The liquid tempered chocolate is deposited into a metal or plastic mold in the shape of the final product. The molding process can be other done manually or mechanically.
Before molding, the chocolate is kept at 30-32° C and delivered to warmed plastic or metal molds with a metering pump. The filled molds pass over a vibrating shaker to let the trapped air escape.
They then pass through a cooling channel where by slow cooling, the mass hardens and finally at 10° C, the final chocolate products falls out of the mold.
The main types of molds include solid, shell and hollow molding.
Solid molding: the process is primarily used to produce small novelty items and bars. A chocolate with a low plastic viscosity is desired for the proper release of entrapped air. Solid chocolate e.g., Hershey’s Milk Chocolate Bar, is the most common molding.
Shell molding: It is a process by which a liquid or soft center is incorporated inside a chocolate shell. The centers are usually somewhat soft, from truffles, fudges, creams and cordial cherries to semiliquid caramels and liqueurs.
Hollow molding: The items most commonly associated with hollow molding include Easter eggs, bunny rabbits, and Santa Clauses. Chocolates is deposited into one-half of the mold, the mod is then closed and rotated so that the liquid chocolate completely coats the inside surface of the mold.
Processing of chocolate: molding
Just another blog about food processing and the important of food processing. It is about the conversion of raw materials or ingredients into the consumer product. Food processing also can be defined as the branch of manufacturing that starts with raw animal, vegetable, or marine materials and transforms them into intermediate foods stuff or edible products through the application of labor, machinery, energy, and scientific knowledge.