From Coarse to Smooth — A Review of Grinding Technologies
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C hocolate is liked because of its smooth texture and the endless combinations of hundreds of flavor components. Both attributes — flavor and texture — are evolved in a complex process applying a wide range of processing steps. Each step thereby adds its special characteristics to the final product quality. It is not only pro- cessing but to a large extent raw materials and recipe which set the product attributes. Production of chocolate can be divided into different steps: dosing and mixing, grinding, and liquifying (by kneading, shear- ing, conching) — to develop rheology and aroma. The above steps are used most often. There are certain processes that deviate from this scheme. These will be discussed later. Starting with the creation of the recipe, the first processing step is usually dosing and mixing of the components. Following that, grinding of the raw materials takes place. Grinding can be executed either with the ingredients in combination or individu- ally. It can take place in the wet phase, i.e., liquid stage, or in the dry phase. Following the grinding step, conching or liquefaction takes place. In this step the ground mixture is converted into the final chocolate with its desired flow properties, flavor and composition. Depending on the type of grinding process used, the conching process needs to be adapted. Furthermore, the type of grinding also defines the final product prop- erties (such as flow properties) at a given fat content and flavor. These differences can hardly be altered by the conching process but are to a certain extent preset by the type of grinding process applied. HISTORY When chocolate was first pro- duced, people used melangeurs (Figure 1) to grind all the ingredients together to the desired particle size. The process took several hours to grind all the components. 78 September 2010 • The Manufacturing Confectioner ➤ From Coarse to Smooth — A Review of Grinding Technologies Recipe, fat content, final viscosity and flavor development should all be considered when selecting a grinding process. Peter Braun Buhler AG Peter Braun is head of r&d cocoa & chocolate at Buhler AG. Prior to this and earlier positions at Buhler he worked in process development for Kraft Foods while working on his doctoral thesis. Figure 1 Melangeurs
Transcript of From Coarse to Smooth — A Review of Grinding Technologies
Chocolate is liked because of its smoothtexture and the endless combinations
of hundreds of flavor components. Bothattributes — flavor and texture — areevolved in a complex process applying awide range of processing steps. Each stepthereby adds its special characteristics tothe final product quality. It is not only pro-cessing but to a large extent raw materialsand recipe which set the product attributes.
Production of chocolate can be dividedinto different steps: dosing and mixing,grinding, and liquifying (by kneading, shear-ing, conch ing) — to develop rheology andaroma.
The above steps are used most often.There are certain processes that deviatefrom this scheme. These will be discussedlater.
Starting with the creation of the recipe,the first processing step is usually dosingand mixing of the components. Followingthat, grinding of the raw materials takesplace. Grinding can be executed either withthe ingredients in combination or individu-ally. It can take place in the wet phase, i.e.,liquid stage, or in the dry phase.
Following the grinding step, conching or
liquefaction takes place. In this step theground mixture is converted into the finalchocolate with its desired flow properties,flavor and composition.
Depending on the type of grindingprocess used, the conching process needsto be adapted. Furthermore, the type ofgrinding also defines the final product prop-erties (such as flow properties) at a givenfat content and flavor. These differences canhardly be altered by the conching processbut are to a certain extent preset by the typeof grinding process applied.
HISTORY
When chocolatewas first pro-duced, peopleused melangeurs(Figure 1) togrind all thei n g r e d i e n t stogether to thedesired particlesize. The processtook severalhours to grind allthe components.
78 September 2010 • The Manufacturing Confectioner
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From Coarse to Smooth —A Review of GrindingTechnologiesRecipe, fat content, final viscosity and flavor developmentshould all be considered when selecting a grinding process.
Peter BraunBuhler AG
Peter Braun is head ofr&d cocoa & chocolateat Buhler AG. Prior to thisand earlier positions atBuhler he worked inprocess development forKraft Foods while workingon his doctoral thesis.
Figure 1
Melangeurs
