Download Chocolate, Cocoa and Confectionery: Science and Technology by Bernard Minifie PDF

By Bernard Minifie

Regarded because the average, this definitive consultant presents a complete evaluation of chocolate and confectionary creation and processing operations. The technical and clinical elements of a number of the production tactics are emphasised: formulations and recipes are used as had to complement motives and to develop realizing of a specific technique. different components contain uncooked fabrics, emulsifiers, replacers and compounds, elements, sweeteners, starches and colours, utilized tools, meals price, packaging and entomology.

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Additional resources for Chocolate, Cocoa and Confectionery: Science and Technology

Example text

Roasting conditions vary greatly according to the machine and product required. Heat treatment, as an alternative to roasting, may proceed in two stages, see Fincke (1965). The first is a drying process in which the bean is subjected to low-temperature heating. This dries and loosens the shell but has virtually no roasting effect on the nib as the temperature is unlikely to exceed 100°C (212°F). This initial heating is followed by higher-temperature treatment, when the temperature may reach 125 to 130°C (257 to 266°F).

Fd. Proc. , Jan. , and Bartmeyer 1932. Z. Lebensmitt. Untersuch. (Germany) 115, 222. Steinmann, A. 1935. Z. Lebensmitt Untersuch (Germany) 69, 479. , Sipma, B. , Ketenes, D. , and Semper, A. T. 1968. Rec. Trav. Chim. 87,238. Pays Bas (Holland). West, J. A. 1983-84. Private communications. Wood, G. A. , and Lass, R. A. 1985. Cocoa. Longman, London. Zoumas, B. , Kreisler, W. , and Martin, R. A. 1980. Theobromine and caffeine content of chocolate. J. Fd. Sci. 45(2), 314-316. 2 Cocoa Processes RAW-BEAN CLEANING Raw cocoa beans, in general, are received in user countries in a reasonably clean condition and free from anything but minor amounts of surface grit, bag fiber, and occasional small stones.

0 percent Small nib mixed with some germ and shell dust. Sometimes subjected to further separation when the clean nib "smalls" obtained can be mixed off with large nib for second-grade chocolate or cocoa, but is often used in blends for expeller pressing and solvent extraction. 0 percent Not suitable for use in chocolate or cocoa manufacture. 5 percent. Mixed in blends for expeller pressing and solvent extraction. 0 percent Very variable product, mostly fine shell and nib dust, likely to contain gritty matter.

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