Reduced-Sugar Milk Chocolate with NUTRIOSE® FM 10 Soluble Fiber
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Recipe reference: GSWECHO005
Recipe composition
| INGREDIENTS | PROPOSED RECIPE INGREDIENTS (%) | CONTROL RECIPE INGREDIENTS (%) |
| Sucrose (sugar) | 29.52 | 47.33 |
| Cocoa butter | 20.00 | 20.00 |
| NUTRIOSE® FM 10 soluble fiber* | 17.80 | |
| Milk, whole, powder | 14.50 | 14.50 |
| Chocolate liquor (54% fat) | 12.49 | 12.49 |
| Milk fat, anhydrous | 5.00 | 5.00 |
| Lecithin, soy | 0.40 | 0.40 |
| Malted Barley Extract | 0.25 | 0.25 |
| Artificial Vanilin | 0.03 | 0.03 |
| Nat Falvor | 0.01 | |
| Total | 100.00 | 100.00 |
*Roquette product
Process method
Premix preparation:
- Melt cocoa butter, anhydrous milk fat and chocolate liquor in incubator oven at 140°F/60°C
- Add milk powder and malted barley extract to melted ingredients – use 5 QT KitchenAid or Hobart Mixer, low speed # 1
- Combine Refined Sugar and Nutriose FM10, blend well by hand and set aside
Premier chocolate refiner procedure:
- Premier Chocolate Refiner must be completely clean and dry prior to use
- Loosen the top lock to start with lower pressure on roller stones -- never run the machine dry for more than a few seconds
- Turn on the power and gradually add Refined Sugar/ NUTRIOSE® FM10 blend, tighten the top lock and run the rollers for approx. 20 min.
- Gradually add melted chocolate liquor, cocoa butter, AMF, milk powder, malted barley extract mixture
- To help ensure a cohesive mass, use a standard heat gun (never exceed 140°F/60°C)
- Continuously heat chocolate for 30 minutes (watch closely as total heating time is batch size dependent. Larger batch = higher coefficient of friction = lesser heating time)
- Refine for about 16-20 hours to obtain smooth texture and particle size ≤ 25 microns
- Add lecithin and flavors one hour prior to end of refining process
- Turn off power, release the tilt stop latch on the side and gently tilt the machine to empty the drum
Tempering and moulding:
- Best done in a room at 65°F/18°C , 40-50 % RH to help promote ideal fat crystal structure
- Melt chocolate (109-118°F) to dissolve all fat crystals
- Cool to 80-82°F to generate seed crystals
- Reheat to 86-87°F
- Deposit into moulds and tap thoroughly to ensure air pocket removal
- Place into refrigerator and allow chocolate to set
Ingredients list and allergens
Reduce sugar milk chocolate
- Sugar,
- Cocoa butter,
- NUTRIOSE® soluble corn fiber,
- Whole milk powder,
- Cocoa liquor,
- Anhydrous milk fat,
- Soy lecithin,
- Malted Barley Extract,
- Artificial and Natural Flavors
Contains: Milk, Peanut & Derivatives, Nuts & Derivatives, Soya & Derivatives.
Control milk chocolate
- Sugar,
- Vocoa butter,
- Whole milk powder,
- Cocoa liquor,
- Anhydrous milk fat,
- Soy lecithin,
- Malted Barley Extract,
- Artificial and Natural Flavors
Contains: Milk, Peanut & Derivatives, Nuts & Derivatives, Soya & Derivatives.
Label of nutrition facts (Indicative)
Reduce sugar milk chocolate
Amount per serving: Calories 160
| % Daily Value* | ||
| Total Fat | 11 g | 14% |
| Saturated Fat | 7 g | 33% |
| Trans Fat | 0 g | |
| Cholesterol | 10 mg | 3% |
| Sodium | 20 mg | 1% |
| Total Carbohydrate | 17 g | 6% |
| Dietary Fiber | 4 g | 16% |
| Total Sugars | 11 g | |
| Includes Added Sugars | 9 g | 18 % |
| Sugar alcohol | 0 g | |
| Protein | 2 g | |
| Vitamin D | 0 mcq | 1% |
| Calcium | 45 mg | 3% |
| Iron | 0 mg | 2% |
| Potassium | 85 mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Control milk chocolate
Amount per serving: Calories 170
| % Daily Value* | ||
| Total Fat | 11 g | 14% |
| Saturated Fat | 7 g | 33% |
| Trans Fat | 0 g | |
| Cholesterol | 10 mg | 3% |
| Sodium | 20 mg | 1% |
| Total Carbohydrate | 17 g | 6% |
| Dietary Fiber | 1 g | 2% |
| Total Sugars | 16 g | |
| Includes Added Sugars | 14 g | 28% |
| Sugar alcohol | 0 g | |
| Protein | 2 g | |
| Vitamin D | 0 mcq | 1% |
| Calcium | 45 mg | 3% |
| Iron | 0 mg | 2% |
| Potassium | 86 mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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
Links to pages of the products used within this recipe
Recipe reference: LSWECHO010
Recipe composition
| INGREDIENTS |
PROPOSED RECIPE |
CONTROL RECIPE LSWECHO009 |
||
| Commercial ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | End-product dry solids (%) | |
| Sucrose (sugar) | 593.600 g | 29.680 | 29.572 | 47.307 |
| Cocoa butter | 500.000 g | 25.000 | 25.000 | 25.000 |
| NUTRIOSE® FM 10 soluble fiber* | 356.000 g | 17.800 | 17.266 | |
| Whole Milk powder | 290.000 g | 14.500 | 13.964 | 13.964 |
| Cocoa mass (54% fat) | 250.000 g | 12.500 | 12.375 | 12.375 |
| Lecithin, soy | 10.000 g | 0.500 | 0.500 | 0.500 |
| Flavor, powder | 0.400 g | 0.020 | 0.019 | 0.019 |
| Residual moisture | - | - | 1.305 | 0.836 |
| Total | 2000.00 | 100.000 | 100.000 | 100.000 |
*Roquette products
Process method
Preparation of premix :
- Add cacao butter and cacao mass (total 28% FAT) in stephan vessel.
- Add powders (Sucrose, whole milk powder, NUTRIOSE® FM10, flavor)
- Setup temperature of vessel at 50°C.
- Mix during 10mn.
Grinding step :
- Grind the powder in a tri-cylinder to obtain a particle size < 25μm
- Measure particle size with a Micrometer.
Dry Conching step:
- Time 3h30
- Add butter to obtain 36% FAT in a final tablet.
Liquid conching step:
- Conch the liquid mass at 50°C during 18hrs.
- Add lecithin 1 hour before the end of conching.
Tempering step and moulding
- Decrease the temperature until 25°C and increase temperature until 30°C.
- Mould chocolate.
Ingredients list and allergens (Indicative)
- Sugar,
- Cocoa butter,
- Dextrin (soluble fiber),
- Whole milk powder,
- Cocoa mass,
- 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 |
Per 100 g Control recipe |
| Energy (kcal) | 107 | 533 | 560 |
| Fat (g) | 7.2 | 36.0 | 36.0 |
| of which saturates (g) | 4.4 | 22.1 | 22.1 |
| Carbohydrate (g) | 8.1 | 40.7 | 53.6 |
| of which sugars (g) | 7.3 | 36.5 | 52.3 |
| of which polyols | 0.0 | 0.0 | 0.0 |
| Fiber (g) | 2.9 | 14.6 | 2.1 |
| Protein (g) | 1.1 | 5.5 | 5.4 |
| Salt | 0.03 | 0.14 | 0.14 |
Serving size (Portion): 20.000 g
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