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Kristallisation von Schokoladenmassen (IV): Kristallisationsgeschwindigkeit im Kühler

Crystallization of chocolate masses (IV): cooling crystallization
: Ziegleder, G.

Zucker- und Süßwaren Wirtschaft 48 (1995), No.2, pp.62-66
ISSN: 0373-0204
Journal Article
Fraunhofer ILV ( IVV) ()
chocolate; cocoa butter; cooling; crystallization; heat transfer; Kakaobutter; Kristallisation; Kühlung; Schokolade; thermal analysis; Thermoanalyse; Wärmeübergang

The fat phase in chocolate should largely be crystallized when leaving the cooling tunnel. An amount of 60 % to 80 % of fat may maximally be solidified according to milk fat portion and the origin of cocoa butter. If considerable quanities of this crystallizable portion stay liquid after cooling they will later "post-crystallize" uncontrollably during storage. By means of thermal analysis the solidification speed of precrystallized chocolate mass was measured, and it was shown, that cooling crystallization in minimum needs 5 to 10 minutes.