Before being put into molds, chocolate ildia advance gilded specific temperature produces a stable

Cocoa liquor, milk powder, ildia sugar and a blend of cocoa butter mixed and blended for limat minutes at 45 C. At this stage, very little used cocoa butter to a paste or dough produced is not too liquid. Paste is too thin to be difficult for the next process, the refinement. Blending process was carried out using machine End Runner Mill with a capacity of 1-7 kg. For small-scale production at the plant, the larger the size of the machine is used as Beetz Mixer with maximum payload of 60 kg. For a large chocolate factory, larger machine capacity used. Rarefaction
Refinement is one very important aspect of quality. It is the process of breaking down particles of sugar, milk and cocoa to the desired fineness of 18-35 μm. Influence of particle size and glossy chocolate flavor. ildia Size less than 15 μm is too subtle cause brown particles can not be detected by the tongue and the size of more than 35 μm is too harsh because it causes a sandy brown. To produce large-scale, machine digukan is Five Roll Refiner. For small-scale production in the laboratory or small factory, Three Roll Refiner used. Particle size measured using Block or Microscrew Hagmen Meter. A little melted chocolate mixture in liquid paraffin pre-measured particle size. Conching
Already mashed mixture fed into the machine slowly rotates conche and left for 8 hours to 24 hours at a temperature of 45 C to 75 C. Remaining cocoa butter included in the early stages of this process for fine particle coating chocolate ingredients. One or two hours before the end of this process, ildia lesiti included serving as emulsified while vanilla and salt are added to enhance the chocolate flavor. The purpose of conching process is to: reduce the water content to less than one percent. Remove unwanted scents such as acetic acid. Produce the desired aroma of chocolate caramel flavor produced by the reaction of glucose and amino acids in high temperature conditions the effect of frictional heat generated during this process. This reaction is known as Mailard response. Produce a homogeneous mixture to coat all the particles ildia of fat is not fat (sugar, cocoa and milk) plating
Before being put into molds, chocolate ildia advance gilded specific temperature produces a stable ildia cocoa butter crystals. Plating is the process responsible for the production of shiny, hard and having contractions with mold. Brown plating method is divided into two: Manually Double Boiler / Stove manual method Penyadiaan Level Description 1 Dilution chocolate can be done using hot water or machine intended. Hot water temperature is between 60 º C - 70 º C while the chocolate temperature between 40 º C - 50 º C. 2 Brown will be sliced with a knife or scraper to the small size and placed in a clean, dry container such as a bowl. If the size is too big cuts will slow the process of melting chocolate. Avoid any contamination and moisture. The room temperature should be between ildia 20 º C - 26 º C, if too hot, the chocolate will melt and slow job easier slicing. 3 Use a hand scraper or cutter to remove chocolate into a dry container. Make sure that no liquid chocolate during this transfer is done. 4 Place the chocolate into a container of hot water and stir gently until completely melted. ildia Water heating is done slowly and closing heating source when fully melted chocolate. If the water is boiling, ildia will cause the moisture absorbed ildia into the chocolate and cause it to harden suddenly. If the fat content is too high in chocolate, and done quickly heating the chocolate will cause rupture and crystallize quickly. 5 Make sure the chocolate temperature. The temperature must be in the range of 45 C. Do not let the chocolate temperature exceeds this temperature. After fully melted, cooled chocolate until 30 º C. This reduction method can be done quickly by using small chocolate chunks. Next 6 chocolate temperature was raised back to 32 C (depending on the type of chocolate used) before being fed into the mold or sheathing. Method Double Boiler / Stove
This method is the most popular and easy to do because the heater only uses water as a heat source to melt the chocolate. Water heated to 70 C and added chocolate chunks into the hot bowl. When the chocolate begins to melt, lower the water temperature to 50 º C - 60 º C. Next the cooled chocolate to slowly follow the recommended temperature, the milk chocolate 27 º C - 28 º C and 28 º C dark chocolate - 29 º C. When chocolate is stabilized, the temperature