Transcript fsinet.fsid.cvut.cz

Processing Lines in Food Industry
CHOCOLATE
by Juuli Wacker
Spring 2007
Producing of the Cacao Beans
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Cacao trees are hard to
grow – they only grow
20 degrees south &
north of the equator
The main producer is
western Africa, but is
produced in all
tropical parts of the
world
Three main varietes
(Criollo-the finest)
Harvesting, fermentation & drying
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The pods (containing cacao beans) are harvested
from the trees
The fruits are cut into two halfs, and about 50-60
yellowish beans together with the surrounding
pulp are removed and packed into bags or bins
The beans are left to ferment for 3-7 days->beans
turn brown and get their chocolate
Beans are dried outside in the sun (weather
permitting), the process has to be quick to prevent
mold growth
Delivery & Quality Control
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The dried beans are packed into bags and
delivered to chocolate factories
Quality control is done at the factory; colour,
weight, taste, aroma
The Chocolate Production
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The beans are rinsed
to eliminate impurities
The beans are crushed
by a machine, and the
peels are sucked away
by air flow
Beans are roasted in
big rotating cylinders
filled with gas(100150 C, 0,5-2h)
The Chocolate Production
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During roasting, water and acid compouds are
vaporated->bitter taste, deep brown colour
The beans are grounded to cocoa liquor (contains
54% cocoa butter)
Cocoa liquor is heated to 95-105 C and pressed >cocoa butter is separated from the solids
The remaining solids are ground in to cocoa
powder
The Chocolate Production
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A mixing machine is
filled with cocoa
liquor, sugar, cocoa
butter and in the case
of making milk
chocolate, milk
powder
The raw materials are
mixed to a smooth
elastic mixture
(kneading)
The Chocolate Production
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To crush the sugar crystals and cocoa powder
particles, the chocolate paste is taken to a rolling
mill; 3-5 smooth steel rollers rotating in opposite
direction (rolling)
The next step is conching; the paste is constantly
stirred in the conches(even for days), the
temperature is between 40-80 C and aeration
takes place in the conches->bitter taste & the
“sandyness” disappears and the chocolate flavour
is developed
The Chocolate Production
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After conching the
chocolate is kept in
large containers for
days in 35-40 C
(tempering)->right
kind of crystallisation
of the cocoa butter
The chocolate is
cooled a little, molded
and packaged
Sources
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www.kraftfoodsnordic.com
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www.wikipedia.org
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www.lindt.com
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www.suklaayhdistys.com
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www.shokoladki.ru