DOCSLIB.ORG

Industrial Chocolate Manufacture and Use

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Industrial Chocolate Manufacture and Use INDUSTRIAL CHOCOLATE MANUFACTURE AND USE SSBeckett_FM.inddBeckett_FM.indd i 110/1/20080/1/2008 110:00:430:00:43 AAMM SSBeckett_FM.inddBeckett_FM.indd iiii 110/1/20080/1/2008 110:00:440:00:44 AAMM INDUSTRIAL CHOCOLATE MANUFACTURE AND USE Fourth Edition Edited by Stephen T. Beckett Formerly Nestlé PTC York, UK SSBeckett_FM.inddBeckett_FM.indd iiiiii 110/1/20080/1/2008 110:00:440:00:44 AAMM This edition fi rst published 2009 Third edition published 1999 Second edition published 1994 by Chapman and Hall First edition published 1988 by Chapman and Hall © 1999, 2009 by Blackwell Publishing Ltd Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing programme has been merged with Wiley’s global Scientifi c, Technical, and Medical business to form Wiley-Blackwell. Registered offi ce John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, United Kingdom Editorial offi ces 9600 Garsington Road, Oxford, OX4 2DQ, United Kingdom 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offi ces, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identifi ed as the author of this work has been asserted in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Industrial chocolate manufacture and use / edited by Steve Beckett – 4th ed. p. cm. Includes bibliographical references and index. ISBN-13: 978-1-4051-3949-6 (hardback : alk. paper) ISBN-10: 1-4051-3949-8 (hardback : alk. paper) 1. Chocolate. 2. Cocoa. I. Beckett, S.T. TP640.I53 2008 664.5—dc22 2008006200 A catalogue record for this book is available from the British Library. Set in 10/12 pt Palatino by Newgen Imaging Systems Pvt. Ltd, Chennai, India Printed in Singapore by Fabulous Printers Pte Ltd 1 2009 SSBeckett_FM.inddBeckett_FM.indd iivv 110/1/20080/1/2008 110:00:440:00:44 AAMM CONTENTS Preface xxii Contributors xxv 1 Traditional Chocolate Making 1 S.T. Beckett 1.1 History 1 1.2 Outline of process 2 1.2.1 Preparation of cocoa nib – fl avour development 4 1.2.2 Grinding – particle size reduction 4 1.2.3 Conching – fl avour and texture development 7 1.3 Concept of the book 8 References 9 2 Cocoa Beans: from Tree to Factory 10 M.S. Fowler 2.1 Introduction 10 2.2 Growing cocoa 10 2.2.1 Where cocoa is grown 10 2.2.2 Varieties of cocoa: Criollo, Forastero, Trinitario and Nacional 12 2.2.3 Climatic and environmental requirements 13 2.2.4 Propagation of the planting material 14 2.2.5 Establishment and development of the plants in the fi eld 14 2.2.6 Major pests and diseases 15 2.2.7 Flowering and pod development 15 2.2.8 Harvesting, pod opening and yields 17 2.2.9 Environmental aspects of cocoa cultivation 19 2.2.10 Labour practices on farms 19 2.3 Fermentation and drying 20 2.3.1 Fermentation 20 2.3.2 Microbiological aspects of fermentation 21 2.3.3 Development of cocoa fl avour precursors 21 2.3.4 Drying 23 v SSBeckett_FM.inddBeckett_FM.indd v 110/3/20080/3/2008 33:49:44:49:44 PPMM vi Contents 2.4 The cocoa supply chain 24 2.4.1 Internal market 25 2.4.2 International cocoa markets 25 2.4.3 Fairtrade 28 2.4.4 Shipment of cocoa 29 2.4.5 Moisture movement during shipment 29 2.4.6 Storage of cocoa 31 2.4.7 Infestation of cocoa 32 2.5 Quality assessment of cocoa 33 2.5.1 Composition of cocoa beans 33 2.5.2 Cocoa beans: quality aspects and contracts 33 2.5.3 Cocoa beans: sampling and the ‘cut test’ 37 2.5.4 Contaminants and residues 39 2.5.5 Cocoa butter hardness 39 2.5.6 Sensory evaluation 40 2.6 Types and origins of cocoa beans used in chocolate 40 2.6.1 Sources of bulk cocoas 40 2.6.2 Côte d’Ivoire (Ivory Coast) 41 2.6.3 Ghana 41 2.6.4 Indonesia 42 2.6.5 Nigeria 43 2.6.6 Cameroon 43 2.6.7 Brazil 43 2.6.8 Ecuador 43 2.6.9 Speciality, origin and ‘fi ne’ or ‘fl avour’ cocoas 44 Conclusions 45 References and Further reading 46 Abbreviations/Acronyms/Websites 47 3 Sugar and Bulk Sweeteners 48 Ch. Krüger 3.1 Introduction 48 3.2 The production of sugar 48 3.3 Sugar qualities 50 3.4 The storage of sugar 51 3.5 Sugar grinding and the prevention of sugar dust explosions 53 3.6 Amorphous sugar 56 3.7 Other sugars and bulk sweeteners 57 3.7.1 Invert sugar 57 3.7.2 Glucose 58 3.7.3 Fructose 58 3.7.4 Tagatose 59 3.7.5 Lactose 60 SSBeckett_FM.inddBeckett_FM.indd vvii 110/3/20080/3/2008 33:49:44:49:44 PPMM Contents vii 3.7.6 Isomaltulose 60 3.7.7 Trehalose 60 3.7.8 Polydextrose 60 3.7.9 Inulin 61 3.7.10 Sorbitol 61 3.7.11 Mannitol 62 3.7.12 Xylitol 62 3.7.13 Erythritol 63 3.7.14 Maltitol 63 3.7.15 Maltitol syrup 64 3.7.16 Isomalt 64 3.7.17 Lactitol 64 3.8 Physiological characteristics of sugars and bulk sweeteners 65 3.9 The sweetening power of sugars and bulk sweeteners 67 3.10 Other sensory properties of sugars and bulk sweeteners 69 3.11 Solubilities and melting points of sugars and bulk sweeteners 70 3.12 Maximum conching temperatures of chocolate masses with different bulk sweeteners 71 Conclusions 72 References 73 Further reading 75 4 Ingredients from Milk 76 S.J. Haylock and T.M. Dodds 4.1 Introduction 76 4.2 Milk fat 79 4.2.1 Anhydrous milk fat 80 4.2.2 Flavour of milk fat 82 4.2.3 Interactions of milk fat and cocoa butter 83 4.2.4 Milk fat fractions 85 4.2.5 ‘Free’ and ‘bound’ milk fat 87 4.2.6 Bloom 89 4.3 Milk powder 90 4.3.1 Skim milk powder: non-fat dried milk 90 4.3.2 Whole milk powder 92 4.3.3 High-fat powders 94 4.3.4 Buttermilk powder 94 4.3.5 Formulated milk powders 95 4.3.6 Whey powders 96 4.4 Milk crumb 96 4.5 Lactose 97 4.6 New consumer requirements 98 SSBeckett_FM.inddBeckett_FM.indd vviiii 110/3/20080/3/2008 33:49:44:49:44 PPMM viii Contents Summary 98 Acknowledgements 99 References 99 5 Chocolate Crumb 101 M.A. Wells 5.1 Introduction and history 101 5.2 Benefi ts of milk crumb 102 5.3 Typical crumb recipes 103 5.4 Flavour development in chocolate crumb 103 5.5 Sugar crystallization during crumb manufacture 107 5.6 The structure of chocolate crumb 109 5.6.1 Crystallinity 109 5.6.2 Fat availability 110 5.6.3 Fat droplet size 110 5.6.4 Aeration 111 5.6.5 Overall particle size distribution 111 5.7 Typical crumb processes and equipment 112 5.7.1 Batch oven process 112 5.7.2 Continuous processes 113 5.8 Effect of the crumb process upon the crumb properties 117 5.9 Changes to crumb during storage 117 Conclusions 119 References 119 6 Production and Quality Standards of Cocoa Mass, Cocoa Butter and Cocoa Powder 121 H.J. Kamphuis 6.1 Introduction 121 6.2 Cleaning of cocoa beans 121 6.3 Removal of shell 122 6.4 Breaking and winnowing 124 6.5 Alkalization 126 6.6 Bean and nib roasting 127 6.7 Cocoa mass (cocoa liquor) 130 6.7.1 Grinding cocoa nibs 130 6.7.2 Quality of cocoa mass for the chocolate industry 131 6.7.3 Quality of cocoa mass for the production of cocoa powder and butter 132 6.8 Cocoa butter 133 6.9 Cocoa powder 135 6.9.1 Types of cocoa powder 136 6.9.2 Quality of cocoa powder 137 Summary 139 SSBeckett_FM.inddBeckett_FM.indd vviiiiii 110/3/20080/3/2008 33:49:44:49:44 PPMM Contents ix Acknowledgements 139 References 139 Further reading 140 7 Particle Size Reduction 142 G.R. Ziegler and R. Hogg 7.1 Introduction 142 7.2 Principles of fi ne grinding 143 7.2.1 Breakage mechanisms 143 7.2.2 Grinding processes 144 7.3 Grinding equipment 146 7.3.1 Crushers 146 7.3.2 Media mills 146 7.3.3 Impact mills 147 7.3.4 Fluid energy mills 148 7.3.5 Guidelines for equipment selection 148 7.4 Cocoa nib grinding 149 7.5 Chocolate refi ning 152 7.5.1 The fi ve-roll refi ner 154 7.5.2 Crumb chocolate 158 7.5.3 Sugar substitutes 158 7.5.4 The refi ner-conche 159 7.5.5 Refi ning in the presence of water 159 7.5.6 Milling cocoa powder 160 7.6 Particle size reduction and chocolate fl ow properties 160 7.7 Particle size and sensory properties 165 Conclusions 166 References 166 8 Flavour Development in Cocoa and Chocolate 169 G.
Load more

Recommended publications
  • Unilever to Spread Magnum Vegan Reach As Trend Set to Mainstream In
    Food and Beverage Innovation December 2018 - 2019 February Volume 17 ISSN 1570-9108 DOUBLE ISSUE Unilever to spread Magnum Vegan reach as trend set to mainstream in 2019 Unilever has introduced its Magnum suitability going forward, with plant-based Vegan ice cream to Australian markets milks and meat substitutes already rapidly with more European markets to follow this moving into the mainstream. year, as the trend towards reformulating The rise of veganism is indicative classic items in vegan forms accelerates. of a growing theme towards mindful At launch, Unilever, described it as a consumption. “velvety plant-based product” that provides Animal welfare and environmental “a creamy experience without the need concerns form clear goals among the for dairy.” “A first for the Australian following of such a strict diet. Vegan market, the 100 percent dairy-free range products are increasingly associated to will feature two of the brand’s signature ethical packaging (50 percent), organic flavors…allowing vegans the opportunity (31 percent), gluten-free (34 percent) and to enjoy and share a moment of pure GMO-free (27 percent) (CAGR 2014-2018). pleasure,” the company said. In 2018, 60 percent of all products with Last year, two new vegan versions vegan claims were reported in Europe. of the popular Magnum ice cream bars continued on page 3 were launched in Sweden and Finland. TOP MARKETTop SUBCATEGORIES market subcategories OF FOOD & BEVERAGES of food LAUNCHES & beverages WITH A “VEGAN” launches CLAIM (GLOBAL, 2018) Magnum Vegan Classic and Magnum with a “vegan” claim (Global, 2018) Vegan Almond, which are European Vegetarian Union approved, are made 6 from a pea protein base and covered in smooth dark chocolate.
    [Show full text]
  • Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
    Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
    [Show full text]
  • Point-Of-Care Detection, Characterization, and Removal of Chocolate Bloom Using a Handheld Raman Spectrometer Joshua Heuler1, Siyu He2, Sharad Ambardar3 & Dmitri V
    www.nature.com/scientificreports OPEN Point-of-care detection, characterization, and removal of chocolate bloom using a handheld Raman spectrometer Joshua Heuler1, Siyu He2, Sharad Ambardar3 & Dmitri V. Voronine3,4 ✉ Chocolate bloom is an of-white coating on the surface of chocolate products due to the altered distribution of the ingredients. Bloom reduces the shelf-life of chocolate and afects its visual and tactile quality, all of which are serious concerns for chocolate manufacturers and consumers. The automated, rapid, and noninvasive point-of-care detection of chocolate bloom has been an essential but challenging problem. The ability to detect and characterize chocolate bloom using portable laser spectroscopy could be used to develop in-situ quality control sensors. In this work, a handheld Raman spectrometer was used to detect chocolate bloom. Raman spectra acquired from bloomed HERSHEY’S milk chocolate, Hawaiian Host milk chocolate covered macadamia nuts, and Babayevsky Russian dark chocolate were used to characterize the type of bloom. The 1064 nm laser beam of the handheld Raman instrument was used to partially remove the fat bloom of the dark chocolate and to induce sugar bloom on the milk chocolate. The handheld Raman approach has a high potential for industrial and consumer applications for the on-site chemical analysis of chocolate bloom and as an alternative laser-based chocolate decoration. Te main components of milk and dark chocolate include cocoa solids, cocoa butter, and sugar, with milk choco- late containing additional milk solids1. Te distribution of ingredients in the cocoa butter matrix combined with the crystalline structure of the cocoa are the key determinants of the characteristics of chocolate products2.
    [Show full text]
  • About Chocolate I
    All about Chocolate Selecting, handling, and storing everyone’s favorite ingredient BY CAROLE BLOOM ’m crazy about chocolate, and I know I’m not Dark chocolates I alone. I spend a good part of my professional are complex like life working with chocolate, and off-duty I cer- fine wines.And like tainly enjoy my share of it. I’ve gained a better coffee, chocolate appreciation for chocolate by learning about its becomes darker in cultivation, processing, and various types. And of color and richer in course, knowing how to handle chocolate prop- flavor with longer erly in the kitchen only adds to the pleasures of roasting. this favor ite ingredient. CHOCOLATE GROWS ON TREES Chocolate may not seem like it comes from a plant, but its source is the fruit of the cocoa tree, Theo broma cacao. It’s primarily cultivated in equatorial regions of the world (where the climate is warm and hu- mid), although some chocolate is now being pro- When ready for harvest, the pods are cut from duced in Hawaii. the trees and the beans are removed along with Cocoa trees that grow in the wild can reach their membrane. The beans are placed on banana heights of up to sixty feet. Cultivated trees, how- leaves or in large vats, covered with leaves, and ever, are raised in the shade of tall, large-leaved left to ferment for a few days, while the membrane “ mother” trees, usually banana trees, rubber trees, evaporates and the beans darken in color. The or coconut palms. These mother trees keep the beans are then sun-dried for several days.
    [Show full text]
  • The Role of Nonfat Ingredients on Confectionery Fat Crystallization
    Critical Reviews in Food Science and Nutrition ISSN: 1040-8398 (Print) 1549-7852 (Online) Journal homepage: http://www.tandfonline.com/loi/bfsn20 The role of nonfat ingredients on confectionery fat crystallization Ryan West & Dérick Rousseau To cite this article: Ryan West & Dérick Rousseau (2017): The role of nonfat ingredients on confectionery fat crystallization, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2017.1286293 To link to this article: https://doi.org/10.1080/10408398.2017.1286293 Accepted author version posted online: 31 Mar 2017. Published online: 10 Aug 2017. Submit your article to this journal Article views: 101 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=bfsn20 Download by: [Texas A&M University Libraries] Date: 09 January 2018, At: 10:40 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION https://doi.org/10.1080/10408398.2017.1286293 The role of nonfat ingredients on confectionery fat crystallization Ryan West and Derick Rousseau Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada ABSTRACT KEYWORDS Confections such as chocolate and biscuit fillings are composed of a continuous fat phase that contains Confectionery; fat; palm oil; dispersed nonfat ingredients such as sugar and cocoa powder. Research on fat crystallization and nonfat ingredients; rheology in confections often extrapolates crystallization and textural properties from bulk to mixed ingredient interactions; systems while overlooking the important role of composition or particle interactions. For example, in rheology; force spectroscopy chocolate processing the fat phase aids dispersed phase lubrication and fluidity whereas the dispersed particles assist in fat crystallization by providing many nucleation sites.
    [Show full text]
  • Impact of Emulsifiers on Physical, Sensory, and Microstructural Properties in Formulated Dark Chocolate with an Innovative Educational Approach
    IMPACT OF EMULSIFIERS ON PHYSICAL, SENSORY, AND MICROSTRUCTURAL PROPERTIES IN FORMULATED DARK CHOCOLATE WITH AN INNOVATIVE EDUCATIONAL APPROACH BY MELISSA ANNE TISONCIK THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition in the Graduate College of the University of Illinois at Urbana-Champaign, 2010 Urbana, Illinois Adviser: Associate Professor Nicki J Engeseth Abstract Dark chocolate has both a complex flavor profile and compositional matrix consisting of sugar and cocoa particles dispersed in a continuous phase of cocoa butter. The crystal structure of cocoa butter contributes to both the smooth mouthfeel and melting properties of chocolate that are favorable characteristics as perceived by consumers. Chocolate has a long shelf life of about a year; however, during storage structural changes occur, which may lead to development of fat bloom or sugar bloom, either of which compromises textural and visual quality. Due to unique interactions between structural lipid polymorphs in cocoa butter, quality parameters of chocolate such as texture and flavor release are impacted by the structural alterations during storage. Previous research in our laboratory involved characterization of physical, structural and microstructural properties of chocolate, dramatically affected by storage at different temperatures and with ranging relative humidity values. Temperature cycling of chocolate led to fat bloom formation and also had a dramatic impact on quality parameters. Some changes observed were speculated due to breakdown of emulsifier in the formulation. Thus, my research was focused on characterization of the impact of emulsifier type and concentration on fat bloom formation, physical, sensory, and microstructural properties in formulated dark chocolate.
    [Show full text]
  • Manufacturing Confectioner Global Source for Chocolate, Confectionery and Biscuit Information
    MARCH 2012 Vol. 92, No. 3 MANUFACTURING CONFECTIONER GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION SWISS CONFECTIONERY INDUSTRY ACIDS IN CONFECTIONS RCI 2012 EVENTS SWEETS & SNACKS PREVIEW RCI Spring Regional Institute Retail Confectioners International will host its 2012 spring regional event in Jacksonville and St. Augustine, Florida. www.retailconfectioners.org Monday, April 16 Arrival, Board Meeting Wednesday, April 17 Education Day and Optional Tour Day and Candy Clinic Optional tour day. See optional tour day activities at 7:30 AM –2:00 PM Registration desk open retailconfectioners.org/regionals 8:00 AM –8:45 AM Welcome buffet breakfast 8:00 AM 10:00 AM Executive Board Meeting with working 9:00 AM –9:45 AM Education Session: The Power of Email breakfast Marketing with Constant Contact. Discover how com- 10:00 AM – 5:00 PM Board of Directors Strategic Planning municating with your customers regularly through email Session and Board Meeting with working lunch marketing can help you stay connected, and generate in- creased referrals, repeat sales and unwavering customer Tuesday, April 17 Committee loyalty. Pamela Starr from Constant Contact will pres- Meetings and Education Day ent a seminar on creating valuable email content and 8:00 AM –11:00 AM Board of Directors Meeting email lists to help drive your business success. 11:00 AM –3:00 PM Committee Meetings 10:00 AM –10:45 AM Education Session: Crisis Communi- Lunch on one’s own cations and Media Relations Crisis communications and 1:30 PM –5:00 PM Registration desk open media relations for businesses are especially important in 2:00 PM Tour Bus Captain Orientation an era when crafting a message is crucial to the success of 3:00 PM –3:45 PM Education Session: Succession Planning a business.
    [Show full text]
  • Definition of Chocolate
    THE IMPACT OF NUT INCLUSIONS ON PROPERTIES AND STABILITY OF DARK CHOCOLATE by ANDREA ROSSI-OLSON A Dissertation submitted to the Graduate School-New Brunswick Rutgers, The State University of New Jersey in partial fulfillment of the requirements for the degree of Doctor of Philosophy Graduate Program in Food Science written under the direction of Karen M. Schaich and approved by ________________________ ________________________ ________________________ ________________________ ________________________ New Brunswick, New Jersey May 2011 2011 Andrea Rossi-Olson ALL RIGHTS RESERVED ii ABSTRACT OF THE DISSERTATION The Impact of Nut Inclusions on Properties and Stability of Dark Chocolate By ANDREA ROSSI-OLSON Dissertation Director: Karen M. Schaich Chocolate bars have become increasingly gourmet in the types of chocolate used and addition of a variety of inclusions such as nuts, fruits, and cereal grains. These factors all have marked impacts on shelf life, as do storage conditions and handling. Understanding interactions among ingredients is crucial for developing improved approaches to maximize shelf life and maintain quality of chocolate products over time. The most noticeable defect in chocolate is bloom, which presents itself as a white haze on the chocolate surface. Bloom is inevitable over time, but the goal is to prolong its onset as long as possible. One of the many theories proposed to explain the complex phenomenon of bloom is that migration of incompatible fats, specifically from nuts, imposes a second crystal phase, dissolves some cocoa butter, and causes a rearrangement of cocoa butter crystals to highly structured, high melting point forms that deposit on the chocolate surface. Nuts readily develop rancidity and introduce off-flavors into chocolate.
    [Show full text]
  • Process for Retarding Fat Bloom in Fat-Based Confectionery Masses
    ~™ MM II II II M Nil II II IMM II Ml (19) J European Patent Office Office europeen des brevets (11) EP 0 765 606 A1 (12) EUROPEAN PATENT APPLICATION (43) Date of publication: (51) |nt. CI.6: A23G 1/18, A23G 3/02, 02.04.1997 Bulletin 1997/14 A23L 3/30 (21) Application number: 95306833.5 (22) Date of filing: 27.09.1995 (84) Designated Contracting States: • Morris, George John AT BE CH DE DK ES FR GB GR IE IT LI NL PT SE Bourn Cambridge CB5 7SX (GB) Designated Extension States: • Gaim-Marsoner, Gunther LT LV SI D-85635 Hdhenkirchen-Siegertsbrunn (DE) (71) Applicant: KRAFT JACOBS SUCHARD R&D, (74) Representative: Eyles, Christopher Thomas INC. W.P. THOMPSON & CO. Rye Brook, New York 1 0625 (US) Celcon House 289-293 High Holborn (72) Inventors: London WC1V 7HU (GB) • Baxter, John Frederic D-81479Munchen (DE) (54) Process for retarding fat bloom in fat-based confectionery masses (57) Fat-based confectionery masses, e.g. choco- of the desirable p polymorph. Typical products contain late confectionery products, in which the fat can exist as cocoa butter and, in some embodiments, milk fat, and a p polymorph are treated to retard bloom formation by stable p polymorphs are generated by application of undercooling the composition by at least about 3°C and ultrasonication. The method is less sensitive to process subjecting the composition to pulses of ultrasonic deviations than other methods, and products so treated energy in amounts sufficient to generate stable crystals exhibit optimal shrinkage, gloss, and snap. 7 Figure I CO o CO LO CO o Q_ LU Printed by Rank Xerox (UK) Business Services 2.14.1/3.4 EP 0 765 606 A1 Description This invention is related to a method for retarding fat bloom in fat-based confectioneries, such as chocolate confec- tioneries.
    [Show full text]
  • Belgian Chocolates and Confectionery Sourcing Guide “Belgian Chocolates and Confectionery” (09 Version)
    Flanders Sourcing Guide Belgian chocolates and confectionery Sourcing guide “Belgian chocolates and confectionery” (09 version) Responsible editor: Koen Allaert, managing director Flanders Investment &Trade Report researched and compiled by Renaat Van de Putte at Flanders Investment & Trade Marketing and Knowledge Management Department Lay-out, prepress and printing by Renaat Van de Putte at Flanders Investment & Trade Marketing and Knowledge Management Department: All trademarks and photographic materials remain the property of their respective owners. (Cover pictures are courtesy of Rial Confiserie, Pralibel, Prefamac) Reproduction is authorized. Source acknowledgement would be much appreciated. This report does not claim to be an exhaustive directory of all Flemish companies involved in the sector under review. Flanders: a treat for the world’s sweetest tooth... You will not be surprised to hear that chocolate is a true Belgian/Flemish icon the world over. Year upon year, over 1.2 billion euro worth of the world’s best chocolates “made in Flanders” is shipped to chocolate-loving palates across the globe. Meanwhile, worldwide exports of the delicacy have been FI&T group pavilion at the Cologne ISM trade fair going from strength to strength. Flemish manufacturers have managed this by marrying traditional craftsmanship and ancestral recipes to a dynamic innovation drive in line with ever-changing market trends and consumption patterns: new flavour variations, health and functional ranges (no-added-sugar, reduced-fat, low-carb, low- calorie, fibre-fortified, vitamin-enriched, sustainably sourced, organic, single-origin, high-cocoa content,100% cocoa-butter based…). Global chocoholics really are spoilt for choice in Flanders. Luckily, they can now fall back on the present report as a great sourcing tool for “all things sweet”.
    [Show full text]
  • Bloom Growth in Chocolate: the Application of Profilometry to Study Transformations and Aging
    Bloom Growth in Chocolate: The Application of Profilometry to Study Transformations and Aging Paul Smith Cargill R&D Centre Europe, Vilvoorde, Belgium Dérick Rousseau Ryerson University, Toronto, Canada Confidential. This document contains trade secret information. Disclosure, use or reproduction out-side Cargill and inside Cargill, to or by those employees who do not have a need to know, is prohibited except as authorized by Cargill in writing. (Copyright Cargill Incorporated 2005. all rights reserved.) Application of Profilometry • Chocolate Bloom • Other techniques – Atomic Force Microscopy – Environmental Scanning Electron Microscopy • Profilometry • Aging of Chocolate • Conclusions 24/06/2008 S 2lide: Chocolate Bloom • Loss of gloss and graying of chocolate surface • Poor appearance – Any reason • 2 main causes – Sugar bloom • Sugar recrystallisation, humidity problems – Fat bloom • Cocoa butter recrystallisation • Transformation from desired form V to stable form VI • Poor tempering • Poor storage • Filling fats 24/06/2008 S 3lide: Chocolate Bloom Studies • Difficult to study and Monitor Development • Surface behaviour • Nature of chocolate leads to difficulties for microscopy • Slow time development • Difficult to observe changes • Development of Different techniques 24/06/2008 S 4lide: Principle of AFM fluid port laser o-ringprobe sample 24/06/2008 S 5lide: Fresh Dark Chocolate 24/06/2008 Sl:ide 6 Fresh Dark Chocolate (3D view) 24/06/2008 Sl:ide 7 Dark Chocolate after 2 months 24/06/2008 Sl:ide 8 Dark Chocolate after 5 Months
    [Show full text]
  • Fat Bloom On...O Surface.Pdf
    Fat bloom on chocolate confectionery systems - From core to surface Dahlenborg, Hanna 2014 Link to publication Citation for published version (APA): Dahlenborg, H. (2014). Fat bloom on chocolate confectionery systems - From core to surface. Total number of authors: 1 General rights Unless other specific re-use rights are stated the following general rights apply: Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal Read more about Creative commons licenses: https://creativecommons.org/licenses/ Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. LUND UNIVERSITY PO Box 117 221 00 Lund +46 46-222 00 00 HANNA DAHLENBORG HANNA Fat bloom on chocolate on confectionery bloom Fat systems Fat bloom on chocolate confectionery systems From core to surface Hanna Dahlenborg Department of Food Technology, Engineering and Nutrition 2014 Faculty of Engineering LTH Lund University, Sweden 2014 ISBN 978-91-978122-8-3 Doctoral Thesis Fat bloom on chocolate confectionery systems From core to surface Hanna Dahlenborg Department of Food Technology, Engineering and Nutrition Faculty of Engineering LTH Doctoral Thesis at Lund University Lund, Sweden 2014 Akademisk avhandling som för avläggande av teknologie doktorsexamen vid tekniska fakulteten vid Lunds Universitet, kommer att offentligen försvaras tisdagen den 11 februari 2014, kl.
    [Show full text]