Abstract
Core objective of the work was to shorten conventional conching by means of omitting the dry conching phase and to replace it with a short or continuous liquefaction process. In order to achieve this for milk chocolate, it is necessary to dry milk powder below its equilibrium beforehand. Thus water removal by conching will no longer be necessary, but fat covering of particles and adjustment of flow properties still has to be done by using high shear force. In a first step a procedure was developed, in which skim milk powder is dried to <1% moisture and then coated and stabilised in fat. Milk chocolate flakes produced thereof contained <0.6% water. Secondly, conching time was gradually reduced. Flow properties of samples were very close to a standard, if enough shear was applied. Thirdly, scale up trials using industrial equipment gave similar results. A batch process now takes 15–30 min, however using a continuous high shear mixer is also feasible. Minor sensory differences between samples and standards were neither related to milk powder drying nor to fast liquefaction. Finally an outlook is given on other feasible drying methods and productivity benefits.
Published Version
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