Alternative sweeteners, such as agave syrup or coconut blossom sugar, are also seeing increasing use”
intolerances and allergies. During processing, high-quality chocolates exhibit a certain particle size distribution and good contraction properties, while their sensory properties include a characteristic melting behaviour, snap and shine. These properties are also usually decisive for consumer acceptance of vegan chocolates. Consumers are also placing ever greater value on the origin of the ingredients and the conditions under which they are produced. Due to growing consumer and transparency in the supply chain are key issues that have come to increase the appeal of vegan chocolate.
KennedysConfection.com
Chocolate recipes without animal ingredients The cocoa bean forms the basis of any chocolate and is a critical factor for the processing steps, i.e. fermentation, drying, roasting and grinding, other ingredients are added, such as sugar, cocoa butter and milk powder or milk alternatives. The mass is then rolled and conched. Conching, one of the most important steps in chocolate production, is what creates the unique tempering or pre-crystallising the melted removed from the moulds after depositing and cooling, giving it a shiny surface and its the production processes for vegan and conventional chocolate are largely identical, adjustments are necessary to make optimal ingredients. For example, plant-based milk alternatives may require different temperatures and processing times. of vegan chocolates may differ, which is why the dosing technology needs to be adapted accordingly.
Plant technology for vegan chocolate Winkler und Dünnebier Süßwarenmaschinen (WDS) provides support from the initial product idea through to implementation in production. Extensive trials are carried out to
determine the necessary parameters. Those that are important for determining the quality of the products later on include, for example, the diameter of the pistons, the design of the nozzle plate and the necessary vibration and cooling times. During implementation on a with the help of confectionery technologists. WDS chocolate plants enable almost limitless technology makes it possible to produce nearly any product, from simple tablets to complex pralines, products made with the One-Shot or Triple-Shot method, and products with or “This allows you to respond swiftly to the demanding market at any time and offer the products demanded by retailers and end consumers. When manufacturing vegan chocolates, measures must be taken to avoid cross-contamination. Here, the strict separation of production lines and special cleaning procedures and checks are essential.” Vegan chocolate has clearly developed from a niche product to an important segment in the chocolate industry. The increasing demand for sustainably produced food is driving innovation in production and plant technology. Despite the challenges involved, vegan chocolates offer growing potential for manufacturers and a sensible alternative for consumers who are unwilling
Kennedy’s Confection October 2024 13
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