HOURS
MON-FRI 10 A.M. - 7 P.M.
SATURDAY 10 A.M. - 4 P.M.
CLOSED Memorial Day Weekend Friday, May 26-Monday, May 29 returning
@ 10 a.m. Tues., May 30
From time to time questions arise regarding "White Chocolate" and the candy we use in the candy molds. What is it and how is it different from the "real" chocolate?
Technically and legally there is no such product as "White Chocolate" (or green chocolate, pink, etc.) In order to be called "Chocolate" the coating must meet certain standards of identity. For example, Milk Chocolate must contain at least 10% chocolate liquor (the liquid form of ground and pressed cocoa beans), not less than 12% milk solids and not less than 3.66% milk fat. The liquor, which is dark brown in color, obviously imparts the "chocolate" look to the coating and therefore, "White Chocolate" cannot exist.
White is commonly referred to as "White Chocolate" and is more than likely a product made of sugar, non-fat milk, butterfat, hydrogenated palm oil, lecithin (an emulsifier), vanillin (and other artificial flavors), and a vegetable oil as the base. Further, Sweet Chocolate (the dark coating) must contain at least 15% liquor and not more than 12% milk solids, and Bittersweet Chocolate must have at least 35% liquor with not more than 12% milk solids.
Under the current standards of identity, Cocoa Lite, Cocoa Dark, Westchester, Eastchester (or similar competitive products) may not legally be called "Chocolate". The proper term for these products are "Milk Chocolate Flavored" coating and/or "Dark Chocolate Flavored" coating.
"Confectionery coating" may be melted and poured as is. "Chocolate" must be tempered when melted, otherwise, it won't "set" properly.
PARAFFIN WAX IS NOT A FOOD PRODUCT AND TO MERCHANDISE IT AS SUCH IS ILLEGAL!
The U.S. Food and Drug Administration has not approved of paraffin as a food additive, and it should not be used for human consumption.
Paraffin is the name given to a waxy by-product of crude oil extraction. It irritates the skin and intestinal tract lining. It cannot be absorbed by the intestines and has the potential for causing diarrhea or intestinal blockage. Paraffin is highly flammable, and because of this, must be handled with extreme care. It can cause flash fires if handled carelessly.
If your cakes show indications of under-baking, try raising the oven setting about 25 degrees. If the problem appears to be over-baking,lower the oven setting about 25 degrees.
If you continue to have difficulty, HAVE YOUR OVEN CHECKED FOR ACCURACY. Call your local gas or electric company, or a range service person. Or, you can test it yourself with an oven thermometer. Simply place the thermometer inside the oven for about 20-30 minutes. After this time, check the thermometer to see if it registers the same as the oven regulator setting. If it isn't exactly right, have the oven professionally adjusted.
Specific baking problems and probable causes are listed below. Problems associated with inaccurate oven temperatures are indicated by an asterisk (*).
Lorna's Cake &
17434 Ecorse Road Allen Park, MI 48101
Phone: 313-386-2626
E-mail:
sandy@
lornascakeandcandysupply.com
Regular Hours:
2