Control fat bloom in chocolate.Fat bloom is that thin gray layer of fat crystals that can cover the surface of chocolate. But now scientists at Switzerland's Buhler-Bindler have developed a seed crystallization Crystallization The formation of a solid from a solution, melt, vapor, or a different solid phase. Crystallization from solution is an important industrial operation because of the large number of materials marketed as crystalline particles. process--called the SeedMaster System--that keeps chocolate products free from fat bloom longer. In the process, you create a cocoa butter cocoa butter n. A yellowish-white fatty solid obtained from cacao seeds and used as an ingredient in cosmetics, tanning oils, chocolate, and soap. Also called cacao butter. crystal suspension system Noun 1. suspension system - a mechanical system of springs or shock absorbers connecting the wheels and axles to the chassis of a wheeled vehicle suspension . The liquid cocoa butter is partially crystallized crys·tal·lize also crys·tal·ize v. crys·tal·lized also crys·tal·ized, crys·tal·liz·ing also crys·tal·iz·ing, crys·tal·liz·es also crys·tal·iz·es v.tr. 1. in a shear crystallizer. The microscopically small crystals undergo additional processing in a conversion tank in which they are converted to their most stable form. Next, it is necessary to cool the chocolate mass that is to be precrystallized, but this must be done without causing crystallization to occur. To do this, researchers developed a system in which they use static or dynamic heat exchangers. These units make it possible to cool the chocolate at elevated water temperatures. Then the cocoa butter crystals are added at a controlled rate to the chocolate mass that has been cooled. The crystals and chocolate are uniformly mixed in a dosing and mixing unit. A static mixer performs a gentle mixing. It is not required to preform pre·form tr.v. pre·formed, pre·form·ing, pre·forms 1. To shape or form beforehand. 2. To determine the shape or form of beforehand. n. 1. the crystals throughout the product. All that is necessary is to precool pre·cool tr.v. pre·cooled, pre·cool·ing, pre·cools To reduce the temperature of (produce or meat, for example) by artificial means before packaging or shipping. the individual ingredients while additional crystallization occurs within a short time after the seed crystal suspension is added. You might do this as part of a continuous mixing and forming process. As the chocolate mass is seeded directly with stable cocoa butter crystals, the processing temperature could be up to 4 C greater than that for conventional masses that are precrystallized in tempering equipment. Because of the greater temperature, high-viscosity masses are easier to process because the heat reduces the viscosity. It's also possible to reduce fat levels in low-viscosity masses. Seed recrystallization recrystallization, n the return of a wrought metal to crystalline form because of excessive cold working or excessive application of heat. recrystallization better resists fluctuations in temperatures due to the presence of crystals that have a maximum melting temperature. This leads to a more uniform precrystallization state. Seed precrystallization is especially helpful in chocolate-like masses whose continuous fat phase contains such fats and oils as hazelnut oil or almond oil and hardened vegetable fats. The stable cocoa butter crystals have several crystallization nuclei that make for fast recrystallization of the remaining fat. The high number of crystal nuclei creates a dense fine crystalline structure that retards fat migration. Further information. Buhler-Bindler, CH-9240 Uzwil, Switzerland; phone: +41 71 955 31 36; fax: +41 71 955 35 82; URL URL in full Uniform Resource Locator Address of a resource on the Internet. The resource can be any type of file stored on a server, such as a Web page, a text file, a graphics file, or an application program. : www.buhlergroup.com. |
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