cocoa manual de zaan

For this reason, we also conduct AdvantageTM Seminars at our Advantage Centers around the world or at our customers sites to provide more information, solutions, ideas and hands-on experience. We encourage you to contact us for the latest information regarding upcoming events.Today ADM Cocoa is the proud home of the deZaan global brand and highly regarded regional brands that include Ambrosia, Classic Couveture, Joanes, Merckens, Schokinag and Unicao. Together we hope to earn your trust as the preferred supplier of chocolate and cocoa solutions. This new edition is one example of our commitment to your success.2009 ADM CocoaAll rights reserved. No part of this publication may be reproduced in any form without written permission from ADM Cocoa International, Switzerland.The information contained herein is correct as of the date of this document to the best of our knowledge. Any recommendations or suggestions are made without guarantee or representation as to results and are subject to change without notice. We suggest you evaluate any recommendations and suggestions independently. We DISClAIM ANy AND All WArrANTIeS, WheTher expreSS or IMplIeD, AND SpeCIfICAlly DISClAIM The IMplIeD WArrANTIeS of MerChANTAbIlITy, fITNeSS for A pArTICulAr purpoSe, AND NoN-INfrINgeMeNT.None of the statements made here shall be construed as a grant, either express or implied, of any license under any patent held by Archer Daniels Midland Company or other parties. Customers are responsible for obtaining any licenses or other rights that may be necessary to make, use, or sell products containing Archer Daniels Midland Company ingredients. A brief history of cocoa 9Introduction -Cortez -Spread of the cocoa tree -Main cocoa growing areas -Early processing and trade -2. Cocoa today 12Cultivation of cocoa -Types of beans -Harvesting and fermentation -Quality and grading -Physical cocoa versus cocoa futures -Industry trends -3.

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It is this passion for what we do that drove us to produce thefirst deZaan Cocoa Manual 44 years ago.Unprecedented at the time and still unequaled today, the deZaan Cocoa Manual is more popular than ever. From cocoa tree toconsumer treat, this manual has been improved with every editionand today is a more valuable resource than ever before. Whether intraditional or emerging markets, product developers, marketers, buyers,entrepreneurs and industry leaders are eager to benefit from this latestedition.The people of deZaan and all of us at ADM Cocoa are guided everydayby the enduring values that have made deZaan one of the mostrespected cocoa brands in the world for more than a century. Theintegrity, respect, resourcefulness, excellence, teamwork and responsibilitywe bring to our employees and customers are the reasons weremain an industry leader. At our ADM Cocoa Advantage Centres we bringtechnology and inspiration to life. For more information about theproducts and services we offer, please contact your regionalrepresentative. It will be a joy to serve you.Scott Walker, President of ADM Cocoa Page 2 and 3: 2013 ADM CocoaAll rights reserved.Thank you, for helping us keep this platform clean. The editors will have a look at it as soon as possible. From that moment on, it bears the name and reputation of this customer. The people of De Zaan are conscious of the confidence others place in our products and know their responsibility towards the customer.We hope you find our new deZaan Chocolate and Cocoa Manual a useful addition to your library. This special 40th anniversary edition includes updated chapters along with new chapters covering chocolate and cocoa sustainability.We realize however that the information within is only a start to understanding the complexities of cocoa and chocolate and their use in countless food products around the globe.

Conching 147Summary of the conching steps - The conching process -:9. Standardization and Quality Control 149Rheology -Total fat (%) -Particle size -Color -Flavor -10. Tempering 14911. Application of Various Chocolate Products 151Hand dipping -Enrobing -Molding -Panning -Chocolate inclusions -12. Cooling 154Cooling methods and -recommendations for hand dipping and enrobing13. Innovative Cocoa. Innovative processing solutions. Economic processing of cocoa. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the olamgroup.com website. For more information or to opt-out of cookies, please see our cookie policy. Starting with carefully selected cocoa beans from origin and harnessing proprietary processing techniques supported by innovation expertise, we craft the world’s most consistent cocoa products. Flavour profiles range from fruity to bitter cocoa, while the colours extend from vibrant reds to dark brown through to black with a variety of taste profiles and intensities.Natural and alkalised options are also available across the full pH range. With premium deZaan cocoa powders, cocoa masses and cocoa butters, the possibilities for creating unique products are endless. In 1916, Mr. Jan Huysman became the sole owner, and went on to develop the deZaan cocoa factory into the world’s largest processor of cocoa products. In 2015 deZaan became Olam's global premium cocoa brand. Built on a tradition of excellence and innovation, deZaan continues to lead the industry in performance, variety and technical superiority. Subscribe for latest updates. Used: GoodPlease try again.Please try again.Please try again. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

World demand for cocoa 18Major cocoa processing countries -Worlds cocoa products flow -Module 2 Cocoa Processing1. Formation of cocoa flavor 53Cocoa bean variety -Fermentation and drying -Alkalization -Roasting -2. Chemistry of roasting 553. Sensory evaluation of cocoa flavor 57Introduction -Flavor release -Appearance, sound, mouthfeel, -texture, taste and smellAdaptation, synergism, total -impression and judgmentFlavor memory -Sensory evaluation -Difference (discrimination) tests -Descriptive tests -Sensory evaluation in the food -industryBasic cocoa flavor notes -Cocoa off-flavor notes -Module 5 Color and Color Development1. Formation of the cocoa color 65Precursors of the color component -Alkalization and color development -Color of cocoa butter -2. Elements of color 68The three dimensions of color -The CIE color coordinates -Color differences -3. Measuring color 69The source of light -The reflecting surface of the sample -Color measuring -Visual judgment of color -Instrumental color measurement -Module 6 Health and Nutritional Aspects1. Introduction 732. Manufacturers responsibility 733. Indicative nutritional information 73Fat (cocoa butter) -Moisture -Proteins -Sugar and starch -Dietary fiber -Flavonoids -Organic acids -Methylxanthines -Ash -Minerals -Vitamins -Energy -4. Cocoa and allergies 80Module 7 Cocoa Liquor1. Functionality and attributes of cocoa liquor 83Introduction -Standard of identity -The personality of chocolate -Cocoa bean selection -Processing equipment -Flavor -Color -Fat content -Fineness -Free fat -Maintenance cost -Rheology -Microbiology -Lipase activity and cocoa liquor -2. The application of cocoa liquor 92Chocolate -Other applications -3. Packaging, storage and transportation 934. Specification of cocoa liquor 94Module 8 Cocoa Butter1. Specification of cocoa butter 112Module 9 Cocoa Powder1. History of Chocolate 1392. Standards of Identity 1403. Pre-Refining Mix 145Mixin - g7.

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Furthermore, the International Cocoa Organisation (ICCO) has also set out the different products that can derive from the cocoa pod, and the benefits are said to be numerous. Cocoa Health Benefits Rich in polyphenols, the natural occurring antioxidants are found in different foods including chocolate, the main cocoa byproduct. These polyphenols are believed to bring many benefits and as they are abundant in cocoa, the intake of dark chocolate (due to its higher percentage of cocoa) can have a positive impact on the heart by reducing blood pressure and the risk of Cardiovascular Disease (CVD). Likewise, cocoa polyphenols are said to offer anti-inflammatory properties, promote better blood flow, improve cholesterol and even blood sugar levels. However, in order to make the most of these benefits, consumers must ensure that the cocoa intake must be with unprocessed cocoa since during the process of chocolate making, many flavanols are reduced as well as the benefits. Brain Booster: according to several studies, it has been claimed that cocoa polyphenols found on dark chocolate and cocoa powder can also improve brain function, improving cognitive function and reduce the risk of suffering neurodegenerative disease. So, all in all chocolate can make us happier. Weight Control Aid: it may sound surprising, however, according to different studies cocoa intake even in the form of dark chocolate, may help controlling your weight. From the study, a group was fed with a low-cab diet plus a portion of 81% cocoa content dark chocolate, whereas the other group was only fed with a low-carb diet. It was proved that the group who took the chocolate serving showed the easiest and most successful weight loss. Furthermore, studies have demonstrated that polyphenols found in cocoa are reported to regulate lipid metabolism. Therefore, cocoa products rich in polyphenols may diminish obesity and other metabolic diseases by different mechanisms.

Cocoa-made Products Apart from the many health benefits cocoa can offer, we can also benefit from a multiple range or products which can be derived from cocoa pods, if we know how to make the most of them. According to the International Cocoa Organisation (ICCO), many products can derive form cocoa, from the external shell or husk to the pulp (mucilage), sweating and even the bean shells, many byproducts can be made, not just cocoa liquor, butter or powder and the beloved chocolate. Cocoa byproducts Animal Food: Cocoa husks are a source for animal feed by using 100% dried husks. The husks are sliced into tiny flakes, they are then dried, minced and pelleted. They’re a good source for feeding sheep and goats. Alcoholic Drinks: in the production of alcoholic drinks, fresh cocoa juice (sweatings) is collected, properly sterilised and bottled. For brandy preparation, the cocoa sweatings are collected, boiled, culled and then fermented using yeast, with four days the alcohol is ready and distilled. Soap: by using cocoa potash from the husk, soft soap can be made. Fertiliser: cocoa husks in the form oaf ash may also be used as fertiliser for cocoa, and other food crops. To prepare the ash, fresh husks are scattered under the sun for two weeks and then incinerated. Jam and marmalade: Pectin used for jam and marmalade production is extracted from the cocoa sweatings by precipitation with alcohol, followed by distillation and recycling of the alcohol. Compost: Cocoa bean shells can be used as organic compost and soil conditioner for the garden. At Giveafew, we want to acknowledge the many benefits and by-products cocoa can offer and that is why we believe that any efforts put into helping cocoa communities thrive will help continue accessing this great natural crop which offers a wide range of benefits. Sources Adomako, D., Non-traditional uses of cocoa in Ghana. Eighth meeting of the Advisory Group on the World Cocoa Economy, 26th-30th June 1995, Yaounde, Cameroon, pp.

Some might argue its different, and while that may be true the manual is outstanding and should be read by any aspiring chocolate maker. No one ever replies to the shoutbox. The centre also includes an auditorium that will host large groups of customers for in-depth scientific explanations and assessments of deZaan products. The ADM Advantage centre offers customers pilot facilities, technical demonstrations, cocoa and chocolate seminars and more. As ADM’s new worldwide centre of excellence for cocoa powder, cocoa mass and cocoa butter, the facility is expected to generate interest from customers all across Europe, Africa and the Middle East. Rinus Heemskerk, director of innovation, ADM Cocoa International explains, “Innovation and service excellence are at the heart of what we do and we are excited to be offering our customers a unique opportunity to benefit from our years of focused technical expertise. Taking a tailored approach, we’ll work with our customers to overcome individual processing challenges so that their products succeed, again and again. We want this to be our customers’ facility, where they are free to come and combine innovation and development so that they surpass consumers’ expectations.” Cocoa and chocolate seminars at the centre will cover topics including cost reduction, formulation optimisation, sustainability and innovation. Rinus Heemskerk concluded, “As a full service provider, ADM offers unique, differentiated products such as D11EB dark cocoa powder, Fresco Cacao F11FR powder and DZFM 7000 cocoa mass mild non-bitter cocoa products and Astra A cocoa butter. Combined, this is what makes ADM the preferred global supplier of cocoa and chocolate solutions.” Subscribe now to receive the latest news directly into your inbox.

With industry-advancing innovations, a complete portfolio of ingredients and solutions to meet any taste, and a commitment to sustainability, we give customers an edge in solving the nutritional challenges of today and tomorrow. We’re a global leader in human and animal nutrition and the world’s premier agricultural origination and processing company. Our breadth, depth, insights, facilities and logistical expertise give us unparalleled capabilities to meet needs for food, beverages, health and wellness, and more. From the seed of the idea to the outcome of the solution, we enrich the quality of life the world over. Rather than. The company details an uptick in product launches. This will bring timely news, key trends and product developments right into your inbox.The centre also includes an auditorium that will host large groups of customers for in-depth scientific explanations and assessments of deZaan products.Click here to read the Privacy Policy The platform is hosted by CNS Media BV, Arnhem, The Netherlands.Please consider resizing your browser window. On harvest season, once the fruits ripen, the pods are collected carrying on the inside the pulp with the seeds that will be transformed into cocoa beans through a long process of fermentation, drying, cleaning, roasting, winnowing, and grinding to then obtain the famous cocoa liquor and butter for producing chocolate and other byproducts. Long regarded as a food treat, many believe that cocoa is limited to the production of chocolate, however, cocoa has got much more to offer, not only as a food treat but also as a medicine. Modern research has revealed that cocoa does indeed contain important components that can benefit our health, depending on the form in which it is taken (i.e., as an infusion, a dark chocolate bar, nibs, etc.) the benefits will vary.

79-85. ICCO, 1995 The cocoa manual. A guide to de Zaan's cocoa products. Cacao de Zaan, 1993 Cocoa shell - Garden mulch and soil conditioner. Brochure from Sunshine of Africa (UK) Ltd, 2pp, 1998 0 views DONATE. To achieve this, a suitable mathematical drying model based on the Luikov’s model of heat and mass transfer in a capillary porous medium, were derived, to define the drying behavior of the bed. A heat source term was introduce in the energy equation due to the enzymatic browning reaction in cocoa beans during drying. The result-ing coupled heat and mass transfer equations were discretized using the finite difference method based on the notation of control volume. An algorithm was created to implement this solution into a computer program using a complex of Rapid a p-plication development tools which include Visual Studio, CodeFluent Entities and MATLAB. The algorithm was implemen t-ed in MATLAB 7.12 and was later exported through COM into Visual Basic.NET code for further development of the simu-lator in Visual Studio 2010. A logical model of the database was developed using the Graphical Modeler in CodeFluent Entities and later exported into a physical MS SQL Server database. The simulator will serve as a powerful decision making tool, that will be useful for engineers or operators to develop optimum drying conditions to improve the quality of cocoa beans and the final cocoa products. To achieve this, a suitable mathematical drying model based on the Luikov's model of heat and mass transfer in a capillary porous medium, were derived, to define the drying behavior of the bed. The resulting coupled heat and mass transfer equations were discretized using the finite difference method based on the notation of control volume. An algorithm was created to implement this solution into a computer program using a complex of Rapid application development tools which include Visual Studio, CodeFluent Entities and MATLAB. The algorithm was implemented in MATLAB 7.

12 and was later exported through COM into Visual Basic.NET code for further development of the simulator in Visual Studio 2010. A logical model of the database was developed using the Graphical Modeler in CodeFluent Enti- The simulator will serve as a powerful decision making tool, that will be useful for engineers or operators to develop optimum drying conditions to improve the quality of cocoa beans and the final cocoa products. The moisture loss from the product brings about a substantial reduction in weight and volume and eases their handling. Very high drying rates tend to produce acidic beans (as they retain acids such as acetic acid) which is deleterious to the flavour.This paper discusses the development of a software to predict optimum drying conditions for a bed of cocoa beans. To achieve this, a suitable drying model (coupled heat and mass transfer equations) has been specified in defining drying behavior. The developed software predicts the optimum drying conditions using these equations. Such a software will help dryer manufacturers in decision support in terms of exploring new designs for cocoa dryers (computer prototyping), and will aid processing industry engineers to better exploit the capacities of existing cocoa dryers and to forecast costs and will help government agencies to better educate farmers on better drying techniques. The architecture of the simulator is illustrated on figure 1. In order to effectively model the drying process, the parameters of all these components need to be considered. The product on the other hand has an initial U0, final Uf and equilibrium Ue moisture contents; initial T0, maximum Tm and exit Tf temperatures; bulk flow rate and other drying properties such as specific heat, water activity, diffusivity, heat conductance etc.

Drying processes can be completely described using an appropriate mathematical drying model which is made up of differential equations of heat and mass transfer in the interior of the product and at its interphase with the drying agent.The heat and mass transfer equations are given by: An algorithm as shown on figure 2 was created to implement this solution in MatLab and was used for the development of the simulator. MATLAB 7.12 (R2011a) version was used including tools such as the Partial Differential Equation (PDE) toolbox, Graphical Library and Math Library. MATLAB Functions (in m files) were created to perform the finite difference computation to solve the governing equations. To create the database a data model was created in CodeFluent Entities. It provides code generators called producers for SQL Server, the Oracle Database and the SQL Azure to translate user models into a complete database as well as producers for.NET languages such as The data model on figure 3 was then exported into a physical SQL database model. In this case the user will be required to input into user interface: the parameters of the dryer, drying air and product for the processing and display of the process parameters on the user interface as shown on figure 4. It uses menus, tool bars, buttons, grids, figure viewer, etc, to provide a simpler and more intuitive interface for data input and allows the user to view results in different ways (in tabular or graph form). With a little upgrade it can be used to model the drying of any other type of grain. It is based on a mathematical model derived from the Luikov's model of heat and mass transfer in a capillary porous medium. It will enable users to calculate drying conditions such as temperature, moisture distribution in a bed of cocoa beans as well as drying time.

The simulator will serve as a powerful decision making tool that will be useful for engineers or operators to develop optimum drying conditions to improve the quality of cocoa beans and the final cocoa products. By using this tool engineers can calculate and assess the possibilities of different drying conditions to arrive at the most optimal combination of drying This will reduce cost and save them a lot of time. National University of Singapore, 2012. Malaysian Cocoa Journ., 2008, pp. 51-59. Food Control 2013, no. 29, pp. 167-187. National University of Singapore, 2012. Malaysian Cocoa Journ., 2008, pp. 51-59. Food Control, 2013, no. 29, pp. 167-187. The many kinds of flavoring material and the numerous brands and market categories under which they are sold make it important to understand their sources and to select and buy with great care. The important flavoring substances for frozen desserts are vanilla, chocolate and cocoa, fruits and fruit extracts, nuts, bakery inclusions, spices, liqueurs, and sweeteners. Keywords Cocoa Butter Cocoa Bean Cocoa Powder Ethyl Vanillin Chocolate Liquor This process is experimental and the keywords may be updated as the learning algorithm improves.Preview Unable to display preview. Download preview PDF. Unable to display preview. References Anonymous. 1993. The Cocoa Manual. Cocoa De Zaan B. V., Holand. Google Scholar Anonymous. 2001. Ice cream “Flavorology” offers an inside scoop on romance.AES Bulletin A-118, University of Maryland. Ice Cream Trade J. 24(5):42. Google Scholar Dahle, C. 1927. The manufacture of chocolate ice cream. Ice Cream Rev. 11 (August):90. Google Scholar Damadoran, S., and J. E. Kinsella. 1980. Flavor protein interactions. Binding of carbonyls to bovine serum albumin: Thermodynamic and conformational effects. J. Agric. Food Chem. 28:567. CrossRef Google Scholar Emberger, R. 1994. Research into the flavor of vanilla. Ice Cream Rev. 14(August):72. Google Scholar Kindel, G. 1994. Vanilla the queen of spices.

Ice Cream Trade J. 27(4):39. Google Scholar Mela, D. J., and R. J. Marshall. 1992. Sensory properties and perceptions of fat. In Dietary Fats: Determinants of Preference, Selection and Consumption, D. J. Mela (ed.).Elsevier Applied Science, New York, NY. Nielsen-Massey Vanillas, Inc.In: Ice Cream. Springer, Boston, MA. By using LibraryThing you acknowledge that you have read and understand our Terms of Service and Privacy Policy. Your use of the site and services is subject to these policies and terms. For more help see the Common Knowledge help page. Some examples of these uses are: The animal feed is produced by first slicing the fresh cocoa husks into small flakes and then partially drying the flakes, followed by mincing and pelleting and drying of the pellets. For the production of alcoholic drinks, such as brandy, the fresh juice is boiled, cooled and fermented with yeast. After 4 days of fermentation the alcohol is distilled. It may also be used as fertiliser for cocoa, vegetables, and food crops. To prepare the ash, fresh husks are spread out in the open to dry for one to two weeks. The dried husks are then incinerated in an ashing kiln. These products include: It is also widely used in cosmetic products such as moisturising creams and soaps. For example, it is used in chocolate flavoured drinks, chocolate flavoured desserts such as ice cream and mousse, chocolate spreads and sauces, and cakes and biscuits. Chocolate is used as a product on its own or combined with other ingredients to form confectionery products. Eighth meeting of the Advisory Group on the World Cocoa Economy, 26th-30th June 1995, Yaounde, Cameroon, pp.79-85. ICCO, 1995 The cocoa manual. Brochure from Sunshine of Africa (UK) Ltd, 2pp, 1998 You need JavaScript enabled to view it. Close this message to accept cookies or find out how to manage your cookie settings.