By S. T. Beckett (auth.), S. T. Beckett (eds.)
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Generally these are oflittle interest to the chocolate manufacturer. Different types of cocoa require different amounts of fermentation. There are a wide range of techniques and only the common practices will be described below. In West Africa, where most of the cocoa is grown by smallholders, fermentation is usually done in heaps enclosed by banana leaves. S tons) of wet cocoa beans, although intermediate amounts are desirable. The fermentation usually lasts about five days and some farmers will mix the beans on the second or third days.
V10 20 30 40 ｾ ｾ 50 ｾＺ I 1/, : V .. ----_ .. _ .. 0012% ash content refined sugar, coarse. 1 Sorption isotherms for crystallized sugars at 20°C (4). 90 30 INDUSTRIAL CHOCOLATE MANUFACTURE AND USE proper storage requires a temperature of 20°C (68 OF) and a relative humidity ranging from 20% to 60%. A relative humidity of more than 65% exponentially increases the water content in the sugar. Wet sugar must be avoided at all costs, as it can become chemically and microbiologically contaminated.
Such equipment is widely used by the large plantations in South East Asia. Artificial drying introduces two problems. The beans can be dried too quickly, which can result in the beans being very acidic. This can be overcome by using lower air temperatures, or an overnight rest period, to allow the moisture in the beans to equilibrate. The reduction in drying capacity, or throughput, is compensated by lower fuel costs resulting from more efficient drying. The second problem is that the smoke may find its way on to the beans.