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    Guest Lecture Choco THU 150305

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    Anonymous 4JdnCg
    This document discusses chocolate manufacturing processes and how to improve chocolate production. It covers the key steps in manufacturing chocolate, including cocoa bean processing, chocolate making, ingredients in different chocolate varieties, and the effects of chocolate on humans. Several unit operations that can impact chocolate quality are identified, such as fermentation, blending, grinding, conching, flavoring, tempering, and storage. Optimal storage conditions are outlined to prevent chocolate decay issues like fat and sugar bloom.

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    Guest Lecture Choco THU 150305

    Uploaded by

    Anonymous 4JdnCg
    5 views18 pages
    This document discusses chocolate manufacturing processes and how to improve chocolate production. It covers the key steps in manufacturing chocolate, including cocoa bean processing, chocolate making, ingredients in different chocolate varieties, and the effects of chocolate on humans. Several unit operations that can impact chocolate quality are identified, such as fermentation, blending, grinding, conching, flavoring, tempering, and storage. Optimal storage conditions are outlined to prevent chocolate decay issues like fat and sugar bloom.

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    presentation on chocolate making

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    This document discusses chocolate manufacturing processes and how to improve chocolate production. It covers the key steps in manufacturing chocolate, including cocoa bean processing, chocolate making, ingredients in different chocolate varieties, and the effects of chocolate on humans. Several unit operations that can impact chocolate quality are identified, such as fermentation, blending, grinding, conching, flavoring, tempering, and storage. Optimal storage conditions are outlined to prevent chocolate decay issues like fat and sugar bloom.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    5 views18 pages

    Guest Lecture Choco THU 150305

    Uploaded by

    Anonymous 4JdnCg
    This document discusses chocolate manufacturing processes and how to improve chocolate production. It covers the key steps in manufacturing chocolate, including cocoa bean processing, chocolate making, ingredients in different chocolate varieties, and the effects of chocolate on humans. Several unit operations that can impact chocolate quality are identified, such as fermentation, blending, grinding, conching, flavoring, tempering, and storage. Optimal storage conditions are outlined to prevent chocolate decay issues like fat and sugar bloom.

    Copyright:

    © All Rights Reserved
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    of 18

    PROCESS & FOOD TECHNOLOGY

    Bachelor of Applied science (B.AS)

    PROCESS & FOOD TECHNOLOGY

    If Chocolate is an Aphrodisiac ,
    How can I get more out of it?
    or
    How to improve the manufacturing of chocolate?
    Drs ir Johan Krop
    The Hague University 2015-03-05

    PROCESS & FOOD TECHNOLOGY

    Chocolate manufacturing Processes


    cocoa bean processing
    chocolate making

    PROCESS & FOOD TECHNOLOGY

    PROCESS & FOOD TECHNOLOGY

    PROCESS & FOOD TECHNOLOGY

    Chocolate most commonly comes in dark, milk, and


    white varieties, with cocoa solids contributing to
    the brown coloration.

    PROCESS & FOOD TECHNOLOGY


    Ingredients required for

    milk

    dark

    white

    Cacao Mass / Liquor


    Cacao Butter
    Sugar
    Milk solids
    Flavouring / Vanilla
    Total

    .
    .
    .
    .
    .
    100

    .
    .
    .
    .
    .
    100

    .
    .
    .
    .
    .
    100

    PROCESS & FOOD TECHNOLOGY


    Student prediction
    Ingredients required for

    milk

    Cacao Mass / Liquor .


    Cacao Butter . . .
    Sugar . . .
    Milk solids . . .
    Flavouring / Vanilla
    Total100 100 100

    dark white

    PROCESS & FOOD TECHNOLOGY


    Ingredients required for

    milk

    dark white

    Cacao Mass / Liquor 20 53 Cacao Butter 20 13 33


    Sugar 44 33 41
    Milk solids 15 - 25
    Flavouring / Vanilla

    Total100 100 100
    Total Cacao> 30 > 55 > 20

    PROCESS & FOOD TECHNOLOGY


    Student name Choice
    M, D, W ?

    1st

    ................
    . . .
    ................
    . . .
    ................
    . . .
    ................

    Total.

    2nd 3rd

    PROCESS & FOOD TECHNOLOGY

    The effect of chocolate on humans :


    Phenylethylamine = love chemical
    Dopamine
    Tryptophan -> Serotonin = feel good sensation
    Endorphin
    Caffeine
    Theobromine

    PROCESS & FOOD TECHNOLOGY

    Which unit operation can have effect & why?


    Fermentation
    Blending
    Grinding
    Conching
    Flavouring
    Tempering
    Storage

    PROCESS & FOOD TECHNOLOGY

    Which unit operation can have effect & why!


    Fermentation
    Blending
    Grinding
    Conching
    Flavouring
    Tempering y
    Storage

    y
    y
    n
    n
    n

    m.o. creates components


    mixing dif. origin

    high T might breakdown


    n

    PROCESS & FOOD TECHNOLOGY

    Storage :
    Temperature 15 17 o C
    Humidity
    less 50%
    Chocolate decay :
    Fat bloom
    Sugar bloom

    PROCESS & FOOD TECHNOLOGY

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