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Vorkristallisation von Schokoladen. Einflüsse durch Produkt und Maschine

Influences of product and machinery on chocolate tempering
 
: Ziegleder, G.

Süßwaren 37 (1993), No.1-2, pp.54-58
ISSN: 0721-0825
ISSN: 0039-4653
German
Journal Article
Fraunhofer ILV ( IVV) ()
chocolate; cocoa butter; crystallization; Kakaobutter; Kristallisation; Scherung; Schokolade; shearing; Temperierung; tempering; Triglycerid; triglyceride

Abstract
The quality of chocolates is to a great extent influenced by the crystallization conditions. Cocoa butter as the main fat component of chocolates shows a very specific triglyceride composition and nucleation tendency due to its origin. The nucleation and crystallization speed of the chocolate melt is furthermore influenced by temperature and shear forces. So a quick cristallization is caused by a high speed of the rotors and small shear gaps within the tempering unit. For a high quality production an optimal combination of cocoa butter origin, viscosity of chocolate melt, supercooling and shear speed is necessary.

: http://publica.fraunhofer.de/documents/PX-40558.html