Thermal processing of chocolate
As an effective method of preventing or delaying graying of chocolate is the thermal treatment of products soon after their removal from the chapter zirovochnoy machine. For reasons which have been outlined above, there is no need to conduct the heat treatment of the molded chocolate.
There are two cooking methods:
1. Dark chocolate sweets with filling are heated to 32,2 ° C, and this temperature is maintained for a period that can be up to two hours; it is absolutely necessary to process the chocolate products immediately after they are removed from the cooling tunnel of the enrobing machine.
As a result of this treatment, the surface of the chocolate becomes shiny and acquires considerable resistance to graying - this technology is also called "super gloss". On an industrial scale, this method is practically not applied, since it does not provide continuous operation, in which the coating line operates. In some companies, products with a glossy surface were initially treated with disapproval, since it was generally assumed that the fatty gloss that chocolate candy in traditional icing made with chocolate was a sign of high quality. This point of view began to change as the production of various cast chocolates gradually increased. A continuous processing technology was proposed in which heating up to 32 ° C was carried out using infrared radiation.
2. Heating confectionery products in chocolate glaze, coming from the glaze machine cooler, for 48 h:
a) candy, glazed with dark chocolate, are kept on trays at a temperature of up to 26,7 29,4 ° C;
b) sweets covered with milk chocolate glaze are kept at a temperature of 22,8 to 25 ° C.
Candy coated with a layer of milk chocolate, can successfully undergo heat treatment is already stacked in boxes; boxes should be placed in a warm room open to provide heat air. Air circulation is desirable to maintain with the help of the fans, and to regulate its temperature thermostat.
When using the second method of manufacturing the surface becomes very shiny - even almost imperceptible any changes. 2 disadvantage of this method is that it can be adapted for use in continuous production.
For milk chocolate would be practical to use 2 method6; costs in this case would be small, with the exception of costs for equipment interim storage. Such treatment is also useful protective agent, if used for enrobing chocolate is very viscous, and in case the machine operator sets enrobing temperature, approaching to the upper limit of allowable temperatures for the production of chocolate. When using any of these methods of heat treatment should be carried out as soon as possible after glazing.
When using methods 1 and 2And after heat treatment is necessary to cool several products; this is done by means of the air temperature by up to 14,4 16,7 ° C, and in the case of 2 method6 special cooling is not required, and packaged in a box products can immediately move to conventional warehouses.
There are two possible explanations for why heat treatment prevents graying. In the case of a high-temperature method, this may be due to the fact that a continuous layer similar to the top layer of molded chocolate is formed on the surface. It can be assumed that in the case of heat treatment, which uses not such high temperatures, the following occurs: the unstable forms of cocoa butter present in chocolate are still at a very early stage of transition to stable forms; Unstable forms partially meltedyayutsI, and with subsequent moderate cooling are transformed into stable p-forms, thereby reducing the number of unstable forms of cocoa butter, which can go to slozhnichnyh for long-term storage of products. Heat treatment also gives another result - stress relaxation occurs within the chocolate, due to which the chocolate is compacted and no stable cocoa butter is transferred during crystallization. With regard to dark chocolate, in addition to good tempering and proper cooling, a preventive addition is added to the chocolate composition - milk fat, which does not require heat treatment.