"Unique" Palsgaard ® PGPR 4150 – typical applications Palsgaard® PGPR 4150 is a valuable tool for the chocolate industry allowing precise control of chocolate mass flow properties, and also optimization of the chocolate recipe. In addition, Palsgaard® PGPR 4150 can be used to solve many technological problems in the chocolate and confectionery industry. Fat reductions equals cost savings Cocoa butter is an expensive raw material and the use of Palsgaard® PGPR 4150 can result in considerable savings on the cost price of most chocolate recipes. Optimal moulding The following advantages are achieved by reducing the yield value when adding Palsgaard PGPR 4150: ® Controlled enrobing Enrobing is one of the most viscosity dependent processes in a chocolate production. The flow properties must be adjusted precisely in order to obtain the desired thickness of the chocolate coating. Viscosity problems that occur when control is lost could be formation of feet, too thick or too thin chocolate coatings and air bubbles (leaks). • Three different chocolates were produced according to the shown recipes. The flow curves show the corresponding yield values and plastic viscosities. The curves shows that the addition of only 0.2 % Palsgaard® PGPR 4150 saves 3 % cocoa butter. This significant reduction in the use of cocoa butter will mean major saving opportunities for most chocolate manufactures. This will in turn broaden the base for which new innovations can be created. • No airbubbles: No difficulties when removing air bubbles during the vibration step of the moulding process Improved moulding: Easy and rapid distribution of chocolate into the corners of the moulds Adding "unique" Palsgaard® PGPR 4150 means better control of chocolate flow in the enrober, control of chocolate layers, possibility to coat difficult centres and avoidance of air bubbles together with the added advantage of lower costs. • Moulding of inclusions: Complete coverage of inclusions at low cost As shown in this recipe example it is possible to substitute 3 % cocoa butter by addition of "unique" Palsgaard ® PGPR 4150, a significant saving in a chocolate production. The graph shows how to create potential savings by reducing the fat content and maintain the optimum flow properties by using Palsgaard ® PGPR 4150. Viscosity Reducing Power (VRP) 28 % fat Palsgaard® PGPR 4150 Cocoa liquor Whole milk powder Cocoa butter Sugar AMP Palsgaard® PGPR 4150 Total 15.00 % 20.00 % 15.00 % 49.40 % 0.40 % 0.20 % 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 + 0.2 % Palsgaard® PGPR 4150 33% fat 33% fat 0.2% PGPR 29% fat 0.2% PGPR Chocolate Yield value 10.0 Pa. Excellent enrobing Chocolate Yield value 2.0 Pa. Feet are formed Low fat Chocolate Yield value 10.0 Pa. Excellent enrobing
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