Frozen Cone technology improves filled pralines quality.
The Mexican manufacturer Turin Chocolates has achieved at least 50% improved shelf-life for alcohol-filled pralines cold-pressed in two steps using Frozen Cone technology.
First a praline shell of milk-chocolate is pressed up, followed by a second step, which presses the cocoa butter to form an inner barrier. Similar results are possible with a one-step process. With a one-shot nozzle, the shell mass and barrier fat are deposited so that in a single pressing operation both the shell and inner barrier are formed.
Danish moulding line builder Aasted-Mikroverk demonstrated to Chocolates Turin how cold-pressing of an inner barrier--using the company's Frozen Cone technology--reduces fat migration and improves shelf life for alcohol-filled pralines.
Provided with an inner, cold-pressed barrier compound, the migration of fat or alcohol from center to outer chocolate shell is drastically reduced. As a result the shelf-life of Frozen Cone-made pralines increased an additional 50%.
To achieve these results Aasted-Mikroverk recommends two options for making Frozen Cone barriers in praline shells:
In the two-step method, the deposited chocolate is first cold-pressed into the desirable shell. In a second step the viscous barrier mass is deposited into the already made shell and pressed up as an inner lining of the shell.
In the one-step method, the chocolate mass and the barrier mass is deposited with a one-shot nozzle. Then, in a single move, the mass and barrier compound is pressed up into a praline shell with an inner lining acting as the perfect barrier against fat migration from the center mass.
Visit www.aasted-mikroverk.com or e-mail mail@aasted-mikroverk.com
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