20 - n n AnEmulsionofSolid FatandEmulsifiers SolidPhase n n...

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Chocolate – Materials Science n An Emulsion of Solid  Particles Surrounded by  Fat and Emulsifiers  n Solid Phase n Cocoa Solids  n Milk Solids n Sugar Solids n Fat (Liquid) Phase n Cocoa Butter n Milk Fat Cocoa  Solids Milk Solids Sugar  Solids Fatty Medium (Cocoa Butter + Milk  Fats)
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C http://en.wikipedia.org/wiki/Chocolate Cocoa pods
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Chocolate Varieties Variety Content Dark Chocolate >35% Chocolate Liquor Semi-Sweet Chocolate >15% Chocolate Liquor Milk Chocolate >10% Chocolate Liquor White Chocolate No Cocoa Solids. Only Cocoa Butter and Sugar
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Chocolate Processing n Beans Harvested n Fermented 5 – 8 Days n Creates Aromatic  Chemicals n Beans Dried for 5 – 12  Days n Laid in Sun, Turned  Often n Reduces Moisture from  60% to Under 8%
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www.plenty.org/mayan-ecotours/cacao.htm  
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Equipment and function n 1. Bean Cleaner 2. Roaster 3. Winnower  – crush bean and separate  4. Mélangeur  – grind beans 5. Conche  – fine grind all, oxidize for wetting 6. Tempering Machine  – nucleation/crystallization 7. Molding Machine  – final crystallization
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Bean cleaner http://www.scharffenberger.com
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The roaster The Sirocco roaster was manufactured in 
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This note was uploaded on 03/04/2010 for the course MSE 4144 taught by Professor Sigmund during the Spring '10 term at University of Florida.

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20 - n n AnEmulsionofSolid FatandEmulsifiers SolidPhase n n...

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