Making Chocolate Spread

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Consumers usually eat chocolate spreads along with bread, or other grain-based items, such as pancakes, biscuits, waffles, and others. Although one particular brand has dominated this market for more than 50 years, there is still a place for new, health-friendly innovations and production ideas using chocolate spread machines.

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Major production steps and utilization of chocolate spread machines

To produce a high-quality chocolate spread, start with the base chocolate. It is where you incorporate a pasty mass of cocoa and sugar. Specifically, the sugar grounds need to be 100 microns in terms of particle size. As you add more ingredients to the chocolate spread machine, cylinders refine the particle size further to 10-20 microns. Then, it is time to mix it with cocoa butter. Conching is also a critical process for a great chocolate consistency. It does this by gradually applying frictional heat, promoting fluidification or dispersion of sugar and cocoa particles in its fatty phase. In turn, it also releases organic compounds and volatile gasses in a process called degassing. This enables the consistency of a fluid pasty mass that can be easily molded.

Sugar substitutes and other sweetener alternatives

Sugar is a sweetening agent, as well as the responsible for the consistency and texture of the chocolate spread. In most commercial spreads, sugar has a big impact due to market, cultural, or expense purposes. As an additive, you can replace it with alternatives such as xylitol, erythritol, D-psicose/psicose, and other low-calorie sweeteners. These sweeteners are organic and a healthier choice than refined sugar. Since sweetness is subjective, the base chocolate is still a key part of the spread – whether or not you use a natural sweetener – as it will balance out all the flavors.

Demand for vegan-friendly chocolate spreads

Vegan chocolate spreads are also possible with the right ingredients and additives. Due to intolerances to lactose and other milk components, or for environmental reasons, consumers nowadays are finding alternatives to milk-based chocolates. Milk replacers such as rice milk, soy milk, and lupine milk all have the potential in replacing animal milk. In terms of fat, hazelnut, almond, and coconut fat are all feasible choices to replace milk fat. The chocolate paste-making process is still similar to the original process, with the aid of chocolate paste machines or a chocolate spread making machine.

Food standards for chocolate spreads

The FDA imposes regulations on chocolate spreads based on milk chocolate; it must contain not less than 12% by weight of nonfat milk, exclusive of any sweetener or other dairy-derived ingredient. It must also have safe and suitable vegetable-derived oils and fats, other than cacao fat. On the other hand, the EU legislation on cocoa and chocolate products allows for the use of six tropical vegetable fats, to a maximum of 5% of the chocolate component of the finished product. Both governing bodies pay close attention to appropriate labeling of fat content – you must mention fats other than cocoa butter.