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Cocoa & chocolate
Homepage
Preface
Sitemap
Contents
1
Cocoa
2
From bean to liquor
3
Cocoa liquor
4
Fat chemistry
5
Chocolate
6
Applications
7
Packaging
8
Regulations
Questions
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Sitemap
Homepage
Preface
Sitemap
Contents
1
Cocoa
1.1
The history of cocoa
1.2
The cultivation of cocoa
1.2.1
The cocoa tree
1.2.2
Inflorescence
1.2.3
The cocoa fruit
1.2.4
Harvesting
1.2.5
Fermentation
1.2.6
Drying
1.3
The cocoa trade
1.3.1
The producing countries
1.3.2
The trade
1.3.3
Inspection and warehousing companies
1.3.4
The cocoa processing industry
1.3.5
The speculators
1.4
Data on cocoa
2
Processing from bean to liquor
2.1
Receiving and cleaning of the beans
2.1.1
Receiving of the beans
2.1.2
Cleaning of the beans
2.2
From bean to raw nibs
2.2.1
Pre-treatment of the beans
2.2.2
Breaking and winnowing
2.3
Alkalization
2.3.1
The alkalization process
2.3.2
The practice of alkalization
2.4
Roasting
2.4.1
The theory of the roasting process
2.4.2
The practice of the roasting process
2.5
Liquor grinding
3
Cocoa liquor pressing
3.1
Pressing
3.1.1
History
3.1.2
The construction of the press
3.1.3
Cocoa liquor pressing
3.1.4
Maintenance of the press
3.2
Cocoa powder production
3.2.1
The storage of the cocoa cake
3.2.2
Composition of the recipe
3.2.3
Cocoa powder pulverization and tempering
3.2.4
The air
3.3
Purification of the butter
3.3.1
Separation of solid particles from a liquid
3.3.2
The deodorization process
4
The chemistry of fat
4.1
The origin of vegetable oils and fats
4.2
The properties of oils and fats
4.2.1
Structure of fat molecules
4.2.2
The properties and characteristics of fatty acids
4.2.3
The composition of oils and fats
4.2.4
Classification of oils and fats
4.3
Some physical properties of oils and fats
4.3.1
Density
4.3.2
Melting and solidification behaviour
4.3.3
Crystallization
4.4
Cocoa butter alternatives
4.5
Changes in oils and fats
4.5.1
Oxidative rancidity
4.5.2
Lipolytic hydrolysis
5
Chocolate
5.1
Chocolate manufacturing
5.1.1
The processing equipment
5.1.2
Mixing of raw materials
5.1.3
Particle size reduction
5.1.4
Grinding methods
5.1.5
Conching
5.1.6
Fluidity adjustment
5.1.7
Rheology
5.2
Chocolate processing
5.2.1
Tempering
5.2.2
Moulding
5.2.3
Enrobing
5.2.4
Panning
5.2.5
Extruding
5.2.6
Aeration of chocolate
5.2.7
Defects in chocolate
5.2.8
A survey of the problems that may occur during the production process
5.3
Raw materials and additives
5.3.1
Quality requirements
5.3.2
Overview of raw materials and additives
5.3.3
Cocoa components
5.3.4
Sugars and sweeteners
5.3.5
Milk components and crumb
5.3.6
Vegetable fats
5.3.7
Emulsifiers
5.3.8
Flavourings
5.3.9
Other ingredients
6
Applications
6.1
Cocoa product applications
6.2
The manufacture of chocolate vermicelli and chocolate flakes
6.2.1
Raw materials
6.2.2
The manufacture of chocolate vermicelli
6.2.3
Storage of the end product
6.3
Chocolate flavoured coatings and compounds
6.3.1
Composition
6.3.2
The selection of the fat system
6.3.3
The production of chocolate flavoured coatings and compounds
6.3.4
The processing of chocolate flavoured coatings and compounds
7
Packaging and storage
7.1
The function of packaging
7.1.1
Protective function
7.1.2
Communicating through packaging
7.1.3
The packaging size
7.2
General material requirements
7.2.1
Mechanical properties
7.2.2
Chemical composition
7.2.3
Microbiology
7.2.4
Sensory properties
7.2.5
The colour
7.2.6
Other requirements
7.3
General requirements for storage areas
7.4
Cocoa powder
7.4.1
Types of packaging
7.4.2
Storage conditions
7.5
Cocoa butter and cocoa liquor
7.5.1
Packaging forms
7.5.2
Storage conditions
7.6
Chocolate
7.6.1
Packaging forms
7.6.2
Packaging properties and storage conditions
8
Regulations/legislation
8.1
Cocoa beans, cocoa and chocolate products
8.2
Contaminants
8.3
Product data
8.4
Additives and labelling
8.5
Weights and measures or ‘e mark’ versus ‘net’ indication
8.6
Quality (management)systems
8.7
Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP)
8.7.1
Personnel and training
8.7.2
Buildings and Facilities
8.7.3
Equipment and utensils
8.7.4
Production and process control
8.7.5
Rejection limits and Defect Action Levels
8.7.6
HACCP
8.8
Health and safety
8.9
The environment
8.10
Product liability
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