• Zastosowanie Application

    Depending on the composition and rheology parameters, Terravita's chocolate products may be used for:

    • Coating and enrobing of bakery and pastry products (e.g. Jaffa cakes, biscuits, gingerbread).
    • Coating and enrobing variously shaped confectioneries: jellies, foams, candies.
    • Coating of nuts and dried fruits like the California plum or apricots
    • Coating delicacies and small confectioneries.
    • Forming chocolate bars, hollow figures and praline shells.
    • As an indredieng of chocolate mousse, ganache, cake’s fillings.
  • Sposób użycia How to use

    • Melt the cocolate flakes at the indicated temperature: plain chocolate at 50-55°C, milk and white chocolate at 42-45°C.
    • Melting process: on an industrial scale in water-jacketed tanks equipped with a stirrer (mixing speed 12-15 rpm), in a craft scale on a water bath.
    • Subject liquefied chocolate to the tempering process, using professional tempering equipment or manually in a craft scale (on a marble table or a water bath).
    • Use the tempered chocolate according to its purpose: forming bars, hollow figures, shells of pralines, coating confectioneries and bakery products.
    • Correctly tempered chocolate crispy and glossy, raising sensory values and attractiveness of finished products.
  • Przechowywanie i trwałość Storage and durability

    Liquid form: keep stirring in tanks with a water jacket at a temperature of 40-45 ° C. Shelf life, depending on the recipe: at 40 ° C - up to 6 weeks from the production date (plain and milk chocolate) and up to 3 weeks (white chocolate).

    Solid form (flakes): temperature 12-18 ° C, relative air humidity RH <75%, 12 months in intact packaging. Store in a dry, ventilated room, free from foreign and strong odors, away from heat sources.

  • Własności produktu Product properties

    Tempering

    Terravita industrial chocolates are offered in liquid (bulk) form (in a tank) and in solid form as non-tempered flakes. The silver fat bloom visible on their sufrace is not a quality defect. It is a result of the production process, which doesn't involve chocoalte tempering step, as the chocolate in intended for futher processing at customer location. Only there, the chocolate in its liquefied form (after melting of the flakes) is subjected to a tempering process. It covers a cycle of cooling and re-heating of the liquid chocolate mass, in order to obtain a stable form of cocoa butter crystals - as the main fat forming the chocolate structure. Thanks to a tempering proccess carried out properly chocolate is so sensory-attractive: crispy, glossy, does not melt in your hand. For this reason, each of the potential uses of chocolate requires a tempering process in order to obtain a final product with high quality and durability.

    The temperature ranges in the individual phases of the tempering process differ between the various types of chocolate mass: dark, milk and white. These differences result from the formulation of chocolates, including composition of the fat phase and presence of milk fat affecting tempering paramaters. General temperature ranges in subsequent stages of the tempering process are presented in the table below.

    Rheology (fluidity) of chocolate

    Terravita industrial chocolates, depending on their use, are offered in several variants with different rheology, expressed by a combination of viscosity parameters and yield value.

    Moderate and high liquidity standards, characterised by low viscosity, are intended for coating and enrobing. The lower liquidity of the chocolate mass, expressed in high viscosity, allows not only for the formation of bars, pralines and sugar coating, but also for using as an addition to mousses or creamy masses based on whipped cream or mascarpone. In order to meet individual customer needs, in the category of intermediate chocolates, we offer made-to-measure solutions, through the development of individual recipes and rheology of chocolate, adapted to specific applications.

     

    Liquefaction (melting) of chocolate from a solidified form

    Cooling: cocoa butter crystallises in a stable and unstable form

    Light heating to obtain only a stable form of crystalline cocoa butter - a tempered mass ready to use

    Chocolate

    50–55 °C

    27.7–28.8 °C

    31.1–32.0 °C

    Milk chocolate

    42–45 °C

    27.0–27.7 °C

    28.8–30.0 °C

    White chocolate

    42–45 °C

    27.0–27.4 °C

    28.6–29.0 °C

     

     

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