In addition to the control of raw materials and finished products, the control of intermediate products is essential to ensure the quality of chocolate. This is called process control. A chocolate intermediate product is of high quality if it meets the prescribed requirements regarding the content of certain substances and physical properties. And for this reason, we have decided to determine the amount of fat, sucrose and water in Gorenjka's chocolate intermediate products (chocolate mass for fine bitter chocolate, cocoa cream mass, milk ice cream coating and chocolate coating) and evaluated their viscosity, using control analytical methods. The amount of fat was determined with measuring the refractive index of the fat extract, extracted with the solvent 1-bromonaphthalene. The amount of water was determined with drying samples until they reached a constant final mass. The amount of sucrose was determined with extracting the sucrose from the sample and then using a polarimeter to determine the angle of rotation of polarized light passing through the solution. The mass fraction of each substance in the chocolate intermediate product was calculated using suitable formulas. Rheological parameters are the most suitable for optimizing the production of chocolate and its intermediate products. The viscosity of the samples was measured with the rotary viscometer. We determined whether the mentioned parameters complied with the specifications, prescribed by the Gorenjka Process Control Plan. We found out that some intermediate products were similar to each other. All of them fullfiled the required quality values.
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