Diagnosis—Bloom

Chocolate Forensics 101

Thalia Hohenthal

Resident
Course in
Confectionery
Technology
Resident Course in Confectionery Technology 2
Resident Course in Confectionery Technology 3
Resident Course in Confectionery Technology 4
Nodular bloom on cookie chips

Resident Course in Confectionery Technology 5

“Nothing has
changed”

Resident Course in Confectionery Technology 6

“Nothing has
changed”

Resident Course in Confectionery Technology 7

 Think
Like the Fat

Resident Course in Confectionery Technology 8

 Bloom is not a “thing”.
It is a result of a process
over time.

Resident Course in Confectionery Technology 9

Bloom is a function of:
• Structure
• Formulation
• Process
• Environmental conditions
• Time

Resident Course in Confectionery Technology 10

 Diagnosis Issues
• Type of bloom (sugar vs fat)
• Structure and formulation of piece including
center
• Time frames and stability / growth
• Distribution and appearance on pieces
• Distribution within packages, boxes, and
pallets

Resident Course in Confectionery Technology 11

 Other factors
• Retained sample appearance over time
• Ingredient clues (eg. Frozen nut storage,
incompatible oils)
• Product movement
• Storage conditions (temperature and
humidity)

Resident Course in Confectionery Technology 12

A no brainer

Resident Course in Confectionery Technology 13

 Diagnosis Issues
• Type of bloom (sugar vs fat)
• Structure and formulation of piece including
center
• Time frames and stability / growth
• Distribution and appearance on pieces
• Distribution within packages, boxes, and
pallets

Resident Course in Confectionery Technology 14

Sugar bloom

Resident Course in Confectionery Technology 15

Water droplet test

Resident Course in Confectionery Technology 16

 Blowing water

Dried syrup sugar bloom

Resident Course in Confectionery Technology 17

Psychrometric Chart

Resident Course in Confectionery Technology 18

 Diagnosis Issues
• Type of bloom (sugar vs fat)
• Structure and formulation of piece including
center
• Time frames and stability / growth
• Distribution and appearance on pieces
• Distribution within packages, boxes, and
pallets

Resident Course in Confectionery Technology 19

Almond Cluster

Thin coating

Resident Course in Confectionery Technology 20

Caramel / Almond Cluster

Protective caramel
coating layer

Thin coating

Resident Course in Confectionery Technology 21

Peanuts in toffee crunch

Peanuts fully encapsulated

Resident Course in Confectionery Technology 22

Peanut butter cup—thin coating

Resident Course in Confectionery Technology 23

Peanut butter patty—thick
coating

Resident Course in Confectionery Technology 24

Raspberry Creme

Resident Course in Confectionery Technology 25

 Diagnosis Issues
• Type of bloom (sugar vs fat)
• Structure and formulation of piece including
center
• Time frames and stability / growth
• Distribution and appearance on pieces
• Distribution within packages, boxes, and
pallets

Resident Course in Confectionery Technology 26

 Retained Sample Program
• Samples retained for each step in system
and handling
• Storage at controlled temperature and
humidity conditions
• Principle: If it moves, sample it!

Resident Course in Confectionery Technology 27

 Bloom is a
time function.

Resident Course in Confectionery Technology 28

Bloom Appearance Time Frames

• Immediate 12 – 48 hours

• Intermediate 1 to 2-3 weeks

• Long term 3 – 8 weeks

Resident Course in Confectionery Technology 29

 Temperature cycling

Fat migration
Bloom Factor

Fat contamination

Initial tempering problems

Broken temper, Heat hit Heat hit in storage

12-48 hr 1-3 weeks 3-8 weeks

Appearance Time Frame

Resident Course in Confectionery Technology 30

28 hr. after high heat hit

Resident Course in Confectionery Technology 31

 Temperature cycling

Fat migration
Bloom Factor

Fat contamination

Initial tempering problems

Broken temper, Heat hit Heat hit in storage

12-48 hr 1-3 weeks 3-8 weeks

Appearance Time Frame

Resident Course in Confectionery Technology 32

Over temper— under temper

Resident Course in Confectionery Technology 33

Non-uniformity in tempered mass

Resident Course in Confectionery Technology 34

Non-uniformity in tempered mass

Resident Course in Confectionery Technology 35

 Temperature cycling

Fat migration
Bloom Factor

Fat contamination

Initial tempering problems

Broken temper, Heat hit Heat hit in storage

12-48 hr 1-3 weeks 3-8 weeks

Appearance Time Frame

Resident Course in Confectionery Technology 36

Temperature cycled chips (1 ½ years)

Resident Course in Confectionery Technology 37

 Diagnosis Issues
• Type of bloom (sugar vs fat)
• Structure and formulation of piece including
center
• Time frames and stability / growth
• Distribution and appearance on pieces
• Distribution within packages, boxes, and
pallets

Resident Course in Confectionery Technology 38

Where does the bloom appear on
the individual piece
• Does the bloom cover the entire surface?
• Is part of the surface free of bloom
• Does the bloom “grow’ or spread with
longer storage times?
• If the bloom is not covering the entire
surface, what is immediately under or in
proximity to the spot of bloom (nuts, thin
spots in the coating, etc.)?
Resident Course in Confectionery Technology 39
What does the bloom really look
like?
• Is it a dull, grey surface haze on a hard
piece?
• Is it a haze on a soft surface?
• Does it erupt from the surface in significant
clusters or mounds of bloomed material?

Resident Course in Confectionery Technology 40

 Diagnosis Issues
• Type of bloom (sugar vs fat)
• Structure and formulation of piece including
center
• Time frames and stability / growth
• Distribution and appearance on pieces
• Distribution within packages, boxes, and
pallets

Resident Course in Confectionery Technology 41

Top layer bloom

Resident Course in Confectionery Technology 42

 The End of the Day
• Go look and see
• Check records
• Check similar products made at different
times
• Check other products made at same time on
other lines
• Check other products made before and after

Resident Course in Confectionery Technology 43

Random distribution of bloom on
adjacent pieces usually represents
positional effects on discharge
belt from tunnel.

Resident Course in Confectionery Technology 44

 Theobroma Cacao Blessing

• May your temper be paved with shiny

surfaces
• May you maximize your contraction
• May you avoid stray heat
• May you be forever free of bloom!

Resident Course in Confectionery Technology 45