Measurement and Control of the Gloss of Chocolate

Abstract

Neben Geschmack und Abschmelzverhalten ist der Glanz ein wichtiges Kriterium für die Qualität von Schokoladenprodukten. Prozessparameter der Schokoladenherstellung können den Glanz beeinflussen. Hier wird ein Messverfahren vorgestellt mit dem auch kleine Schokoladenartikel untersucht werden können. Der Glanz wird reproduzierbar und mit einer statistisch abgesicherten Signifikanz gemessen. Prozessparameter der Herstellung werden einzeln variiert und der Einfluss auf den Glanz bestimmt. Eine Methode zur Glanzverbesserung wird vorgeschlagen und die Bedeutung der Formenbeschaffenheit betrachtet.

Measurement and Control of the Gloss of Chocolate

“…For this purpose, different series of experiments are carried out in several consecutive works. In a first test series, Glaser [2] examined the gloss of dark, milk, and white chocolate regarding different process parameters like (1) surface roughness of the mould, (2) rate of tempering, (3) cooling temperature, (4) residence in refrigerator, (5) mold temperature, and (6) storage time. The liquid chocolate mass is tempered and then filled into molds, which are used in chocolate production, too.…”

“…In the first test, the influence of the surface roughness of the polycarbonate mold on the gloss of chocolate bar is determined by Glaser [2]. The roughness Ra is the arithmetic mean deviation of the assessed profile recorded within the evaluation length.…”

“…The gloss values of the chocolate bars decrease with increasing surface roughness. Hence, the chocolate gloss is depending on the surface roughness [2]. The gloss values are constant by values of Ra equal to 4 mm or higher.…”

“…The gloss values are constant by values of Ra equal to 4 mm or higher. Depending on the chocolate mass, the gloss asymptotically approaches a value, which is for milk chocolate around 7 GU, white chocolate 10 GU, and dark chocolate 5 GU [2]. Therefore, it is very easy to produce a rough, glossless chocolate bar.…”

“…Moreover, Glaser [2] found that the measured gloss level of dark chocolate is lower than for milk chocolate. That seems to be surprising because of a general thinking that the dark chocolates have the highest gloss appearance.…”