510 Chapter 19
Dairy Ingredients in Compound
Coating Formulations
Because compound coatings do not have
standards of identity, product developers
have much more fl exibility in the use of
whey - based ingredients than in chocolate
formulas. If milk powder is used to prepare
a coating, it is generally SMP. Because the
melting point of the coating fats can be tai-
lored, there is no need to use AMF to adjust
the hardness of the fi nished product, and
therefore it is seldom used. Whey - protein -
based ingredients are often used as milk
solids sources in the formulation of milk -
chocolate - fl avored coatings for ice cream,
candy bars, and other enrobing applications,
replacing milk powder in part or entirely.
Sweet whey, reduced - minerals whey, and
whey protein concentrates and blends are
used as a total or partial replacement for milk
powder in coating formulations. Table 19.3
shows potential formulations for milk choco-
late and white compound coatings for differ-
ent applications.Sugar Confectionery
Boiled sugar confectionery products are
made by cooking mixtures of sugar, glucoseliquor (mass) and/or cocoa powder, vegetable
fat, dried dairy ingredients, and surfactants,
generally lecithin and polyglycerol polyricin-
oleate (PGPR) in combination. Coatings are
typically made with particle size from 15 to
50 micrometers. As with chocolate, particle
size affects the coating texture. A coarse
product may be less expensive to produce,
but the coating may taste gritty if too coarse.
The fat component of a coating has a
strong infl uence on the sensory characteris-
tics of the fi nished product, particularly with
respect to melting behavior in the mouth. The
melting point of cocoa butter in a well -
tempered chocolate ranges from approxi-
mately 26 ° C to 33 ° C. Fats in compound
coatings are typically customized to a 32 ° C
to 37 ° C melting point. However, there are a
wide variety of fats and oils that can be used
to tailor the melting point of a compound
coating to achieve many fi nished product
properties (Weyland, 1998 ).
Some compound coatings may be tem-
pered, but many compound coatings are cur-
rently formulated with non - tempering fats
known as cocoa butter substitutes (CBS).
Cocoa butter substitutes are lauric fats and
are totally incompatible with cocoa butter;
therefore, the amount of cocoa butter in the
formula coming from chocolate liquor or
cocoa powder should be kept to a minimum,
generally 5% of the formula weight or less.
Use of higher levels can lead to an unstable
product prone to bloom formation. If a tem-
pering fat is desirable, cocoa butter equiva-
lents (CBE) are the vegetable fat of choice.
CBE are fats that have the same triglyceride
structure as cocoa butter. Therefore, both fats
could be mixed in any proportion. On
average, good - quality CBEs tend to be 10%
to 15% less expensive than cocoa butter. A
third alternative is the use of cocoa butter
replacers (CBR). These fats are less compat-
ible with cocoa butter than CBE, but more so
than CBS. The proportion of CBR to cocoa
butter is often in the range of 1 : 4, depending
on the desired attributes of the fi nished
product and the quality of the CBR.
Table 19.3. Sample nougat formulation.
Part I: Frappe — 26.50% % w/w of fi nished
product
Egg white solids 21.50
Partially denatured WPI - 90 11.35
Sucrose, 6 × 40.10
Water 26.55
Salt 0.50
Part II: Syrup (loss from
boiling 12% – 13%) – 50%
High - fructose corn syrup 36.00
Sucrose, granulated 45.00
Water 19.00
Part III: Additional
ingredients – 23.50%
Sucrose, 6 × 74.85
Cocoa powder, 10% – 12% fat 13.80
WPC - 34 2.50
Vegetable fat 8.00
Flavor 0.85