The moisture content of the degree of fermentation (max 6%) Number of defects Number of broken grai

1 BASIC CONCEPTS AND DIVISION OF CHOCOLATES 2 Quality rating cocoa bean processing 2.3 2.2 Thermal Treatment cocoa fracture base 2.4 Processing cocoa bean roasting 2.5 grinding cocoa refractive 2.6 Preparation of cocoa butter and cocoa cake milling 2.7 2.8 Preparation of cocoa powder 3 chocolate 3.1 Mixing the ingredients of chocolate 3.2 Refined chocolate 3.3 Končiranje 3.4 Tempering 4 particle size distribution in chocolate 5 EFFECT ON INGREDIENTS rheological and textural properties 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 FLOW 7 QUALITY AND DISADVANTAGES CHOCOLATE 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 fat phase. Cocoa particles are obtained from the fruit of the cocoa tree (Theobromacacao). There are several types of cocoa beans, the most represented are "Forastero" and "cRIO" types. "Forastero" type grows mainly in West Africa and Brazil, and "cRIO" type is grown mainly in Central and South America. West Africa currently produces about 70% of world cocoa. The basic division is the chocolate: dark, milk and white and chocolate. They differ in the content of cocoa solids, milk fat and cocoa butter. This results in different relationships contents of carbohydrates, fats and proteins.
Production processes of chocolate vary depending on the market, ie habits and demands of consumers. The main characteristic of chocolate a characteristic feeling of solubility in the mouth, which gives a continuous lipid phase system. Triglycerides in chocolate is dominated hatgo by saturated fatty acids: stearic (34%) and palmitic (27%) and monounsaturated fatty acids: oleic (34%).
Chocolates are solid at room temperature (20-25 C) and melt at mouth temperature (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 impact on human consumption due to the presence of antioxidants, mainly polyphenols 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. Chocolate in its composition and 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, variations of ingredients, use milk instead of milk crumb powder, various methods of mixing and processing methods.
When melting chocolate in your mouth, the continuous phase of fat is transformed into a continuous aqueous phase in the mouth, mixing it with saliva hatgo that dissolves the sugar particles. Lipids and solid particles covered with cocoa oral epithelial surface. Particle size distribution and composition of components affecting the intensity and time profile of the primary taste.
One of the important hatgo characteristics for obtaining high quality products with well-defined texture of the rheological properties of chocolate. Chocolates with high viscosity pastes and give the feeling of a long linger 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 the apparent viscosity of the aqueous solutions. Information about the sensory characteristics of chocolate hatgo often provide rheological measurements. . 2 Quality rating cocoa beans
In the production of chocolate must be taken of the quality criteria if it is to achieve a quality product. hatgo Before processing evaluates the quality of cocoa beans. This is done using two methods. The first method evaluated the following characteristics:
The moisture content of the degree of fermentation (max 6%) Number of defects Number of broken grains Number of grains (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 of checking hatgo the quality based on the size of the cocoa beans and used or the number of seeds (number of seeds per 100 g) or 100 grain mass, in grams. Different sizes of cocoa beans have different prices on the world market. Lower grain costs have originated from Asia, which are tiny and have a lower content of the core, the higher the content of the shell and lower fat content. By contrast hatgo grains originating from West Africa are larger in size and therefore more expensive and better quality.
For the assessment of the damage and the degree hatgo of fermentation is used to test the cut grain. Longitudinal open sample of 300 randomly selected grains. Surfaces of assessed hatgo visually inspect the grain and based on that done be classifi