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CONFIDENTIAL. This document contains trade secret information. Disclosure, use or reproduction outside Cargill and inside Cargill, to or by those employees who do not have a need to know is prohibited except as authorized by Cargill In writing. (Copyright Cargill, Incorporated 2006. All rights reserved.)
Compounds Training
Agenda
Introduction Raw Materials Chocolate and Compounds Composition Manufacturing Process Applications Defects
Compounds Training
Agenda
Introduction Raw Materials Chocolate and Compounds Composition Manufacturing Process Applications Defects
Compounds Training
Compounds Training
Chocolate confectionery
Desserts
Ice cream
Bakery
Compounds Training
Coated bars
Candies
Chocolate confectionery
Desserts
Ice cream
Bakery
Compounds Training
Coated bars
Candies
Agenda
Introduction Raw Materials Chocolate and Compounds Composition Manufacturing Process Applications Defects
Compounds Training
Raw Materials
Sugar Cocoa derivatives Milk derivatives Oils and Fats Emulsifiers Flavors Others
Compounds Training
Sugar
Crystal sugar - Sucrose -
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Cocoa Derivatives
Three ingredients come from the cocoa:
Compounds Training
Obtained by milling of the cocoa nibs after roasted It gives the characteristic bitter taste of the chocolate Dark brown color Contains 52 54% of fat
Compounds Training
Cocoa Butter
Hard at room temperature Narrow melting range, between 32 and 34oC Excellent melting in the mouth No wax residues Good taste Resistant to oxidation
Natural or Deodorized
Compounds Training
Cocoa Powder
Obtained by the milling of the cocoa cake Its the defatted fraction of the cocoa (10-12% fat)
Natural powder (pH 5,8 6,0) Alkalized powder (pH 7,0 7,2) Red powder (pH > 7,4)
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Compounds Training
Good
Poor
5 5,5 6 6,5 7 7,5 8 8,5
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CBS (Cocoa Butter Substitutes) CBR (Cocoa Butter Replacers) CBE (Cocoa Butter Equivalents)
Compounds Training
CBS
Lauric fats (palm kernel, coconut, babassu) Hydrogenated, Fractionated, Interesterified They are incompatible with Cocoa Butter
Compounds Training
CBR
Non lauric fats (palm, soya, cotton seed, rapeseed) Hydrogenated, Fractionated, Interesterified
Compounds Training
CBE
Chemically similar to the Cocoa Butter From exotic fats (illipe, kokum, shea) and palm Fractionated; some are enzymatic interesterified Totally compatible with Cocoa Butter Used to reduce cost in chocolates
Compounds Training
Palm; Soya; Palm; Shea; Cotton seed ... Illipe; Kokum ... Hidrogenation Fraccionation Interesterification Interesterification Intersterification Fraccionation Fraccionation max. 5% No Excellent +++ ++ 15 - 20% No Regular - Good + or ++ + to +++ 100% Yes Excellent ++ +++ to ++++
Compounds Training
Milk Derivatives
Add nutritional value Excellent sensory properties Milk fat gives creamier texture
Milk Chocolate
Compounds Training
Milk Derivatives
Whole milk powder (26% fat) Skimmed milk powder (1% fat) De-mineralized milk whey (<1% fat) Butter oil Anhydrous milk fat (100% fat)
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Emulsifiers
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Malt extract Flavors (Vanillin, ethyl vanillin, etc.) Seasonings, coffee Salt Taste modifiers
Compounds Training
Agenda
Introduction Raw Materials Chocolate and Compounds Composition Manufacturing Process Applications Defects
Compounds Training
Chocolate Composition
Cocoa Liquor
Milk Chocolate
Cocoa Butter
Sugar
Milk
Dark Chocolate
Cocoa Liquor
Cocoa Butter
Sugar
White Chocolate
Cocoa Butter
Sugar
Milk
Compounds Training
Compound Composition
Milk Compound
Licor de Cocoa Cacao Powder
Sugar
Milk
Dark Compound
Sugar
White Compound
Sugar
Milk
Compounds Training
Compounds Training
Interface: EMULSIFIER
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with CBR
45% - 65% 5% - 20% 0% - 20% 0,5% - 6,0% 24% - 32% 0,0% - 4,5% mx. 6,0% 0,25% - 0,45% 0,00% - 0,20% 0,02% - 0,20%
with CBR
45% - 60% 0% 10% - 28% 0,0 - 6,0% 24% - 33% 0,0% - 6,0% mx. 6,0% 0,25% - 0,45% 0,00% - 0,20% 0,02% - 0,20%
Compounds Training
Desired characteristics
Sensory Taste Flavor Color Gloss Melting Texture (snap) Physical-Chemical Physical Microbiological
According to standards
Fineness Moisture
Pathogens absence
Compounds Training
Agenda
Introduction Raw Materials Chocolate and Compounds Composition Manufacturing Process Applications Defects
Compounds Training
Conching
Tempering and Crystallization
Molding or Enrobing
Packaging
Compounds Training
Conching
Tempering and Crystallization
Molding or Enrobing
Packaging
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Refining
Compounds Training
5-rolls refiner
Conventional process
Feeding 2 1
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Ball mill
Particle reduction
Continuous or batch
Vertical or horizontal
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Conching
Sensory development Flow characteristics improvement In general is not used for Compounds
Compounds Training
Conching
Temperature
60 65oC in Milk Chocolate 70 85oC in Chocolates without milk
Time
6 - 12 hours
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Compounds Training
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Viscosity:
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46
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47
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48
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49
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50
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Chocolate rheology
Variable Higher fat content Higher particle size Lecithin addition up to 0.6% PGPR addition Moisture Conching time Shear or vibration Effect on Viscosity
Reduce Reduce Reduce much No interference Increase much Reduce a little No interference
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Chocolate tempering
Pre-crystallization
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Stability
Size
increase
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reduce
TEMPERATURE (C)
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Chocolate Tempering
At begining the fat must be completely melted no crystals (45C)
4% de cristais obtained
Compounds Training
Chocolate Tempering
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Fat crystallization
Chocolate contraction
Demold
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5 9
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Hygrometric chart
20
15
13
10
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Compounds Crystallization
No need tempering Crystallize in the form Higher depositing temperature (higher than 40C) Fast cooling (7-10C) Several small crystals
CBE
Compounds Training
Solid form:
Tolerable up to 26C
Compounds: ideal 21 - 26C
Tolerable up to 34C
Compounds Training
Some compounds require different temperatures (higher or lower) depending on the melting point of the fat
Compounds Training
Agenda
Introduction Raw Materials Chocolate and Compounds Composition Manufacturing Process Applications Defects
Compounds Training
Compounds Training
Molded products
Depositor
Compounds Training
Enrobed products
Enrober
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Panned products
Belt pan
Automatic pan
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Panning process
Sealing (usually with Arabic gum and sugar)
Melted chocolate (not tempered) or compound Cool and dry air blowing
Polishing
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Chocolate rasps
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Fat type used is determinant for the cost and product applicability
Cocoa Butter
Fractionated vegetable fats Hydrogenated vegetable fats
Fat represents 30% 35% of the product (until 50 55% in ice cream coatings)
Compounds Training
COCOA BUTTER
Need Tempeing
FRACTIONATED FATS
Higher cost
HYDROGENATED FATS
Popular products
Compounds Training
Molding
Better to rasps
COST
STORAGE
Blooming
APPLICATIONS Flexibility
7 3 Compounds Training
Agenda
Introduction Raw Materials Chocolate and Compounds Composition Manufacturing Process Applications Defects
Compounds Training
Compounds Training
Fat Bloom
White spots caused by cocoa butter or fat crystallization on the surface Main causes:
Product suffered heat Wrong tempering (chocolates) Wrong crystallization Fat incompatibility
Compounds Training
Sugar Bloom
White spots caused by sugar crystallization on the surface Main causes:
Water condensation in the cooling tunnel output Water condensation by exposition in wet environment
Compounds Training
Odors sorption
Taste and odor modification by odor sorption from the environment
Main causes:
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Fat rancidity
Oxidation
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Oxidation
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Fat hydrolysis
Short chain fat acids are more critical Milk Fat: rancid taste
Compounds Training
Darkening
Occurs sharply in the white chocolate and compound and is accelerated by the light incidence
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60 50
40 30 20 10 0 0 10 20 30 40 50 60 70 80 90 100 % coconut oil
a 10,0C
a 21,1C a 26,7C a 33,3C
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Interaction Filling Coating In warm conditions: Fat from Filling migrates to Coating resulting Fat Bloom
- Incompatibility of fats: lauric fat cocoa butter - Liquid fraction (oil or fat) migrating to the surface
8 5
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Lauric fats x Chocolate: very critical Compounds x Cocoa butter: very critical Lauric compounds x non lauric: less critical Ice cream coatings: no critical
Compounds Training
carlos_vecoso@cargill.com
Compounds Training