Baking & Snack - May 2004 - 82

CHOCOLATE, COATINGS

CHOCOLATE AND COCOA
CONVERSION VALUES
For chocolate
weighing:
lb
oz
0
8
1
0
2
0
4
0
10
0

To replace chocolate with cocoa:
Use cocoa
(10% to 12% fat)
weighing
lb
oz
0
4
0
8
1
0
2
1
5
3

CHOCOLATE AND COATING
COMPOSITION
Ingredient

And increase
shortening by
lb
oz
0
2
0
4
0
8
0
15
2
7

To replace cocoa with chocolate:
For cocoa
(10% to 12% fat)
Use chocolate
And decrease
weighing:
weighing
shortening by
lb
oz
lb
oz
lb
oz
0
8
1
0
0
4
1
0
1
15
0
7
2
0
3
14
0
14
4
0
7
12
1
13
10
0
19
6
4
8
One lb of chocolate liquor (54% fat content) equals 8.25 oz cocoa powder (10%
to 12% fat content) and 7.75 oz cocoa butter. Cocoa butter, because of its higher
solid fat content, has only half the shortening effect of regular plastic (partially
hydrogenated vegetable oil) shortening. On the basis of equal functionality in a
cookie or cake, the weight of cocoa plus plastic shortening is 75% of the weight
of chocolate liquor.

Chocolate liquor, %
Sugar, %
Cocoa butter, %
Whole milk solids, %
Cocoa (12% fat), %
Domestic hard butter, %

Chocolate
Coatings
Dark
Milk
sweet
type
35
50
15
0
0
0

20
45
20
15
0
0

Compound
Coatings
Dark
Milk
sweet
type
15
45
0
0
14
26

14
46
0
15
0
25

Chocolate

Readers will find additional information about chocolate in sections detailing coatings, starting on Page 84.

Cocoa

Readers will find additional information about cocoa in sections detailing coatings,
starting on Page 84.

HOW TO HANDLE CHOCOLATE
CHOCOLATE
PEAK PERFORMANCE PARAMETERS
Coating system (enrober):
Centers:
Storage area:

88°F (31°C) milk chocolate
90°F (32°C) plain
65-75°F (18-24°C)
Not to exceed 5% moisture
65-70°F (18-21°C)

TYPICAL PROBLEMS AND ADJUSTMENTS
WET FINISH
* Check coating equipment operating temperature. Make sure it conforms to
settings appropriate to type of chocolate being used.
* Chocolate may not be receiving enough tempering. Increase time in
tempering unit.
* Centers (item to be coated) may be too warm. Increase cooling time prior to
coating by increasing cooling tunnel dwell time.
FAT BLOOM
* Check coating equipment operating temperature. Make sure it conforms to
settings appropriate to type of chocolate being used.
* Inadequate tempering: Increase time in tempering unit. Check tempering/
seeding procedure.
* Cooling shock is taking place. Raise temperature inside post-coating
cooling tunnel.
* Centers (item to be coated) may be too cool. Decrease cooling time prior to
coating by decreasing cooling tunnel dwell time.
PIN HOLES OR AIR HOLES
* Chocolate viscosity is too high. Use a lower-viscosity chocolate.
* Running coating equipment at too low a temperature: Make sure it conforms
to settings appropriate to type of chocolate being used.
* Tempering system is agitating chocolate too much. Reduce the residence time.
* If centers (items to be coated) are porous, then use a coating roller.
82 / BAKERS PRODUCTION MANUAL / May 2004

CRACKING
* Centers (items to be coated) are contracting. Make sure they are at proper
temperature prior to coating.
* Moisture content of wafer centers may be too high. Bring down to 3% to 5%.
* Chocolate formulation may require more milk.
GREASINESS
* Temperature of centers is wrong. Bring back to proper settings.
* Cooling shock is taking place. Raise temperature inside post-coating
cooling tunnel.
TAILS/FEET
* Chocolate viscosity is too low. Use a less fluid product, or adjust viscosity.
* Coating equipment detailer is not set properly. Not enough blowing or
shaking is taking place. Increase these settings.
* Scraper roller is out of place. Re-adjust to increase scraping activity.
* Centers are too warm. Increase cooling prior to coating.
HEAVY WEIGHTS
* Chocolate viscosity is too high. Use a more fluid product, or adjust viscosity.
* Coating temperature is too low. Raise to levels appropriate for type
of chocolate.
* Blower and shaker are not set properly. Increase their rates.
* Centers are too cool. Decrease cooling prior to coating.
* Bottom coat is too thick. Re-adjust the bottomer on the coater, and/or reset
the scavenging roller.
LIGHT WEIGHTS
Chocolate viscosity is too low. Use a less fluid product, or adjust viscosity.
* Coating temperature is too high. Lower to levels appropriate for type
of chocolate.
* Blower and shaker are not set properly. Decrease their rates.
* Centers are too warm. Increase cooling prior to coating.
* Bottom coat is insufficient. Re-adjust the bottomer on the coater, and/or reset
the scavenging roller.

Baking & Snack - May 2004

Table of Contents for the Digital Edition of Baking & Snack - May 2004