Monday, August 11, 2014

Polishing and sealing of chocolate

Polishing and sealing makes a product look attractive. There is nothing more appealing to the customer than a highly polished, glossy chocolate sweet.

Polishing improves the appearance of dragees and provides a protective coating. The process is usually carried out in pans and they are equipped with ribs or baffles to prevent the product bed from slipping, one the product has been polished.

Irrespective of the polishing agent, the surface of the chocolate dragee must be very smooth and have sufficient hardness before application of the polishing solution.

Usually, the sealing stage commences with application of a moisture barrier. Shellac also known as confectionary glaze, is commonly used for sealing process.  Shellac dissolved in alcohol is used. As soon as the alcohol evaporates, shellac forms a hard and transparent layer and protects the polished dragee against moisture absorption.

Products that are not treated with shellac easily take up moisture, and in the case of bad packaging, begin to stick to one another and finally lose gloss relatively quickly.
Polishing and sealing of chocolate 

at
Labels: , , ,

The most popular articles

  • Modern History of Chocolate Milk
    The cocoa tree is an unusual tree, with its cultivation confined to limited areas and climatic conditions. The processing required both in t...
  • Expeller pressed cocoa butter
    Expeller cocoa butter is the fat prepared by the expeller process from cocoa beans singly or in combination with cocoa nib, cocoa mass, coco...
  • Purple cocoa beans
    Purple beans refer to low quality beans with purple color. The main reason for purple bean is a lack of adequate fermentation. When harves...
  • The Cut Test of Cocoa
    The standard method for evaluating the quality of cocoa beans is a cut test on which the interior of a certain number of beans that have bee...
  • Composition of Cocoa Beans
    Composition of Cocoa Beans The general composition of cocoa beans from various sources is similar. With properly fermented mature beans t...

Other interesting articles

  • Food Science and Human Nutrition
    Among the many proteins in living organisms, enzymes stand out as the most varied and highly specialized. The word *enzyme* comes from the Greek root *en...
  • Shortnotes of History
    Artur Fischer (December 31, 1919 – January 27, 2016) was a German inventor whose creativity and practical genius transformed everyday life. Best known for ...