Beat Migration Bloom on Chocolate Products by Optimizing ... - AAK

<strong>Beat</strong> <strong>Migration</strong> <strong>Bloom</strong> by Optimizing Your Process
A nonoptimal
tempering process
combined with a
too high cooling
rate favor a final
crystallization mix
of Form IV and
Form V, probably
the most common
reason for fast
migration bloom.
followed by a gentle shell cooling, which seems
to be a chocolate cooling rate of around -0.3°C/
min, as shown in Figures 3 and 5.
This very low cooling rate is of course expect-
ed to be more important at the start of cool-
ing rather than later on and it will depend very
much on air velocity, crystallization heat from
center, shell thickness, size of application, etc.
After that it is more a question of application,
the fat composition of the filling and optimal
storage.The less”optimized” a chocolate is in
its crystallization progress, the more sensitive it
is to incorrect process parameters.
This paper indicates that a cooling rate in a
well-tempered chocolate shell should be at a
maximum of -0.5°C/min to ensure a sufficiently
pure Form V crystallization with a high degree
of bloom stability.
At the same time, it is important to make sure
that the tempering process is producing very
pure Form V seeds to ensure a very high inflec-
tion point measured at a production-realistic
cooling temperature.
A perfect cooling tunnel for the future could
be a tunnel which starts with a traditional gentle
shell-cooling zone, followed by a short heating
zone (perhaps micro waves), which purifies the
8 May 2010 • Reprint from The Manufacturing Confectioner
polymorphism, followed by an extremely cold
filling-cooling zone, perhaps freezing zone, to
ensure a high degree of network structure and
small crystals, and finally a short reheating
zone to remove any possible condensate on the
product.
Before doing that we have to carry out more
studies to test a lot of different applications, fat
compositions and other variables to find the
correct cooling condition for a certain applica-
tion.
REFERENCES
- AAK pilot laboratory, Aarhus, Denmark
- Beckett, Steve. Industrial Chocolate Manu-
facture and Use, Second Edition, pp 186,
191.
- Minifie, Bernard W. Chocolate, Cocoa and
Confectionery: Science and Technology.
Third Edition. Page 212.
- Smith, Kevin, Geoff Talbot. Food Chemistry.
- Timms, Ralph E., PhD. The Manufacturing
Confectioner, June 2002.
- Ziegleder, G, Dr. Dr.–Ing habil. Frauenhofer
Institut, ZDS Fat <strong>Bloom</strong> Symposium, May
16 –17, 2000.