Milling, mixing and tempering—an engineering view of chocolate

Abstract

The confectionery market in the UK is larger than that of tea, newspapers and bread put together. Chocolate accounts, to some degree, for nearly two-thirds of this market and, as its manufacture is relatively complex, carefully controlled processing is required. These processes include, grinding, mixing and crystallization. This review outlines the most common methods of making chocolate by describing the machines that are used and explaining what the individual processes are designed to achieve.