COOLING AND CONDITIONING
TO ENSURE COMPLETE CRYSTALLISATION AND
TO PROVIDE PROTECTION AGAINST THE RISK OF BLOOMING, PRODUCTS SHOULD BE QUARANTINED IN TEMPERATURE-CONTROLLED CONDITIONS FOR 48-HOURS POST-PACKING
and conditioning need to be seen as an active, fine-tuned process, rather simply as being a passive waiting period.” Tanis offers technology solutions that help
achieve more precise control over the cooling process. It can. for example, offer conditioning rooms which provide an environment where temperature, humidity, and airflow remain stable from the start to the finish of the cooling and conditioning process. “These rooms are designed to maintain consistency across every tray or mould, ensuring that the entire batch sets uniformly. For certain types of recipes, this approach can even remove the need for separate starch conditioning, improving safety, reducing energy usage, and simplifying the overall workflow,” says Bart. “The use of sensor technology can take this accuracy a step further. By constantly monitoring conditions in real time sensors allow for immediate adjustments to be made whenever a variable begins to drift. Instead of discovering a problem at the end of a batch, operators can maintain the perfect condition minute by minute. Fully automated process controls then ensure that each recipe follows the exact cooling and setting path it requires; every cycle, every day, without variation.”
Don’t be tempted Mike Gee, of Premier Forrester, pointed out that, despite being a critical element of the chocolate production process, cooling and setting times are often sacrificed to increase throughput. “For many confectionery producers it can be tempting to increase throughput. But the use of fixed-length cooling sections on production lines can result in cooling times being reduced. Best practice for cooling times is to allow 30 minutes for solid products, 45 minutes for one-shot products, and seven minutes for
24 • KENNEDY’S CONFECTION • NOVEMBER 2025
enrobed products,” he says. Mike went on to highlight the reason that one-shot products are susceptible to leaking. “It often comes as a result of inadequate cooling at too low temperatures,” he says. “The shell and filling need to be allowed to cool down slowly to ensure that any difference in contraction rates doesn’t lead to leaks.” Highlighting another, often overlooked,
step in the crystallisation/setting process, Mike pointed to the post packaging step. His advice? To ensure complete crystallisation and to provide products with the best protection against environmental conditions and the risk of blooming in the supply chain, the product should be quarantined
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