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Chocolate's quality is heavily impacted by the basic raw materials and various steps of its manufacturing process. Traditional chocolate-making steps include conching, tempering, emulsification, flavouring, fermentation, drying, roasting, and grinding cocoa seeds, which are then combined with materials such as cocoa mass, sugar, cocoa butter, and, in certain cases, milk components. [2]
Cocoa powder may have a fat content of about 12%, [102] but this varies significantly. [103] Cocoa butter is used in chocolate bar manufacture, other confectionery, soaps, and cosmetics. [citation needed] Treating with an alkali produces Dutch process cocoa, which is less acidic, darker, and more mellow in flavor than untreated cocoa. Regular ...
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As PGPR improves the flow characteristics of chocolate and compound chocolate, especially near the melting point, it can improve the efficiency of chocolate coating processes: chocolate coatings with PGPR flow better around shapes of enrobed and dipped products, [7] [8] and it also improves the performance of equipment used to produce solid molded products: [8] the chocolate flows better into ...
A process flow diagram (PFD) is a diagram commonly used in chemical and process engineering to indicate the general flow of plant processes and equipment. The PFD displays the relationship between major equipment of a plant facility and does not show minor details such as piping details and designations.
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In chocolate making, the Broma process is a method of extracting cocoa butter from roasted cocoa beans, credited to the chocolatier Domingo Ghirardelli. [1] The Broma process involves hanging bags of chocolate liquor, made from roasted and ground cocoa beans, in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the butter to drip off the ...
Conching is a process used in the manufacture of chocolate whereby a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within chocolate and may act as a "polisher" of the particles. [1] It also promotes flavor development through frictional heat, release of volatiles and acids, and oxidation.