TRAINING
Masterclass for entrepreneurs,
professionals and artisans, led and conducted by Samuel Bize
TWO DAYS MASTERCLASS
Crystallization of chocolate masses
​• Crystallization theory, including all parameters related to crystallization
(raw materials, processes, viscosity, temperability, etc.)
​• Practical tempering exercises using different methods
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​• Use of various masses for tempering tests, with evaluation on models
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​• Optimal tempering and understanding the tempering curve using a tempermeter
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​• Practices for good crystallization related to the requesting company's production (Inventory of techniques related to the subject, measurements taken, tempering
machine settings, etc.)
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​• Evaluation of all difficulties encountered and search for solutions related to the
knowledge gained on the first day (bleaching, migration, texture, storage, etc.)
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​• Tempering ganaches: why and how
Module 1: Crystallisation of chocolate masses
COURSE CONTENT
• Raw fats and crystallisation
• The different types of fat (vegetable, animal , hydrogenated, fractionated, etc).
• The compatibility of fat in recipes
• Polymorphism of cocoa butter, CBE, Milk fat, etc..
• Solid / liquid ratio in the three phases of crystallization
• Importance of time and temperature in production steps ( from liquid to solid).
• Cooling time and temperatures of confectionery masses
• Storage time and temperature.
• Precrystallisation and tempering
• Use of a tempermeter
• Interpretation of the tempermeter cooling curves
• The importance of the reference curve for each manufacturing condition and how to create it.
• Evaluation of a good temper, texture, measurement, blooming resistance, etc.
• Ideal use and settings of tempering machines.
• Blooming issues, migration issues
• The packaging
• The different storage conditions
Who is intended for the training?
The training is focused on the production, with a prospect to improving the quality of products and processes. This is a theoretical and practical training with numerous exercises. It is intended for both operators and line manager,Quality Assurance (QS) manager, for the maintainers, and the engineers.
Trainings places
The training takes place mainly at the chocolate manufacturing company, but it can also be done in institutes, in the R&D centre, among machinery manufacturers who invite their manufacturing customers, among manufacturers of plastic moulds, in suppliers of raw materials, etc.
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The different levels
There are two levels of training, a basic course and an advanced course. During the advanced course, we check the acquisitions made during the basic course, working on the issues raised by the basic course, and provides more advanced knowledge on issues of concern of the applicant.
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Progress of the course
The course 1 takes place over two days, you will find below a typical program, but it is often modified according to the specific needs
of the company, CCMS and DataSweet wish to serve the customer
closer to their interests.
First day
-One hour for the theoretical part of the general knowledge chocolate,
of the raw materials, etc.
- Two hours of crystallization theory.
- Four hours of practical laboratory exercises with classic chocolate and confectionery masses, and with masses also used in within the company
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Second day
- Revision of the golden rules on crystallization.- Practice facility on problematic and production needs of the applicant company- Questions / answers
LIST OF MATERIALS
- A marble
- A 2000g scale and a 0.1g precision scale
- 1000g round stainless steel bowls
- Dipping forks
- Wide and narrow spatulas for tempering
- Rubber spatulas (silicone) to scrape the sides of the bowls well
- The materials you will be working with and want to test
- Dark, milk, white, and praline chocolate (approximately 3 to 4 kg).
The chocolate should be melted and stored at around 35°C)
- Of Liquid cocoa butter (also melted at around 35°C)
- Liquid cocoa butter (also melted at around 35°C)
- An oven (30 to 40 degrees)
- A refrigerator or refrigeration unit with air circulation if possible, adjustable between 5 and 15°C
- A freezer
- Molds that you use at home, cut if necessary to fit in the refrigerator
- A freezer
- 2 accurate thermometers
- A temperature gauge (I use the Exotherm Smart, unique for teaching purposes)
Crystallization Modules
KNOWLEDGE OF FATS
- Origins and nature of fats for chocolate
- Refining and deodorization
- Hydrogenation, fractionation, interesterification
- Fat chemistry
- Quality control
FAT CRYSTALLIZATION
​- Crystal structure and polymorphism
- Solid fat content (SFC)
- Fat compatibility and eutectic effect
- Polymorphic and non-polymorphic fats
PRE-CRYSTALIZATION OF CHOCOLATE (TEMPERING)
- Necessity of tempering
- Tempering on marble
- Continuous tempering and its industrial equipment
- Batch tempering and its equipment
- Tempering Mixed and its equipment
- The 3 phases of crystallization:
A | Pre-crystallization
B | Solidification
C | Post-crystallization
TEMPERING OPTIMIZATION
- Tempering curve measurement and equipment
- Tempering curve interpretation
- Relationship between the tempering curve and cooling conditions
- Maintenance on tempering machines
- Maintenance on molders, extruders, coating machines, etc.
- Post-tempering
- Packaging and storage
PROBLEMS RELATED TO CHOCOLATE CRYSTALLIZATION AND SOLUTIONS
- Criteria That Define Good Crystallization
- Effects of Poor Crystallization
Whitening
Migration
Texture
Temperature Resistance
Viscosity and Mass Distribution for Molding and Enrobing
Demolding and Product Marking
- Remedies and Solutions
