Dairy Ingredients for Food Processing

Dairy Ingredients in Chocolate and Confectionery Products 503

antioxidants in the chocolate liquor portion.

Crumb easily can be stored for extended

periods of time, as well as shipped to other

manufacturing facilities for use in prepara-

tion of fi nished chocolate. The crumb process

also offers exceptional fl exibility in tailoring

the fl avor profi le of the fi nished product. The

fl avor developed during crumb manufactur-

ing uses the Maillard reaction to produce

varying degrees of toasted or caramelized

fl avors. The control of processing time and

temperature is very important and results in

the generation of key fl avor compounds such

as furfural, maltol, lactones, and methyl -

ketones (Campbell and Pavlacek, 1987 ). By

adjusting the times and temperatures

employed, the chocolate maker can adjust the

proportions of these components to produce

a desired fl avor profi le.

Milk in Chocolate Formulations

Milk in its various forms has been used as an
ingredient in chocolate manufacture since the
introduction of milk chocolate in 1876. Milk
and milk solids are essential to fl avor, color,
and texture; they provide nutrition and bulk;
and they contribute to gloss and shelf life
(Campbell and Pavlacek, 1987 ; Kinsella,
1970 ).
Milk chocolate was traditionally made by
using fresh fl uid milk in the crumb process
mentioned previously. The crumb process,
however, requires a great deal of highly spe-
cialized equipment, and can therefore be very
costly from a capital equipment standpoint.
Therefore, in the last few decades, the choco-
late industry has been increasingly moving
toward production of powder using milk
powder in the so - called milk powder process.

Fluid Milk and the Crumb Process

The major use of fresh, fl uid whole milk in
chocolate is in sweetened condensed form to
make milk chocolate crumb. There are a
number of processes for making milk choco-
late crumb (Minifi e, 1974 ), all starting with
milk, sugar, and chocolate liquor. A general
fl ow diagram for the process of producing
milk chocolate crumb is shown in Figure
19.1 , and a fl ow diagram showing the use of
the resulting crumb to produce milk choco-
late is shown in Figure 19.2. Briefl y, the milk
and sugar are mixed and moisture is removed
through a process similar to that used in the
dairy industry to prepare sweetened con-
densed milk. The chocolate liquor is then
mixed in, and additional moisture is removed
through a drying process. A typical crumb
composition consists of 26% to 35% milk
solids, 13% to 18% cocoa solids, and 50% to
65% sucrose. The crumb is generally dried
to reach a fi nal moisture content of 0.8% to
1.5% (Haylock and Dodds, 1999 ).
One major advantage of crumb is its supe-
rior keeping quality, attributed to the natural

Figure 19.1. Flow diagram for manufacture of milk

chocolate crumb.

SUGAR

STORAGE

CRUMB

DRYING

CONDENSING

PASTEURIZATION

MIXING

FLUID MILK

CHOCOLATE

LIQUOR