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

at
Labels: , , ,

The most popular articles

  • Modern History of Chocolate Milk
    The cocoa tree is an unusual tree, with its cultivation confined to limited areas and climatic conditions. The processing required both in t...
  • Expeller pressed cocoa butter
    Expeller cocoa butter is the fat prepared by the expeller process from cocoa beans singly or in combination with cocoa nib, cocoa mass, coco...
  • Purple cocoa beans
    Purple beans refer to low quality beans with purple color. The main reason for purple bean is a lack of adequate fermentation. When harves...
  • The Cut Test of Cocoa
    The standard method for evaluating the quality of cocoa beans is a cut test on which the interior of a certain number of beans that have bee...
  • Composition of Cocoa Beans
    Composition of Cocoa Beans The general composition of cocoa beans from various sources is similar. With properly fermented mature beans t...

Other interesting articles

  • Food Technology and Processing
    Iodine is an essential element in human nutrition, primarily as a component of the thyroid hormone, thyroxine. This hormone plays a critical role in regula...
  • Shortnotes of History
    The evolution of business intelligence (BI) tools reflects the broader progress of computing technology and data management. In the 1970s and 1980s, early ...
  • Food Science and Human Nutrition
    *Nutritional Role of Protein* Protein accounts for about 10–15 percent of energy in human diets and is indispensable for life. It forms the structure of all...
  • Food Science Avenue
    Selenium, an essential trace element, plays a crucial role in various bodily functions, including antioxidant defense and thyroid hormone metabolism. Plant...