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Processing Lines in Food Industry

CHOCOLATE by Juuli Wacker Spring 2007. Processing Lines in Food Industry. Producing of the Cacao Beans. 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

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Processing Lines in Food Industry

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  1. CHOCOLATE by Juuli Wacker Spring 2007 Processing Lines in Food Industry

  2. Producing of the Cacao Beans • 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)

  3. Harvesting, fermentation & drying • 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

  4. Delivery & Quality Control • The dried beans are packed into bags and delivered to chocolate factories • Quality control is done at the factory; colour, weight, taste, aroma

  5. The Chocolate Production • 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(100-150 C, 0,5-2h)

  6. The Chocolate Production • 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

  7. The Chocolate Production • 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)

  8. The Chocolate Production • 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

  9. The Chocolate Production • 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

  10. Sources • www.kraftfoodsnordic.com • www.wikipedia.org • www.lindt.com • www.suklaayhdistys.com • www.shokoladki.ru

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