By Bernard Minifie
Regarded because the average, this definitive advisor presents a entire assessment of chocolate and confectionary creation and processing operations. The technical and clinical elements of many of the production strategies are emphasised: formulations and recipes are used as had to complement causes and to boost knowing of a selected strategy. different components contain uncooked fabrics, emulsifiers, replacers and compounds, components, sweeteners, starches and colours, utilized equipment, meals price, packaging and entomology.
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Extra info for Chocolate, Cocoa and Confectionery: Science and Technology
Later research work on the precursors produced evidence that amino acids and sugars are concerned in the formation of final HISTORY AND DEVELOPMENT 23 "aroma" compounds and in the roasting process it has been shown that degrading of both free amino acids and reducing sugars occurs. Nonvolatile Components of Chocolate Flavor If the volatile flavors are removed from cocoa liquor by distillation methods and the residual material made into chocolate, the resultant product still has the main characteristics of chocolate, though perhaps somewhat milder.
The variety of bean provides flavor variations irrespective of processing. Criollo-The original "wild" variety-very small proportion of world supply. Found in Samoa, Java, and Sri Lanka. Forastero-The basic type ("bulk" or "ordinary") accounts for most of world's supply. Found mainly in West Mrica (Ivory Coast, Ghana, Nigeria, Camerouns) Brazil (Bahia) and Malaysia. Trinitario-The name given to describe various hybrids (Nacional). In limited use for special chocolates. Found in Ecuador (Arriba), Trinidad, Costa Rica, and Mexico (Tabasco).
Samples should be taken at random from the top, the middle and the bottom of the bag. C. The Cut Test 1. The sample of cocoa beans shall be thoroughly mixed and then 'quartered' down to leave a heap of slightly more than 300 beans. The first 300 beans shall then be counted off, irrespective of size, shape and condition. 2. The 300 beans shall be cut lengthwise through the middle and examined. 3. Separate counts shall be made of the number of beans which are defective in that they are moldy, slaty, insect damaged, germinated, or flat.