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Cadbury Trebor Bassett - Articles and news items

Chocolate cooling and demoulding

Issue 2 2006, Past issues  •  23 May 2006  •  Dave Cruickshank, Chocolate Development Manager, Cadbury Trebor Bassett

Tempering and cooling are best regarded as two parts of the same process: the solidification of chocolate.There are interactions between the two processes and they both need to be carried out correctly in order to ensure an efficient process and create a high quality product.This article examines these processes and outlines the technologies employed at each stage.

Microbiological standards in cocoa bean processing

Issue 1 2005, Past issues  •  31 January 2005  •  Andrew Snelson, Site Microbiologist, Cadbury Trebor Bassett

In a food processing environment, microbiology is an essential focus to ensure the safety of the end food product. In this article Andrew Snelson explains the processes that ensure microbiological safety during cocoa bean processing.

Cocoa butter and cocoa liquor are extracted from the seed of the Theobroma cocoa tree. Cocoa trees begin to bear fruit when they are 3-4 years old when, unusually, pink and white flowers (and then pods) grow straight out of the trunk and main branches of the tree. Flowers are present throughout the year but appear in abundance before the rain begins. Only a small proportion of all the flowers develop into fruit during a period of about five months and each tree will yield between 20 and 30 pods. In West Africa the peak time for harvesting is between September and December – and in this period, the crop from one tree will produce 450 grams of chocolate. Owing to the fact that cocoa trees grow well in humid tropical climates with regular rains, in a short dry season most of the world’s cocoa is grown in a narrow belt ten degrees either side of the equator. The main producers of cocoa are West Africa (Ghana, Nigeria and the Ivory Coast), South America (Brazil and Equador) and Asia (Malaysia and Indonesia).

 

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