Lab 2 Chocolate

Lab 2 Chocolate - John Goodson FDST 4050 Effect of...

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John Goodson 9/30/2009 FDST 4050 Effect of Tempering on Chocolate Structural and Mechanical Properties Introduction In the process of chocolate production, the ingredients go through a process of blending, conching, and tempering before arriving at the recognizable final product seen by consumers. These processes affect the structural and mechanical properties of the chocolate and can alter them greatly, resulting in unfavorable properties. Tempering is a directed pre-crystallization that consists of shearing chocolate mass at controlled temperatures to promote cocoa butter crystallization in a thermodynamically stable polymorphic form. During chocolate manufacture, tempering is used to obtain the stable form V of cocoa butter having a melting temperature of 32–34 °C, which gives the desired glossy appearance, good snap, contraction and enhanced shelf life characteristics (Afoakwa, Paterson et al. 2008). For example, under-tempered chocolate shows re-arrangement and re-crystallization of unstable fat crystals. Maintaining the optimal tempering temperature during pre-crystallization of chocolate is necessary for the achievement of
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This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at UGA.

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Lab 2 Chocolate - John Goodson FDST 4050 Effect of...

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