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Enrobing chocolate using PGPR (MUFTi Kit 903)
The chocolate enrobing experiment allows students to understand the economics of producing a consistent product. Further extension work enables students to understand potential problems when flavouring or colouring a chocolate product.
- Using an emulsifier to control the viscosity of liquid chocolate and hence the thickness of coating on the final product.
- Calculating the cost of producing a food product with and without the addition of PGPR emulsifier.
- Demonstrating the problems of using water-based colours and flavours with a chocolate product.
MUFTi KIT 903 contains enough materials for 8 classes of 10 groups per class
Included in this kit:
- 100 ml PGPR additive
- 200 sample cups
- 50 transfer pipettes
- 3 flavours (both oil and water soluble forms)
- 3 colours (both oil and water soluble forms)
- 1 CD (information, instructions and student worksheets)
The only ingredients not included is the supply of chocolate buttons and biscuits.
Page authorised by Head of School, School of Food and Nutrition
Last updated on Tuesday 10 July 2018