Technical Assistance and FAQ's

Technical Assistance:

Please review this list of Frequently Asked Questions. For immediate technical assistance, please call (608) 467-1130 or email us at This e-mail address is being protected from spambots. You need JavaScript enabled to view it. . Click on the link below to download our handling and application instructions for our confectionery coatings and fillings. Handling & Application Instructions.
 

FAQs:

Why does my product look like that?

Occasionally, coating can pick up excess moisture causing “Sugar Bloom” or fat can migrate to the surface of the coating causing “Fat Bloom.” Both types of bloom can cause an undesired look on the surface of the coating: a grayish crystallized appearance for sugar bloom and a cloudy grayish appearance for fat bloom.

For more information, please see our other FAQs related to bloom.
 

Do you need to temper confectionery coatings?

The fat system used in confectionery coatings does not require tempering. They can be quickly cooled.

If you have purchased a Wisconsin Premium Chocolate product and are re-melting it, please note that this is pure chocolate, not coating and will need to be tempered.
 

What is bloom?

There are two types of bloom:

• Fat Bloom
  This type of bloom occurs when the fat in the coating, or center, migrates to the surface of the solidified coating. Once it reaches the surface, it re-solidifies giving off a grayish appearance.
• Sugar/Moisture Bloom
  This type of bloom occurs when the surface of a coating gets moisture on it. The sugars in the coating dissolve in the moisture. As the moisture evaporates, the sugar crystallizes on the surface of the solid coating.
   

What causes bloom?

Fat bloom can be caused by several factors:

• Temperature fluctuations can cause the fat to start to melt, the liquid fat moves easily to the surface.
• Improper cooling can also cause bloom. As the coating solidifies slowly, portions of the fat stay in the liquid form longer and have the time to move to the surface.
• Not properly melting the coating before you use it can contribute to fat bloom.
• Sugar bloom is caused by moisture on the surface of the coating. Allowing the coating to get very cold as it sets and then putting it into a warm environment can cause condensation to form on the surface.
• Improper storage can lead to both types of bloom.
• To identify whether your product has fat bloom or sugar bloom you can warm the surface of the coating by gently rubbing your finger across it, or using a warm hair dryer. When the surface is heated, if the grayish appearance goes away, you have fat bloom. If the grayish appearance does not go away, it is sugar bloom.
   

Does bloom ruin the product?

Fat bloom does not look nice, but it does not harm the eating quality of the product.

Sugar bloom does not harm the eating quality of the product, but adding water to the coating can affect the viscosity of the coating which may make it difficult to work with.

How do you get rid of bloom?

You can get rid of fat bloom by remelting the product, reforming it, and then using proper application and cooling temperatures.

Sugar bloom is harder to get rid of because you need to eliminate the excess moisture from the product.
 

What is the melting temperature and method for coating?

To properly melt coating, you can use a microwave. Place the product in a bowl and microwave it for 20-30 seconds at a time. After each 20-30 second interval, stir the contents. The product will melt quickly and is very easy to scorch if overheated. It is best to use a thermometer and melt until the well mixed coating is at about 115ºF. Then allow the coating to cool to about 5 degrees above the melt point prior to using it.

We don’t recommend using double boilers since the coatings may absorb some of the escaped moisture. Commercially, coating is melted in large water-jacketed melting tanks.

Again it is melted to approximately 115ºF and then cooled to about 5 degrees above the melt point of the coating. Coating should also be thoroughly agitated before application since fat migration to the surface may take place during the melting process.

How can you store an unopened case of product?

Unopened cases should be stored in a dry cool environment.

What is the ideal storage temperature for your products?

Coating should be stored at 55-65ºF and less than 50% relative humidity.
 

Why is coating thicker at times? How do you thin it?

Coating usually thickens when it picks up moisture. To thin it, you would need to add the PROPER oil to the melted product. Adding incompatible oil can cause more problems. It is best to properly store the coating to prevent moisture absorption.
 

What are the proper steps to chill or cool the finished products?

Coating should be cooled at a temperature of about 45-50ºF for 15-20 minutes. In our lab, we cool molds in the freezer for 3-5 minutes and then put them in the refrigerator for 10-15 minutes until they are set.

If using a cooling tunnel, the entrance and exit of the tunnels should be 5-10 degrees warmer than the middle of the tunnel to avoid big temperature differentials and reduce the chance of condensation forming. Ideally, the middle of the tunnel should be about 45-50ºF and the entrance and exit should be about 50-55ºF.

How do you take the finished product out of the molds without damaging it?

As the product sets, it will start to pull away from the sides of the molds and allow for an easy release. If the product does not come out easily, it may not be properly set.

Once the coating is set, slightly twisting opposite corners of the mold will help it release from the sides. Flip the molds over; if the product does not fall out, you can lightly tap the mold on the table top.

Can coating be frozen?

Freezing coating or product with coating on it will not hurt the coating.

However, you can damage the coating during the thawing process. If you thaw the coating too quickly condensation can form on the surface and cause sugar bloom.

It is best to thaw the product in steps. Go from freezer to refrigerator temps until the product is warmed, then take from refrigerator to room temperature.

Who are your distributors?

We have many valuable customers who choose to order our products through our trusted distributors rather than directly from CQC. This can offer additional flexibility in minimum order quantities and sometimes cost savings. If you are interested in purchasing product from CQC but aren’t sure if you should be ordering directly or working with a distributor, please email us from our Contact Us page or call toll-free: 1-877-459-4500.  You can also find the distributors in your area using our Distributor Map.

When contacting a CQC representative, information such as the product(s) you are interested in, your end use for the products and your estimated annual volume can be helpful information to share with us so we can direct you to the most appropriate Sales Team member or Distributor.

I can’t find an answer to my question!

We’re sorry to hear you are still having difficulties! If you’re unable to find an answer to your question in this Technical Assistance section of our website, please contact a CQC representative either by emailing us or calling toll-free: 1-877-459-4500.