Chocolate are the confectionery products received from an is thin-crushed chocolate paste on the basis of products of processing of a cacao beans (cocoa mass, cacao butters, cocoa powder) with sugar or its replaces with addition or without addition of other kinds of raw materials, food supplements and-or aromatic substances. At chocolate production utilization of replacement fats (including cacao butter equivalents), except for a stuffing is not supposed.
The basic recipe of chocolate components are cocoa-products (cocoa mass, cacao butter), received of a cacao beans. At extraction from cacao butter cocoa mass there is a press cake. From a cocoa press cake develop cocoa powder.
As additions in a chocolate industry use milk powder, nuts, a wafer chip, coffee, candied fruits, the raisin, the blown up grains of rice, corn-flakes, etc.
Depending on the recipe the maintenance in chocolate of cocoa-products is regulated. So, cocoa mass, cacao butter and cocoa powder should be in a chocolate paste without additions and with fine-grained additions not less than 25 %, with large additions. - not less than 22 %. Various gustative and aromatic substances are entered into a chocolate paste or in a stuffing. Composition of chocolate includes 55-63 % of sugar, 30-38 % of fat (the basic fat - cacao butter), to 4 % of protect substances, 0,6 % of Theo bromine and caffeine, etc.
Depending on the recipe and a way of processing chocolate is subdivided into following kinds: ordinary without additions and with additions; dessert without additions and with additions; porous without additions and with additions; with stuffing; white chocolate, diabetic chocolate.
Stuffing can be fruit, nut, chocolate, fruit-marmalade, chocolate-cream, fondant chocolate, etc. Quantity of stuffing, as a rule, makes 20 - 35 %, but no more than 50 % from sheathe weights of a chocolate confectioner. As additions in a chocolate industry use milk powder, nuts, a wafer chip, coffee, candied fruits, the raisin, the blown up grains of rice, corn-flakes, etc.
The aerated chocolate unlike other kinds of a bar chocolate has greater volume and a characteristic cellular structure. An aerated chocolate version is air chocolate. Porosity of its framework is reached by saturation of a chocolate paste by a carbon dioxide.
The basic recipe chocolate components are cocoa-products (cocoa mass, cacao butter), received of a cacao beans. At extraction from cacao butter cocoa mass there is a press cake. From a cocoa press cake develop cocoa powder.
Chocolate let out piece in the form of tiles, medals, and candy sticks, the various figures, packed in the form of mixes or sets or one name and to drug rooms. In diabetic chocolate instead of granulated sugar add koenlinite, a sorbet, mannite, a laevulose.
Materials and the equipment
- Cocoa mass, a powdered sugar, milk powder, a kernel paste, coffee;
- A mixing pipette or a mix.
Method of performance
Preparation recipe of chocolate paste admixturesis effected under the working recipe and consists in mixing together warmingcocoa mass, parts recipe quantities of cacao butter, a powdered sugar and all additives (milk powder, a kernel paste, coffee, etc.). The weight fraction of cocoa-products in chocolate under the recipe should compound not less than 25 %, the general maintenance of fat - 24-30 % depending on particle fineness and composition recipe components. Mixing together effect in batch mixers (mixes, mixing pipettes) flow 5 - 25 minutes.
As a result of mixing together the homogeneous mass with uniform allocation of solids in cacao butter is received. Simultaneously there is an interaction of solid parts with formation coagulation frames that is a gelatin process.
Recipes on chocolate contain in the receiving tank of the unified formulas «Recipes on chocolate and cocoa powder», the receiving tank «Recipes and technological instructions on a candy manufacture. Recipes are numbered, after the product name the short characteristic is yielded. For example:
The recipe of chocolate.
Fondant chocolate without additions. Is issued turned in the form of tiles in mass no more than 150
| The name of raw materials
|| Weight fraction of dry matters, %
|| The raw materials expense, kg
| On 1 т a semi product
|| On 1 т finished goods (without turning stuffs)
| In nature
|| In dry matters
|| In nature
|| In dry matters
| Powdered sugar
| Cocoa mass
| Cocoa - an oil
| Soybean phosphate concentrate
| Vanilla essence
| Fat of 35 %
Feature of the recipe on chocolate consists that in it the expense of a commodity cacao beans as the basic raw materials is not yielded, and only the expense of the cocoa-products produced from a cacao beans on effecting. In the recipe is resulted the powdered sugar interrelation, cocoa mass and cacao butters which define taste of chocolate (bitter or sweet). In each recipe losses are considered.