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| Confectionery Ingredients | solution, flavours, honey, sugar, batch, nuts, colours, syrup, sweeteners, marshmallow, sweets, cream, cacao-butter, fondant, acids |
| Confectionery Equipment | vacuum pan, pressing machine, oven, kettle, stirrer, confectioner, mould, proofer, grindingmill, roaster |
| Confectionery Products | chocolate, candy, sweeteners, fondant, sugar, marshmallow, molasses, confectioners, hard candy, gum, cake, cacao, syrup, cocoa |
TEXT № 10«PROGRESS IN CONFECTIONERY PRODUCTION»
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2. Перечислите факторы, способствовавшие эффективному развитию кондитерского производства.
3. Назовите все виды кондитерского оборудования на английском языке; выпишите их в тетрадь.
Confectionery industry has a long history. It goes back into ancient times. It starts with the discovery of honey. Ancient people learnt to mix honey with chopped fruit and nuts. It was a delicious sweetmeat. This was the first confectionery item in the world. When in the middle ages cane sugar was brought to Europe it was used for the production of sugar sweets.
Chocolate was first brought to Europe by the Spaniards in the 16th century. At that time it was used as a beverage. Later on the manufacture of chocolate candies was started in France. The first chocolate candies consisted of ground cacao beans1 and sugar and were prepared by the mere mixing of these two ingredients.
The 17th century was a period of considerable progress in confectionery. Many new types of confectionery goods appeared. But till the end of the 18th century most of the processes in confectionery production had been carried out manually (by hand) or water-driven machines. The invention of steam power engines by James Watt gave rise to the development of confectionery machinery as well.
Nowadays all the processes in confectionery production are done by machines. At a chocolate producing plant cleaning and grading machines2 free raw beans of foreign bodies, such as clay, metal, stone, fibre, etc.
Various roasters3 are usually installed at modern plants for roasting cacao beans. Removal of shell and germ is also carried out by machines. The cacao bean from which the shell and germ were removed is called a nib4. Nibs are fed into the hopper5 of a grinding mill6 which grinds them into a liquor7. The liquor is pumped to a pressing machine8 for extraction of cacao-butter. At this stage of production cocoa powder can be made. If chocolate is to be produced the liquor is passed to the melangeurs9 or mixing machines (mixers) and some sugar is added to the mass.
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The treatment of conching10 imparts very fine physical structure to chocolate and improves its taste. After conching the chocolate is moulded, cooled and wrapped. This procedure is almost entirely automatic at modern confectionery factories.
1 cacao [kə'kau] beans - какао-бобы
cocoa [kə'kou] - какао (порошок, напиток)
2 cleaningandgradingmachine – очистительная и сортировочная машина
3roaster – обжарочный аппарат
4nib - ядро
5hopper – загрузочная воронка, бункер
6grindingmill – размольная машина, дробилка, мельница
7liquor ['likə] - раствор
8pressingmachine – отжимное устройство, пресс
9melangeur = mixer – меланжер, смеситель
10conching ['kɔn∫iŋ] - конширование
conchingmachine – конш-машина (шоколадно-отделочная)
THE PRODUCTION OF CHOCOLATE AND
COCOA POWDER
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2. Назовите все операции переработки сырья на кондитерской фабрике.
3. Докажите, что качество шоколада зависит от условий его хранения.
4. Используя текст, составьте схему технологии производства шоколада.
Chocolate and cocoa powder are made from cacao beans, the seeds of cacao tree. When cacao beans are ripe they are extracted from the pods1 and are fermented. The period of fermentation covers 7-12 days and is of great importance for the quality of cacao beans. After fermentation the beans are dried, bagged and shipped to the market.
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At a confectionery factory the beans are cleaned and graded. Then they are roasted and passed through grinding mills which change them to a thick liquid called liquor. The liquor is passed through a press which extracts 70-80 per cent of the cacao butter. The rest of butter remains in the cocoa. Then the mass is powdered and becomes cocoa.
In order to make chocolate the liquor from grinding mill is put into melangeur, sugar and some cacao butter being added to it. If milk chocolate is to be made, milk is added. The mass is heated and rolled on either a stone or steel plate. The latter process is called “conching” and takes 3-72 hours.
Finally the product is poured into moulds and cooled. Now the chocolate is ready for wrapping and shipping to the consumer.
Care should be taken in the storage of chocolate as it will become affected by external conditions. The two most important factors are humidity and temperature. High degree of humidity causes moisture condensing on the product and sugar dissolving in the mixture. On later water evaporation sugar crystals will appear as a gray excrescence2 on the surface of the chocolate. This is called sugar bloom3. The presence of a stabilizer such as lecithin has an inhibiting effect on this phenomenon.
If the storage room is too warm, the cacao butter in the mass will melt and expand. The less dense fat will rise to the surface of the chocolate and on later cooling will solidify there forming a grayish-white film. This is known as fat bloom.
Proper working of chocolate, tempering4 and storage of the product will prevent it from undergoing this defect.
1 pods – стручки
2excrescence – нарост
3 bloom – цветение
4tempering – темперирование, кондиционирование
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