Changes Caused by Processing

director of quality assurance and new product development at Blommer Chocolate. She has been with Blommer since 1982. The purpose of this paper is to discuss and demonstrate flavor differences among milk chocolates that are formulated with a constant recipe, altering only the processing parameters. A product development team worked together to develop a protocol.The ground rules were set.The first step was to establish the formula, then determine processing techniques, focus on what processing techniques to alter, analyze the product and finally to evaluate the sensory effects of the process changes. The goal was to maintain the formula in Figure 1 throughout the test process. Certain assumptions that would affect flavor were made prior to any samples actually being manufactured. Roasting, the type and amount of raw materials, the refining process and the conching process are all variables that play a part in determining the final flavor outcome.