What problems occur when formulating sugar-free chocolates or sugar-free compound chocolate coatings?
Moisture affects both sugar-free chocolate and sugar-free compound chocolate coatings. Moisture migrates from sugarfree ingredients to bakery foods, contributing to problems with viscosity and re-melting. When enrobers are running and then stop, exposing the chocolate for a period of time, bakers must reduce moisture in any sugar-free dry ingredients being formulated into the fat systems. This is because the enrober releases moisture when it stops.