Chocolate for confectionaries > pastry, bakeries and sweet industry
Chocolate is an essential raw material for the production of handmade or industrial sweets. Chocolate has very nice physic-chemical properties, like taste and smell, and so it is particularly attractive for sweets consumers. The high content of vitamins, minerals and antioxidants makes chocolate, in addition to the enjoyment of its consumption in moderate amounts, pretty beneficial to health.
Chocolate production is based on cocoa butter, cocoa mass and cocoa powder which are extracted from cocoa beans. The total content of the cocoa derivates in different chocolates is regulated by the international legislation in force. The quality of chocolate depends on the origin of the cocoa beans, the way of extracting the butter and the cocoa mass from the grains, as well as the manufacturing process. To make chocolate a product of taste and pleasant appearance and to preserve these unaltered qualities during its shelf-life, the process of tempering must also be included in the chocolate making technology. The tempering makes the cocoa butter in the chocolate crystallize in a specific structure, which ensures the hardness, homogeneous structure and glow of the finished product after it has cooled down. The tempering process consists in melting, cooling, reheating and solidifying the chocolate during the use process with rigorous observance of the temperatures provided for each of these phases, and failure to observe the rules of tempering processes can compromise products made wholly or partly from chocolate.
Properly used chocolate, with adequate tempering, will give the finished products a special quality, ensuring their success on the market, fully rewarding the effort and investment of the producers.
Chocolate produced by MILKPACT
Our chocolate assortments are manufactured to serve the market demand for various applications. They have been designed to meet all of our customers' requirements and are produced in accordance with national and international health nutrition regulations, complying with chocolate law, food safety laws and HACCP requirements. The assortment of chocolate has been conceived by assimilating the principles that give special quality to our products in the same category, namely:
taste, flavour, color and exceptional glow, ensured by the selection of quality raw materials;
rigorous and durable product-based, assured by the use of specially developed manufacturing technologies for specific applications in the field;
The products are made and delivered in various forms with appropriate packaging. Thus for different applications there are the following forms: drops, with a no. of 8500-12000 pcs / kg, pennies / rings of 4-5gr / pcs. Products are packaged in 16 or 2.5 kg cartons with food plastic lining or 25 kg plastic plastics paper bags.
Recommended way of use
In a pan (usually double-walled and heated with hot water of max. 50 °C), the chocolate is heated with continuous mixing until it is completely melted, then cooled according to the following, after which can be used according to the purpose or the user's own recipe. After application of the chocolate layer, or after the end of the product with tempered chocolate, the finished product is cooled down to complete solidification of the chocolate, then packaged and stored under suitable conditions or delivered for consumption. Droplets chocolate can be used as such, for the preparation of sweet or added dough products for bakery products.
On an industrial scale is done by using industrial plants called chocolate tempering. They, in principle, heat the chocolate to 48-50 ° C, then cool it to 26 ° C, so that it finally reheats to 29-30 ° C. Following this tempering process, a chocolate is produced at approx. 30 ° C, which is tempered and can be used immediately, without further temperature changes, to achieve the desired products. At the end of the manufacturing process, the products cool down, avoiding thermal shocks, until chocolate solidifies.
In the absence of an appropriate tempering plant, the tempering process can be hand-crafted as follows:
a. Using a temperate industrial chocolate such as that produced by Milkpact, melts approx. 3/4 kg (parts) in a thermostated melting tank and set at 40 - 45 ° C.
After the complete melting of the chocolate from the melter, place the thermostat at the "working temperature": 32 ° C for black chocolate, 30 ° C for white chocolate and milk chocolate, and add approx. 1/4 kg (part) of tempered, low temperature chocolate, at ambient temperature. Stir until the complete melting of the solid part. At the end of the process a slightly thickened chocolate mass is obtained that is temperate and ready to use.
b. Using a marble plate: melt chocolate at a temperature of 40-45 ° C at bain-marie.
Put about 2/3 of the melted chocolate on the marble plate. Keep chocolate moving while stirring continuously with a spatula and a scraper. The operation continues until the chocolate starts to thicken. You will see "peaks" that are formed when chocolate is left to fall off the spatula. This phase begins pre-crystallization and can proceed to the next step.
Remove the baking pan from the bain marie to which the pre-crystallized chocolate is added and mix until a homogeneous mixture forms. At the end of the process a slightly thickened chocolate mass is obtained which is temperate and ready for use.
Chocolate has different manufacturing prescriptions for various applications, which may also lead to differences in costs. Thus, there is recommended chocolate for confectionery and pastry applications, chocolate specially designed to cover waffles, biscuits or for decorating cookies, as well as chocolate for the production of figurines, decorations or candy.
In order to meet the demands of our customers, we have developed a wide range of standard products. Also, at the request of our industrial customers and in collaboration with them, we create dedicated products that are suited to the specific technological requirements of manufacturing and production of each client.
Is the chocolate range most used in sweets industry because it is suitable for most applications. Milkpact's assortment range includes two basic types, 70% chocolate base and 50% chocolate. Figures are the total percentage of cocoa (butter + solids) contained in the product. Chocolate can be used in a wide range of products such as creams, ganage, candies, ornaments, glaze, dice, casting shapes and figurines. The carefully selected raw materials, with emphasis on the butter and cocoa mass used to produce these assortments, contribute to the success and good appreciation of all our customers of bitter chocolate assortments.
Chocolate with MILK
Milk chocolate is the chocolate range used in sweets industry, especially for applications for younger children and younger generations. Milkpact's assortment range consists of two types of chocolate base with 40% milk and 35% chocolate. Figures are the total percentage of cocoa (butter + solids) contained in the product. Chocolate can be used in a wide range of products such as: ganage, creams, candies, glazing, pelleting, ornaments, casting shapes and figurines.
Is the range of chocolate used in sweets industry for the specific white color applications. Milkpact's assortment range includes 35% white chocolate, the figure representing the total percentage of cocoa butter contained in the product. Chocolate can be used in a wide range of products such as creams, ganage, candies, ornaments, glaze, dice, casting shapes and figurines. The carefully selected raw materials, with emphasis on cocoa butter and powdered milk, used to produce this assortment, contribute to the success and appreciation of white chocolate.
is bitter chocolate solidified in the form of droplets with the size of a drop of water. The number of droplets / kg is, in the standard version, of 9000 + -5% but can also be achieved at a density of 12500 pcs / kg. The product is heat-resistant and has been specifically designed to make pastry / bakery products such as chocolate cakes, chocolate cookies or muffins.
The following table, lists the standard types of chocolate currently produced:
Sugesstions for use
Chocolate cream for cake
It is made of 4 eggs, 200 gr. granulated sugar, 2 vanilla sugar envelopes, 230 gr. butter, ¼ kg of bitter chocolate, such as: mix the eggs with sugar, low heat or bain-marie until full sugar melts. Then mix with the mixer until the mixture reaches room temperature, then mix well with butter cut into small pieces. Chocolate melts (bain-marie, etc.) and is added, by pouring into small portions and by continuous mixing, to the egg cream.
Mix until a homogeneous cream is made and use it to make the chocolate cake.
is a blend of cream and chocolate. Typically, this is done as follows: melts 2 parts of chocolate in Bain-marie, with continuous mixing and not exceeding 55 ° C. After the complete melting of the chocolate, add 1 part of natural or vegetal cream (alternatively, warm 1 part of the cream until almost boiling and then pour over the heated cream 2 parts of chocolate in a bowl). Depending on the intended purpose, flavor or liqueur may also be added to the mixture. The mixture is homogenized by continuous mixing until a uniform mass is obtained. In certain applications, the warm mixture can be carefully poured over the pre-cooked cake or cake to form a uniform and glossy glaze. For other applications, the uniform and homogeneous mixture is cold or poured with a blender to obtain an aerated and fluffy cream. After cooling, ganage cream can be used to fill cakes, to make truffles or to glaze various confectionery products. Depending on the needs of use, an appropriate consistency for ganage can be obtained, using different chocolate assortments for this purpose, respectively by altering the cream / coating of the composition.