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Chocolate

Other Names: Bitter chocolate, sweet chocolate, milk chocolate, chocolate liquor, chocolate coating.

Viscosity: Varies widely from 2,000 cPs. to several thousand cPs. depending on type and process; also varies over normal temperature range of 38ºC to 93ºC / 100°F to 200°F. Chocolate viscosity is often expressed in degrees MacMichael. This is a standard viscosity unit of measure in the chocolate industry.

Remarks: Chocolate is made from cacao beans. The beans are roasted, ground up, and mixed with oils to get a semi-liquid which is the beginning point in the making of chocolate. Chocolate in the early stages of processing is known as bitter chocolate. Bitter chocolate to which sugar has been added is known as sweet chocolate (the sugar in sweet chocolate can carbonize to form abrasives in close running pump parts). Sweet chocolate to which milk has been added is known as milk chocolate. Chocolate that has been thinned down for spraying foods is known as chocolate liquor. Chocolate can be diluted with vegetable fats such as palm nut or coconut oils.

Pump Notes: Cast iron pumps are normally satisfactory but stainless steel may also be used. The handling of chocolate with positive displacement pumps can involve a number of challenges. Provide complete application details to individual manufacturers for recommendations.

See also:  Chocolate, Cocoa Butter