How is chocolate coating manufactured in a factory? Read on to discover the characteristics of the coating fats used and the process used to coat candies. After you’ve mastered the process, you’ll be able to apply it to your own chocolate confections! There are some factors to keep in mind, though. Here are some important things to remember about chocolate coating. The consistency of chocolate products is important, so keeping it consistent is crucial.
Process of coating candies with chocolate
The Process of Coating Candies with Chocolate in a Factory begins with a candy tumbling to make them smooth. These pieces are then transported by conveyor belt to the coating area. Here they are sprayed with a mixture of corn syrup and sugar. The liquid candy then dries on the chocolates at precise intervals. The coating process creates an even coating over the entire confection. Each center is coated several times with several coats of chocolate.
Chocolate panned sweets can be flat or have different coatings. Chocolate enrobing coats inclusion over the top, sides, and bottoms of a candie. This process is similar to hand-dipping candies, although it requires less time. There are also two types of coating: tempered and untempered chocolate. Tempered chocolate has less air-turbulence requirements than untempered chocolate and is better suited for large-scale production.
The process of coating candies with chocolate in a factory begins with a charge of 90 kilograms of spherical caramel centers. The chocolate layer is then applied to the center of the candies, which is covered with about 73.5kg of chocolate. This coating is usually 45% thick, and the amount of chocolate applied will depend on the specific candy. During this process, the chocolate is applied in small droplets by six spray nozzles. The spraying method minimizes redistribution, mixing, and evaporation.
Characteristics of coating fats used
Various classes of coating fats have been used to coat candy. The characteristics of each class are discussed in this article. Confectioners and consumers should consider their limitations when choosing a coating fat. Future development of coating fats will also be discussed. In this article, we’ll examine the characteristics of common coating fats and discuss how they affect chocolate manufacturing. This article also addresses the benefits of lipids in chocolate.
Chocolate formulations are designed with various properties in mind. The viscosity of chocolate couverture is a key factor in its manufacturing. The viscosity of a chocolate couverture must match the desired coverage and dimensions. For example, a chocolate covering must be viscous enough to cover 50% of a biscuit or soft pastry. Its viscosity can be controlled through the use of different fats and other ingredients, such as lecithin.
Surfactants are natural or synthetic polymers with a surface activity. The natural type of surfactant is a polysaccharide, while the synthetic type is a carboxymethyl cellulose. A by-product of soya-oil production, lecithin is a complex mixture of phosphoglycerides. Phospholipids influence particle size distribution and flavor of the final product.
Cost of coating fats
Chocolate coating fats are commonly found in confectionery products. Chocolate formulation for enrobed products is different from that for tablet forms. The resulting chocolate is different in taste and texture. Hence, the cost of chocolate coating fats varies with the type of product. Hydrogenated palm kernel oil is the most commonly used hard fat for coating chocolate. It is generally less expensive than palm oil. But, there are disadvantages.
Compound coatings are a good alternative to chocolate. While the flavor may not be authentic, the compound coating fats have higher versatility in using different flavors. These vegetable fats have bland and mild flavors, offering a clean palate for flavor development. They can also be made in a variety of colors. But, chocolate is still the gold standard when it comes to cost and flavor. The disadvantages of compound coatings are the lower cost and incompatibility with cocoa butter.
Exotic tropical fats can also be used for chocolate coatings. Mango-kernel butter, shea-nut butter, and illipe butter are all raw materials for cocoa butter equivalents. However, these fats must undergo tempering to set optimally. Although these fats are not entirely inert, they are better than plain chocolate. And if you are not comfortable with using tropical butters in chocolate coatings, you can always use real cocoa butter and chocolate liquor.