Confectionery Industry Technology

Chocolate and confectionery paste (spreads). Chocolate syrup

210-490x388Chocolate and confectionery paste (spreads). Chocolate syrup

These pastes can be attributed to both the sugar and flour confectionery products. In terms of composition and production technology, they are close to the sugar confectionery products, and the use is mainly connected with the manufacture of cakes, pies, muffins, and sometimes - And beverages. Chocolate paste become very popular during the Second World War and after it, when Europe still there is a shortage of products.

Spread of water-based

В 1950-ies. It was the most popular of paste of cocoa powder dispersed in the sugar syrup, invert sugar and sometimes - glucose syrup. The composition of these spreads roughly preserved to this day. cocoa powder content is usually 18-22%, spreads in little fat (10-12% Cocoa butter). In these critical syrup concentration in 75-77% range (syrup with a concentration of less than 75% prone to microbiological spoilage). Syrups with a high concentration is too viscous for spreading, it also applies to the higher content of cocoa. Concentration of the syrup phase depends on the content of a mixed syrup of invert sugar and glucose syrup.

In these creams normally used for spreading natural cocoa powder, but for a darker or more intense colors of red hue may be included and cocoa powder that has passed the alkali treatment. Sometimes they use light cocoa powder produced from cocoa beans Criollo.

The technology of production of such spreads is simple. The cocoa powder is placed in a stainless steel container using low pressure steam equipped with an inverse rotation scraper blade and a little syrup is added. This mixture is processed until a uniform thick paste is obtained at a temperature not exceeding 49 ° C. The rest of the syrup is added slowly until the cocoa powder paste is fully mixed. Usually (although not necessarily), the mixture is heated to 87-90 ° C for sterilization and improvement of taste / aroma, but some loss of moisture occurs, which should be taken into account in the formulation. The boiling time should be strictly controlled. Usually, at the end of the treatment, flavors are added, (for example, vanilla). The mixture is cooled to about 43 ° C and placed in waxed cardboard boxes with screw caps that allow the passage of air. If banks with hermetic caps are used, they should be sterilized - otherwise there is a risk of mold growth.

In some formulations of spreads added modified starch, alginates or low methoxylated pectin (usually accompanied by a decrease in the content of cocoa powder). Such formulations provide more pasta than the viscous syrup - they may be easier to spread, but the flavor / aroma is clearly weaker.

Spreads based on milk chocolate can be obtained by partial replacement of cocoa powder, milk powder. It is preferable to use skimmed milk as the inclusion of milk fat in the spread is a water-based can lead to the formation of rancidity or off-tastes.

Spreads on fat basis

СPrado fat-based Priglogy when replacing pastes, water-based dispersed phase on the syrup soft vegetable fat. This fat must possess properties enabling good smear the paste at normal temperatures. It should not release or liquid oil separated from the liquid fractions should not shrinkage also occur due to excessive curing component with a high melting point.

The most successful in recent years have become fat-based paste with a nutty components. All nuts contain natural liquid oils, and below is the content in the most suitable for spreads nuts.

Hazelnut (hazelnut) 64%

Almond 55%

Peanuts 45%

Probably the first nut spread has become a paste to peanut oil, which is consumed in large quantities in the United States.

Product made only of the nuts, is inclined to the separation of an oil. Physical modifications of an oil resulted in a more stable material suitable for use as a spread for biscuits and cakes, and as a filler for confectionery.

СPrado based on hazelnuts and cocoa powder are currently very popular in a variety of brand-name products. Fat based spreads are also available without nuts or cocoa powder with milk powder, and only with cocoa powder.

According to typical compositions are fat-based spreads on (see. Table. 19.8).

19.8 Table. Composition of the fat-based spreads. By [5]



Type spread




Chocolate or cocoa







Cocoa powder
















According to the recipe

According to the recipe

According to the recipe


To the greatest extent determines properties of the final fat ingredient of the spread, which should consist of:

   of an oil stabilized with the inclusion of a small amount of the component with high melting point


   natural or custom-made oils with appropriate stabilizing fractions, having satisfactory physical properties at ambient temperature.

production of spreads the fat-based

In some respects, the technology of their production is similar to that used for the manufacture of chocolate or compound coating. To produce a paste with a consistency suitable for the rolling machine, the solid ingredients were mixed with a certain amount of fat. After grinding the remaining fat is added and the mixture to obtain a homogeneous paste is mixed or conched other way. Nuts are usually blanched and roasted to improve the flavor of nut.

They are used and the type of mill Stephan или Macintyre (cm. Above), in which all the ingredients are charged at the beginning of treatment.

Chocolate syrup

Chocolate syrup in the syrup spreads mostly similar, but contain much more water, in connection with which they are sold in sterilized metal or glass jars. The chocolate syrups used cocoa powder superfine grinding, and to prevent separation during storage stabilizers are generally added.

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