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"Grainy" Butters - How to Fix Them

The crystallization (graininess) is due to the various fatty acids melting and cooling at different rates. To fix butters, heat slowly and hold for 20 minutes. Then cool rapidly.

Shea Butter:

Tempering: Graininess in shea butter is fairly common, caused by crystallization during the cooling process. It doesn't mean it's poor quality, just a reaction to temperature fluctuations. It tends to be more of a problem during the summer months when products sit in hot trucks during shipping. The proper method for alleviating graininess is a process known as tempering. To temper it, heat to 170 to 185 F, and hold it at that temperature for approximately 15 to 30 minutes. To keep the fat crystals
from reforming, stick the shea butter into the refrigerator until solid. The steady heat of tempering will help completely melt the fat crystals, but will not harm the beneficial qualities of the butter.

Cocoa Butter:

Heat to around 120-125 degrees and hold.

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