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  1. Hello! I am brand new to this forum and excited to contribute and join the community! With all the changes in soy this year, it's been difficult to continue to make quality melts. I am extremely disappointed in the new ecosoya Q230. I was hoping it would be the end of my struggle...but sadly, there are issues with well below average cold throw, it doesn't play nice with several FOs, mild vinegar scent in final product and it has difficulty releasing from molds (I don't use clamshells) with a greasy residue. I am curious, what are people finding works well for a soy melts for good throw and strong texture that doesn't crumble now that ecosoya PB is gone? I've tried GB Melt & Tart (416?), but find it's brittle and crumbly and breaks too easily for our melts although the CT and HT seems decent. I had been mixing soy with PB and had excellent result, but now I feel like I'm out of options and don't want to move to a parasoy. I am about to start experimenting with blending soy (either 464 or 444) with small percentages of stearic acid to see if any good result come of that. I'd love to hear from you all! Thank you!
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