Effect of different fats

on the rheological
properties of
couvertures and
development of cost
effective and good
performing chocolate
couverture
 Spraying and dipping
couverture
• Spraying couvertures

• Dipping couverture

• Enrobing couvertures
 Synopsis

• Major challenges for ice cream industry and chocolate industry

• 1. Soggy cones
• 2.Improper snap in the chocolate in chocobars
• 3. melting of the coating chcocolate
• Other Challenges in ice cream industry and chocolate industry
contributed due to couverture
• 1.Pick up weight
• 2. Temperature of coating chocolate vs the temperature of ice cream
and its solidification and melting properties
• 3.Viscocity of chocolate coating and yield of chocolate
• 4. Flavour and mouthfeel of chocolate in the choco bars
• 5.Water proofing properties of spraying chocolates in cones and
soggy cones.
 Synopsis
• The properties of the couvertures are
primely dependent on
• 1. Formulation
• 2.Viscosity
• 3.Crystallisation rate
• 4.Drying and melting times
• 5.Texture on storage.
 Fats

• Dipping couvertures: Casson viscosity –

0.3-0.6pa s and casson yield 1-3 pa
• Spraying couvertures: Casson viscosity –
0.35-0.45pa s and casson yield 1.5-3 pa
• Enrobing couvertures
 Fats
• Different fats to obtain the above
characteristics
• Melting – 21 -23 degree centrigrade
• Drying in – 10 – 30 sec
• Stable at -23 centrigrade.
 Why this project

• 25% of the cost of waffle cone ice creams

is contributed by the chocolate coatings
• Even the premium brands have not
overcome this challenge
 Requirements of project

• Different fats and fat substitutes from

Adani Willmar, Ruchi and Emami
industries
• Stabilising agents from Fine organics etc,
• Chocolate concentrates from Morde foods
and Barry Callebaut
 Requirements of Equipment

• Melting point verification apparatus

• Viscometer
• Double boiler for conching
• Freezer and equipment for accelerated
shelf life studies.
 References for the project

1. The cold extrusion of chocolate –

Beckett, S.T.Craig, M.A. Gurney
2. The science of ice cream – Clarke
3. Other patents from Nestle, General mills
and Unilever R & D, UK.