"Standard" Palsgaard ® PGPR 4120 – cost savings & chocolate control "Standard" Palsgaard® PGPR 4120 is a valuable tool for the chocolate industry allowing precise control of chocolate mass flow properties, and for optimization of the chocolate recipe. In addition, Palsgaard® PGPR 4120 can be used to solve many technological problems in chocolate & compound production. Fat reductions equals cost savings Cocoa butter is an expensive raw material needed for the chocolate production. Using "standard" Palsgaard PGPR 4120 ® Optimal moulding The following advantages are achieved by reducing the yield value when adding Palsgaard PGPR 4120: ® Controlled enrobing Enrobing is one of the most viscosity dependent processes in chocolate production. Viscosity problems that occur when control is lost could be formation of feet, too thick or to thin chocolate coating and air bubbles (leaks). Addition of "standard" Palsgaard® PGPR 4120 means better control of chocolate flow in the enrober, control of chocolate layers, possibility to coat difficult centres and avoiding air bubbles. The high fat content needed in most coating recipes to achieve the correct flow properties can be reduced to achieve cost savings. will result in considerable savings in most chocolate & compound recipes, and it is possible to save 1-4 % cocoa butter depending on the chocolate recipe. • Reduces the difficulties of removing air bubbles during the vibration step of the moulding process • • Easy and rapid distribution into the corners of the moulds Effective coverage of inclusions Viscosity Reducing Power (VRP) 28 % fat Palsgaard® PGPR 4120 Cocoa liquor Whole milk powder Cocoa butter Sugar AMP Palsgaard® PGPR 4120 Total 15.00 % 20.00 % 15.00 % 49.28 % 0.40 % 0.32 % 100 % 31 % fat no PGPR 15.00 % 20.00 % 19.00 % 45.6 % 0.40 % 0% 100 % 28 % fat no PGPR 15.00 % 20.00 % 15.00 % 49.6 % 0.40 % 0% 100 % 150 125 100 75 50 25 0 10 20 Shear Rate [1/s] 31% fat no PGPR 28% fat no PGPR Yield Value [Pa] 28 % fat + 0.32 % Palsgaard® PGPR 4120 As shown in this recipe example it is possible to substitute 3 % cocoa butter by addition of "standard" Palsgaard ® PGPR 4120, a significant saving in a chocolate production. The flow curves above show the yield value and plastic viscosities of three different chocolates with and without Palsgaard ® PGPR 4120 in the recipe.
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