Professional Documents
Culture Documents
Confectionery Technology
Jana opkov
Erasmus,
11.3.2013
Content
3) Sugar confectionery
http://www.icco.org/ http://www.caobisco.com
The Worlds Great Chocolate and Confectionery Producers in 2012
Theobroma cacao, rain forest tree, 10 of north latitude and 10 of south latitude
Sw
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er
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2
4
6
8
10
12
la
N nd
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Grinding of cocoa beans
B
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Sw and
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It a
G l
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Po ce
rt
a chocolate confectionery
ug
Consumption of chocolate
Ja al
po
2,0
ny
Sp
ai
n
B
ra
zi
l
Production and export of cocoa beans
Fermentation of cocoa beans
Sunshine, dryers
bitter
max. 3,0 5,0 35 49 - 1,5
min. 31 42 - 1,1
milk
max. 38 55 14 2,4
min. 1,0 1,0 28 36 7 0,7
Legislation of chocolate and applying of the cocoa
butter equivalent
O O
HN N N
N
O N N O N N
NH2
Grinding Grinding
alkalisation
Nibs of cotyledons Pulverizing
Milling Packaging
Mixing
Chocolate mass
Refining
Tempering
Forming, moulding
Cooling
Demoulding
Package
Chocolate
Pretreatment-Micronizing
Heat transfer
-radiation
Winnower - Types: HEA 150 / HEA 200 Winnowing Plant 90 (Petzholdt Heidenauer)
Ball mill
Static mixer
Refining
http://www.carle-montanari.it/
Tempering: Crystallization of cocoa butter (nucleation)
in chocolate
http://www.sollich.com/ http://www.aasted.eu/
Sources of cocoa butter equivalents:
http://www.cargillcocoachocolate.com/index.shtml
Cocoa butter
Crystal form Nomeclature Crystal form Melting poit (C) Latent enthalpy of
(Loisel a kol. (Dimick 1991) (Kattenberg 2001) heating(kJ/g)
1998) (Kattenberg 2001)
http://en.wikipedia.org/wiki/Mahua
Moulding, forming, enrobing
http://www.aasted.eu/
http://www.youtube.com/watch?v=dqGKp6C27Wc
http://www.youtube.com/watch?v=eRCrUg64BLI
Cooling
Heat transfer via radiation, product leaves the cooling tunnel under the dew point.
Pressing
Pressed cake
Grinding
Pulverizing
Cooling
Stabilization
Packaging
Cocoa powder
Cocoa powder
Flow sheet of compounds
Cocoa powder, Sucrose, Cocoa butter replacers or substitudes
Mixing
Milling
Forming, moulding
Cooling
Demoulding
Package
Compound
Compounds - Milling
Impact mill
http://www.macintyre.co.uk
Ball-mill
http://www.loynds.com
Analysis of chocolate
H2 C S or P
HC O or L
H2 C S or P
http://www.aak.com/?aak=home
http://www.springerlink.com/content/34550k31r5356712/fulltext.pdf, Eur Food Res Technol (2006) 222: 385391, Aleksandra Torbica Olga Jovanovic Biljana Pajin
Pseudo-phase diagrams of mixture of two
substances:
Cocoa butter and Equivalent
Cocoa butter and Replacer
Shear stress
Rotational
Rheometer Chocolate
0CA = 10 - 200 Pa
http://www.malvern.com CA = 1 - 20 Pas
dv
= .
0
dy
2. Determination of particle size/ Stanoven velikosti stic
Particle size in chocolate 20-25 m
a) Micrometer
http://www.malvern.com
3. Determination of total fat content in chocolate and
other cocoa derivatives
http://www.cyberlipid.org/extract/extr0010.htm
MQC
http://www.oxford-instruments.com
4. Determination of carbohydrates by HPLC
/
http://www.home.agilent.com
Determination of all components
1,0
0,8
Absorbance
0,6
0,4
0,2
0,0
11.3.2013
Flow chart of hard candies technology
sucrose, water, glucose syrup
sucrose + water glucose syrup
dissolving mixing
dissolving
mixing
evaporation
evaporation
moulding
dyeing and flavours
cooling
forming
demoulding
wrapping
wrapping
Flow chart of fondant technology
sucrose, water, glucose syrup
mixing
dissolving
evaporation
whipping
crystalization of sucrose
demoulding
wrapping
The role of gucose syrup in hard candies
- Bulking agent
Hard candies and fondant
Hard candies
Mass ratio of glucose syrup and sucrose 50-60 kg : 100 kg
Water activity 0.3, i.e. hard cadies are hygroscopic
The content of dry matter 98 %
Fondant
Mass ratio of glucose syrup and sucrose 15-25 kg : 100 kg
Water activity 0.7-0.75, i.e. fondant has tendency to be dried
The content of dry matter 80 %
220
210
200
190
180 36 D.E.
b.v. (C)
170 64 D.E.
160
150 43 D.E.
140 S Sucrose
Sacharosa
130
120
110 Vacuum
100
60 65 70 75 80 85 90 95 100 105
hmotnostn zlomek
Mass fraction x (%)
x (%)
Batch evaporator
Heat transfer
-conduction
http://www.bepexhosokawa.com/02confectionery/profile/profile.htm
Moulding of confectionery mass
Forming of hard candies
Crystallization of fondant
http://nca.files.cmsplus.com/ResidentCourse/Week2/ResCourseWk2CH3AFondant&Cream.pdf
Moulding in starch
http://nid.com.au
Confectionery jelly
Arabic gum Starch Gelatine Agar Pectin