Industrial Chocolate Manufacture and Use by S. T. Beckett (auth.), S. T. Beckett (eds.)

By S. T. Beckett (auth.), S. T. Beckett (eds.)

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45 Jig may be recorded (16). It is known furthermore that amorphous surface layers are formed when icing sugar is produced by grinding crystallized sugar. 3 x 10- 6 inch) (11). Apart from the rapid moisture uptake from the ambient air, the other interesting facet of amorphous sugar from the chocolate manufacturer's point of view is its flavour absorption properties (17). It has been estimated that about 30-90% of the sugar becomes amorphous during the roll refining of chocolate masses. This has a decisive influence on the chocolate taste, since amorphous sugar can absorb large quantities of different flavour compounds.

Purer sugars (category 1 with lower ash content) and sugars with coarser particle structure possess superior storage properties. 03% (7). 1%. External sugar silos should be equipped with adequate insulation as well as with heating elements in the silo walls to avoid the problem of condensation. However, some outdoor silos are constructed without insulation but have the headspace in the silos continuously filled with dried air fed in through pipelines. Sometimes only the supporting case is heated.

The mats can be rolled up to protect the beans when it rains. They have several advantages: it is easier to sort the beans and remove defectives and foreign materials, and there is less risk of contamination compared with beans being dried at ground level. It usually takes about a week of sunny weather to dry down to the 7% moisture content needed to prevent mould growth during storage. Where the weather is less dry and sunny at harvest time, drying is done artificially. In the simplest form, a wood fire is lit in a chamber below the drying COCOA BEAN PRODUCTION AND TRANSPORT 17 platform and the combustion gases are conducted away in a flue that continues beneath the drying platform, before becoming a vertical chimney.

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