A Healthier Milk Chocolate with NUTRALYS® S85 Plus N Pea Protein and NUTRIOSE® FM 10 Fiber
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Recipe reference: LSWECHO015
Recipe composition
| INGREDIENTS |
PROPOSED RECIPE | ||
| Commercial ingredients (per batch) | Commercial ingrdients (%) | End-product dry solids (%) | |
| Sucrose (sugar) | 30,279 g | 30,279 | 30,168 |
| Cocoa butter | 11,300 g | 11,300 | 11,300 |
| Milk, whole, powder | 17,497 g | 17,497 | 16,849 |
| Cocoa mass (54% fat) | 29,172 g | 29,172 | 28,881 |
| NUTRIOSE® FM 10 soluble fiber* | 1,945 g | 1,945 | 1,886 |
| NUTRALYS® S85 Plus N pea protein* | 9,298 g | 9,298 | 8,647 |
| Lecithin, soy | 0,490 g | 0,490 | 0,490 |
| Flavor, powder | 0,020 g | 0,020 | 0,019 |
| Residual moisture | - | - | 1,760 |
| Total | 100.00 | 100.000 | 100.000 |
*Roquette products
Process method
Mixing step:
- In Stephan, add milk powder and NUTRALYS® S85 Plus N pea protein
- Mix
- Add cocoa mass (melted), cocoa butter (to get 26% fat)
- Mix
- Add sucrose, NUTRIOSE® FM10
- Mix at 50°C during 5mn at speed 10%
Grinding step:
- In a three rolls refiner, grind the mix to get the particles size < 20 microns.
Dry conching:
- In a Stephan, put the grinded powder and add 1% of cocoa butter.
- Mix during 30mn at 10% speed and 50°C.
- If balls formation has not started, add 10% of lecithin and mix during 2hrs.
Plastifying step:
- Add 1% of cocoa butter.
- Mix during 30mn at 55°C and speed 10% until getting the liquid phase.
- Add the rest of cocoa butter.
Liquid conching:
- In a double heat jacket bowl, mix gentle the chocolate mass at 55°C during 19hrs.
- Add the rest of lecithin and mix during 1h.
Tempering step:
- Temper ¾ of the mass in a marble to get 27-28°C.
- In a heat water bath, add ¼ of the mass + tempered mass and mix with a spoon until to reach 29-30°C.
- Molds and keep at 15°C during 1h.
Ingredients list and allergens (Indicative)
- Sugar,
- Cocoa liquor,
- Whole milk powder,
- Cocoa butter,
- Pea protein,
- Soluble maize fibre,
- Emulsifier (soy lecithin),
- Flavor.
Contains: milk, peanut and derivatives, nuts and derivatives, soya and derivatives.
Label of nutrition facts (Indicative)
| Average nutrition facts |
Per serving Proposed recipe |
Per 100 g Proposed recipe |
| Energy (kcal) | 91 | 519 |
| Fat (g) | 5.8 | 32.9 |
| of which saturates (g) | 3.5 | 19.7 |
| Carbohydrate (g) | 6.9 | 39.4 |
| of which sugars (g) | 6.4 | 36.6 |
| of which polyols (g) | 0.0 | 0.0 |
| Fiber (g) | 1.1 | 6.4 |
| Protein (g) | 2.7 | 15.6 |
| Salt (g) | 0.08 | 0.45 |
Serving size (tablet): 17.50 g
Comments
The sugar reduction is based on standard milk chocolate recipe at 55% of sugars.
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable