Baking & Snack - May 2004 - 84

CHOCOLATE, COATINGS

HANDLING COMPOUND COATINGS

WHITE CHOCOLATE

COMPOUND COATINGS - PEAK PERFORMANCE PARAMETERS
Coating system (enrober): 1101°F to 105°F (38°C to 41°C) lauric fats
107°F to 110°F (42°C to 43°C) non-lauric fats
Centers:
101°F to 110°F (38°C to 43°C)
Not to exceed 5% moisture

After many years of waiting, food manufacturers can now legally describe white
chocolate as "white chocolate." In 2002, the Food and Drug Administration granted
a citizen petitions from Hershey Foods Corp., Hershey, PA, and the Chocolate
Manufacturers Association to establish a Standard of Identity for white chocolate.
The term "white chocolate" became the common or usual name for products
made from at least 20% cacao fat (cocoa butter), 14% milk solids, 3.5% milk
fat and not more than 55% sugar or other nutritive carbohydrate sweeteners.
White chocolate may contain other safe and suitable ingredients but no nonfat
cacao solids. As FDA noted in the Federal Register of Oct. 4, 2002, "The standard
for white chocolate will promote honesty and fair dealing in the interest of
consumers and, to the extent practicable, will achieve consistency with existing
international standards of identity for white chocolate."
The decision resulted from a 1993 petition filed by CMA. Until then, manufacturers could use the term "white chocolate" under temporary marketing permits,
granted by FDA on a case-by-case basis. The agency published its first version of
the new standard in the Federal Register of March 10, 1997. The new standard went
into effect Jan. 1, 2004. According to FDA, it is consistent with the standards of
Canada, the European Union and Codex Alimentarius.
White chocolate's Standard of Identity has been added to food regulations as
21 CFR §163.124.

TYPICAL PROBLEMS AND ADJUSTMENTS
LACK OF GLOSS
* Coating has developed large fat crystals. Shock-cool coated item to reduce
crystal size. Or raise the coating machine's operating temperature above the
melting point of the coating.
* Relative humidity in packaging area is too high, above 50%. Reduce humidity
to reduce condensation.
DARK SPOTS
* Moisture is migrating out from the centers (items to be coated). Shock-cool
coated item to produce smaller crystals.
* Sugar crystals in coating formula are too large. Use finer mesh.
MOTTLED OR STREAKY SURFACE
* Crystallization of coating fat is uncontrolled. Precrystallize the coating with more
controlled tempering. Or add 3% emulsifier (distilled glycerol monostearate).
PIN HOLES OR AIR HOLES
* Coating viscosity is too high. Use lower viscosity formula.
* Temperature of coating equipment is set too low. Raise to proper level.
CRACKING
* Coating is too brittle. Select a more elastic compound coating.
* Centers are contracting after coating. Precondition centers to proper moisture
and temperature levels.
GREASINESS
* Contamination with other fats. Coating equipment must be thoroughly cleaned
when changing coatings or after long idle periods.
* High levels of cocoa butter may be present. Re-formulate center and coating
with more compatible fats.
* Incorrect cooling temperatures allow large fat crystals to migrate to the surface.
Shock-cool coated items to produce smaller crystals.
SOAPY TASTE
* Hydrolytic degradation is taking place due to high moisture levels in centers or
in the coating. Use a non-lauric fat, and keep moisture levels in coating under 5%.
* Lipolytic deterioration is happening due to molds and yeast present in cocoa
and milk ingredients. Review specs for these ingredients, and monitor supplies.
WAXINESS
* Coating melting point to high. Select a lower melting point coating.

Standards of Identity for cocoa-based products are:
163.5 - Methods of analysis.
163.110 - Cacao nibs.
163.111 - Chocolate liquor.
163.112 - Breakfast cocoa.
163.113 - Cocoa.
163.114 - Low-fat cocoa.
163.117 - Cocoa with dioctyl sodium sulfosuccinate for manufacturing.
163.123 - Sweet chocolate.
163.124 - White chocolate.
163.130 - Milk chocolate.
163.135 - Buttermilk chocolate.
163.140 - Skim milk chocolate.
163.145 - Mixed dairy product chocolate.
163.150 - Sweet cocoa and vegetable fat coating.
163.153 - Sweet chocolate and vegetable fat coating.
163.155 - Milk chocolate and vegetable fat coating.

BURFORD® MODEL 280 SIFTER
PURITY PROTECTION
Protect the purity of any ingredient with the Burford® Model 280 Sifter.
Maintain your high quality standards by guarding against contamination. The Burford®
Sifter can help you inspect all incoming ingredients, reclaim dusting ﬂour and serve as
your main product sifter. It's built to tough Burford® Standards and features a stainless
steel frame and screens in various sizes. The Burford® Sifter operates simply and quietly,
and it's portable.
MODEL 280 SHOWN
WITH OPTIONAL SHELF

CALL YOUR AUTHORIZED REPRESENTATIVE OR
CALL US TODAY 1-877-BURFORD (287-3673)
PRACTICAL SOLUTIONS THROUGH INNOVATIVE TECHNOLOGIES
P.O. Box 748 * Maysville, OK73057 * 1-405-867-4467 * Fax 1-405-867-4219
e-mail: sales@burford.com * website:www.burford.com

For more information, see Page 162

84 / BAKERS PRODUCTION MANUAL / May 2004

Baking & Snack - May 2004

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