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Some differences in cocoa bean quality requirements between chocolate manufacturers and cocoa powder and cocoa butter manufacturers

As far as the selection of new cocoa varieties was concerned the chocolate industry had traditionally greater influence than the cocoa powder and cocoa butter industry (cocoa press industry). Possibly thwas was because the chocolate industry could influence less the taste than the cocoa press indust...

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Main Author: Terink, J.L.
Format: Proceedings Paper
Language:English
Published: Incorporated Society of Planters 2015
Subjects:
Theobroma cacao
Chocolate
Cacao (plant)
BEURRE/ QUALITE
THEOBROMA CACAO
CHOCOLATE
CACAO
MANTEQUILLA/ CALIDAD
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/9067
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spelling oai:http:--agris.upm.edu.my:0-9067Some differences in cocoa bean quality requirements between chocolate manufacturers and cocoa powder and cocoa butter manufacturersTerink, J.L.Theobroma cacaoChocolateCacao (plant)BEURRE/ QUALITETHEOBROMA CACAOCHOCOLATECACAOMANTEQUILLA/ CALIDADAs far as the selection of new cocoa varieties was concerned the chocolate industry had traditionally greater influence than the cocoa powder and cocoa butter industry (cocoa press industry). Possibly thwas was because the chocolate industry could influence less the taste than the cocoa press industry, which could use processes such as alkalizing and deodorizing. The standards which the chocolate industry and the cocoa press industry apply to their raw materials were largely similar. On a number of points there were however differences, which were connected with some typical differences in processing For example, differences in breakability of cocoa beans were more important in the cocoa press industry than in the chocolate industry. The problem of bean acidity was in the chocolate industry (chiefly a question of taste), while in the cocoa press industry the emphadwas was on the difference in alkalizing behaviour. The physical behaviour of the cocoa butter was of great importance for the chocolate industry, hence also to their suppliers: the cocoa press industry. The physical quality which the cocoa press industry attained was ultimately determined by the quality of the fat in the cocoa bean at the start of the secondary processingIncorporated Society of PlantersKuala Lumpur, Malaysia2015-05-26T02:59:19Z2015-05-26T02:59:19Z1986Proceedings PaperArticleNon-RefereedCocoa and Coconut: Progress and Outlook: Kuala Lumpur (Malaysia), 15-17 Oct, 1984, p. 665-674http://agris.upm.edu.my:8080/dspace/handle/0/9067MY8605477enhttp://www.oceandocs.org/license
institution AGRIS
collection AGRIS
language English
topic Theobroma cacao
Chocolate
Cacao (plant)
BEURRE/ QUALITE
THEOBROMA CACAO
CHOCOLATE
CACAO
MANTEQUILLA/ CALIDAD
spellingShingle Theobroma cacao
Chocolate
Cacao (plant)
BEURRE/ QUALITE
THEOBROMA CACAO
CHOCOLATE
CACAO
MANTEQUILLA/ CALIDAD
Terink, J.L.
Some differences in cocoa bean quality requirements between chocolate manufacturers and cocoa powder and cocoa butter manufacturers
description As far as the selection of new cocoa varieties was concerned the chocolate industry had traditionally greater influence than the cocoa powder and cocoa butter industry (cocoa press industry). Possibly thwas was because the chocolate industry could influence less the taste than the cocoa press industry, which could use processes such as alkalizing and deodorizing. The standards which the chocolate industry and the cocoa press industry apply to their raw materials were largely similar. On a number of points there were however differences, which were connected with some typical differences in processing For example, differences in breakability of cocoa beans were more important in the cocoa press industry than in the chocolate industry. The problem of bean acidity was in the chocolate industry (chiefly a question of taste), while in the cocoa press industry the emphadwas was on the difference in alkalizing behaviour. The physical behaviour of the cocoa butter was of great importance for the chocolate industry, hence also to their suppliers: the cocoa press industry. The physical quality which the cocoa press industry attained was ultimately determined by the quality of the fat in the cocoa bean at the start of the secondary processing
format Proceedings Paper
author Terink, J.L.
author_facet Terink, J.L.
author_sort Terink, J.L.
title Some differences in cocoa bean quality requirements between chocolate manufacturers and cocoa powder and cocoa butter manufacturers
title_short Some differences in cocoa bean quality requirements between chocolate manufacturers and cocoa powder and cocoa butter manufacturers
title_full Some differences in cocoa bean quality requirements between chocolate manufacturers and cocoa powder and cocoa butter manufacturers
title_fullStr Some differences in cocoa bean quality requirements between chocolate manufacturers and cocoa powder and cocoa butter manufacturers
title_full_unstemmed Some differences in cocoa bean quality requirements between chocolate manufacturers and cocoa powder and cocoa butter manufacturers
title_sort some differences in cocoa bean quality requirements between chocolate manufacturers and cocoa powder and cocoa butter manufacturers
publisher Incorporated Society of Planters
publishDate 2015
url http://agris.upm.edu.my:8080/dspace/handle/0/9067
_version_ 1819283867605925888
score 13.4562235

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