The application of infrared moisture meters in dairy products!

For those who want to enjoy smooth cocoa, chocolate is a delicious snack. To ensure that end users are satisfied with the quality, manufacturers want to ensure the consistency of their products while maximizing yield and minimizing waste. We recommend using online near-infrared analysis to achieve all of this!

Infrared moisture meters can measure moisture and fat/oil simultaneously within 10 seconds. Flow properties and particle size are largely influenced by fat content, which is an important quality control parameter in the chocolate processing process. Excessive fat content can adversely affect flavor, texture, melting properties, and solidification speed, and can also waste high-value cocoa butter. Too low fat content can cause similar issues and may lead to violations of the minimum fat content regulations for chocolate and cocoa powder. At the same time, moisture generally must be minimized, as excessive moisture increases viscosity, affecting not only the flow and use of the product but also shortening its shelf life.

1. Chocolate Manufacturing Process

Cocoa beans are roasted at 99 degrees Celsius, with the roasting time being variable, depending on the quality of the cocoa beans and the desired flavor and aroma. The operations of grinding, sieving, and crushing separate the shell from the cocoa. The latter is ground and heated to produce a liquid, which is directly used to produce dark chocolate or milk chocolate; or it is pressed to produce cocoa butter and cocoa cake. The cocoa cake is dried and ground to produce cocoa powder.

The formulations for dark chocolate and milk chocolate are similar, both utilizing liquor and cocoa butter; however, further processing and additives differ. For dark chocolate, sugar is added to the liquor. Further grinding reduces the particle size from 100 microns to 18 microns. Then, in a process called "conching," the resulting powder is stirred at 180°F to remove residual moisture and improve the "smooth" mouthfeel. Cocoa butter is added at this stage. Tempering—the art of transforming liquid into solid—involves controlling heating and cooling steps.

Milk chocolate is formed by adding condensed milk or milk powder to the liquor to create a dough-like mixture. This mixture is dried, crushed, and transformed into a refined paste after adding melted cocoa butter. It is then rolled into refined sheets before conching.

2. Quality Parameters and Measurement Points

When measuring powdered or granular materials, online near-infrared sensors for snack foods should be placed 150-200 mm above the product on a conveyor belt, conveyor, or drum. Infrared moisture meters for snack foods should also be placed 150-200 mm above the product on a conveyor belt, conveyor, or drum. Online measurements can be performed using infrared moisture meters, and all these instruments can be used to analyze powdered intermediate products to ensure the consistency and quality of the final product.