Pumping chocolate is a delicate process that requires experience, precision, and careful attention to detail. Unlike other food products, chocolate presents unique challenges due to its sensitivity to shear, temperature, and pressure. Below are key guidelines to ensure smooth and effective chocolate pumping.
Minimise Shear to Prevent Separation
Chocolate is highly shear-sensitive, meaning excessive speed or pressure can cause cocoa butter separation, leading to serious production issues. When this happens, the cocoa butter can crystallise and form an abrasive, sand-like substance that can damage equipment and compromise product quality.
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