What is the temperature of the Toffee before it gets enrobed?
We were making chewy toffee disks and had plenty of problems during manufacturing, and I know fromexperiencethat toffee needs to be treated in it's own way.
Can you describe the process flow, times from the manufacturing of the toffee up to the enrobing stage?
Regards, Arthur
Hello everyone.
Interesting thing I came across- what is the ratio of inclusions(size of inclusions also) to put in a chocolate bar?
Thing is- we were making bars last year and this order will repeat this year and we are trying to find some answers as we had plenty of problems last year making bars with inclusions in a ratio of 2:1. It was 80g of Belgian milk chocolate and 40 grams of inclusions. the thickness of a bar was 5mm and it was almost impossible to vibrate the bar evenly over the surface are (bardimensions120x180mm) inclusion size was up to 15mm.
The problem we came across was that the 'mix' of chocolate and inclusions was getting hard in 3 minutes, which had a major impact on our speed of the line. therefore the batch size could only be limited, since the vibration was a problem as well.
Basically this is a short story, but the question really is: What is the science behind the ratio of inclusions and chocolate for a chocolate bar and/or for spinning?
Best Regards, Arthur
Hi Tony,
In ideal world the chocolates should fall out of the mould when you flip it over, which is the result of using a right method: preheating mould, cooling at the right temperature and time, then demoulding.
The way the cooling has to work is basically in a curve, ideally in a manufacturing there a cooling tunnels used for that, we have four sections in a cooling tunnel, which are set at the following temperatures: going in - 16C(10min.) 14C(10min.) 13C(10min) and 16C(10 min). Total cooling time = 40minutes. the reason for such a high temperatures at the inlet and outlet is to do with shock. A bit of a detail- http://www.google.co.uk/url?sa=t&rct=j&q=shock%20chocolate%20cooling&source=web&cd=1&ved=0CEkQFjAA&url=http%3A%2F%2Fgermany.croklaan.com%2FSystem%2FDownload.asp%3Fdocument%3DImportance%2520of%2520correct%2520cooling_tcm47-6245.pdf%26documentTitle%3DImportance%2520of%2520correct%2520cooling%26Registration%3Dyes&ei=0FvIT_j0O8uGhQeKrcS7Dw&usg=AFQjCNFCx3h1hyAYMqbpywkdNgLYTpKD3A
What creates moisture/condensation- is when you have a difference between your roomtemperatureand fridge(if an open type one) is more than 5C.
I personally would not put chocolate in a freezer even for 5 minutes because you are 'shocking' the chocolate, where's HAS to be slowly cooled going from 16C down to 13C and then again 15/16C for about 40 minutes- that's ideal life- what 'chocolate guru's' are saying.
I have this problem at work every year where chocolates coming out of the cooling tunnel are wet, covered with condensation, which I personally think is to do with the humidity in the room, which in some rainy summer days is more thanRh.
I would highlyrecommendgo to Maplin shop and buy this- http://www.maplin.co.uk/humidity-and-temperature-probe-meter-220815 . Do some measures on a daily basis and you'll find that maybe it is really a matter of buying a dehumidifier or changing your fridge onto a small cooling system, that can be custom made and does not require huge capex.
Regards, Arthur
