The Manufacturing Process of the Imported Chocolate


The chocolate manufacturing process ~ Chocolate is a product as raw materials. The basic main ingredient for all chocolate is cocoa. For chocolate production without organic additives, dyes, and emulsifiers are generally used and more expensive.

Texture - a sweet chocolate brand is more refined in appearance.
People have different tastes so that two people can not taste the same as the same chocolate.


What is the difference between Cocoa and Cacao?

Cocoa and Cacao

Sometimes "cocoa" and "cacao" are used interchangeably. However, technically, "cocoa" is used in reference to a powder product, while "cocoa" should be used in referring to grains, which produces cocoa components, which are chocolate liquor, cocoa butter and interestingly - cocoa powder.

Some manufacturers may increase or decrease certain parts of the process depending on the desired product.

How chocolate is made?

Select Bean

cocoa beans

After the cocoa beans are from different countries or a specific a pass these beans through a cleaning machine that removes foreign material.

A formula is working to combine beans, this is an art and science of making chocolate. major chocolate companies reject some grain as they do not meet their standards of taste. This ensures that each bar of chocolate and taste the same novelty products.

Roasting the beans

cocoa beans

Once the selection process and the cleaning are done, the beans are roasted to develop the desired flavour of chocolate. They are roasted in large rotary drums.

During roasting, the beans change colour in a rich brown, and the chocolate flavour comes through. After roasting, the bean shells are cracked and removed, leaving pure chocolate essence called "tip". The longer a bean is roasted the more intense the flavour.

Liquor grind

cocoa beans

Roasted nibs are crushed by a process which liquefies the cocoa butter in feathers and forms "chocolate liquor". chocolate liquor is non-alcoholic and simply refers to liquid chocolate. Chocolate liquor can be pressed to cocoa butter and cocoa powder, or moulded and solidified to make sugar-free chocolate.

Pressing the cocoa

Pressing the cocoa

The cocoa press is one part of the cocoa butter, chocolate liquor, leaving "cocoa cake" cocoa butter is used in the manufacture of chocolate;. Other cocoa solids cake is pulverized into cocoa powder.

Refining

Refining the cocoa

Ingredients such as chocolate liquor, sugar, cocoa butter and powdered milk, in amounts which make up the various types of chocolate, are mixed in a mixer to form a suspension having the consistency of a paste.

Mixed

Mixed the cocoa

Different manufacturers refine their chocolates in varying degrees, most commonly 40 microns. Any higher refining chocolate gives a very smooth texture, without "grain".

Conching

Conching the cocoa

Conching is a process to develop the chocolate taste, in which chocolate is under constant stirring. These machines have large blades that pre sweep back through the refined chocolate mass. Conching reduced moisture while remaining to expel acid flavours, chocolate and coats every particle of cocoa butter layer. The resulting chocolate has a milder taste smoother.

Temper and moulding

moulding the cocoa

The chocolate is then subjected to a hardening process, which is heated and cooled. This creates small stable crystals of cocoa butter in the liquid chocolate mass.

Cooling and packaging

packaging the cocoa

The moulded chocolate enters the cooling tunnel controlled to solidify the parts. Depending on the size of the chocolate chips, the cooling cycle lasts between 20 minutes and two hours. cooling tunnels, chocolate is packaged for delivery to retailers and ultimately in the hands of consumers.

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