opvormen en ontvormen (context: chocolate production)
English translation: mo(u)lding and demo(u)lding (context: chocolate production)
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| 22:41 Mar 25, 2022 |
| Dutch to English translations [PRO] Tech/Engineering - Food & Drink / patent re the production of chocolate products involving molds | |||||||
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|  Selected response from: Barend van Zadelhoff Netherlands Local time: 17:06 | ||||||
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| 4 +2 | molding and demolding (AE) // moulding and demoulding (BE) (context: chocolate production) |
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| 4 | mold (AmE) ; mould (BrE) |
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| Discussion entries: 4 | |
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Answers
6 hrs confidence: 
| opvormen mold (AmE) ; mould (BrE) Explanation: Bedankt voor de tip. :-) OPVORMEN IN BLOKKEN Om te leveren in kleinere hoeveelheden wordt de chocolade ook opgevormd in blokken. Daarvoor wordt de chocolade eerst getemperd. ' Temperen' wil zeggen de chocolade op een bepaalde temperatuur brengen, waardoor de daarin vervatte cacaoboter in de meest stabiele kristalvorm wordt gebracht. Gevolg van dit proces is een glanzende en harde chocolade met een optimale krimpkracht. Na het temperen wordt de chocolade in metalen vormen gegoten die over triltafels en doorheen de koeltunnels lopen. Het resultaat komt even later uit de vorm: een perfect glanzende blok. https://www.scholieren.com/verslag/werkstuk-verzorging-hoe-w... Na deze verschillende produktiefasen is de vloeibare chocolade klaar. Voor vloeibare levering per tankwagen wordt de chocolade, na grondige controle, overgepompt in een tankwagen en bij een temperatuur van 50 a 65°C wordt de chocolade bij de klant geleverd. Voor levering onder vaste vorm gaat men de chocolade, eveneens na een gelijkaardige grondige controle, opvormen in blokken van 5 kg of spuiten in de vorm van rondjes, druppels, enz.... https://unifa.be/_library/_files/Brochure_Chocolade_2006_12.... Productie en bereiding Machinale productie van chocolade Chocolade doorloopt een traject van fijnwalsen (om de deeltjes in de chocolade zo fijn mogelijk te maken), opwarmen, concheren (het urenlang omroeren van de hete chocolade) en temperen (een zeer langzame temperatuursdaling). Door deze bewerking zorgt de fabrikant ervoor dat het smeltpunt van chocolade iets lager ligt dan de lichaamstemperatuur, waardoor het in de mond smelt en op die manier een meer uitgesproken smaak krijgt. Tempereren De laatste stap is het 'tempereren' om de massa te laten kristalliseren. De gesmolten chocoladebrij wordt in tien minuten afgekoeld van 50 °C tot 18 °C, waarna de temperatuur weer omhoog gaat tot ongeveer 30 °C. De exacte waarden kunnen naar de samenstelling variëren. Daarna heeft de chocolademassa een vaste homogene structuur met goede smelteigenschappen en een mooie glans. Het tempereren kan een heel stuk eenvoudiger door 0,1 procent fosfolipiden toe te voegen. Door dan op te warmen tot 80 °C en snel af te koelen tot 23 °C ontstaan door de toevoeging gemakkelijk kristallen van de juiste vorm.[5] Fosfolipiden komen van nature al voor in cacaoboter en dus is de geringe toevoeging niet van invloed op de smaak van de chocolade. Afwerking De chocolade wordt op een temperatuur van 30 tot 32 °C gehouden en in verwarmde vormen gebracht, die worden geschud om de aanwezige lucht te verwijderen waarna ze een koelingproces ondergaan om de uiteindelijke vorm te verkrijgen. Nu kan de kwaliteit van de chocolade gemeten worden, en daarna kan hij verpakt worden. Tegenwoordig kan het proces van mengen, verfijnen, concheren en harden in één machine uitgevoerd worden, de totaalmachine. https://nl.wikipedia.org/wiki/Chocolade Tempering Video of cocoa beans being ground and mixed with other ingredients to make chocolate at a Mayordomo store in Oaxaca The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.[67][68] The uniform sheen and crisp bite of properly processed chocolate are the results of consistently small cocoa butter crystals produced by the tempering process. The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).[67][69] The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties. Shaping Chocolate is molded in different shapes for different uses: Chocolate bars (tablets) are rectangular blocks of chocolate meant to be broken down to cubes (or other predefined shapes), which can then be used for consumption, cooking and baking. The term is also used for combination bars, which are a type of candy bars Chocolate chips are small pieces of chocolate, usually drop-like, which are meant for decoration and baking Pistoles, callets and fèves are small, coin-like or bean-like pieces of chocolate meant for baking and patisserie applications (also see Pistole (coin) and Fève (trinket)) Chocolate blocks are large, cuboid chunks of chocolate meant for professional use and further processing Other, more specialized shapes for chocolate include sticks, curls and hollow semi-spheres https://en.wikipedia.org/wiki/Chocolate Captain’s purchases our beans from the indigenous cacao farmers in the mountains of Costa Rica. We pay “generous trade” prices (far better than fair trade). Selecting only the best organic beans, we roast, grind, refine, conch, temper, and mold the bars in small handcrafted batches. https://www.captainscocoa.com/ While the stages can vary, the formula goes something like this: pick, ferment, dry, sort, roast, crack and winnow, refine and conch, temper, and mold. http://www.coffeeteaimagazine.com/think-you-know-chocolate-s... to mold - to form in a mold mold verb (1) molded; molding; molds Definition of mold (Entry 2 of 5) transitive verb 1: to knead or work (a material, such as dough or clay) into a desired consistency or shape 2: to form in a mold mold candles 3: to determine or influence the quality or nature of mold public opinion 4: to give shape to the wind molds the waves 5: to fit the contours of fitted skirts that mold the hips 6: to ornament with molding or carving molded picture frames https://www.merriam-webster.com/dictionary/mold Versatile chocolate tempering and moulding machine. Gentle on your budget. https://www.hacos.com/chocolate-machinery/ mould 1 US mold / verb (tr) to make in a mould to shape or form, as by using a mould to influence or directto mould opinion https://www.dictionary.com/browse/mould#:~:text=to shape or ... -------------------------------------------------- Note added at 6 hrs (2022-03-26 05:20:56 GMT) -------------------------------------------------- demold - To remove from a mold https://en.wiktionary.org/wiki/demold demold (English) Alternative forms demould Origin & history de- + mold Verb demold (third-person singular simple present demolds, present participle demolding, simple past and past participle demolded) (transitive) To remove from a mold. https://www.wordsense.eu/demold/ |
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9 hrs confidence: peer agreement (net): +2
peer agreement (net): +2molding and demolding (AE) // moulding and demoulding (BE) (context: chocolate production) Explanation: Chocolate cooling and demoulding Tempering and cooling are best regarded as two parts of the same process: the solidification of chocolate.There are interactions between the two processes and they both need to be carried out correctly in order to ensure an efficient process and create a high quality product.This article examines these processes and outlines the technologies employed at each stage. https://www.newfoodmagazine.com/article/2048/chocolate-cooli... -------------------------------------------------- Note added at 9 Stunden (2022-03-26 07:57:20 GMT) -------------------------------------------------- A lovely demonstration is found here: https://www.gdchocotech.com/Multi-function-demolding-traying... -------------------------------------------------- Note added at 9 Stunden (2022-03-26 07:58:51 GMT) -------------------------------------------------- raditional chocolate manufacturing relies largely on the experience and skill of the chocolatier. Nowadays, with the replacement of manual processes with automated equipments, it is increasingly important to apply right processing conditions and controlling parameters, such as the time, the temperature, the moisture content, the relative humidity of the surrounding air, etc. This study investigated the influences of these factors during the moulding and cooling stage of chocolate manufacturing process on the ease of demoulding. Adhesion of chocolate to the polycarbonate mould surface was used as a measure for the demoulding properties, and was determined as the force required to separate a flat mould surface from the solidified chocolate sample. The results demonstrated that processing parameters, like temperature, contact time, and the relative humidity of the surrounding environment, have a significant impact on chocolate crystallization and solidification processes and on the adhesion of chocolate to a mould surface. Experimental findings from this work confirmed observations made during commercial chocolate manufacturing. https://www.sciencedirect.com/science/article/abs/pii/S02608... -------------------------------------------------- Note added at 9 Stunden (2022-03-26 07:59:13 GMT) -------------------------------------------------- Tradidional, of course... |
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