The assortment of chocolate articles

Chocolate and chocolate articles are characterized by excellent gustatory properties and very high energy value (to 540-560 kcal in 100g). Because of the presence of theobromine and caffeine the chocolate rapidly removes weariness, increases fitness for work.

For obtaining the chocolate cocoa- beans sort on the quality, brown, as a result of which they are improved their taste and aroma, humidity is reduced, shell more easily lags behind the nucleus. After cooling the beans are subjected to coarse splitting for the squad of shell. The obtained grist they size (large grist is used for the preparation of high-quality articles), they grind in the rolling machines for giving to chocolate mass the thinner and homogenous structure. During the preparation of the chocolate of dessert types is produced additionally confirmation of chocolate mass, which the lies in the fact that fusion continuously during 1-3 days shakes up, is ground. As a result this operation mass acquires tender structure, thinner taste and aroma. Heated to temperature 29ºC chocolate mass spill into metallic forms, and then cool with 8-10°C.

With the production of the porous chocolate of form with the spilled chocolate mass they place into the vacuum- apparatuses, where it considerably increases in the volume and acquires porous structure due to the expansion of the air bubbles, which are contained in it.

On the formula and the technology the chocolate is subdivided into the usual, the dessert, the porous, the diabetic and the white. Dessert types are differed from usual in terms of the more fine grinding of particles (as a result conching and usually by the high content of cocoa- products. Dessert and usual chocolate can be without the additions (prepared only from the sugar and the cocoa- beans), also, with the additions. As the additions used dry milk, cream, nuts, wafer and caramel crumb, candied fruits, vitamins, salt and other. Additions in contrast to the fillings are distributed evenly throughout the entire mass of chocolate.

To the chocolate usual without the additions carry, for example, Vanilla, Road, the forms of Moscow; with the additions - Chocolate with the nuts, The fairy tales of Pushkin and Fable of Krylov (with the dry milk and the fried almonds), Creamy and Kiska and other.

Dessert chocolate is characterized by the increased content of cocoa- mass and smaller - sugar; therefore taste is its sweet with the bitterness, aroma chocolate, expressed. Dessert without the additions they carry to the chocolate: Guard, Gold label, Sport, Chocolate medals; with the additions - Gold anchor (with the almonds, the tangerine crust, the milk), Jubilee (with the condensed milk), Mokko (with the ground coffee and the dry milk), New Moscow (with the dry milk, the cognac and cinnamon) and others.

Porous chocolate has fine-pored structure. Assortment: without the additions - Glory; with the additions - Rocket (dry milk and maize flakes), Konek-Gorbunok (dry milk).

Is manufactured also chocolate with the filling from the usual chocolate mass. Fillings can be milk, fruit- gel, fruit-jelly, liqueur, praline, cream and other Assortment: chocolate long loaves (with different fillings), Props, Shrines, Tipsters and other.

Chocolate white is prepared from the cocoa butter, dry milk, sugar, soybean phosphate concentrate, vanillin, without the use by cocoa of that ground; therefore it has cream color, does not contain theobromine. Assortment: Kreshchatik, White and other.

Diabetic chocolate is prepared on the substitutes of sugar. By the form distinguish chocolate in the tiles, long loaves, medals, tablets, figured (volumetric figures), and figured (the plane figures).

At present domestic producers enlarge the production of confectionery articles on vegetable fats: sweet tiles, confectionery tiles, chocolate confectionery tiles. Sweet tiles are obtained from the solid fat, the cocoa- powder, the sugar, the dry milk, the soybean flour, with the addition of gustatory and aromatic substances.

Confectionery tiles are manufactured with the application of fats - the substitutes of cocoa butter with the addition of gustatory and aromatic substances.

Chocolate confectionery tiles manufacture on the fats - the equivalents of cocoa butter with the addition of gustatory and aromatic substances.