Late Father Christmases or early Easter Bunnies? Bettina Wolf Division of Food Sciences

Size: px
Start display at page:

Download "Late Father Christmases or early Easter Bunnies? Bettina Wolf Division of Food Sciences"

Transcription

1 Late Father Christmases or early Easter Bunnies? Bettina Wolf Division of Food Sciences 1

2 The Science of Chocolate Physical properties of chocolate How to make good chocolate? Why does chocolate usually melt in my mouth and not my hand? Why does chocolate feel smooth in your mouth? Chocolate bloom Q&A session 2

3 How to make good chocolate? Inspect your wrapper for the ingredients. Which are the major ingredients? Cocoa beans, sugar, cocoa butter, non-gmo soy lecithin 3

4 Theobroma cacao 10 o N & 10 o S of the Equator largest producing countries: Côte d'ivoire, Ghana and Indonesia. Cacao pod 4

5 Cacao beans inside the xx 5

6 From cocoa to chocolate Cocoa cultivation From the bean to liquor From liquor to powder From liquor to chocolate 6

7 Images taken from the Barry Callebaut WebPages. Cocoa cultivation harvest shipping fermentation drying 7

8 Images taken from the Barry Callebaut WebPages. From the bean to liquor cleaning and quick drying roasting cocoa liquor chocolate ingredient further processing into cocoa powder and cocoa butter grinding 8

9 Images taken from the Barry Callebaut WebPages. From liquor to chocolate Types of chocolate cocoa liquor cocoa butter sugar cocoa liquor cocoa butter sugar milk powder cocoa butter sugar milk powder 9

10 Types of milk chocolate Added as preprocessed combined ingredient cocoa liquor cocoa butter sugar milk powder Added as separate ingredient Crumb Dry mix 10

11 Chocolate process Dry mix Cocoa butter Emulsifier Raw materials Mixing Refining Conching Tempering Moulding Sugar Milk powder Cocoa mass Cocoa butter Structure Development of Flavour 11

12 Why does chocolate usually melt in my mouth and not in my hand? - Experiment 1 - Which chocolate melts first in your mouth? 12

13 Different types of chocolate melt at different temperatures. Why? We need to look at the concept of phases. 13

14 Water 14

15 Melting component in chocolate cocoa butter butter olive oil lard 15

16 mostly Triacylglycerols (TAGs) 16

17 Fatty acids straight kinks affects packing thus melting temperature of TAGs Linoleic acid 17

18 The answer: Milk chocolate contains milk fat which melts at lower temperatures than the fats in cocoa butter. 18

19 Ready for another experiment? Experiment 2: Why does chocolate feel smooth in your mouth? 19

20 Possible reasons Solid particles milled to different sizes papillae Diameter of papillae: microns Grittiness threshold: 25 microns Chemical composition 20

21 Chocolate microstructure Suspension = solid dispersed in liquid Solids (dispersed phase) Sugar Liquid (continuous phase) Cocoa solids Milk powder 30 μm molten fat 30wt% 21

22 Demonstration Finding: Sugar and cocoa solids dislike oil! Science speak: these ingredients are hydrophilic and thus do not disperse well in oil (hydrophobic). How can we make chocolate then? 22

23 Emulsifier Likes water and oil amphiphilic molecule therefore allows to combine water and oil. 23

24 Emulsifiers used in chocolate Lecithin (E322) Contains phospholipids Isolated from egg yolk or from soy beans (chemical or mechanical extraction. PGPR (E476) Polyglycerol Polyricinoleate Emulsifier made from castor beans phosphatidylcholine 24

25 Emulsifier action in chocolate Cocoa butter Sugar (Figure not to scale) 25

26 Chocolate process Dry mix Cocoa butter Emulsifier Raw materials Mixing Refining Conching Tempering Moulding Sugar Milk powder Cocoa mass Cocoa butter Structure Development of Flavour 26

27 Conching addition of remaining fat & emulsifier low fat (dry, plastic) conching liquid conching Dry-paste phase during filling Liquid phase towards the end of conching Plastic phase intense mechanical treatment 27

28 Learning from exp. 2 These amphiphilic molecules coat the hydrophilic cocoa solids and sugar with a hydrophobic layer, and make the chocolate feel smooth in your mouth. 28

29 Another observation of physical nature on chocolate untempered bloom tempered 29

30 Fat bloom v sugar bloom 30

31 Sugar and cocoa butter are crystalline in chocolate Solution/melt Crystallisation solid Slows molecules Ultimately forces them into ordered structures Different patterns of ordered structures 31

32 Polymorphism Cocoa butter has 6 polymorphs FORM MELTING POINT(C) SYSTEMATIC NAME COMMENTS I 17.3 β' 3 (sub-α) Not important II 23.3 α -2 Not important III 25.5 β' 2-2 Not important IV 27.5 β' 1-2 Untempered V 33.8 β 2-3 Tempered VI 36.2 β 1-3 Associated with bloom 32

33 So, grey appearing chocolate is NOT mouldy, it has simply re-crystallised. 33

34 Physical sciences of chocolate Melting and how it is affected by fat composition Emulsifiers and how they help to make chocolate smooth Polymorphism and chocolate bloom 34

35 Thank you for your attention & participation Q/s? 35

36 Please donate your chocolate wrappers! Needed as props for the February OUTREACH talk. Thank you. Bettina

A Salty Solution " " Consider This! Why do road crews put salt on roads in the winter to keep them safe?

A Salty Solution   Consider This! Why do road crews put salt on roads in the winter to keep them safe? A Salty Solution Consider This! Why do road crews put salt on roads in the winter to keep them safe? The answer to the above question can be answered by studying how ice cream is made. How great is that?

More information

Production of chocolate Mixing, refining and conching

Production of chocolate Mixing, refining and conching Outline Production of chocolate Mixing, refining and conching 04/09/2013 Ir. Claudia Delbaere Mixing Tempering, moulding, cooling Fat Cocoa butter Ingredients? Only cocoa butter? 2000 EU legislation: 5%

More information

From cocoa to chocolate. Cocoa cultivation

From cocoa to chocolate. Cocoa cultivation From cocoa to chocolate Transforming cocoa beans into chocolate is a complex process, in which ingredients, time and temperature play a crucial role. By varying these three parameters, we are able to produce

More information

HARVESTING THE COCOA PODS

HARVESTING THE COCOA PODS THE COCOA POD The fruit of the cocoa tree is a cocoa pod this pod is in Ecuador. The cocoa pods grow right out of the tree trunk, and turn yellow or red when they are ripe and ready for harvest. HARVESTING

More information

cocoa mass, cocoa butter and cocoa powder

cocoa mass, cocoa butter and cocoa powder Paper No.: 09 Paper Title: BAKERY AND CONFECTIONERY TECHNOLOGY Module 29: General aspects of cocoa bean processing: cocoa mass, cocoa butter and cocoa powder Paper Coordinator: Dr. P. Narender Raju, Scientist,

More information

How Chocolate is Made

How Chocolate is Made How Chocolate is Made Gregory Owen January 5, 2013 If you re reading this, I assume that you already have some vague idea that chocolate starts out as a bean before it takes the shape of the tasty bars

More information

CHAPTER 2: SAUCES AND DRESSINGS

CHAPTER 2: SAUCES AND DRESSINGS CHAPTER 2: SAUCES AND DRESSINGS True/False Questions 1. 2. 3. 4. 5. 6. 7. 8. 9. A sauce is a fluid accompaniment to solid food. Dressings can only be used for salads. Rancidity occurs only in emulsified

More information

Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles. Emily Hodson

Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles. Emily Hodson Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles. Emily Hodson Thesis submitted to the faculty of the Virginia Polytechnic Institute and State University in partial

More information

Measuring Cocoa, Chocolate Liquor and Products Using Microtrac Laser Diffraction Analyzers.

Measuring Cocoa, Chocolate Liquor and Products Using Microtrac Laser Diffraction Analyzers. Measuring Cocoa, Chocolate Liquor and Products Using Microtrac Laser Diffraction Analyzers. Dr. Philip E. Plantz, PhD Advanced Applications Manager Application Note SL-AN-33 Revision A Provided By: Microtrac,

More information

Lab 2: Phase transitions & ice cream

Lab 2: Phase transitions & ice cream Lab 2: Phase transitions & ice cream Lab sections on Tuesday Sept 18 Friday Sept 21 In this lab you will observe how changing two parameters, pressure and salt concentration, affects the two phase transitions

More information

CARAMEL COLOR The Science and Art: Beverages and other Applications. William Kamuf, D.D. Williamson

CARAMEL COLOR The Science and Art: Beverages and other Applications. William Kamuf, D.D. Williamson CARAMEL COLOR The Science and Art: Beverages and other Applications William Kamuf, D.D. Williamson Although caramel is used in a wide variety of food products, in general Caramel Color I is used in high

More information

What is FINE CHOCOLATE? FINE INGREDIENTS CHOCOLATE:

What is FINE CHOCOLATE? FINE INGREDIENTS CHOCOLATE: What is FINE CHOCOLATE? FCIA attempts to answer this question by looking at the ingredients that we, as fine chocolate professionals, think should be included in a product in order to call it fine chocolate.

More information

Mechanochemical Synthesis of Pyrazine:Dicarboxylic Acid Cocrystals and the study of their Dissociation by Quantitative Phase Analysis

Mechanochemical Synthesis of Pyrazine:Dicarboxylic Acid Cocrystals and the study of their Dissociation by Quantitative Phase Analysis Mechanochemical Synthesis of Pyrazine:Dicarboxylic Acid Cocrystals and the study of their Dissociation by Quantitative Phase Analysis Mihails Arhangelskis, Gareth O. Lloyd* and William Jones* Supplementary

More information

Processing of cocoa beans

Processing of cocoa beans Paper No. 09 Paper Title: Bakery and Confectionery Technology Module No. 29 Module Title: General aspects of cocoa bean processing: cocoa mass, cocoa butter and cocoa powder Introduction: Cocoa is a cash

More information

FACULTY OF SCIENCE DEPARTMENT OF FOOD TECHNOLOGY (DFC) NOVEMBER EXAMINATION

FACULTY OF SCIENCE DEPARTMENT OF FOOD TECHNOLOGY (DFC) NOVEMBER EXAMINATION FACULTY OF SCIENCE DEPARTMENT OF FOOD TECHNOLOGY (DFC) MODULE: FTN1BF1 FOOD TECHNOLOGY I (NATIONAL DIPLOMA FOOD TECHNOLOGY) NOVEMBER EXAMINATION DATE: 1 NOVEMBER 2014 SESSION: 8:30-10:30 EXAMINER Dr S

More information

BINDING. Functional properties of food

BINDING. Functional properties of food BINDING AERATION CARAMELISATION SHORTENING Functional properties of food COAGULATION HHYDROGENATION CRYSTALISATION DEXTRINISATION GELATINISATION FERMENTATION EMULSIFICATION To make successful products,

More information

Chocolate. Specialty Desserts

Chocolate. Specialty Desserts Specialty Desserts Chocolate Understand how chocolate is made and how it should be stored. Describe the process of tempering chocolate. Demonstrate how to prepare chocolate bowls. Chocolate History Evidence

More information

Recipe Guide. Inaya dark chocolate couverture 65% Your pastry and chocolate classics. dark chocolate couverture 70% milk chocolate couverture 41%

Recipe Guide. Inaya dark chocolate couverture 65% Your pastry and chocolate classics. dark chocolate couverture 70% milk chocolate couverture 41% Recipe Guide Your pastry and chocolate classics O c o a dark chocolate couverture 70% Inaya dark chocolate couverture 65% Alunga milk chocolate couverture 41% TM TM TM Pure beans, pure taste, pure and

More information

COCOA AND CHOCOLATE Botany Cultivation Fermentation

COCOA AND CHOCOLATE Botany Cultivation Fermentation COCOA AND CHOCOLATE The cocoa tree (Theobroma cacao) is a native of the dense tropical Amazon forests where it flourishes in the semi-shade and high humidities, but wild varieties also occur from Mexico

More information

Japan, Chocolate, Vegetable fats, Chocolate standards

Japan, Chocolate, Vegetable fats, Chocolate standards 1 SCI LECTURE PAPERS SERIES THE VIEW FROM JAPAN I Nakamura 1 and H Kida 2 1. Fuji Oil Europe, Kuhlmannlaan 36, B-9042 Gent, Belgium 2. Fuji Oil Co., Ltd., 1 Sumiyoshi-cho, Izumisano-shi, Osaka, Japan 2003

More information

1. Explain how temperature affects the amount of carbohydrate (sugar) in a solution.

1. Explain how temperature affects the amount of carbohydrate (sugar) in a solution. Food Explorations Lab II: Super Solutions STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, sugar will be dissolved to make two saturated solutions. One solution will be made using heated

More information

Recommended Reading: The Basics of Brewing Coffee, Ted Lingle. BLOOMS TAXONOMY: Remembering / Understanding. The Basics of Brewing Coffee, Ted Lingle

Recommended Reading: The Basics of Brewing Coffee, Ted Lingle. BLOOMS TAXONOMY: Remembering / Understanding. The Basics of Brewing Coffee, Ted Lingle OVERVIEW: DESIGNED TO INTRODUCE THE INTERMEDIATE INTO THE CORE SKILLS AND EQUIPMENT REQUIRED TO PRODUCE GREAT BREWED COFFEE AND UNDERSTAND HOW TO CHART DIFFERENT BREW STYLES. COURSES DETAILING THE INFORMATION

More information

Teacher s Manual. Rebecca W. Keller, PhD

Teacher s Manual. Rebecca W. Keller, PhD Teacher s Manual Rebecca W. Keller, PhD Cover design: David Keller Opening page: David Keller, Rebecca W. Keller, PhD Illustrations: Rebecca W. Keller, PhD Copyright 2013 Gravitas Publications, Inc. All

More information

AL NASSMA PRESENTATION. who we are & what we do

AL NASSMA PRESENTATION. who we are & what we do AL NASSMA PRESENTATION who we are & what we do Al Nassma - sweetest treasure of Arabia Al Nassma is the name of a refreshing breeze in the desert the first and only to offer camel milk chocolate launched

More information

Consumer Education VCO Processing Methods (Dry & Wet Methods)

Consumer Education VCO Processing Methods (Dry & Wet Methods) Consumer Education VCO Processing Methods (Dry & Wet Methods) Premium ANH-VCO (100% Absolute No Heat Process) Consumer Education on VCO Learn what to look for in good quality VCO. Learn basic processes

More information

COMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS

COMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS COMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS Gastón Ares, Cecilia Barreiro, Ana Giménez, Adriana Gámbaro Sensory Evaluation Food Science and Technology Department School

More information

Scientific Cooking and The Physics of Complex Systems Davide Cassi Department of Physics Scientific Gastronomy Lab. Università di Parma

Scientific Cooking and The Physics of Complex Systems Davide Cassi Department of Physics Scientific Gastronomy Lab. Università di Parma Scientific Cooking and The Physics of Complex Systems Davide Cassi Department of Physics Scientific Gastronomy Lab. Università di Parma SCIENTIFIC COOKING = USE OF SCIENTIFIC METHOD AND SCIENTIFIC KNOWLEDGE

More information

FONDANTS AND ICING SUGARS.

FONDANTS AND ICING SUGARS. www.asr-group.com 1 INTRODUCING ASR Group produces a comprehensive range of fondants and icing sugars, from the finest milled icing sugar to adaptable wet-block fondants and more. THE CHARACTERISTICS The

More information

Mixtures and Solutions Stations Lesson Plan by Clara Welch Based on FOSS & Kitchen Chemistry by John Bath, Ph. D. and Sally Mayberry, Ed. D.

Mixtures and Solutions Stations Lesson Plan by Clara Welch Based on FOSS & Kitchen Chemistry by John Bath, Ph. D. and Sally Mayberry, Ed. D. Mixtures and Solutions Stations Lesson Plan by Clara Welch Based on FOSS & Kitchen Chemistry by John Bath, Ph. D. and Sally Mayberry, Ed. D. Overview: This lesson is a group of activities that may be used

More information

Sapogel Q Palm Free Balm Textures

Sapogel Q Palm Free Balm Textures Sapogel Q Palm Free Balm Textures Sapogel Q Balm textures using Saponins INCI: Glycerin & Aqua & Quillaja Saponaria Wood Extract & Saponaria Officinalis (Soapwort) Extract Sapogel is a liquid blend that

More information

Encapsulated Flavours New Horizons for the Delivery of Aroma and Taste Flander s Food Technology Day, Brussels, September 29-30, 2010

Encapsulated Flavours New Horizons for the Delivery of Aroma and Taste Flander s Food Technology Day, Brussels, September 29-30, 2010 Encapsulated Flavours New Horizons for the Delivery of Aroma and Taste Flander s Food Technology Day, Brussels, September 29-, Flavours Complex Blends of Compounds Providing Aroma and Taste Shepherd (06)

More information

Single Origin Chocolate Shells

Single Origin Chocolate Shells Single Origin Chocolate Shells From Cacao Bean... 1. SEEDING If you want to have fine cocoa trees which produce a lot of big pods, you must choose carefully the seeds you are going to sow. 2. GRAFTING

More information

SPLENDID SOIL (1 Hour) Addresses NGSS Level of Difficulty: 2 Grade Range: K-2

SPLENDID SOIL (1 Hour) Addresses NGSS Level of Difficulty: 2 Grade Range: K-2 (1 Hour) Addresses NGSS Level of Difficulty: 2 Grade Range: K-2 OVERVIEW In this activity, students will examine the physical characteristics of materials that make up soil. Then, they will observe the

More information

Microwave Cooking Teacher s Guide

Microwave Cooking Teacher s Guide Microwave Cooking Teacher s Guide Objectives: To provide information on how a microwave oven works, tips for successful microwaving of food and appropriate microwave utensils. Sample statement: "Microwave

More information

Mix the Old with the New

Mix the Old with the New Mix the Old with the New Chefs in busy restaurants do a lot of different things. They check the inventory of ingredients used for each popular dish. They may supervise a kitchen staff, making sure their

More information

75% cacao bar has 25% sugar 65% cacao bar has 35% sugar The higher the % cacao, the less sweet the bar and the stronger the chocolate taste

75% cacao bar has 25% sugar 65% cacao bar has 35% sugar The higher the % cacao, the less sweet the bar and the stronger the chocolate taste - Dark Chocolate I. The Plant A. Chocolate comes from the Theobroma Cacao Tree or Cacao Tree for short (cacao is pronounced: kā kow) B. The tree has colorful, rugby ball-shaped pods that jut straight out

More information

Ms. Heath s website: heathgth.weebly.com

Ms. Heath s website: heathgth.weebly.com Bio B Homework Packet #3 Name: Period: Due: Friday, September 27, 2013 Ms. Heath s website: heathgth.weebly.com Vocabulary Define each of the following words using the word wall or your notes and draw

More information

Chocolate. History Processing Types Famous companies Advices Chocolate & pets Chocolate & health. Friendship House MSU, 18 th Feb

Chocolate. History Processing Types Famous companies Advices Chocolate & pets Chocolate & health. Friendship House MSU, 18 th Feb History Processing Types Famous companies Advices Chocolate & pets Chocolate & health Chocolate Friendship House MSU, 18 th Feb History of Chocolate When most of us hear the word chocolate, we picture

More information

Figure 1: Percentage of Pennsylvania Wine Trail 2011 Pennsylvania Wine Industry Needs Assessment Survey

Figure 1: Percentage of Pennsylvania Wine Trail 2011 Pennsylvania Wine Industry Needs Assessment Survey Industry Needs Assessment Demographic of Participants As part of my initiative to get a quick snap shot of the Pennsylvania wine industry needs, an assessment survey was made public on July 1, 2011. This

More information

12/9/2014 CACAO & COCOA

12/9/2014 CACAO & COCOA CACAO & COCOA 1 FF I Introduction II Cacao or Cocoa III Chocolate IV Health V Global Issues VI Philippines VII Opportunities 2 Cacao Pods Cacao Pods 3 4 Cocoa was also introduced into the rest of Asia

More information

Callebaut Demonstration Ljubljana 2015

Callebaut Demonstration Ljubljana 2015 Page 1 Callebaut Demonstration Ljubljana 2015 o o o o o o o Entremet Maillard Mango Thyme Vanilla Entremet Choco-Art Verrine Cheese Cake Ma-Facon Tart Dessert with Pear & Marscapone Lollipops.03 Cinnamon

More information

The Complete Technology Book on Cocoa, Chocolate, Ice cream and other Milk Products

The Complete Technology Book on Cocoa, Chocolate, Ice cream and other Milk Products The Complete Technology Book on Cocoa, Chocolate, Ice cream and other Milk Products Author: NIIR Board of Consultants & Engineers Format: Paperback ISBN: 8186623906 Code: NI144 Pages: 624 Price: Rs. 1,275.00

More information

4-H Food Preservation Proficiency Program A Member s Guide

4-H Food Preservation Proficiency Program A Member s Guide 4-H Food Preservation Proficiency Program A Member s Guide OVERVIEW The 4 H Food Preservation Proficiency program helps you learn what you need to know about your 4 H project. Your project leader will

More information

Separation of a Mixture

Separation of a Mixture Separation of a Mixture The isolation of pure components of a mixture requires the separation of one component from another. Chemists have developed techniques for doing this. These methods take advantage

More information

UNECE STANDARD DDP-14 DRIED FIGS

UNECE STANDARD DDP-14 DRIED FIGS Recommendation on trial through 2016 for UNECE STANDARD DDP-14 concerning the marketing and commercial quality control of DRIED FIGS 2015 EDITION UNITED NATIONS New York and Geneva, 2015 Working Party

More information

4-H Food Preservation Proficiency

4-H Food Preservation Proficiency 4-H Food Preservation Proficiency OVERVIEW The 4-H Food Preservation Proficiency program helps you learn what you need to know about your 4-H project. Your project leader will assist you in setting and

More information

ARIMNet2 Young Researchers Seminar

ARIMNet2 Young Researchers Seminar ARIMNet2 Young Researchers Seminar How to better involve end-users throughout the research process to foster innovation-driven research for a sustainable Mediterranean agriculture at the farm and local

More information

DRAFT EAST AFRICAN STANDARD

DRAFT EAST AFRICAN STANDARD ICS 67.160.10 DRAFT EAST AFRICAN STANDARD Gins Specification EAST AFRICAN COMMUNITY EAS 2013 Second Edition 2013 Foreword Development of the East African Standards has been necessitated by the need for

More information

Setting up your fermentation

Setting up your fermentation Science in School Issue 24: Autumn 2012 1 Setting up your fermentation To carry out all the activities, each team of students will need about 200 ml of fermentation must, 200 ml of grape juice and about

More information

FOR PERSONAL USE. Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN ACTIVITY ASSESSMENT OPPORTUNITIES. Grade 3 Quarter 1 Activity 2

FOR PERSONAL USE. Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN ACTIVITY ASSESSMENT OPPORTUNITIES. Grade 3 Quarter 1 Activity 2 activity 2 Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN Grade 3 Quarter 1 Activity 2 SC.A.1.2.1 The student determines that the properties of materials (e.g., density and volume) can be compared

More information

On Line Detail Form for Boots.com

On Line Detail Form for Boots.com On Line Detail Form for Boots.com Item code: Title of gift: 6667112 Green & Black s 395g Taste Collection Weight: 395g Product description: Contents: How to use: The Tasting Collection includes all of

More information

ICC July 2010 Original: French. Study. International Coffee Council 105 th Session September 2010 London, England

ICC July 2010 Original: French. Study. International Coffee Council 105 th Session September 2010 London, England ICC 15-2 12 July 21 Original: French Study E International Coffee Council 15 th Session 22 24 September 21 London, England Relations between coffee stocks and prices Background In the context of its programme

More information

SCAA Teaching Lab Inspector s Guidebook for Certification Published by the Specialty Coffee Association of America (SCAA)

SCAA Teaching Lab Inspector s Guidebook for Certification Published by the Specialty Coffee Association of America (SCAA) Published by the Specialty Coffee Association of America (SCAA) Revised: January 31 st, 2012 Pages: Cover + 6 INSPECTORS_GUIDEBOOK VERSION: 31JAN2012 Purpose To be completed by an SCAA Lab Inspector to

More information

89 Sugar and starch production

89 Sugar and starch production The German Patent Classification, Class 89 Page 1 89 Sugar and starch production 89a Washing, conveying and storage devices for beets and potatoes Comminution of sugar beets and sugar cane; treatment of

More information

Hard Work. Win Win Solutions. Five cards, each with a picture and accompanying information representing the five steps of cocoa farming.

Hard Work. Win Win Solutions. Five cards, each with a picture and accompanying information representing the five steps of cocoa farming. UNIT 2: UNDERSTANDING FAIR TRADE 1 CLASS Hard Work Materials Needed Five cards, each with a picture and accompanying information representing the five steps of cocoa farming. Classroom Narrative DIALOGUE:

More information

Make & Taste DAIRY. Lesson Activity. Butter (Grades 3-5) LESSON OVERVIEW: LESSON OBJECTIVES: LESSON MATERIALS NEEDED: ACADEMIC INTEGRATION

Make & Taste DAIRY. Lesson Activity. Butter (Grades 3-5) LESSON OVERVIEW: LESSON OBJECTIVES: LESSON MATERIALS NEEDED: ACADEMIC INTEGRATION Lesson Activity LESSON OVERVIEW: During this lesson, students will be introduced to both the history and science behind the process of turning heavy whipping cream (which comes from milk) into butter.

More information

Dnepropetrovsk Food Concentrates Plant (DFCP) Private Joint Stock Company has 75 years of experience in the food market. Today our company is one of

Dnepropetrovsk Food Concentrates Plant (DFCP) Private Joint Stock Company has 75 years of experience in the food market. Today our company is one of . Dnepropetrovsk Food Concentrates Plant (DFCP) Private Joint Stock Company has 75 years of experience in the food market. Today our company is one of the largest national producers of cereal breakfast

More information

F&N 453 Project Written Report. TITLE: Effect of wheat germ substituted for 10%, 20%, and 30% of all purpose flour by

F&N 453 Project Written Report. TITLE: Effect of wheat germ substituted for 10%, 20%, and 30% of all purpose flour by F&N 453 Project Written Report Katharine Howe TITLE: Effect of wheat substituted for 10%, 20%, and 30% of all purpose flour by volume in a basic yellow cake. ABSTRACT Wheat is a component of wheat whole

More information

Some aspects of Chocolate and Confectionery Technology

Some aspects of Chocolate and Confectionery Technology Some aspects of Chocolate and Confectionery Technology Jana Čopíková UCT, Praha, Department of carbohydrates and cereals 30.10.2015 http://www.smithsonianmag.com/arts-culture/a-brief-history-of-chocolate-21860917

More information

Artisan Cheese Making Academy Courses Semester 2, 2015

Artisan Cheese Making Academy Courses Semester 2, 2015 Artisan Cheese Making Academy Courses Semester 2, 2015 Certificate III in Food Processing Certificate III in Food Processing from the Artisan Cheese Making Academy Australia covers all aspects of Artisan

More information

PRACTICAL 7 CHEMISTRY OF COLLOIDAL PARTICLES

PRACTICAL 7 CHEMISTRY OF COLLOIDAL PARTICLES PRACTICAL 7 CHEMISTRY OF COLLOIDAL PARTICLES Structure 7.1 Introduction 7.2 Colloidal Systems in Foods 7.3 Gels 7.4 Foams 7.5 Emulsions Activity 1: Study the Effect of Various Additives on the Stability

More information

Ecobank s pan-african footprint. Africa-Asia trade flows

Ecobank s pan-african footprint. Africa-Asia trade flows Ecobank s pan-african footprint Africa-Asia trade flows Ghana, Côte d Ivoire and Nigeria: The changing face of West African cocoa Dr Edward George Head of Group Research, Ecobank Lagos, February 3rd 2016

More information

A New Approach for Smoothing Soil Grain Size Curve Determined by Hydrometer

A New Approach for Smoothing Soil Grain Size Curve Determined by Hydrometer International Journal of Geosciences, 2013, 4, 1285-1291 Published Online November 2013 (http://www.scirp.org/journal/ijg) http://dx.doi.org/10.4236/ijg.2013.49123 A New Approach for Smoothing Soil Grain

More information

PROTOCOLS FOR HCP LAB LIQUOR AND CHOCOLATE PREPARATION AND ANALYSIS

PROTOCOLS FOR HCP LAB LIQUOR AND CHOCOLATE PREPARATION AND ANALYSIS PROTOCOLS FOR HCP LAB LIQUOR AND CHOCOLATE PREPARATION AND ANALYSIS Processing of beans by the HCP has been standardized to ensure consistency for all submissions for Roasting, Liquor Milling, Chocolate

More information

F.No. Stds/F&VP/Notification (07)/FSSAI-2018.

F.No. Stds/F&VP/Notification (07)/FSSAI-2018. Notice Calling for suggestions, views, comments etc from stakeholders on the draft notification related to revision of existing standards of coconut milk and coconut cream, standards for dried oregano

More information

Press release. CHOCOEASY The Easy Way to Chocolate

Press release. CHOCOEASY The Easy Way to Chocolate Press release NETZSCH-Feinmahltechnik GmbH Sedanstraße 70 D-95100 Selb Tel.: + 49 9287 797-0 Fax.: + 49 9287 797 149 info@nft.netzsch.com http://www.netzsch-grinding.com http://www.chocoeasy.com CHOCOEASY

More information

CHEM Experiment 4 Introduction to Separation Techniques I. Objectives

CHEM Experiment 4 Introduction to Separation Techniques I. Objectives 1 CHEM 0011 Experiment 4 Introduction to Separation Techniques I Objectives 1. To learn the gravity filtration technique 2. To learn the suction filtration technique 3. To learn about solvent extraction

More information

THE OUTLOOK FOR METAL CANS 2014 EDITION TABLE OF CONTENTS

THE OUTLOOK FOR METAL CANS 2014 EDITION TABLE OF CONTENTS EXECUTIVE SUMMARY... ES-1 I. INTRODUCTION... 1 The Global Packaging Industry... 1 Metal Can Categories... 2 A Brief History of Metal Cans... 5 Major Developments and Trends... 6 Market Saturation... 7

More information

Sauces to Elevate Your Cooking

Sauces to Elevate Your Cooking Sauces to Elevate Your Cooking What is FLAVOR? 1) Taste = Touch 2) Smell Neither is complete without the other. Salt and sugar enhance our PERCEPTION of each and highlight the CODEPENDENCE of the two.

More information

GRAIN TRADE AUSTRALIA. Section 9 MILLING BY-PRODUCTS & FIBRE STANDARDS 2014/2015 SEASON

GRAIN TRADE AUSTRALIA. Section 9 MILLING BY-PRODUCTS & FIBRE STANDARDS 2014/2015 SEASON GRAIN TRADE AUSTRALIA Section 9 MILLING BY-PRODUCTS & FIBRE STANDARDS 2014/2015 SEASON TABLE OF CONTENTS COMMODITY STANDARD REFERENCE Molasses (Cane) CSBP 1 Millrun / Wheat Offal CSBP 2 Rice Pollard CSBP

More information

Fruit Set, Growth and Development

Fruit Set, Growth and Development Fruit Set, Growth and Development Fruit set happens after pollination and fertilization, otherwise the flower or the fruit will drop. The flowering and fruit set efficiency could be measured by certain

More information

Best Practices for use of SmartFresh on Pear Fruit. Beth Mitcham Department of Plant Sciences University of California Davis

Best Practices for use of SmartFresh on Pear Fruit. Beth Mitcham Department of Plant Sciences University of California Davis Best Practices for use of SmartFresh on Pear Fruit Beth Mitcham Department of Plant Sciences University of California Davis 1-Methylcyclopropene Cyclic olefin gas Inhibitor of ethylene binding and action

More information

Separating the Components of a Mixture

Separating the Components of a Mixture Separating the Components of a Mixture Introduction Many naturally occurring substances occur as mixtures rather than pure substances. There are two main types of mixtures, homogeneous and heterogeneous.

More information

STUDENT NAME DATE. Science Grade 3. Read each question and choose the best answer. Be sure to mark all of your answers.

STUDENT NAME DATE. Science Grade 3. Read each question and choose the best answer. Be sure to mark all of your answers. FORMATIVE MINI ASSESSMENTS Third Grading Period 2010-11 March 21-24 STUDENT NAME DATE Science Grade 3 Read each question and choose the best answer. Be sure to mark all of your answers. 1 Which substance

More information

Use of Lecithin in Sweet Goods: Cookies

Use of Lecithin in Sweet Goods: Cookies Use of Lecithin in Sweet Goods: Cookies Version 1 E - Page 1 of 9 This information corresponds to our knowledge at this date and does not substitute for testing to determine the suitability of this product

More information

Do heating and cooling have an effect on matter?

Do heating and cooling have an effect on matter? Matter on the move In art class the other day, we tried making our own watercolor paint. We had food coloring and were adding drops in different combinations to water. Some kids put their drops in and

More information

Corn and oat processing technologies

Corn and oat processing technologies Grain Processing Technologies Class 12 October 19 th, 2017 Corn and oat processing technologies Prof. Dr. Nathan Levien Vanier Corn production Source: FAO (2017) Corn utilization Corn processing Freshly

More information

Food & Allied. Edible Oilseed & Oil Industry. Industry Profile Industry Structure Industry Performance Regulatory Structure Key Challenges

Food & Allied. Edible Oilseed & Oil Industry. Industry Profile Industry Structure Industry Performance Regulatory Structure Key Challenges Food & Allied Edible Oilseed & Oil Industry Industry Profile Industry Structure Industry Performance Regulatory Structure Key Challenges February 2018 Industry Process Flow Edible Oilseed & Oil Industry

More information

Separating the Components of a Mixture

Separating the Components of a Mixture Separating the Components of a Mixture Introduction Many naturally occurring substances occur as mixtures rather than pure substances. There are two main types of mixtures, homogeneous and heterogeneous.

More information

Varietal Decisions on Citrus

Varietal Decisions on Citrus U N I T 3 Varietal Decisions on Citrus LEARNING / FACILITATING M A T E R I A L S CITRUS PRODUCTION NATIONAL CERTIFICATE I Introduction The study of citrus varieties is important because the variety determines

More information

Solubility Lab Packet

Solubility Lab Packet Solubility Lab Packet **This packet was created using information gathered from the American Chemical Society s Investigation #4: Dissolving Solids, Liquids, and Gases (2007). It is intended to be used

More information

World of Wine: From Grape to Glass

World of Wine: From Grape to Glass World of Wine: From Grape to Glass Course Details No Prerequisites Required Course Dates Start Date: th 18 August 2016 0:00 AM UTC End Date: st 31 December 2018 0:00 AM UTC Time Commitment Between 2 to

More information

Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough

Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough Biosci. Biotechnol. Biochem., 69 (2), 397 402, 2005 Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough Shigeo AIBARA, 1;y Noriko OGAWA, 2 and Masaaki HIROSE 1 1 Division of Applied

More information

FP2107 CROP PROCESS ENGINEERING

FP2107 CROP PROCESS ENGINEERING FP2107 CROP PROCESS ENGINEERING 3 0 0 3 RICE AND PULSES PROCESSING (9hours) Rice processing parboiling, drying, dehusking, polishing, modern rice mill machineries construction details and adjustments,

More information

Expert s Opinion. Fish Oil from Alaska Pollock as Healthy Nutrition Ingredient for Crabsticks. Dr. Jae Park Professor OSU Surimi School

Expert s Opinion. Fish Oil from Alaska Pollock as Healthy Nutrition Ingredient for Crabsticks. Dr. Jae Park Professor OSU Surimi School Expert s Opinion Fish Oil from Alaska Pollock as Healthy Nutrition Ingredient for Crabsticks Dr. Jae Park Professor OSU Surimi School I. Introduction Fish oil has played a significant role in healthy nutrition.

More information

All About Chocolate. All About Chocolate O R U LEVELED BOOK R. Visit for thousands of books and materials.

All About Chocolate. All About Chocolate O R U LEVELED BOOK R.  Visit  for thousands of books and materials. All About Chocolate A Reading A Z Level R Leveled Book Word Count: 1,194 LEVELED BOOK R All About Chocolate O R U By Robert Charles Visit www.readinga-z.com for thousands of books and materials. www.readinga-z.com

More information

UNECE STANDARD DDP-xx. Dried coconut pieces

UNECE STANDARD DDP-xx. Dried coconut pieces Recommendation on trial through 2018 for UNECE STANDARD DDP-xx concerning the marketing and commercial quality control of Dried coconut pieces 2017 EDITION UNITED NATIONS New York and Geneva, 2017 NOTE

More information

Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using in Cosmetics

Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using in Cosmetics International Journal of Sciences Research Article (ISSN 235-3925) Volume 1, Issue Oct 212 http://www.ijsciences.com Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using

More information

CremFilling Deluxe Caramel

CremFilling Deluxe Caramel Bakbel CremFilling Deluxe Caramel Bakbel Caramel Pop-Corn Pie I Composition - Inverted Puff Pastry Dough - Mascarpone Chantilly - Cremfilling Deluxe Caramel II Inverted Puff Pastry Dough Salt Liquid Cold

More information

PRODUCT SPECIFICATION

PRODUCT SPECIFICATION Page 1 of 5 PRODUCT SPECIFICATION PRODUCT: PRODUCT CODE: INGREDIENTS: COUNTRY OF ORIGIN: Organic Virgin Coconut Oil BVCO20 Organic Virgin Coconut Oil Philippines DESCRIPTION: TASTE/SMELL: COLOUR: SIZE:

More information

Rebounding with La Niña: the outlook for West Africa's 2016/17 Cocoa Season

Rebounding with La Niña: the outlook for West Africa's 2016/17 Cocoa Season Rebounding with La Niña: the outlook for West Africa's 2016/17 Cocoa Season Dr Edward George Head of Group Research, Ecobank London, 27 September 2016 Ecobank 2016 Rebounding with La Niña: the outlook

More information

Lab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream

Lab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream Lab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream How do I make a stronger cup of coffee? How do I make ice cream? Prelab Spend 5 minutes doing the following

More information

Natural Oil Preparation and Processing

Natural Oil Preparation and Processing Natural Oil Preparation and Processing Tony O Lenick Siltech LLC Oil extracted from the pressing of seeds contains many ingredients, some desirable and others undesirable. Crude oil is processed to separate

More information

Mastering Measurements

Mastering Measurements Food Explorations Lab I: Mastering Measurements STUDENT LAB INVESTIGATIONS Name: Lab Overview During this investigation, you will be asked to measure substances using household measurement tools and scientific

More information

TRACKS Lesson Plan. MyPlate Build a Healthy Plate Grades 5-8

TRACKS Lesson Plan. MyPlate Build a Healthy Plate Grades 5-8 MyPlate Build a Healthy Plate Grades 5-8 TRACKS Lesson Plan I. Lesson Objectives: A. Students will identify MyPlate food groups and examples of foods from each group. B. Students will explain the importance

More information

Audrey Page. Brooke Sacksteder. Kelsi Buckley. Title: The Effects of Black Beans as a Flour Replacer in Brownies. Abstract:

Audrey Page. Brooke Sacksteder. Kelsi Buckley. Title: The Effects of Black Beans as a Flour Replacer in Brownies. Abstract: Audrey Page Brooke Sacksteder Kelsi Buckley Title: The Effects of Black Beans as a Flour Replacer in Brownies Abstract: One serving of beans can provide 30% of an average adult s daily recommendation for

More information

CRYOGENIC GRINDING OF BLACK PEPPER IS A NOVEL APPROACH WHEREAS CONVENTIONAL GRINDING NEEDS IMPROVEMENT

CRYOGENIC GRINDING OF BLACK PEPPER IS A NOVEL APPROACH WHEREAS CONVENTIONAL GRINDING NEEDS IMPROVEMENT e-issn 2455 1392 Volume 2 Issue 3, March 2016 pp. 166-170 Scientific Journal Impact Factor : 3.468 http://www.ijcter.com CRYOGENIC GRINDING OF BLACK PEPPER IS A NOVEL APPROACH WHEREAS CONVENTIONAL GRINDING

More information

Lasers and Accelerators

Lasers and Accelerators Lasers and Accelerators Particle Acceleration with High Intensity Lasers Stellenbosch Institute of Advanced Study Stiαs, Wallenberg Centre 12-16 January 2009 Overview program Monday, Jan 12 17:30-20:00:

More information

Attention is drawn to the following places, which may be of interest for search:

Attention is drawn to the following places, which may be of interest for search: A23F COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF (coffee or tea pots A47G 19/14; tea infusers A47G 19/16; apparatus for making beverages, e.g. coffee or tea, A47J 31/00;

More information

Valentine s Day. February 14

Valentine s Day. February 14 February 14 Love, love, love, kisses, and hugs! On Valentine s Day, we celebrate how much we love the people in our lives. It could be our parents, our grandparents, siblings, friends, or that special

More information