Coating chocolate

Camp, W.F. and Fischbach, E.R., Chocolate coated beverage mixes. United States Patent, US4980181,1990. 

A similar problem recently plagued chocolate-egg sellers. The Easter confections began to explode on store shelves. They had become contaminated by a mold that produces carbon dioxide from sugar since the eggs were filled with jelly, the mold had plenty of sugar to feed on. But the mold was of a harmless variety, and the most it could do was produce a chocolate-coated consumer. 

Only use in contact with high-fat foods when the manufacturer s advice states it is suitable for this. Examples of high-fat foods include some types of cheese, raw meats with a layer of fat fried meats, pastry products, and cakes with butter icing or chocolate coatings. 

Answer Prepare the core as a semisolid slurry of sucrose and water. Add a small amount of sucrase (invertase), and quickly coat the semisolid mixture with chocolate. After the chocolate coat has cooled and hardened, the sucrase hydrolyzes enough of the sucrose to form a more liquid center a mixture of fructose, glucose, and sucrose. 

Function Tempering aid and antibloom agent in the manufacture of chocolate and chocolate coatings. 

Thickening of syrup Thickening agent, body Conversion of sucrose to glucose and fructose Manufacture of chocolate-coated, soft, cream candies... 

Fig. 10.6 Green Black s organic chocolate-coated almonds.

Franke (1998) proposed a one-dimensional model for the crystallisation of chocolate coatings of enrobed products using a heat source term (Q) to accormt for latent heat evolution ... 

Franke, K. (1998). Modelling the cooling kinetics of chocolate coatings with respect to final product quality. Journal of Food Engineering, 36 371-384. 

The addition of dispersed saccharides/polysaccharides to enhance the adherence of composite or fat coatings on a bakery product has been suggested in various patents (Anonymous 1979 Haynes et al. 2004 Heuvel et al. 1997 Youcheff et al. 1996). The effect of sugars, cocoa powder, emulsifier and fat type on the WVP (3.5%-100% RH, 20°C) of chocolate coatings was investigated by Gosh et al. (2005) and rmder-lined the favourable effect of sucrose on the WVP of the barrier. 

Milk chocolate-coated cream wafer bars... 

Chocolate-coated icecream bars Oatcake biscuits... 

Fig. 18.1 Food/packaging configurations for transfer studies from secondary packaging to foods (Jickells et al., 2005) (a) chocolate-coated cream wafer bars single- and multi-pack format in corrugated board box (b) milk chocolate-coated wafer biscuits in cartonboard boxes (c) chocolate-coated ice-cream bars in cartonboard box (d) oatcake biscuits in cartonboard boxes (e) savoury crackers in cartonboard boxes (f) wheat biscuit breakfast cereal in cartonboard boxes (g) crisps (potato chips) in corrugated board box.

Transfer to chocolate-coated ice-cream bars, stored at -20 °C in paper wrappers, was detected from corrugated board secondary packaging, with up to 4.5 mg/kg of trichloroanisole and benzophenone present in the icecream bars after 250 days, representing 69% and 26% transfer respectively. This demonstrated that there can be transfer of volatile substances from secondary packaging to foods during freezer storage. 

The presence of an additional layer of film, e.g., as in multipack situations, reduced migration compared to a single layer of film only. For chocolate-coated wafer bars (a confectionery product), transfer to multipacks (two layers of PP film) was approximately four-fold lower than to bars packed... 

In chocolate coating, the liquid phase is an oil (cocoa butter). The addition of lecithin aids the wetting of solid cocoa particles by this oil, most probably by lowering This lowers the viscosity of the heterogenous mass as well as giving a smoother mouthfeel to the final product. 

Dates are popular for use in pastries and other baked goods, smoothies, sandwich spreads, party snacks, salads, and appetizers. Macerated date chunks are often used for cooking, as are date paste and flour. Add to that roster sweets and snacks (such as date nut roll), chocolate-coated and stuffed dates (with crushed nuts), date jams, date butter and cream, and date preserves. Further, with the pit removed, a date becomes a perfect little container for making fun food for the kids peanut butter, marmalade, fruit jams, or honey stuff neatly into the pit cavity ... 

The final product is made from the fondant mass directly through moulding or extrusion. Fondants are generally used as semi-finished products for manufacturing other types of confectionery (e.g. chocolate bars with soft centre, chocolate coated products, etc.). 

Liquid chocolate is sprayed onto the centres when chocolate coated panned goods are produced. When the chocolate mass is evenly spread over the surface it is solidified by cool air. 

Cocoa, chocolate liquor, chocolate chocolate coatings... 

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