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Cocoa cocoa consists of a kernel enclosed in a brownish-red shell (cocoa shell), which is easily separated after frying. The core has a cellular structure and, when pressed, can be divided into particles of various sizes, called grains in production. When crushed, the fried beans are freed from cocoa shells, and the kernels are crushed into a spinan of various sizes. The crumb obtained after crushing is subdivided into seven [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 °, [...]
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, [...]