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Chocolate grinding

Blending. Most chocolate and cocoa products consist of blends of beans chosen for flavor and color characteristics. Cocoa beans may be blended before or after roasting, or nibs may be blended before grinding. In some cases finished Hquors are blended. Common, or basic beans, are usually African or BraziUan and constitute the bulk of most blends. More expensive flavor beans from Venezuela, Trinidad, Ecuador, etc are added to impart specific characteristics. The blend is deterrnined by the end use or type of product desired. [Pg.91]

Chocolate Hquor is the soHd or semisohd food prepared by finely grinding the kernel or nib of the cocoa bean. It is also commonly called chocolate, unsweetened chocolate, baking chocolate, or cooking chocolate. In Europe chocolate Hquor is often called chocolate mass or cocoa mass. [Pg.91]

Winnowing. Winnowing, often called cracking and fanning, is one of the most important operations in cocoa processing. It is a simple process that involves separating the nib, or kernel, from the inedible shell. Failure to remove shell results in lower quahty cocoa and chocolate products, more wear on nib grinding machines, and lower efficiency in all subsequent operations. [Pg.92]

Grinding. The final step in chocolate Hquor production is the grinding of the kernel or nib of the cocoa bean. The nib is a cellular mass containing about 50 to 56% cocoa fat (cocoa butter). Grinding Hberates the fat locked within the cell wall while producing temperatures as high as 110°C. [Pg.92]

Refining. The next stage in chocolate processing is a fine grinding in which a coarse paste from the mixer is passed between steel rollers and converted to a drier powdery mass. Refining breaks up crystalline sugar, fibrous cocoa matter, and milk soflds. [Pg.95]

The first important technical development in the chocolate manufacturing process occurred when water-powered mills superseded the use of manual labor to grind cocoa beans. This led to the establishment of many chocolate factories from 1804 to 1840. Early production consisted entirely of a type of chocolate beverage that was somewhat indigestible since none of the cocoa butter was removed during processing. In 1828, the Dutch firm of Van Houten invented the cocoa press, which facilitated the production of cocoa powder by partial removal of the cocoa butter from beans. [Pg.172]

Chocolate liquor is the solid or semiplastic food prepared by finely grinding the nib of the cacao bean. It is commonly called baking chocolate, unsweetened chocolate, or bitter chocolate and, in Europe, is frequently referred to as chocolate mass or cocoa paste. Chocolate liquor is essentially the starting point from which all chocolate products are produced. Table 5 lists the theobromine and caffeine content of 22 various chocolate liquor samples determined by high pressure liquid chromatography (HPLC). The liquors averaged 1.22% theobromine and 0.214% caffeine.27- 28 The ratio of theobromine to caffeine ranged from 2.5 1 to 23.0 1. [Pg.179]

Consumption represents cocoa bean grindings adjusted by net imports or exports of cocoa products and chocolate converted into bean equivalents in thousands of metric tons (per capita, kg). [Pg.190]

The first step in the procedure calls for weighing out some chocolate and extracting fat from it by dissolving the fat in a hydrocarbon solvent. Fat needs to be removed because it would interfere with chromatography later in the analysis. Unfortunately, if you just shake a chunk of chocolate with solvent, extraction is not very effective, because the solvent has no access to the inside of the chocolate. So, our resourceful students sliced the chocolate into small bits and placed the pieces into a mortar and pestle (Figure 0-1), thinking they would grind the solid into small particles. [Pg.2]

Imagine trying to grind chocolate The solid is too soft to be ground. So Denby and Scott froze the mortar and pestle with its load of sliced chocolate. Once the chocolate... [Pg.2]

Chocolate has antioxidant properties for low-density lipoproteins and hence could prevent heart disease. Foods and beverages derived from cocoa beans have been consumed by humans since 460 a.d. Cocoa pods from the cocoa tree (Theobroma cacao) are harvested and the beans removed and fermented. Dried and roasted beans contain about 300 chemicals including caffeine, theobromine, and phenethylamine. Chocolate liquor is prepared by finely grinding the nib of the cocoa bean and is the basis for all chocolate products. Cocoa powder is made by removing part of the cocoabutter from the liquor. Bittersweet chocolate, sometimes called dark chocolate, contains between 15 and 60% chocolate liquor, the remainder being cocoa butter, sugar, and other additives. Milk chocolate is the predominant form of chocolate consumed in the U.S. and typically contains 10 to 12% chocolate liquor. [Pg.243]

The tree is said to have been discovered in the Amazon or Orinoco basin at least 4000 years ago. Christopher Columbus was the first European to encounter the beans, during his fourth voyage to the New World in 1502, but he virtually ignored them. It was two decades later that the Spanish conquistador Hernando Cortes helped spread the valuable cocoa bean crop to the Caribbean and Africa, and then he introduced drinking chocolate into Spain in 1528. The cacao tree is now cultivated in West Africa, South America, Central America, and the Far East. At world level, the demand for cocoa is generally measured by reference to world grindings. The world grindings of cocoa beans in 2003/2004 approached three million metric tons. [Pg.2135]

Cocoa beans are converted into chocolate liquor by a combination of roasting, winnowing, and grinding. Until 1828 the only known product was drinking... [Pg.2135]

The grinding equipment used are the differential and rod mill and the ball mill. 5.3.1.9.1 Massive Chocolate Products... [Pg.528]

Soymilk. In the traditional process, soybeans are soaked in water, ground into a slurry, cooked, and filtered to remove the insoluble cell wall and hull fractions. A number of modifications have been made in the process since the 1960s, including heat treatment before or during grinding to inactivate the enzyme lipoxygenase and thus prevent formation of grassy and beany flavors. The soymilks are available in plain and flavored, eg, vanilla and chocolate, forms (90,91). [Pg.304]

Chocolate is the product made by grinding freshly roasted and winnowed cocoa nibs. It contains 50 to 55% cocoa butter and when freshly made is liquid. This basic chocolate is usually cooled in molds to facilitate later handling. Commercial chocolate is prepared by blending the prime liquor with sugar, milk solids and flavorings, particularly vanilla. [Pg.250]

The method is also directly applicable to chocolate preparations as given below. Grinding of the sample is conveniently done by adding solid Drikold to the mortar. [Pg.526]


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See also in sourсe #XX -- [ Pg.31 , Pg.241 , Pg.242 ]




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