Friday, December 05, 2014

Roasting of cocoa beans

Cocoa are taken from their pod and fermented to develop flavor. Cocoa beans must be cleaned before processing to produce a wholesome product with minimal microbiological risks and to remove extraneous materials. Most modern coca factories use continuous roasting ovens of the revolving drum type.

The roasting process results in the development of the favor and aroma of the beans. During roasting the ultimate flavor profile is achieved. It is well known that Millard reactions started during fermentation and drying continue at this stage of processing.

There are several methods, which includes whole bean, nib and chocolate liquor roasting.

Roasting can take anywhere from 15 min to 2 hour. Whichever roasting method is used, the nibs are separated from the shell. Depending upon the degree of roast, the final nib moisture ranges from 1.5% - 3%. Federal standards allow no more than 1.75 percent in the nib potion used for chocolate production.

The intensity of the roasting determines the amount of volatile components formed, as well as the removal of volatile components like esters and low molecular acids.

After roasting, the nibs are ground to a liquid state, which is called chocolate liquor. The heat and friction from the grinding process will rupture the cell walls of the nibs to release the valuable cocoa butter.
Roasting of cocoa beans

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