Solution for crystallisation problems in chocolate; calculation model for crystallisation
30 March 2015
We are currently supporting a client in solving crystallisation problems in a new chocolate product. Because of the unusual composition of this product, a combination of sugar bloom and fat bloom occurs during the usual production method. We used calculations to develop a modified recipe. Then we suggested a minor modification to the production method. We tested the modified recipes using a specific test method for the acceleration of sugar and fat bloom in chocolate. The initial results based on the accelerated test are excellent. The next step is to further fine-tune the recipe during production tests.
