Page 15 - Demo

MIXING
The ingredients (cocoa paste and cocoa butter, sugar, milk powder and - for gianduja - hazelnut paste) are mixed in varying proportions, depending on the recipe and the type of chocolate desired: milk, whi- te, dark and gianduja chocolate.
REFINING
Large cylindrical refiners crush and cut the chocolate mixture until it is reduced to particles of dimensions no bigger than 18 microns.
CONCHING
Conching is an operation that can last for several hours and has several diverse objectives: to create a perfect mix between the various ingredients, to reduce the acidic and astringent aromas and to reduce the residual moisture to 0.5-0.8%. At this stage it is possible to add ingredients such as lecithin, in order to reduce viscosity and emulsify the mix, and natural extract of vanilla as flavouring.
THE CHOCOLATE TEMPERING
During tempering, the chocolate is first cooled to 26°/28°C and then heated to 29°/32°C. This is necessary so that the cocoa butter solidifies in a stable crystalline form, giving it a glossy appearance, a good snap and excellent shelf life.
MOULDING
The tempered chocolate is deposited into drops and buttons of various shapes, then solidified in a long cooling tunnel.
PACKAGING
The solid, cooled chocolate is packed in-line and labelled with information about product specification, in multi- ple languages for foreign markets.
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