Chocolate Crumb Chocolate Crumb— Dairy …

1 INTRODUCTIONMilk Chocolate Crumb is a vacu-um dried, crystallized mixture madefrom milk , sugar and cocoa liquor. Ifthere is no cocoa liquor in it, it iscalled milk Crumb or blokmilk. Bothcrumb products are used in largequantities as an ingredient for the past the reason for itsdevelopment was to give the milk agood shelf life up to 9 12 months atroom temperature. This wasachieved by the heat treatment dur-ing the process, the low moisturecontent of the product and thepreservative components which arepresent in the cocoa.

2 This enabledthe Chocolate manufacturers tomake use of cheaper milk and tobuild up stocks during the milkflush periods. But the use of crumbin Chocolate is no longer deter-mined by tradition, but there areother aspects that are more impor-tant. Using Crumb , the manufactur-ing process can proceed morequickly and economically than byincorporating the separate ingredi-ents as milk powder, sugar andcocoa liquor. milk Crumb has also avery special and characteristic flavorprofile and this typical flavor is dueto the Crumb this paper an overview will begiven of the most important dairyingredients that are used for choco-late manufacturing.

3 Then the differ-ent Crumb processes are discussedin more detail, followed by themajor processing parameters andthe effects on the milk POWDER: SPRAYDRIED, ROLLER DRIED ORVACUUM DRIEDT here are important differencesbetween the several sources of drymilk considering the application inchocolate. They differ in the manu-facturing process, the physical prop-erties and the flavor of the the first place there are driedmilk products that contain milksolids only, for instance, full creammilk powder.

4 The milk powder caneither be spray dried or roller Dried milk PowderCharacteristicsThe process of spray drying isvery gentle and results in a powderwith a very milky and creamy is no deterioration of theproduct and the reconstituted milkpowder has almost the sameorganoleptic properties as the origi-nal fresh the drying process themilk fat emulsion keeps its stabilitywhich results in a very low free fatcontent. The free fat content of fullcream milk powder ranges from 1percent to a maximum of 10 percentof the total fat of the quick dryingprocess the lactose has no time tocrystallize, so it will be present inthe amorphous state.

5 Amorphouslactose is very hygroscopic and itwill quickly take up moisture fromthe powder consists of more orless globular particles and the sur-face of the particles is to the way of drying, spraypowders contain dispersed air insidethe particles. This requires morecocoa butter in Chocolate spray particles are broken theremaining globular holes in the frac-tured surface need to be filled withthe continuous phase, thus resultingin the extra need for cocoa Dried milk PowderCharacteristicsDuring the process of roller dry-ing the temperatures of the productare higher as with spray drying.

6 Thisleads to the typical cooked milk fla-vor and a more or less pronouncedburnt taste. This product is not ascreamy when compared to the spraydried milk contradiction to the spray driedpowder the fat is not present in74 June 1995/The Manufacturing ConfectionerChocolate CrumbChocolate Crumb Dairy Ingredient forMilk ChocolateAnnasiet SiebengaMirjam Bouwman-Timmermansand Annasiet SiebengaCoberco IsocoPresented at the Pennsylvania Manufacturing Confectioners Association 49thAnnual Production Conference.