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Massive chocolate products

The grinding equipment used are the differential and rod mill and the ball mill. 5.3.1.9.1 Massive Chocolate Products... [Pg.528]

The principal ingredients of the massive chocolate product are the cocoa mass, cocoa butter, ground sugar and milk powder. Typical compositions of massive chocolate products are shovm in Tab. 5.20. [Pg.528]

Massive chocolate products are deposited at 30-31°C into pre-heated (30-32°C) metal or plastic moulds. The moulds are then conveyed through a cooling tunnel where the temperature of the product is reduced to 8-9°C. The volume of the cocoa butter and chocolate shrinks during cooling and a contraction takes place which eases demoulding. [Pg.529]

In the case of enriched massive chocolate products the enriching ingredients (e.g. roasted hazelnuts, raisins, etc.) are added to the tempered chocolate paste or metered into the moulds before chocolate is deposited. [Pg.529]

See other pages where Massive chocolate products is mentioned: [Pg.203]    [Pg.203]    [Pg.237]    [Pg.303]    [Pg.3763]    [Pg.374]    [Pg.190]   
See also in sourсe #XX -- [ Pg.512 ]



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