Download e-book for kindle: Chocolate, Cocoa and Confectionery: Science and Technology by Bernard Minifie

By Bernard Minifie

Recognized because the normal, this definitive consultant presents a entire evaluation of chocolate and confectionary creation and processing operations. The technical and clinical facets of a number of the production systems are emphasised: formulations and recipes are used as had to complement reasons and to boost figuring out of a selected approach. different parts comprise uncooked fabrics, emulsifiers, replacers and compounds, components, sweeteners, starches and colours, utilized equipment, nutrients worth, packaging and entomology.

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

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The contamination can arise from the use of crude methods of drying or from defect in dryers that allow smoke to reach the beans. Methods of artificial drying have already been described and proper maintenance is required to prevent smoke damage. Moldy Beans The development of mold inside the bean is a most serious defect, because even a small percentage of moldy beans will cause the chocolate to taste musty. Moreover, it is now known that the growth of some molds can result in the presence of mycotoxins.

5 percent and very little germ. This is very suitable for the manufacture of superfine cocoa powder. When the older type of winnowing machine was in use, it was a frequent practice to use another winnow with a different adjustment to separate further the fine material discharged from the winnow exits. 9 shows the general construction of a Bauermeister winnow. It is obvious from the foregoing description that a winnow needs regular and careful maintenance. Checks on shells in nibs and nibs in shells should be made several times daily.

Grade Standards Cocoa shall be graded on the basis of the count of defective beans in the cut test. Defective beans shall not exceed the following limits: Grade 1- (a) moldy beans, maximum 3 percent by count; (b) slaty beans, maximum 3 percent by count; (c) insect-damaged, germinated, or flat beans, total maximum 3 percent by count. Grade II- (a) moldy beans, maximum 4 percent by count; (b) slaty beans, maximum 8 percent by count; (c) insect-damaged, germinated, or flat beans, total maximum 6 percent by count.

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