![]() These moulds were later followed by fully hermetic moulds since with the help of piston depositors it was possible to accurately dose the exact amount of chocolate into the moulds. The first double moulds used to have an opening at the bottom through which they were filled up with chocolate. These are chocolate moulds that consist of two halves – so-called double moulds (picture) – and that are kept closed by clips or other kinds of locks. They were used to make the basic moulds and eventually, with large pressing machines and under high pressure, the first metal moulds were manufactured. The basis material was plaster moulds designed by artists. ![]() In the 18th Century steel plates were manufactured to be then coated with tin as a protection against rust, so that around 1830 the first moulds were created with the help of tin-coated metal sheets pressed into shape. For the pure chocolate production process it is always necessary that a thin fat edge builds up on the moulds since this facilitates the production and thus enables the achievement of better results in second and third pouring attempts. If the moulds are used for the first time or if they are cleaned before being used, sometimes it is necessary to apply fat in form of cocoa butter or chocolate on the inner side of the moulds so that the mass can be removed with more ease. If everything was done properly, then it will be easy to remove the chocolate article from the mould. When it comes to produce massive articles in flat moulds, then the flat moulds are filled up with chocolate, scraped and, as far as possible, shaken to prevent the chocolate from having air inclusions.Īfter that, the moulds have to set in a cold room with very low humidity where the chocolate mass retracts slightly. This is essential, particularly in the production of hollow figures. ![]() The exceeding mass flows out of the mould and back to the tank. Depending on the kind of mould, the thickness of the mass remaining on the walls is controlled in order to pour in more chocolate mass if necessary. Then the chocolate is poured into the mould. 28☌ and dark chocolate (bitter chocolate) to 30☌. Depending on the mass components, milk chocolate or white chocolate is cooled down to approx. The liquid chocolate is poured into a bowl and cooled down while stirred so as to impulse the crystallisation taking place in the cocoa butter. One should refrain from using chocolate masses with a low fat content, frequently referred to as “Plätzchenmasse” (cookie mass/dough?). The choice of the chocolate mass and its viscosity is very important to achieve good results. Then the chocolate particles are slowly melted in a water bath at a temperature of approximately 45☌ (never directly in a pan as otherwise the mass would be immediately burnt). The chocolate blocks, which nowadays can be acquired everywhere, are first broken and then cut into tiny particles. Up to then chocolate had been a pleasure only enjoyed in liquid form.īefore the chocolate mass can be used to produce hollow figures or chocolate figures, it must have a high proportion of cocoa butter so that the chocolate can be properly distributed all over the mould. ** Please note that polycarbonate molds are not dishwasher safe.It was only in the 19th century that chocolate moulds were used for the first time. This eliminates some of the stress associated with chocolate production. Polycarbonate reduces arm fatigue and improves productivity, which will give you a better working environment. This makes it easier to use for people who don’t have much arm strength and have trouble handling heavy molds. This type of mold is very light due to the type of material used.You won’t have to replace them after heavy workloads, as is the case with some other chocolate molds on the market. This will save you money in the long run. Perfect for production, they can handle a high volume of chocolates to be made. This product is very durable, which means these molds can be used more often and last longer.They also make it easier to work creatively with colored cocoa butter, giving you a glimpse of the result. This prevents unsightly chocolate bubbles from appearing. Made from a transparent material, polycarbonate chocolate molds make it easier for you to see the air bubbles in your chocolates.The durability of these molds also makes them a good value for money! You won’t have to worry about replacing them after heavy use. ![]() This makes them ideal for production, as they are easy to use. They are made from a material that is light, strong, transparent and very durable. Polycarbonate chocolate molds are popular with chocolatiers for several reasons.
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