Commercial Cocoa Beans Roasting Time and Temperature in Factory
Sep10, 2018 By Serena
In factory, the production of cocoa beans to chocolate is a complex process that requires a lot of time and great care. Roasting cocoa beans is essential in this extremely complex process, because roasted and baked cocoa beans can increase the flavor of chocolate. Next, let's learn about the commercial cocoa beans roasting time and temperature.
Commercial Cocoa Beans Roasting Time and Temperature:
After the beans are selected, the beans are baked, get cocoa flavor. The cocoa beans roasting time and temperature depend on the condition of the beans. The types of beans include whole beans, thin shell beans, shelled kernels, and fine particles ground with shelled kernels. Roasting whole beans takes 30 to 60 minutes and the roasting temperature is 120 to 160 degrees. This treatment is much milder than coffee beans, because cocoa beans contain a large number of highly reactive amino acids and can participate in the Mena browning reaction, and can produce flavor sugar. In fact, mild roasting also helps preserve some flavors, including the inherent flavor of beans and the flavor produced during fermentation.
But there is another kind of cocoa bean roasting time and temperature in the factory:
The cocoa beans are baked in a huge cocoa roasting drum. The roasting time lasts 30 minutes to 2 hours, and the temperature is above 250 degrees Fahrenheit. The roasting time and temperature depend on the difference between the cocoa bean varieties and the desired final results. The cocoa beans turned over and over again, dried, turned dark brown, and the distinctive aroma of chocolate became apparent.
Proper roasting is one of the keys to good taste. But the next step is also important. After roasting, the cocoa beans cool quickly, and the thin shells that become crisp during baking are removed. In most factories, this process is accomplished through a "fan crusher," a giant shell-blowing machine. This machine allows the cocoa beans to pass through the jagged cones so that the beans are crushed instead of crushed. In this process, when the fan blows the thin shell away from the pulp or fragments, a series of mechanical sieves separate the fragments into different sizes of particles.