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"Chocolate processing."
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Beans to chocolate
\"Follow the story of chocolate through the farming process to manufacturing. Simple text is accompanied by large, attractive photographs\"--Provided by publisher.
Book
Inside the factory. Season 8, Episode 8, Chocolate bars
Gregg Wallace visits a factory to learn how chocolate bars are made.
Streaming Video
From cocoa beans to chocolate
\"A child wonders where chocolate comes from and learns about cocoa farmers and how cocoa beans are harvested in West Africa and chocolate makers and how cocoa beans are made into chocolate at at factory. This illustrated narrative nonfiction book includes a map of where cocoa trees are grown, glossary, and further resources\"--Provided by publisher.
Book
Cultivation of aerobic granular sludge for the treatment of food-processing wastewater and the impact on membrane filtration properties
A laboratory-scale sequencing batch reactor was operated for approximately 300 days, divided into four periods based on the feeding strategy, to develop stable aerobic granular sludge (AGS) while treating chocolate processing wastewater. Application of a prolonged mixed anaerobic feeding was not sufficient to develop AGS and reach stable reactor performance. Through the application of a partially non-mixed and a partially mixed feeding strategy, the reactor performance was increased and stable AGS formation was established characterized by low diluted sludge volume index (D)SVI DSVI10,30) values of 78 ± 27 mL·g−1 and 52 ± 17 mL·g−1, respectively, and a capillary suction time/mixed liquor suspended solids value of 0.9 sec·(g·L−1)−1. The membrane bioreactor (MBR) filtration tests showed a reduction of the fouling rate (FR) and an increase of the sustainable flux (SF0.5) for AGS compared to flocs treating the same industrial wastewater. The SF0.5 (FR > 0.5 mbar·min−1) for the flocs was 10 L·(m2·h)−1 while for AGS the SF0.5 is higher than 45 L·(m2·h)−1 because the FR did not exceed 0.1 mbar·min−1. Additionally, the AGS showed reduced irreversible fouling tendencies due to pore blocking. Our results underline the need for an increased substrate gradient during anaerobic feeding for the development and long-term maintenance of AGS under minimum wash-out conditions. The AGS–MBR filtration performance also shows strong advantages compared to a floccular MBR system due to a high increase of the SF0.5 and reduced reversible and irreversible fouling.
Journal Article
Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production Trends
This review aims at the current trends in chocolate ganache production and recipe formulation. Ganache is a blend of chocolate, sugars, dairy, and other ingredients commonly used to fill pralines, pastries, etc. In spite of ganache’s popularity in the food industry, a comprehensive review focused on the application of functional substances and ganache processing has not been discussed in the scientific literature. This review addresses the new ways of applying special ingredients, such as vegetable fats and seeds, flavor infusions, oleogels, hemp products, etc., which can be added to the ganache matrix to achieve desirable properties. In particular, the application of sterols and sterol esters as functional substances of oleogels seems to be a very promising method, enhancing the ganache fat profile. The elevated caloric content that is characteristic of ganache can be substantially attenuated through the application of hydrocolloids and/or fruit-based components, thereby offering the potential for caloric reduction without compromising on taste. The various alterations to ganache formulations by the application of natural substances offer a large base for the development of novel ganache variants and relevant food products.
Journal Article
The science of chocolate
Now in its third edition,The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its maufacture, testing and consumption.
eBook
Anaerobic treatment of chocolate-processing industry wastewater at different organic loading rates and temperatures
The objective of the present study was to determine the optimum operating temperature of laboratory-scale upflow anaerobic sludge blanket (UASB) reactors during the treatment of a chocolate-processing industry wastewater at medium applied organic loading rates (OLRappl). Four UASB reactors were operated at different temperature (15, 20, 25 and 30 °C) and three OLRappl (2, 4 and 6 kg soluble chemical oxygen demand (CODs)/(m3 d)). The flowrate and the hydraulic retention time were constant (11.5 L/d and 6 h, respectively). The monitored parameters were pH, temperature, CODs, and total and volatile suspended solids. The CODs removal efficiency (RE) and biogas production rate (BPR) were calculated. The 15 °C UASB reactor had the lowest RE (39 to 78%) due to the low operating temperature. Regardless of the OLRappl, the RE of the 20, 25 and 30 °C reactors was high and similar to each other (between 88 and 94%). The BPR of the four UASB reactors had the same behaviour as the RE (BPR of 15 °C: 0.3 to 0.5 Lbiogas/(Lreactor d) (Lb/(Lr d)) and BPR of 20, 25 and 30 °C: 0.5 to 1.9 Lb/(Lr d)).
Journal Article
Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate
Palm sugar is highly produced and patronised in the south-eastern part of Asia, e.g. Indonesia which is also the world’s third largest cocoa producer. Recently, interest in palm sugar sweetened chocolate and better approaches for production methods that can be easily applied in developing countries are rising. This work investigated the influence of palm sugar on the quality attributes of dark chocolate in terms of fineness, rheological behaviour and aroma profile compared to that of sucrose. Furthermore, a small-scale processing approach using the combination of Stephan mixer and ball mill compared to the conventional method was investigated. The results showed that palm sugar sweetened chocolate exhibited a higher viscosity, a higher particle volume fraction and a higher degree of particle agglomeration due to its relatively high moisture and presence of glucose and fructose. Furthermore, chocolates sweetened with palm sugar displayed a distinctive aroma profile with the abundant presence of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and pyrazine-based compounds. Applying the alternative processing method leaded to the production of chocolate with rather high degree of agglomeration and viscosity as compared to chocolate produced by means of conventional processing. Moreover, the alternative processing method resulted in the presence of myrcene, β-
trans
-ocimene and isoamyl acetate which were not observed in the conventionally produced chocolates. The alternative processing method, however, seems to have potential for small-scale production of dark chocolate sweetened with palm sugar.
Journal Article
Réussir le tempérage du chocolat
Qui n'a jamais été déçu au moins une fois de l'aspect final de son chocolat après un tempérage a priori effectué dans les règles de l'art?Cette étape, qui est la dernière lors de la fabrication du chocolat, est délicate mais essentielle pour que le chocolat réponde aux attentes du consommateur, en étant brillant, cassant, avec une agréable fonte.
eBook