Categories
Chocolate and cocoa

The methods and modes of roasting cocoa beans

Methods and modes of roasting cocoa beans For roasting cocoa beans, the most common in our chocolate factories are cylindrical and ball machines. The cylindrical fryer (Fig. 8) is lined with brickwork. The main part of the apparatus — the cylinder — is equipped with a door and a pair of internal blades. Hot gases generated from the fuel burned in the furnace, washing the side surface of the rotating cylinder, leave [...]

Categories
candy Technology

Starch for molding candy shells

Starch is used as a molding material for casting sweets. The quality of the molding material determines not only the appearance of the candy bodies, but also a number of qualitative changes that occur with the fondant during its casting and aging. Starch not only forms a mold for casting candy masses, it also participates in the formation of a crust on the surface of candy bodies. In this case […]

Categories
Chocolate and cocoa

Changing the tanning and coloring substances in cocoa beans

Change in tanning and coloring substances Unroasted and fried cocoa beans contain tannins that give them astringent and bitter ikus. In the literature, tannins are often called tanides. The following two groups of tannins are distinguished: a) hydrolyzable tannins - compounds in the molecules of which phenolic nuclei are connected oxygen atoms in a more complex complex. These substances have the character of esters, easily [...]

Categories
Chocolate and cocoa

Obzharka cocoa bean

Physical and chemical changes in beans during roasting Sorted cocoa beans are roasted. During roasting, a number of physical and chemical changes occur in beans, of which the following can be noted: moisture content decreases; volatiles contained in beans, mainly those that have an unpleasant odor and taste, such as acetic acid, are removed; softens to a large extent [...]

Categories
Chocolate and cocoa

Preparation of cocoa liquor, cleaning and sorting of cocoa beans

Cocoa beans arriving at the chocolate factory are usually clogged with more or less significant amounts of foreign matter; there are pieces of earth, sand, pebbles, scraps of twine, burlap fibers, fragments of metal, etc. In addition, the cocoa beans are not the same in size and shape of the grain. Cocoa beans contain a certain amount of doubled and stuck together, broken, and pest-eaten beans [...]

Categories
Chocolate and cocoa

Storage of cocoa beans

KAKA BEANS KEEPING Cocoa beans arriving at the factory should be stored in a bright and well-ventilated area. If the cocoa beans are wet during transport, they must be emptied out of bags immediately to prevent mold and spoilage, scattered on the floor of a bright, dry and well-ventilated room and dried frequently stirring. And a storage room with relative humidity until cocoa beans can [...]

Categories
Chocolate and cocoa

Characteristic parts of cocoa beans

 Cocoa butter is the most significant constituent of seeds, reaching 48-50% by weight of cocoa beans fermented to dried. At room temperature, cocoa butter remains hard and brittle. This property is highly valued, because thanks to it chocolate, in which one third of the weight is cocoa butter, and in turn has a characteristic hardness and brittleness. Another feature of cocoa butter is that it melts at 32 °, [...]

Categories
Chocolate and cocoa

Cocoa bean fermentation

Cocoa beans, cocoa beans The main raw materials for chocolate production are cocoa beans from the cocoa tree (Theobroma sasao L.), which grows in the tropical strip of the globe. There are indications in the literature that individual wild specimens of the cocoa tree are found to the north of the tropics. By origin, cocoa beans are divided into 3 groups. 1. American (about 35% of the global cocoa bean population): Arriba, Trinidad, Grenada, [...]

Categories
Industrial formulations

Butter Cookies "Almond loaf"

Butter cookies "ALMOND BREADS" "Crimean mix". 1 kg contains at least 140 pieces. Humidity 5 ± 1,5%. Has an irregular rectangular shape. Included in the set "Crimean mix". Biscuits such as bread crumbs made of premium flour. Name of raw materials Content of dry substances,% Consumption of raw materials, kg per load per I ton of finished products in kind in dry substances in [...]

Categories
Chilled and frozen foods

Frozen fruits and juices

Long-term storage of fruits and juices can only be refrigerated or frozen.