Palsgaard ® PGPR 4120 –the Palsgaard way The importance of batch-to-batch consistency In chocolate production it is crucial that the effect of the choosen PGPR is the same from batch-to-batch. It is therefore surprising to find that many PGPR’s delivered to the chocolate industry do not live up to this basic requirement. Inconsistent PGPR will require different dosages to achieve the same yield value reduction. This will create extra costs and lost time in production. These costs will occur due to unavoidable adjustments of the viscosity of liquid chocolate, extra viscosity analysis and extra addition of cocoa butter or PGPR. By choosing Palsgaard® PGPR 4120 the chocolate manufacturer can avoid these problems. Palsgaard® PGPR 4120 guarantees stable PGPR batch-to-batch performance during production of confectionary products. Viscosity Reducing Power (VRP) – what is it? Many of the ingredients that influence the chocolate rheology like cocoa butter, whole milk powder, lecithin, etc. can, depending on the quality, influence the rheology differently from batch-to-batch. By choosing Palsgaard® PGPR 4120 at least one ingredient in the formulation will always have a stable rheology. To make sure that Palsgaard® PGPR 4120 is stable, a performance test named Viscosity Reducing Power (VRP) has been developed by Palsgaard. The security of documented Viscosity Reducing Power Each PGPR batch is performance tested in standardized chocolate. The VRP method guarantees that the reduction in yield value when using PGPR is within narrowly defined boundaries. Manufacturers of chocolate can therefore be certain that the dosage of Palsgaard PGPR should not be changed from batchto-batch in similar formulations. In our documentation, such as data sheets and certificates of analysis, the VRP value of the delivered batch will be stated. This ensures the chocolate manufacturer that the promised stable performance of Palsgaard® PGPR 4120 is maintained.
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