Chocolate is a treat that is. semi-rigid suspension of particles of cocoa and sugar (and milk, depe

Contents 1 BASIC CONCEPTS AND DIVISION corn sheller machine OF CHOCOLATES 2 Quality rating cocoa bean processing 2.3 2.2 Thermal Treatment cocoa fracture base 2.4 Processing of cocoa beans roasting 2.5 milling cocoa fracture 2.6 Preparation corn sheller machine of cocoa butter and cocoa cake milling 2.7 2.8 Preparation of cocoa powder 3 chocolate 3.1 Mixing ingredients of chocolate 3.2 Refined Chocolate Tempering 3.4 3.3 Končiranje 4 particle size distribution in chocolate 5 EFFECT ON INGREDIENTS rheological and textural properties corn sheller machine of chocolate QUALITY 5.1 The role of fat 5.2 Role of Sugar 5.3 The role of milk and other dairy components 5.4 The role of surfactants in modern industirji chocolate 6 MOISTURE AND CHOCOLATE 7 FLOW AND QUALITY DISADVANTAGES OF CHOCOLATES 7.1 Quality of chocolate 7.1.1 Rheological measurements of quality 7.1.2 Sensory evaluation of quality chocolate Disadvantages 7.2 7.2.1 7.2.2 Ripening Ripening fat sugar (belenje chocolate) 8 CONCLUSION 1 BASIC CONCEPTS AND DIVISION OF CHOCOLATES
Chocolate is a treat that is. semi-rigid suspension of particles of cocoa and sugar (and milk, depending on the species), which account for about 70% of the total weight of the oily phase. Cocoa particles are obtained from the fruit of the cacao tree (Theobromacacao). corn sheller machine There are several types of cacao beans, the most represented are "Forastero" and "cRIO" types. "Forastero" type grows mainly in West Africa and Brazil, and "cRIO" type is mainly grown in Central and South America. West Africa currently produces about 70% of world cocoa. The basic division of chocolates on: dark, milk and white chocolate and. They differ corn sheller machine in content of cocoa solids, corn sheller machine milk fat and cocoa butter. This results in different relationships, content of carbohydrates, fats and proteins. corn sheller machine
Chocolate production processes corn sheller machine differ depending on the market, ie. habits and demands of consumers. The main characteristic of chocolate is characteristic feeling corn sheller machine of solubility in the mouth, which provides continuous system of lipid phase. Triglycerides in chocolate is dominated by saturated fatty acids: stearic acid (34%) and palmitic (27%) and monounsaturated fatty acids: oleic (34%).
Chocolates are solid at room temperature (20-25 C) and melt at temperatures mouth (37 C) for a time consuming, to give a smooth suspension of solid particles in cocoa butter and milk fat. This allows the lipid composition. Regardless of the high content of lipids and glucose, the use of these treats a positive effect on human nutrition due to the presence of antioxidants, corn sheller machine mainly polyphenols corn sheller machine including flavonoids such as epicatechin, catechin and especially prokianidin. White chocolate differs from dark and milk chocolate because it has no cocoa mass which contains antioxidants, which affects the reduced shelf life of these products. Chocolates in their composition contain minerals, especially potassium, magnesium, copper and iron. The differences in the sensory characteristics of chocolate vary due to the use of different types of cocoa, corn sheller machine variations of ingredients, use milk crumbs instead of powdered milk, various methods of mixing and processing methods.
When melting corn sheller machine chocolate in your mouth, fat continuous phase is transformed into a continuous aqueous phase in the mouth, mixing it with saliva that dissolves particles of sugar. Lipids and cocoa solid particles covering the surface of the oral epithelium. Particle size distribution and composition of components affecting the intensity and time profile of the primary corn sheller machine taste.
One of the important characteristics for obtaining high quality products with well-defined texture of the rheological properties of chocolate. Chocolates with large viscosity pastes and give a sense of long in the mouth. Viscosity is related to the same process and grain size composition. On taste and intensity of taste in the mouth during consumption affects corn sheller machine the apparent viscosity in aqueous solutions. Information about the sensory characteristics of chocolate often provide rheological measurements. . 2 Quality rating cocoa beans
In the production of chocolate must be paid to the quality criteria if it is to achieve a quality product. Before processing evaluates the quality of cocoa beans. This is done using two methods. The first method evaluated the following characteristics:
The degree of fermentation Moisture content (max 6%) Number of defects Number Number of broken grains grain (grain number per 100 g) Degree of infection with fungi flavor profile Color Fat content (min 52%) Quality of fat, which refers to the percentage of free fatty acid (oleic acid) The contents of the shell (10-12%) Uniformity of grain size contagion of insects and rodents
Another technique quality check is based on the size of the cocoa beans and used or the number corn sheller machine of grains (grain number corn sheller machine per 100 g) or 100 grain mass, in grams. Different sizes of cocoa beans have different corn sheller machine prices on the world market. Lower price with grain originating from Asia, which are more delicate and have a smaller core content, the higher the content of the shell and the lower the fat content. In contrast to these grains originated from West Africa are larger and thus more expensive and better quality.
For the assessment of damage and the degree of fermentation corn sheller machine is used to test the cut grain. Longitudinal open a sample of 300 randomly selected grains. Surfaces of assessed grain visual inspection and on the basis that done with