The History of Chocolate Aeration - GOMCThe History of Chocolate Aeration When air bubbles are added...
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The Manufacturing Confectioner • June 2012 53 ➤ The History of Chocolate Aeration When air bubbles are added to chocolate in a controlled way, they give it light texture with greater bulk, reducing its density. M.S. Jeffery Jeffery Associates, Inc. Maurice Jeffery has his own consul- tancy company. He previously worked at Cadbury Schweppes. M ost uses of chocolate try to prevent air bubbles from spoiling the appear- ance of moulded and enrobed products. However, when air bubbles are deliberately added to chocolate in a controlled way, the end result is to give it a light texture with greater bulk, reducing its density. This has been done successfully for many years and there are several major brands in the international market, dating back to the 1930s when Rowntree-Mackintosh devel- oped an aerated chocolate bar, Aero. This paper will describe the development of aerated chocolate products from their early start, to my involvement in them in the 1970s. Cadbury, Ltd., set up a new-product- development group which led to many products over a 10-year period and to Wispa aerated chocolate bar in 1975, which has become a major brand in the UK. Wispa is shown in Figure 1, alongside Aero, its estab- lished competitor, and the recently launched Hershey Air Delight aerated chocolate bar. During this period, aeration of chocolate was investigated in several ways before con- centrating on the dissolved-gas method, in comparison with the earlier vacuum process uses for Aero. Each of these methods for aeration will be outlined below in general principle without going into detailed process conditions. METHODS OF CHOCOLATE AERATION The Vacuum Process The vacuum process was developed by Rowntree-Mackintosh for the production of Aero and patented by them in 1935. It Figure 1 Aerated Chocolate Bars
Transcript of The History of Chocolate Aeration - GOMCThe History of Chocolate Aeration When air bubbles are added...
The Manufacturing Confectioner • June 2012 53
➤
The History of ChocolateAerationWhen air bubbles are added to chocolate in a controlled way,they give it light texture with greater bulk, reducing its density.
M.S. JefferyJeffery Associates, Inc.
Maurice Jeffery hashis own consul-tancy company. Hepreviously workedat CadburySchweppes.
Most uses of chocolate try to prevent
air bubbles from spoiling the appear-
ance of moulded and enrobed products.
However, when air bubbles are deliberately
added to chocolate in a controlled way, the
end result is to give it a light texture with
greater bulk, reducing its density.
This has been done successfully for many
years and there are several major brands in
the international market, dating back to the
1930s when Rowntree-Mackintosh devel-
oped an aerated chocolate bar, Aero.
This paper will describe the development
of aerated chocolate products from their
early start, to my involvement in them in
the 1970s.
Cadbury, Ltd., set up a new-product-
development group which led to many
products over a 10-year period and to Wispa
aerated chocolate bar in 1975, which has
become a major brand in the UK. Wispa is
shown in Figure 1, alongside Aero, its estab-
lished competitor, and the recently launched
Hershey Air Delight aerated chocolate bar.
During this period, aeration of chocolate
was investigated in several ways before con-
centrating on the dissolved-gas method, incomparison with the earlier vacuum processuses for Aero. Each of these methods foraeration will be outlined below in generalprinciple without going into detailed processconditions.
METHODS OF CHOCOLATE AERATION
The Vacuum Process
The vacuum process was developed byRowntree-Mackintosh for the productionof Aero and patented by them in 1935. It
Figure 1
Aerated Chocolate Bars
