Chocolate Processing supplement 2014

• Chocolate conching: The caramel taste of milk chocolates
  Wolfgang Danzl, Brewing Engineer, Technical University of Munich and Dr Gottfried Ziegleder, Senior Scientist, University of Applied Science, Weihenstephan
  The preferred type of milk chocolate varies from country to country. The specific milky taste may range from creamy, fresh-milky over caramel to cooked or cheesy. These properties are to some extent caused by the specific ingredients, different whole or skim milk powders, milk crumb, or whey powders in combination with milk fat. But caramel taste and creaminess are properties that are also strongly influenced by the conching process…
• Aeration: Creating smooth, light chocolate
  Wael Haffar, Engineering Projects Manager, Mars
  The consistent increase in cocoa prices over the last 20 years have put chocolate manufacturers under pressure to focus on new ways to lower their costs without losing their quality competitive advantage. What started in the 1930s using propellant mixers to produce aerated chocolates has advanced to using state-of-the-art multiple head aerators that can make chocolates of different bubble sizes and textures, coloured marshmallows and candies…