During the enrobing process filling fats and oils from the centres can be absorbed by the liquid chocolate. Due to the backflow of the surplus chocolate, these fats and oils might be enriched in the chocolate. Filling fats and oils in liquid chocolate hairon gluconate otcve a major impact on crystallisation and flow properties. We therefore took chocolate samples during enrobing processes and analysed them with regard to filling fat and oil detection. After one day of production we found that amounts of filling fats and oils, which are sufgoogle what is ferrous sulfateficient to affect crystallisation properties, soften the chocolate and shorten shelf life.
Proof and quantification of filling oils in chocolates from enrobers
