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How to make chocolate sauce
Hazel chocolate sauce

Formula:

Composition%

Sucrose 45-55

Fat 20-25

Hazelnut sauce 10- 15

Milk powder 5- 10

Whey powder 3- 5

Cocoa powder 5- 10

Lecithin 0.3-0.5

Production process:

Key operation points:

Hazelnut chocolate sauce is a cocoa product containing 15% hazelnut sauce.

In the production of hazelnut chocolate sauce, the ingredients mentioned in the formula are mainly extra lecithin and some oil. Note that in order to adjust the fat content in the mixture that is finally suitable for refining, do not mix all the oils at first. The mixture was purified to 20-25 m. The purified material enters the refiner. In the refining process, lecithin and the remaining oil are added. The refining process will last for 5 hours. Then, the final product is pumped into the storage tank. The temperature of the finished product shall not be higher than 60 C. Before the filling operation, the temperature of the finished product should be cooled to 40 C. Then, it is automatically filled into glass or PVC containers with different capacities. After filling, the finished product should be cooled to15-20 C immediately to form oil crystal structure. In this structure, the liquid hazelnut oil is absorbed by the sauce.

transport

Filling 30 1℃

Store 201c.

Cooling for 24 hours at the speed of 8-65438 00℃/min.

parcel

Pre-cooling 30 1℃

Keep the temperature at 50 2℃

Refine at 60℃ for 5 hours.

Refining for 20-25m

Mix for no more than ten minutes.