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    • Profile PhotoJorge
      Participant
      @jorge-d-ramosgmail-com
      Post count: 3

      What powder preservative can be use on French Macarons to extend shelf life and be able to sell out of the fridge? Thanks

    • Profile PhotoJorge
      Participant
      @jorge-d-ramosgmail-com
      Post count: 3

      What powder preservative can be use on French Macarons to extend shelf life and be able to sell out of the fridge? Thanks

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello @jorge-d-ramosgmail-com,

      We have tried to address your question on our Friday Forum vlog, as well as the Facebook group.  Hopefully this helps you.

      The water activity (aW) in a almond macaron is typically well below 0.6, due to the high amount of sugar.  Mold cannot readily grow without access to water, and as a general guide, needs to be above 0.65 aW.  If you are seeing mold on the surface of your macaron, then there is a contamination issue, and also likely a condensation issue.

      If what you are trying to do is improve softness to last longer in the center, then there are a number of different approaches possible.  Adding mono diglycerides or powdered lecithin may help.  Some produces will use a boiled meringue, called an Italian meringue, and replace a portion of the sugar with glucose or corn syrup when cooking.

      hopefully this provides you with some useful information.

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