A METHOD TO ASSESS CHANGES IN MECHANICAL PROPERTIES OF CHOCOLATE CONFECTIONERY SYSTEMS SUBJECTED TO MOISTURE AND FAT MIGRATION DURING STORAGE

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Fat bloom in chocolate and compound coatings

Pierre Lonchampt, Richard Hartel (2004)

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Effects of milk powders in milk chocolate.

B. Liang, Francis Hartel (2003)

The physical characteristics of milk powders used in chocolate can have significant impact on the processing conditions needed to make that chocolate and the physical and organoleptic properties of the finished product. Four milk powders with different particle characteristics (size, shape, density) and "free" milk fat levels (easily extracted with organic solvent) were evaluated for their effect on the processing conditions and characteristics of chocolates in which they were used. Many aspects of chocolate manufacture and storage (tempering conditions, melt rheology, hardness, bloom stability) were dependent on the level of free milk fat in the milk powder. However, particle characteristics of the milk powder also influenced the physical and sensory properties of the final products.