Chocolate production Anniina Teittinen - 2006. The production Harvesting the cocoa beans Fermenting...

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Chocolate production Anniina Teittinen - 2006

Transcript of Chocolate production Anniina Teittinen - 2006. The production Harvesting the cocoa beans Fermenting...

Page 1: Chocolate production Anniina Teittinen - 2006. The production Harvesting the cocoa beans Fermenting Roasting Blending Conching Tempering Moulding Storing.

Chocolate production

Anniina Teittinen - 2006

Page 2: Chocolate production Anniina Teittinen - 2006. The production Harvesting the cocoa beans Fermenting Roasting Blending Conching Tempering Moulding Storing.

The production

• Harvesting the cocoa beans

• Fermenting

• Roasting

• Blending

• Conching

• Tempering

• Moulding

• Storing

Page 3: Chocolate production Anniina Teittinen - 2006. The production Harvesting the cocoa beans Fermenting Roasting Blending Conching Tempering Moulding Storing.

Harvesting

• Harvesting the cacao pods

• Separating the beans

Page 4: Chocolate production Anniina Teittinen - 2006. The production Harvesting the cocoa beans Fermenting Roasting Blending Conching Tempering Moulding Storing.

Fermenting

• Pouring into baskets

• Fermentation

- biochemical changes

- determines the smell, taste and quality

• Drying the beans

• Bagging for transport

Page 5: Chocolate production Anniina Teittinen - 2006. The production Harvesting the cocoa beans Fermenting Roasting Blending Conching Tempering Moulding Storing.

Roasting

• cleaning, inspecting and sorting the beans at the factory

• Roasted in special equipment at a temperature of 130−150 °С

• the shells are removed and the cocoa beans are crushed into cocoa nibs

• cocoa-nibs are ground (75 microns)– cocoa liquor

Page 6: Chocolate production Anniina Teittinen - 2006. The production Harvesting the cocoa beans Fermenting Roasting Blending Conching Tempering Moulding Storing.

Blending

• Cocoa liquor, sugar, cocoa butter= plain dark chocolate

+ milk or milk powder and vanilla

= milk chocolate

- cocoa liquor

= white chocolate

Page 7: Chocolate production Anniina Teittinen - 2006. The production Harvesting the cocoa beans Fermenting Roasting Blending Conching Tempering Moulding Storing.

Conching

• intensive mixing at high temperature

• A conche (container filled with metal beads) acts as grinder, also heavy rollers can be used– more homogeneous consistency– the length of the process determines the final

smoothness and quality of the chocolate

Page 8: Chocolate production Anniina Teittinen - 2006. The production Harvesting the cocoa beans Fermenting Roasting Blending Conching Tempering Moulding Storing.

Tempering

• long and complex process • chocolate mass must be cooled

– specific heat treatment • the problem: cocoa-butter is a polymorphic fat

– crystallizes and congeals– takes different consistencies

• the purpose:– to assure that only the best form is present

• the uniform sheen and crisp bite• best appearance and mouth feel • most stable crystals so the texture and appearance will not

degrade over time

Page 9: Chocolate production Anniina Teittinen - 2006. The production Harvesting the cocoa beans Fermenting Roasting Blending Conching Tempering Moulding Storing.

Moulding

• pouring into heated moulds

• adding extras, if wanted (like nuts)

• the chocolate solidifies

• packed

Page 10: Chocolate production Anniina Teittinen - 2006. The production Harvesting the cocoa beans Fermenting Roasting Blending Conching Tempering Moulding Storing.

Storing

• ideal temperature between 15 and 19

• relative humidity of less than 50 %

• stored away from other foods– can absorbs different aromas

Page 11: Chocolate production Anniina Teittinen - 2006. The production Harvesting the cocoa beans Fermenting Roasting Blending Conching Tempering Moulding Storing.

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