Bibliographic Details
| Title: |
Using extra dry milk ingredients for accelerated conching of milk chocolate. |
| Authors: |
Siegfried Bolenz1, Elisa Kutschke1, Eberhard Lipp2 |
| Source: |
European Food Research & Technology. Oct2008, Vol. 227 Issue 6, p1677-1685. 9p. |
| Subjects: |
Chocolate processing, Dried milk, Chocolate candy, Equilibrium, Water, Skim milk |
| Abstract: |
Abstract  Core objective of the work was to shorten conventional conching by means of omitting the dry conching phase and to replace it with a short or continuous liquefaction process. In order to achieve this for milk chocolate, it is necessary to dry milk powder below its equilibrium beforehand. Thus water removal by conching will no longer be necessary, but fat covering of particles and adjustment of flow properties still has to be done by using high shear force. In a first step a procedure was developed, in which skim milk powder is dried to [ABSTRACT FROM AUTHOR] |
|
Copyright of European Food Research & Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| Database: |
Engineering Source |
