Chocolate production with benefits Enrobing with less challenges 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). Adding Palsgaard® PGPR 4125 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. Viscosity Reducing Power (VRP) 150 Yield Value [Pa] 125 100 75 50 25 0 10 28% fat + 0.27% Palsgaard® PGPR 4125 31% fat no PGPR 28% fat no PGPR 20 Shear Rate [1/s] The flow curves above show the yield value and plastic viscosities of three different chocolates with and without Palsgaard® PGPR 4125 in the recipe. The most uniform PGPR Palsgaard is a global leader in emulsifier solutions for the chocolate industry offering the widest range for chocolate confectionary applications available on the market. Palsgaard’s uniform PGPR – Polyglycerol Polyricinoleate (E476) called Palsgaard® PGPR 4125 offers the most uniform PGPR the market has seen. Optimal moulding The following advantages are achieved by reducing the yield value when adding Palsgaard® PGPR 4125: • No difficulties when removing air bubbles during the vibration step of the moulding process • Easy and rapid distribution of chocolate into the corners of the moulds • Complete coverage of inclusions
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