Information portal about food and confectionery production
Cocoa bean processing consists of processes such as cleaning and sorting, roasting and crushing. Cocoa beans that arrived at the factory warehouses are first cleaned of impurities in the form of dust, pebbles, burlap fibers, paper, etc., and sorted by size to obtain evenly roasted cocoa beans *. After cleaning and sorting, the cocoa beans are fried and then fed to the grinder. Equipment for […]
formulations
Tempering chocolate masses Considering the blooming of chocolate masses in the light of the outlined basic concepts of the polymorphism of cocoa butter, it should be noted that the cause of blooming of chocolate is the transformation of metastable forms of cocoa butter into a stable one. […]
Chocolate molding Features of solidification of cocoa butter and its effect on the molding process. Chocolate mass after processing in a finishing machine constitutes an almost finished product; it should only be cast into molds and allowed to harden. However, the chocolate casting operation requires special attention due to the presence of cocoa butter in it, which is sensitive to even the slightest temperature change. According to the literary [...]
For the molding is suitable chocolate, obtained by the technologies described above, both dark and dairy, but because of the different methods of its production and the possibility of including lecithin, the fat content in it is now much lower than several years ago.
In modern enrobing machines, a constant level of tempering is maintained regardless of the amount of chocolate passing through the machine. An example would be the installation of Sollich Temperstatic TSN with a lattice width from 62 to 120 cm and 354,2 kg / h (model 62) and 708,41540 kg / h for the model 130.
Chocolate. Characteristics of chocolate Chocolate is a processed product of cocoa beans with sugar and the addition of a variety of aromas and flavors or without them. Technological scheme for processing cocoa beans into basic semi-finished products Depending on the composition and quality of processing, chocolate is subdivided into Chocolate without filling; chocolate without additives; a) dessert; b) ordinary; chocolate with additions; and) […]
Chocolate with fillings is usually made on a figure machine in the form of loaves weighing 50 g. In addition to loaves with fillings, various figures are hollow and filled with a figure machine, as well as Assorted chocolates.
Chocolate products, depending on the form, are divided into the following groups: Chocolate without fillings. This includes: a) slab chocolate, chocolate in tablets, patterned chocolate (print); b) curly chocolate and c) aerated chocolate. Chocolate with fillings: a) loaves with fillings; b) assorted with fillings.
The main raw materials for the production of chocolate and cocoa powder are cocoa beans. Chocolate is a product of the processing of cocoa beans with sugar. Cocoa powder is a product derived from partially defatted cocoa beans. The fat (cocoa butter) obtained in the manufacture of cocoa powder is used in the manufacture of chocolate. Therefore, in the chocolate shops and cocoa powder is prepared.