Viscosity Monitoring Aids Chocolate Tempering
On-line viscometers from Hydramotion are helping to ensure that the chocolate melts in your mouth, not in your hand Chocolate consists of fine cocoa powder and sugar particle dispersed in a continuous fat phase (usually cocoa butter or equivalent). During production, molten chocolate must be cooled in a controlled way in order to promote the formation of small, stable fat crystals, a process known as "tempering". Stable cocoa butter crystals provide the right qualities of texture, surface gloss and melting behaviour in the finished product. If the crystals are small enough the chocolate will taste smooth and melt in the mouth (at a temperature of about 35C) but not in the hand (at about 20C). The viscosity of melted chocolate depends directly on its fat content and the degree of tempering, so monitoring viscosity gives an immediate window into the production process. With this in mind, a UK manufacturer of chocolate products recently installed Hydramotion XL7 on-line viscome