Categories
Chocolate and cocoa

The viscosity of the chocolate

We discussed the viscosity and methods of its determination in detail in the chapter on emulsifiers. Nevertheless, here it seems appropriate to once again touch upon some points relating specifically to the production of chocolate. With the development of technologies for automated molding of chocolate and the preparation of glaze, it becomes even more important to strictly control the flow (viscosity). In addition, it became necessary to save such an expensive ingredient as cocoa butter by using [...]

Categories
Chocolate and cocoa

conching

Conching can be considered the last technological operation in the production of chocolate mass, regardless of whether it is dark chocolate or milk. It is very important for the formation of the final texture and taste and aromatic properties of chocolate, and therefore has become the subject of many experiments (trial and error) and scientific research, especially recently. Konshmashina. The name of this car allegedly happened [...]

Categories
Chocolate and cocoa

Production of milk chocolate

The above technologies are applicable for the production of both dark and milk chocolate, but in the latter case only after the inclusion of milk solids. An important part of the technology for the production of milk chocolate is the choice of the method of introducing the milk ingredient. Milk chocolate is almost moisture free (0,5-1,5%). Whole milk contains about 12,5% ​​solids (including fat), and these are the dry ones [...]

Categories
Chocolate and cocoa

Chocolate Production - Cooking Ingredients

Chocolate production Ingredient preparation The two main ingredients (cocoa nibs and sugar) must be ground before mixing or at the same time in a machine that combines grinding and mixing. We described the methods for producing cocoa liquor from cocoa nibs in the previous chapters. The process of converting sugar from a granular state to a finely ground powder is considered unsafe due to its explosiveness, and the equipment works as [...]

Categories
Chocolate and cocoa

Chocolate Production - Ingredients

Ingredients The main ingredients in the production of chocolate are cocoa nibs, cocoa liquor, sugar, other sweeteners, cocoa butter, butter (ghee), milk powder, milk crumbs and emulsifiers. Some of the above ingredients are detailed in various parts of this book, but their main properties are presented below. […]

Categories
Chocolate and cocoa

Use of lecithin in chocolate

Chocolate From the foregoing it should be clear that the action of lecithin is purely superficial, and therefore it is important that the maximum amount of lecithin added is activated on the surface of the solid chocolate particles. The amount of lecithin, which is effective in chocolate, is quite limited and amounts to 0,2-0,6% for soy and other plant lecithins and up to 1% for synthetic ULG phospholipid. IN […]

Categories
Publications

Mobilometr Gardner

Gardner's Mobilometer This instrument was originally recommended in 1932 by the American Association of Newspaper Publishers for measuring ink consistency. The possibility of its application in the manufacture of chocolate was studied, and it turned out to be a reliable and inexpensive means of determining the plastic viscosity and dynamic shear resistance. The device consists of a cylinder vertically mounted on a flat base and a vertical column, through which under [...]

Categories
Chocolate and cocoa

Other fats related with cocoa butter

Cocoa fat from the shell of cocoa beans. As we have already noted, in the usual extraction of cocoa butter from whole cocoa beans, the amount of cocoa fat shell is 0,74% of the total amount of cocoa butter. When extracted with a solvent, the resulting cocoa fat has nothing to do with cocoa butter. It is very soft, often contains a lot of fatty acids and is poor in aroma. It is not recommended to be used as an ingredient in quantities, [...]

Categories
Chocolate and cocoa

Fats, cocoa butter substitutes (CBS)

Fats other than cocoa butter, but which can be mixed with it or chocolate in small amounts, are called Cocoa Butter Substitutes (CBS) fats. Previously, some manufacturers used cheap oils to dilute cocoa butter to the detriment of their products and reputation. Such fats had three main drawbacks: 1) they formed eutectic mixtures with cocoa butter with a lower [...]

Categories
Chocolate and cocoa

Fats, cocoa butter substitutes

We have already talked about the need to produce cocoa butter as an independent product for the chocolate industry and the associated price increases during periods of low yields. For many years, scientists have been looking for suitable cocoa butter substitutes that (at least in part) could be used to make high-quality chocolate or completely replace cocoa butter in a glaze. [...]