes and pigments, FD&C, Lakes, on my labels. These are equivalent to EU approved artificial colors as E102 to E143, as I understand it.
Is anyone else tackling this issue? Per labeling, this is a substantial amount of information as one multi-hued collection can have 6+ colors. Other chocolatiers I have noticed use blanket statements such as 'FDA approved colors' or 'Cocoa Butter with Colors'.
I am hearing hints that the EU may impose stricter regulations on artificial colors. Some of these, Lakes for instance, seem very dodgy as they are based on metal (Aluminum) salts to disperse the dyes.
Pur is one company that I have found that produces colorants from natural sources on an industrial scale. Their cacao butters include other additives so I am really interested in how well they spray and perform. Anyone have experience using these?
Shelf life, color fastness, flavors in the colorants, all these are points of interest.
Thank very much.
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