Cocoa Butter. crystallization, tempering, bloom. Plan. Lipid structure, crystallization & polymorphism Tempering theory & practice Bloom. Fatty Acids. Stearic acid 18 carbon carboxylic acid linear molecule. Oleic Acid 16 carbon carboxylic acid single double bond puts a “kink”. O. C.
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crystallization, tempering, bloom
18 carbon carboxylic acid
16 carbon carboxylic acid
single double bond puts a “kink”
…plus about 5 others
Solid Fat Content
Molecular packing can vary by angle of tilt...
Tempering is a time-temperature process ensure the formation of chocolate in the right crystal habit
In practice this means we want 1-2% solids at ~32oC which will act as seeds when the melt is cooled
Cool - no crystallization
Form mix of crystals
Melt out unstable polymorphs
Often caused by large fat crystals growing from the surface and scattering light
U se a high melting fat if you can’t be certain of distribution temperature
Reduce storage temperature