Reologia de chocolate
نویسندگان
چکیده
The characteristic flavor of chocolate has to be developed in several processing steps. During processing, the components are mixed, refined, and conched to attain desired rheological properties for a final defined product texture and melting characteristics. A conche is a scraped-surface mixer that optimizes flavor development and turns chocolate mass into a flowable liquid. Through shear and longitudinal mixing, acidic flavors and moisture in the cocoa mass are reduced. Upon entering the conche , not all sugar and cocoa particles will be coated with cocoa butter. Fat in the chocolate will be released from the agglomerated chocolate mass and spread to cover these particles so that they can flow easily. The final chocolate mass viscosity should be deemed optimal for the ensuing tempering (AFOAKWA et al., 2008).
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تاریخ انتشار 2011