Chocolate manufacturing process ppt
Timely, accurate analytica data ensures efficient production, optimal yield and high quality end-products, all adding profit to the bottom line. Step 4. Keep reading to learn how cocoa powder is made. The other by-products of the pressing of cocoa liquor, cake and cocoa powder can be analyzed for moisture and fat. A "cocoa product" is defined as a food product that is sourced from cocoa beans and contains "cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low-fat cocoa, cocoa powder, or low-fat cocoa powder". The pods are split open by hand and the seeds or beans, which are covered with a sweet white pulp or mucilage, are removed ready to undergo the two-part curing process - fermentation and drying. Bittersweet chocolate is chocolate liquor to which some sugar typically a third , more cocoa butter and vanilla are added. Mesoamerican usage A Maya lord forbids an individual from touching a container of chocolate. The grinding process generates heat and the dry granular consistency of the cocoa nib is then turned into a liquid as the high amount of fat contained in the nib melts. The Aztecs were not able to grow cacao themselves, as their home in the Mexican highlands was unsuitable for it, so chocolate was a luxury imported into the empire. Pure, unsweetened chocolate, often called "baking chocolate", contains primarily cocoa solids and cocoa butter in varying proportions. The mixture is then tempered or passed through a heating, cooling and reheating process. The flavor of criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration.
This innovation introduced the modern era of chocolate. Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate.
Cadbury was manufacturing boxed chocolates in England by The pods are collected in large baskets, which workers carry on their heads, and piled up ready for splitting.
NIR analysis has been used for many years for rapid analytical measurements at all stages in the cocoa processing and chocolate manufacturing processes.
Throughout this part of the journey from inedible bean to tasty treat, technology rules.
They produce pink and white flowers throughout the year, growing in abundance after before the rain starts. Step 7.
Types of chocolate
The amount of butter extracted from the liquor is controlled by the manufacturer to produce presscake with different proportions of fat. Much of the chocolate consumed today is in the form of sweet chocolate, which combines chocolate with sugar. The cocoa butter is the only fat in real chocolate. During roasting, the cocoa nibs darken to a rich, brown colour and acquire their characteristic chocolate flavour and aroma. Ripe pods are gathered every few weeks during the peak season. Fresh cocoa beans are not brown at all, they do not taste at all like the sweet chocolate they will eventually produce. All cocoa powder and chocolate products are made from this chocolate liquor. The solid blocks of compressed cocoa remaining after extraction presscake are pulverised into a fine powder to produce a high-grade cocoa powder for use as a beverage or in cooking. Finally, finished chocolate can be analyzed for fat, moisture and sugar to verify that the product is to nutritional and quality specifications.
The tempering machine will keep the melted chocolate circulating at exactly the right temperature, making the final step easier.
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