Formulation of Enrobing Compond
Ingredients:
| Ingredients |
(%) |
| Fat |
31.50 |
| Powdered Sugar |
50.00 |
| Cocoa Powder |
10.00 |
| Whey powder/ SMP |
8.00 |
| Soy Lecithin |
0.30 |
| Polyglycerol Polyricinolate ( PGPR) |
0.20 |
| Ethyl Vanillin |
0.02 |
| Chocolate Flavor |
0.01 |
| |
|
Method:
1st Step (Mixing):
- Mixing of all dry ingredients in Sigma Mixer, add 1/3 quantity of Molten fat into it.
2nd Step (Refining):
- Pass it through refiner for twice.
3rd Step (Conching):
- Add remaining fat into concher.
- Slowly add refined material.
- Add Lecithin & PGPR towards the end of the conching stage.
- Add flavor at the end.
4th Step (Tempering):
- Tempering it as per requirement
5th Step (Enrobing):
- Enrobed Wafer, Nuts, Bars with mass at 40 to 450C as per requirement
Time & Temperature:
- Refrigerate it at 90–110C for 1 to 2 hour with 55% RH
- Pack into chocolate wrapper
Disclaimer :
The standard commercial recipes are developed to serve as a guide to help professional bakeries to introduce new items on their menus. The recipes can- to an extent- be customized as per the needs of the customer. End results depend on the ingredient quality, processing and baking parameters.
