Chocolate Making Process Flashcards
1
Q
Why are the moulds shaken
A
Level out the chocolate and to ensure there are no air bubbles
2
Q
How long is the chocolate cooled for and why?
A
Cooled for 30-40 minutes to prevent bloom(white discolouration
3
Q
What can the metal check detect?
A
Iron Filing
4
Q
Why packing lines
A
3 packing lines to ensure if one runs out others will be running
5
Q
How is end product quality assured
A
Weighed and counted by infrared counters and blown by et of air if rejected(not 250g)
6
Q
How are is the chocolate protected and packaged?
A
Flow wrap (cheaper, more efficient, fresher) Closed using heat seals
