Chocolate molding

Chocolate (0.3—0.5% lecithin) lecithin is a wetting agent and emulsifier. It facihtates mixing, saves processiag time and power, saves cocoa butter, stabilizes viscosity, iacreases shelf life, counteracts moisture thickening, and aids release of molded goods (see Chocolate and cocoa). 

Molding. The Hquid tempered chocolate is deposited into a metal or plastic (polycarbonate) mold in the shape of the final product. There are three basic types of mol ding soHd (or block), sheU, and hoUow. 

SoHd chocolate, eg, Hershey s Milk Chocolate Bar, is the most common mol ding. The chocolate, either milk or dark, is deposited into a mold and... 

HoUow mol ding as the name implies is a molded product with a hoUow center such as Easter eggs, bunny rabbits, and Santa Claus. The molds used in hoUow mol ding are divided in two halves and connected by a hinge. Chocolate is deposited into one half of the mold. The mold is then closed and rotated so that the Uquid chocolate completely coats the inside surface of the mold. After cooling the molds are opened and the piece removed. 

Moisture controllers attract water. Sometimes they work so well that they actually pull water from the air. The liquid center of chocolate-covered cherries can be created by adding glycerin to the fondant that is molded around the cherry before it is dipped in chocolate. Over time, the glycerin absorbs so much water from the cherry that the fondant dissolves, making a liquid syrup inside the chocolate shell. 

On the basis of United States Department of Commerce Shipment data, Americans consumed about 5 kg per person of chocolate confectionery products in 1993.52 Of this quantity, enrobed and molded chocolate products comprised 53%, solid chocolate products with or without inclusions were 22%, and panned or assorted chocolate products made up the remaining 23%. Per capita consumption of chocolate confectionery products in 1993 increased 4.3% over the previous year and 0.7 kg per person since 1983. 

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. 

Proper control of the crystalline microstructure leads to products with the desired textural properties and physical characteristics. For example, tempering of chocolate prior to molding or enrobing is designed to control crystallization of the cocoa butter into a large number of very small crystals that are aU in the desired polymorphic form. When controlled properly, the cocoa butter crystals in chocolate contribute to the desired appearance (shine or gloss), snap, flavor release, meltdown rate upon consumption, and stability during shelf life (fat bloom). Similar... 

Most molds (mycotoxigenic peni-cillia). Staphylococcus aureus, most Saccharomyces spp., Debary-omyces Most fmit juice concentrates, sweetened condensed milk, chocolate symp, maple and fruit syrups flour, rice, pulses containing 15-17% moisture fruit cake country-style ham, fondants, high-ratio cakes. 

Sodium benzoate as a food preservative is generally limited to products that are naturally acidic and is more effective in food systems where the pH < 4. It is mainly used as an antimycotic agent and most yeasts and molds are inhibited by a concentration of 0.05-0.1% (Barbosa-Canovas et al., 2003). Benzoates and parabenzoates are used primarily in fruit juices, chocolate syrup, candied fruit peel, pie fillings, pickled vegetables, relishes, horseradish, and cheese. Sodium benzoate produces benzoic acid once it is dissolved in water (Marsili, Sobrero, and Goicoechea, 2003). 

Smooth texture If the chocolate contains too little cocoa butter between the particles, the chocolate will be too thick to flow Into a mold. To Improve the flow of the chocolate without increasing particle size, manufacturers can either add more fat to the mixture or add an emulsifier, such as lecithin. Lecithin is a fat often obtained from soybeans that helps keep the fat molecules evenly suspended, or emulsified. In the chocolate. 

Products and Uses Found in syrups (chocolate and fruit), fresh fruit salad, beverages, bakery goods, cheesecake, cheese, jellies, and salads (slaw, gelatin, macaroni, potato). Used as a mold retardant and preservative. 

Shellac is the only natural resin of animal origin which still has retained significance as varnish resin and for coatings of pharmaceutical drugs and chocolate products. Around the mid-19 century, it was used for filled molding masses before it was processed into shellac records until about the... 

Chocolate is the product made by grinding freshly roasted and winnowed cocoa nibs. It contains 50 to 55% cocoa butter and when freshly made is liquid. This basic chocolate is usually cooled in molds to facilitate later handling. Commercial chocolate is prepared by blending the prime liquor with sugar, milk solids and flavorings, particularly vanilla. 

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