Measurement and Control of the Gloss of Chocolate

Abstract

Taste and melting behavior are important quality criteria for chocolate. Beyond these, the gloss, snap, and texture are relevant. Different process parameters influence the gloss as well as other criteria such as shell life and fat bloom resistance. In this work, a method to measure the gloss of chocolate is introduced and adapted to small chocolate articles. With this, the gloss could be measured reproducibly. Different process parameters are varied and the gloss of the chocolate is determined. Various methods to improve the gloss are suggested and evaluated.

Numerical Investigation of the Cooling Behavior of Molded Chocolate Products

“…The gloss differences measured by Schomaker et al 5, 6 correlate with the results of the inhomogeneous flow and temperature profiles. To improve the uniformity of the gloss, the air flow above and below a mold must be led in such a way that the local heat transfer slightly differs.…”

“…[3,4]. The August Storck KG has also already dealt with possible causes: Schomaker et al [5,6] investigated the influence of integral process parameters on the gloss of chocolate products. They found out that, in addition to the crystal structure, the surface roughness of the molds has the strongest influence on the gloss.…”