Hazelnut Chocolate ( Similar to Nutella) Formulation
Processing Steps: -
1-????? Granulated sugar grinding to fine form 20 – 25 microns size.
2-????? Fat melting at 50 c.
3-????? Add the melted fat + Palm Olein + Powder Milk to the conche.
4-????? Conche speed is??? 60 rpm @?? 45 c.
5-????? Adding Whey Powder + Cocoa Powder + Hazelnut Paste? to the conche
6-????? Adding powdered sugar to the conche and mix for 2 hours.
7-????? Adding the Maltodextrin and mix for 1 hour.
8-????? Adding the remaining Ingredients and mix for 2 hours.
9-????? Adding salt & Lecithin + PGE and mix for 1 hour.
10-? Adding Vanilla & other flavors and colors and continue mix till complete 8 hours, Refine & sieve to a particle size of approx. 2.5-3 microns.
11-? Sending the ready chocolate syrup to the holding tank @ 43 c & 50 RPM.
12-? Fill into retail packing and cool. Keep cool (below 25°C) for at least 24 hours to crystallize the fat properly.
General Manager - (Engineering Division) at Far Eastern Impex Private Limited
10 小时前Muhammad Bilal Khan
Sr. Quality Executive
19 小时前Very informative
Technical Advisor Sein Recu BC
23 小时前Gracias se?or
Food Production Professional
1 天前Thanks Sir. Thanks Sharing Sir.