Cocoa mass, cocoa butter, cocoa powder
- 1k Downloads
Following roasting, as described in the previous chapter, the cocoa nib is turned into cocoa mass by grinding. (Liquor roasting already has the cocoa in mass form, but may need further particle size reduction). The fineness of the mass must be such that no grittiness will be felt in the mouth when eating the chocolate or drinking products containing cocoa powder. This grinding is normally carried out by a series of mills, e.g. a hammer mill followed by two ball mills. The machinery used to carry out this process is described in detail in Chapter 7.
KeywordsCocoa Butter Cocoa Bean Press Cake Chocolate Production Chocolate Milk
Unable to display preview. Download preview PDF.
- 1.Kuster, W. Manuf. Conf. (1984) (Aug) 47–54.Google Scholar
- 2.Cook, L.R. and Meursing, E.H. Chocolate Production and Use, Harcourt Brace Jovanovitch, New York (1984).Google Scholar
- 3.Dimmick, P.S. and Hoskin, J.N. Canad. Inst. Food Sci. Technol. J., 14 (1981) 269.Google Scholar
- 4.Kleinert, J. Rev. Int. Choc., 27 (1972) 379.Google Scholar
- 5.Richardson, T. Manuf. Conf (1982) (Oct) 50.Google Scholar
- 6.Schenkel, H.J. Manuf Conf (1973) (Aug) 26.Google Scholar
- 7.Taneri, C.E. Manuf Conf (1977) (Sept) 57.Google Scholar
- 8.Schmitt, A. Confectionery, 1/2 (1986) 41–44, Petzholdt Ltd, Engineering Works, D-600, Frankfurt 1, Germany.Google Scholar