Chocolate - Chocolate milling and conching
4 important questions on Chocolate - Chocolate milling and conching
Which 3 steps are involved in chocolate making?
- Milling
- Conching
- Tempering
What happens during the milling step of chocolate?
- The solid particles are reduced in size to about 30 um. Large than 50 um will give a gritty and grainy taste.
- Surface area of the particles increases
What happens during the coaching of chocolate?
- The fine milled particles should not come into contact with each other and should flow past each other easily in a melted state.
- The particles are coated with fat, so that the particles will not touch each other.
- The smaller the particles, the more fat is needed and the thicker the chocolate becomes.
- Solid particle paste is turned into a liquid flowable chocolate
- Flavour development also takes place --> cocoa flavour and fat flavour are transferred into the sugar particles.
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What are the 2 parameters that determine the mouthfeel of chocolate?
- Particle size of the dispersed particles --> grittiness
- Viscosity of the molten chocolate --> flowability
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