Confectionery Industry Technology

Cocoa drinks, soluble cocoa, liquid chocolate and cocoa production

1 imagesCocoa drinks, soluble cocoa, liquid chocolate and cocoa production

Cocoa drinks

Cocoa powder obtained by one of the above methods, flavored vanilla, cinnamon, cassia and other spices or essential oils. Add some amount of salt (about 0,5%), which may be mixed with the materials used during alkalization.

Aromatic substances or vanillin in the powder state are mixed with cocoa powder, and the particle size of the cocoa powder should not be larger than the particles of the cocoa powder. Such powders are better than essences and essential oils that can "float" onto the surface of the beverage being prepared and are more susceptible to oxidation processes (which does not happen if they are partially "trapped" in the cellular structure of the cocoa powder). With the right preparation of cocoa powder, you can get a cocoa drink with a rich and pleasant aroma. To do this, the cocoa powder should be grinded with the addition of a small amount of milk or water, after which this paste is poured with hot water or milk and whipped (if desired). Another way of cooking involves boiling this mixture. Recently, thanks to the convenience and speed of cooking, a "quick-dissolving" cocoa beverage has become popular.

soluble cocoa

Besides conventional hot liquid chocolate widely cold chocolate drink. They are difficult to prepare from conventional cocoa powder without wetting the food ingredients that help to achieve the desired dilution. Sometimes cocoa beverage produced in the form of "instant" powder (cm. Below).

As a wetting ingredient, soy lecithin is used, but it promotes the development of extraneous aromas. Currently, special types of lecithin and its substitutes have appeared on the market, which we will consider further. In addition, in the production of milk chocolate began to use synthetic phospholipids, which exclude the development of extraneous aromas. To achieve the maximum effect with the addition of lecithin, each particle of cocoa powder must be coated with it. To do this, liquid lecithin is injected into a cocoa butter meal. If the cocoa powder has already passed the grinding stage, the lecithin (preferably in the form of an aqueous emulsion) is injected into a rotary drum mixer. The cocoa powder in the mixer is in a state of turbulent air suspension, i.e. under conditions that ensure the maximum lecithin coating of cocoa powder particles. Subsequently, the processed cocoa powder is dried.

Even in this case, to achieve complete wetting effect in the cocoa powder with a fat content 22-23% may be needed before adding from 1,5 3% of lecithin, which is significantly higher than normal (usually 0,5%), allowable in the production of chocolate. It is due to the fact that lecithin has its own, albeit mild, taste and aromatic properties.

2 imagesliquid chocolate

As the hot beverage liquid chocolate largely replaced cocoa drink. It is easy to prepare and most chocolate powders can be used for the preparation of cold drinks.

Chocolate normally contains 70% 30% sugar and cocoa powder. Some types of such chocolate powder are simple mixture using flavoring additives, but most commonly used technique of thermal treatment and the agglomeration of particles of sugar and cocoa powder. According to experts, it can improve the flavor of the chocolate.

One method of preparing the liquid chocolate is boiling sugar syrup to a supersaturated state, after which it is rapidly mixed with the cocoa powder and dried. According to another formulation initially use only part of the sugar, and its remaining part is added in a granular dust-free form, this mixture is then subjected to "instantizatsii", i.e. it is obtained from the instant cocoa powder.

The main principle of "instantiation" is to "bond" the particles of sugar and cocoa powder by treating them with a moist steam that moistens the sugar to form a syrup film around the particles, which leads to partial wetting and subsequent "gluing" of cocoa powder particles with Particles of sugar. It is important to choose the right size of sugar particles, because very fine sugar prevents good wetting of individual coarse particles and causes them to clump together. After steaming, the mixture is dried and usually sieved through a sieve with relatively large cells.

Some kinds of liquid chocolate contains dairy ingredients except sugar - most often it is skimmed milk powder as dry matter of whole fat milk reduces the shelf life of chocolate powder in storage. After some time, the milk fat starts to give off-flavors drink, so in some formulations using skimmed milk with fillers in the form of vegetable fats.

The latter is a skimmed milk, emulsified vegetable fat (e.g. crushed peanut or palm kernel). It was spray-dried either separately or with the addition of sugar or cocoa, and then lead into a soluble state.

The liquid chocolate, as in the cocoa powder, additional flavor is present, and because of the high sugar content it is usually more pure chocolate flavor.

Wetting instant cocoa powder is due to the capillary channels in the agglomerates of particles, and by using this method, make sure that the final product retains its properties under normal conditions of packaging and transportation. If the link between the particles is weak, when moving the product can be formed very fine powder grinding, which impairs the wetting properties.

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