Uelzena Develops Innovative Products for Chocolate Processing
Using the unique LiCap-process, Uelzena has developed “SEED 100” and “SEED 200”, two innovative products for the chocolate processing industries. SEED 100 and SEED 200 are highly concentrated ß-V crystal powders made from 100% cocoa butter or 100% chocolate, respectively.
Dec 6 2011 --- The crystallized structure of hardened chocolate governs the texture and mouthfeel of chocolate products. Obtaining a ß-V crystal structure in chocolate production is desired because of its stability properties and its beneficial influence on quality parameters.
An alternative way of tempering chocolate the traditional way is the so called “seeding” of the chocolate mass, a method known since the 1950s. Pre-crystallized ß-V crystals are added to the chocolate mass and trigger the crystallization of the chocolate. Today, the seeding of chocolate is hardly applied in industrial chocolate production and processing because the ß-V seed crystals could only be produced from non-chocolate ingredients, the ß-V fraction in the "seeding material” is too low or undesired substances would accumulate in the chocolate formulation.
Using the unique LiCap-process, Uelzena has developed “SEED 100” and “SEED 200”, two innovative products for the chocolate processing industries. SEED 100 and SEED 200 are highly concentrated ß-V crystal powders made from 100% cocoa butter or 100% chocolate, respectively. Commonly added at levels between 0.5 and 3.0% to chocolate masses or fillings, the powders can be stirred in easily and the desired ß-V crystal structure can be obtained in a controlled manner. In several tests the application was tested at the Fraunhofer Institute IVV, Freising, Germany, and the good performance was confirmed also by many industrial tests. The tempering step can be eliminated completely. The ingredients cocoa butter (SEED 100) and chocolate (SEED 200) are already contained in the chocolate to be processed; this means that no foreign ingredients will be added to the chocolate products. For chocolate coatings and chocolate produced in a circulation process, SEED 200 is of special interest because the original recipe is not enriched. Up on request customized processing of cocoa butter or chocolate is possible.
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