Preparation to chocolate cover and estimation quality — КиберПедия 

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Preparation to chocolate cover and estimation quality



Theoretical part

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

 

Table 5

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 99,85 504,36 503,60 507,5 506,7
Cocoa mass 97,8 331,40 324,11 333,4 326,1
Cocoa - an oil 100,0 171,35 171,35 172,4 172,4
Soybean phosphate concentrate 99,0 4,0 3,96 4,0 4,0
Vanilla essence ___ 0,6 ___ 0,6 ___
Total - 1011,71 1003,02 1017,9 1009,2
Yield 99,3 1000,0 993,0 1000,0 993,0
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.






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