TEMPERING METHOD FOR CHOCOLATE CONTAINING MILK-FAT FRACTIONS

Anhydrous milk fat (AMF) was fractionated by a two-stage dry fractiona tion process to produce three fractions-high-(HMF), middle-(MMF), and low-melting (LMF). The effect of replacing 12.2-40% by weight of cocoa butter with these fractions on the tempering profile of milk chocolat e was studied. Degree of temper was evaluated by differential scanning calorimetry, and expressed as the ratio of enthalpies of melting for higher-stability polymorphs to those of lesser stability. The degree o f temper was dependent on the crystallization time and temperature, an d the type and quantity of milk-fat fraction in the formulation. Choco lates containing AMF or its fractions in concentrations of up to 20 wt % (total fat basis) were tempered after a conventional thermocycling t empering process (50 degrees C/30 min, 27.7 degrees C/4 min, 31 degree s C/2 min) to obtain products with good contraction and mold release p roperties. For those milk chocolate formulations that did not temper b y the conventional method and resulted in poor contraction and mold re lease, a new tempering protocol was developed. Lower crystallization t emperatures and/or longer holding times were required at concentration s of AMF, MMF, or LMF above 20%. Chocolate containing HMF required sli ghtly higher crystallization temperatures because of high viscosity. C hocolates containing up to 35% HMF and up to 40% of the total weight o f fat in the chocolate of AMF, MMF, and LMF were successfully tempered by adjusting crystallization time and temperature.