Dairy Ingredients in Chocolate and Confectionery Products 509Compound Coatings
Chocolate - fl avored compound coatings
provide an alternative to standard - of - identity
chocolate through the substitution of vegeta-
ble fats for the cocoa butter. Typical formulas
for milk chocolate - fl avored and white -
chocolate fl avored compounds are shown in
Table 19.2. Compared to chocolate, the result-
ing products can be less expensive and often
require less complex manufacturing proce-
dures. The organoleptic properties of com-
pound coatings often do not match those
of standard - of - identity chocolate, but they
allow more fl exibility in terms of new and
novel textures and applications, and can still
provide a very high - quality eating experi-
ence. Com pound coatings are formulated for
use in many applications in which the func-
tionality needed in the fat phase prevents
the use of cocoa butter, or when the cost of
the fi nished product becomes an important
constraint.
Procedures for manufacture of compound
coatings are analogous to those for chocolate
manufacture, with particle size reduction
generally achieved through the use of media
mills. Special attention should be paid to the
compatibility of vegetable fats with cocoa
butter. Fat incompatibility leads to a soften-
ing of the coating due to an eutectic effect
that can lead to bloom formation and can
infl uence oil diffusion and shelf life.
Ingredients used in compound coating for-
mulations generally include sugar, chocolatemilk solids with whey - based ingredients at a
5% level can enable savings of as much as 8%
to 14% of milk powder costs while maintain-
ing a high - quality end product. Furthermore,
the addition of functional whey - based ingre-
dients to a milk chocolate formulation can
increase the rate of the Maillard reaction and
enable the production of caramelized fl avor
notes in a milk - powder - based chocolate.
In most chocolate products, whey - based
ingredients with low mineral content are pre-
ferred to avoid a salty fl avor which can often
be detected in the chocolate. The undesirable
salty tasting mineral ions such as sodium,
potassium, and chloride should be removed
while retaining a high amount of calcium.
This extra processing step may be unneces-
sary if, for example, the chocolate will be used
to make a bar with salted nut inclusions.
Milk chocolate is consumed in a variety
of ways, as a snack item as the common
chocolate bar or as a topping or coating on
products such as candy bars, biscuits, cakes,
etc. Such diverse application of a single
product means that different milk chocolate
formulations may be developed for each
application to provide both the functional and
sensory properties that the manufacturer and
consumer expect (Haylock, 1995 ).
Lactose also can be used to control the
sweetness of the fi nished product. In some
regions of the world, it is desirable to produce
a chocolate with reduced sweetness.
Substituting up to 10% of the sucrose with
lactose can help achieve this goal.
Table 19.2. Typical compound coating formulas.
Chocolate - fl avored compound White compound
Tempering Non - tempering Tempering Non - tempering
Sugar 48.10 48.10 52.55 52.55
CBE 30.00 — 30.00 —
CBS — 30.00 — 30.00
Demineralized whey 5.00 5.00 5.00 5.00
SMP 9.00 9.00 12.00 12.00
Cocoa powder 7.50 7.50 — —
Lecithin 0.30 0.30 0.30 0.30
PGPR 0.05 0.05 0.05 0.05
Vanillin 0.05 0.05 0.10 0.10