chocolate recipe. A tablet moulding recipe can thus be sufficient for the application. With and Without inclusions Another example is moulding recipes with and without inclusions. The moulding recipe without inclusions can have a TFC of 31%, while the TFC of the moulding chocolate with inclusions is often around 33%. Again the taste is not the problem – both chocolate recipes have very good taste. For both applications it is possible by adding Palsgaard® PGPR 4120 to adjust the flow properties to use similar recipes with 31% TFC for both moulding chocolates with and without inclusions. imPlications in thE factoRy What implications can the above examples have in a chocolate factory? By taking the above approach to cut down on the number of recipes, it will lower the complexity in the factory. The lower the number of recipes the easier it is to plan and run the production. Fewer changes and less time is used, resulting in a more rational production overall. A way to master this approach is to share identical chocolate recipes until the conching step in the production. In the conching step it is possible to adjust the flow properties according to the final application. This can be done with the help of emulsifiers like Palsgaard® AMP 4448 (Emulsifier YN), lecithin and co-emulsifiers like Palsgaard® PGPR 4120. This will create less complexity and more flexibility in the production, important effects that can be seen on the bottom line. By adding Palsgaard® PGPR 4120 it will be possible to use the same recipe with only 31% for moulding chocolates with and without inclusions. Further advantages with PGPR contRolling icE-cREam coatings One production challenge that can occur when ice-cream needs to be coated with chocolate in a continuous production process is keeping the chocolate viscosity constant. Palsgaard® PGPR 4120 has an excellent ability to help keep the viscosity in control during a production where ice-cream sticks are continuously dipped into a chocolate ‘bath’. The ice-cream may leak into the chocolate coating during ‘dipping’, leading to an increase in viscosity due to the increased moisture level in the coating. This viscosity increase could mean a thicker coating layer leading to increased costs, irregular product quality, pin holes and more product waste as well as other production and quality challenges. By adding Palsgaard® PGPR 4120 together with Palsgaard® AMP 4448 or lecithin, it is possible to control the coating viscosity and avoid these negative consequences. moulding, coating and sPinning Many chocolate applications need a low yield value or a controlled yield value to meet the desired product quality. Palsgaard® PGPR 4120 can help solve many challenges in moulding, enrobing and spinning productions. For moulding purposes PGPR can help the chocolate flow easier in the moulds, leading to less need for vibration. PGPR also makes it easier to cover inclusions, and to vibrate air bubbles out of the chocolate to create more regular products. For enrobing purposes PGPR can pro- Adding PGPR will help keep the viscosity in control during a production where ice-cream sticks are continuously dipped into a chocolate ‘bath’. Palsgaard Technical Paper - August 2013 Creating the all-round solution for chocolate - Palsgaard® PGPR 4120 3
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