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Fact Sheet Fat Bloom&Sugar Bloom - Blommer Chocolate Company Sheet_Fat... · FAT BLOOM & SUGAR...

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Viscosity is a measurement of a fluid’s resistance to flow. It is a quantity expressing the magnitude of friction between particles which are moving at different velocities. Viscosity is very important because it directly affects chocolate utility in certain applications. In order to achieve certain quality parameters, chocolate or confectionery coating products must have specific flow properties. In general, lower viscosity samples are ideal for dipping/enrobing applications in which a thin layer of coating is desired for flavor or economical purposes. Higher viscosity samples are ideal for molding applications in which it is important for the sample to maintain its shape. At Blommer Chocolate, viscosity is measured using a Brookfield Viscometer (Model HATDV-I, HATDV-II, DV-III Plus) using specific parameters. The data gathered using this instrument is considered “Brookfield value” and while this unit is used frequently throughout the industry, it can be converted to other units (NCA and centipoise). Viscosity can be characterized by three measurements: apparent viscosity, yield value, and plastic viscosity. APPARENT VISCOSITY Definition: the viscosity at a particular shear rate (20 RPM), measured at a standardized temperature (40 o C for chocolate and 50 o C for confectionery coating) Apparent viscosity is a relative measurement used as a singular data point throughout the confectionery industry. In application, the chocolate may be utilized with different shear rates. Chocolate is shear thinning, which means the viscosity decreases as the rate of shear increases. Therefore, to get a more complete picture of the product, viscosity is measured at multiple shear speeds. This allows us to calculate the other two important viscosity measurements: yield value and plastic viscosity. YIELD VALUE Definition: the shear stress required to initiate flow of chocolate and relates to the coating or decorating characteristics, such as thickness. Impact on chocolate: Higher yield value leads to a product which resists flow and thus would be utilized well for something like a chocolate drop. Figure 1 A visualization of different relative levels of yield values from high (left) to low (right) PLASTIC VISCOSITY Definition: function of the shear stress required to maintain constant flow. Impact on chocolate: determines how well the chocolate will flow into a mold In utilizing these two properties (yield value and plastic viscosity), a general guideline for products is created, which is as follows: BLOMMER CHOCOLATE COMPANY FAT BLOOM & SUGAR BLOOM FAT BLOOM IN CHOCOLATE WHAT IS FAT BLOOM? It is characterized by a dull white/grey layer that appears on the outer surface of solid chocolate in storage and is fat that has crystalized on the surface of the chocolate. When touched with the finger, the surface feels greasy and can temporarily disappear by rubbing. The heat generated from rubbing is directly melting the fat on the surface. Fat bloom impacts flavor and textural qualities of chocolate and negatively impacts the shelf life of finished products made with chocolate WHAT CAUSES FAT BLOOM? There are several reasons fat bloom may occur; first, incorrect usage temperatures of the chocolate or incorrect tempering protocol is employed. Other potential causes are: improper cooling times or temperatures, storage or shipping conditions are too warm or too cold, dirty product molds or equipment used during chocolate application, or there is excessive manual handling of the finished chocolate. Centers may also be a cause of fat bloom; they may not be at the appropriate temperature or contain a fat incompatible with cocoa butter (nut, vegetable, palm, palm kernel, coconut and soybean oils). HOW TO PREVENT FAT BLOOM IN YOUR PRODUCT: Ensure a proper tempering protocol is in place with constant validation of temper (see the “Tempering Chocolate” brief in the Research and Development Library on Blommer.com for proper tempering methods). Understand finished product formulation and ingredient interactions and ensure proper handling and storage of finished products. FAT BLOOM R&D, January 2015
Transcript
Page 1: Fact Sheet Fat Bloom&Sugar Bloom - Blommer Chocolate Company Sheet_Fat... · FAT BLOOM & SUGAR BLOOM FAT BLOOM IN CHOCOLATE WHAT IS FAT BLOOM? It is characterized by a dull white/grey

Viscosity is a measurement of a fluid’s resistance to flow. It is a quantity expressing the magnitude of friction between particles which are moving at different velocities. Viscosity is very important because it directly affects chocolate utility in certain applications. In order to achieve certain quality parameters, chocolate or confectionery coating products must have specific flow properties. In general, lower viscosity samples are ideal for dipping/enrobing applications in which a thin layer of coating is desired for flavor or economical purposes. Higher viscosity samples are ideal for molding applications in which it is important for the sample to maintain its shape.

At Blommer Chocolate, viscosity is measured using a Brookfield Viscometer (Model HATDV-I, HATDV-II, DV-III Plus) using specific parameters. The data gathered using this instrument is considered “Brookfield value” and while this unit is used frequently throughout the industry, it can be converted to other units (NCA and centipoise).

Viscosity can be characterized by three measurements: apparent viscosity, yield value, and plastic viscosity.

APPARENT VISCOSITY • Definition: the viscosity at a particular shear rate (20 RPM), measured at a standardized

temperature (40 oC for chocolate and 50 oC for confectionery coating)

• Apparent viscosity is a relative measurement used as a singular data point throughout the confectionery industry.

In application, the chocolate may be utilized with different shear rates. Chocolate is shear thinning, which means the viscosity decreases as the rate of shear increases. Therefore, to get a more complete picture of the product, viscosity is measured at multiple shear speeds. This allows us to calculate the other two important viscosity measurements: yield value and plastic viscosity.

YIELD VALUE • Definition: the shear stress required to initiate flow of chocolate and relates to the

coating or decorating characteristics, such as thickness.

• Impact on chocolate: Higher yield value leads to a product which resists flow and thus would be utilized well for something like a chocolate drop.

Figure 1 A visualization of different relative levels of yield values from high (left) to low (right)

PLASTIC VISCOSITY • Definition: function of the shear stress required to maintain constant flow.

• Impact on chocolate: determines how well the chocolate will flow into a mold

In utilizing these two properties (yield value and plastic viscosity), a general guideline for products is created, which is as follows:

BLOMMER CHOCOLATE COMPANY FAT BLOOM & SUGAR BLOOM

FAT BLOOM IN CHOCOLATE WHAT IS FAT BLOOM? It is characterized by a dull white/grey layer that appears on the outer surface of solid chocolate in storage and is fat that has crystalized on the surface of the chocolate. When touched with the finger, the surface feels greasy and can temporarily disappear by rubbing. The heat generated from rubbing is directly melting the fat on the surface. Fat bloom impacts flavor and textural qualities of chocolate and negatively impacts the shelf life of finished products made with chocolate

WHAT CAUSES FAT BLOOM? There are several reasons fat bloom may occur; first, incorrect usage temperatures of the chocolate or incorrect tempering protocol is employed. Other potential causes are: improper cooling times or temperatures, storage or shipping conditions are too warm or too cold, dirty product molds or equipment used during chocolate application, or there is excessive manual handling of the finished chocolate. Centers may also be a cause of fat bloom; they may not be at the appropriate temperature or contain a fat incompatible with cocoa butter (nut, vegetable, palm, palm kernel, coconut and soybean oils).

HOW TO PREVENT FAT BLOOM IN YOUR PRODUCT: Ensure a proper tempering protocol is in place with constant validation of temper (see the “Tempering Chocolate” brief in the Research and Development Library on Blommer.com for proper tempering methods). Understand finished product formulation and ingredient interactions and ensure proper handling and storage of finished products.

FAT BLOOM

R&D, January 2015

Page 2: Fact Sheet Fat Bloom&Sugar Bloom - Blommer Chocolate Company Sheet_Fat... · FAT BLOOM & SUGAR BLOOM FAT BLOOM IN CHOCOLATE WHAT IS FAT BLOOM? It is characterized by a dull white/grey

BLOMMER CHOCOLATE COMPANY FAT BLOOM & SUGAR BLOOM

R&D, January 2015

SUGAR BLOOM IN CHOCOLATE WHAT IS SUGAR BLOOM? Moisture settles on the surface of chocolate and dissolves the sugar in the chocolate. Once this dries, the sugar recrystallizes on the surface of the chocolate leaving a white/grey or mottled appearance. When touched with the finger, the surface of the chocolate feels grainy and dry (i.e. sandy texture).

WHAT CAUSES SUGAR BLOOM? It can be caused by storage in damp conditions, high relative humidity (%RH), large changes in storage temperatures (which then causes condensation on the surface), and excessive humidity in cooling tunnel.

HOW TO PREVENT SUGAR BLOOM IN YOUR FACILITY: Understand dew point in processing lines and temperature differentials in storage conditions, control relative humidity in processing and storage areas, understanding “freeze to thaw” protocol and associate temperatures.

SUGAR BLOOM


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