Making Chocolates in the Factory

Preface

• Who this book is for, what is not in it?
• Why chocolate?
• Popularity, affordable luxury, enhancing centres, gifts, marketing, making profit
• What products?
• Available ingredients, local specialities, competition
• The factory
• Scale, climate, building, layout, services
• Equipment
• ew/second-hand, capacity, maintenance, electronic and mechanical systems, correct buying procedure, contracts
• Packaging
• Purpose, performance, appearance, in-line or off
• Raw materials
• Storage, sourcing, specifying, quality
• Chocolate
• Specifying, particle size, smoothness, buying as a raw material, acceptance procedure, safeguards and checks, fat content, other ingredients, milk, plain and white, compounds
• Tempering
• Practical information, temper meters, importance
• Enrobing
• Centres for enrobing, recipes, enrobing principles, key areas in detail, chocolate proportions, decorating
• Chocolate moulding plant
• One-shot, shell, Frozen Cone, hollow, solid, fat-based and water-based centres, inclusions, aeration, depositors, plants, tempering, mould design, demoulding, air-conditioning, dew-point
• Panning
• Rotating pans, belt coaters, drum coaters, technique, principles, centres
• Recipes
• Fondant, fermentation, toffees, caramel, fudge, aerated nougats, whips, textures and how to control them, graining, sugar/glucose ratios, invertase, flavours, colours, emulsifiers
• Labelling
• Legal compliance, descriptions, weights, consumer information
• Costing
• Non-accountant’s perspective, re-working scrap, efficiency
• Consumers
• Protection, good manufacturing practice, due diligence, hygiene, micro-biological checks and standards, traceability, positive release, crisis management
• Staff
• Importance, training, management
• Index