You did zap test it if you used your tongue. If it didn't zap then it is ok to use, even if not the prettiest. Pinpoint, whitish marks throughout sound like stearic to me, because I don't think air bubbles are usually throughout the loaf. But to stop air bubbles it helps to not pour at a real thick trace and to slap/drop the mold on the counter several times to bang the bubbles out. To stop stearic issues, either buy hydrogenated palm or make sure to melt the entire jug of palm when you get it, stir it well, and then pour it into several smaller containers so that you have pre-measured your palm for your batches. This way you stand a better shot at getting a proportionate amount of stearic acid. The alternative is to melt the entire jug each time and stir well to blend before you divide out you batch amount, but this offers more room for failure.
_________________ Remember, it's not just that we weather the storm, but how we dance in the rain.
Tammy
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