Categories
Chocolate and cocoa

Tempering chocolate masses

Tempering chocolate masses Considering the blooming of chocolate masses in the light of the outlined basic concepts of the polymorphism of cocoa butter, it should be noted that the cause of blooming of chocolate is the transformation of metastable forms of cocoa butter into a stable one. […]

Categories
Chocolate and cocoa

Features of hardening of butter - cocoa and its influence on the molding process

Chocolate molding Features of solidification of cocoa butter and its effect on the molding process. Chocolate mass after processing in a finishing machine constitutes an almost finished product; it should only be cast into molds and allowed to harden. However, the chocolate casting operation requires special attention due to the presence of cocoa butter in it, which is sensitive to even the slightest temperature change. According to the literary [...]

Categories
Chocolate and cocoa

Chocolate bars and glazed pastries. The composition for forming chocolate.

For the molding is suitable chocolate, obtained by the technologies described above, both dark and dairy, but because of the different methods of its production and the possibility of including lecithin, the fat content in it is now much lower than several years ago.

Categories
Chocolate and cocoa

Chocolate and cocoa

        Chocolate and cocoa The main advantage of chocolate is its taste and aroma, regardless of whether it is simple chocolate, milk or a bar substitute. Sugar and cocoa were the first industrially processed foods. At first, the processing of cocoa beans was only good enough for use in drinks.

Categories
Chocolate and cocoa

Effect of lipase in the confectionery industry

The main semi-finished confectionery production is chocolate glaze. Traditionally, cocoa butter has been used to produce chocolate icing.

Categories
Chocolate and cocoa

Standards grinding chocolate products.

Grinding standards for chocolate products. In terms of structure, chocolate is very close to lipstick; its liquid phase - cocoa butter - is about 35% by weight of chocolate, and the solid phase consists mainly (over 50%) of small sugar crystals.

Categories
Chocolate and cocoa

Physical and chemical changes in the chocolate mass during processing

Physicochemical changes in chocolate masses during their processing Physicochemical changes in chocolate masses during its processing and especially processing in a chocolate bar have not been fully studied to date.

Categories
Chocolate and cocoa

Decorating chocolate masses

Finishing chocolate masses Chocolate mass for dessert sorts after processing it on five-roll machines and subsequent routing in a kneading machine is sent to a chocolate-finishing machine (Fig. 31).

Categories
Chocolate and cocoa

Grinding chocolate masses

Machines for grinding chocolate masses According to the principle of operation, chocolate roller mills basically do not differ from the roller mills described above for grinding cocoa nibs.

Categories
Chocolate and cocoa

Mixing chocolate mass components

Mixing the components of chocolate masses The preparation of chocolate masses begins with mixing the grated mass of cocoa with powdered sugar, cocoa butter and other components. The mixing process proceeds more quickly and conveniently when grated cocoa and butter arrive in a molten, liquid state. The weight ratios between the amount of grated cocoa mass and cocoa butter are determined by the content of cocoa butter approved for this grade in the finished [...]