Chocolate masses and coating
Chocolate mass is a product that is used for glazing confectionery products, making decor, shapes, casting tiles. This is a finely ground confectionery mass, based on cocoa products, comprising not less than 35% cocoa solids, including not less than 18% cocoa butter and 14% dry non-fat cocoa products.
Our production lines allow you to implement a wide variety of recipes with the necessary indicators of plasticity and subtlety.
Recipe 30
White chocolate mass. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
sugar, cocoa butter, whole milk powder, milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 31,21 ± 3 |
| Mass sugar percentage, % | 59,11 ± 3 |
| Mass moisture percentage, % | 0,6 |
Type of packaging:
Corrugated box with a polyethylene liner 25 kg, polypropylene bucket 10/20 kg, tile 0.08 kg
Recipe 31
Extra-milk chocolate mass. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
sugar, whole milk powder (26%), cocoa butter, crude cocoa, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 40,58 ± 3 |
| Mass sugar percentage, % | 33,05 ± 3 |
| Mass moisture percentage, % | 1,38 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg, chocolate bars 0,08 kg.
Recipe 34
Chocolate mass with a cocoa content of 76%. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
cocoa powder, cocoa butter, cocoa mass, sugar, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 39,76 ± 3 |
| Mass sugar percentage, % | 21,93 ± 3 |
| Mass moisture percentage, % | 1,19 |
Type of packaging:
Corrugated box with a polyethylene liner 25 kg, polypropylene bucket 10/20 kg, tile 0.08 kg
Recipe 120
Chocolate confectionery coating to cover the ice cream. Suitable for glazing ice cream made on the extrusion line. The coating creates on the body of the ice cream fragile layer with a thickness of 18%.
Formulation:
vegetable fat (coconut oil, sunflower oil), sugar, cocoa liquor, cocoa powder 5%, equivalent of cocoa butter, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 24-26 |
| Viscosity, сP | 160 – 180 |
| Mass fat percentage, % | 59,12 ± 3 |
| Mass sugar percentage, % | 31,38 ± 3 |
| Mass moisture percentage, % | 0,62 |
Type of packaging:
corrugated box with polyethylene liner 25 kg
