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TEXT “MANUFACTURE OF COCOA”
Notes
1. kill – дробилка
2. chocolate liquor – какао тертое
3. grinding stones – жернова
4. pot – зд. чан, камера
5. cake – жмых
Cocoa, as a beverage, is an important addition to the diet because of its food value and slightly stimulating effect. Quite a lot of cocoa is used by the confectionery industry in the making of candy.
The preliminary process in the manufacture of cocoa are similar to those of chocolate. The raw beans are cleaned, roasted, cracked and freed from the shell and germ.
The roasted nibs are transferred to the kills1 to be converted to chocolate liquor2. The grinding, in this case, is very thorough.
Modern practice in the grinding of nibs includes the use of disk mills. These mills, being water-cooled, prevent over-heating and have a much larger output than the regular grinding stones3. The chocolate liquor is then pumped to hydraulic presses where most of the cacao-butter is removed.
The hydraulic press consists of 5 metal pots4 with perforated beds. By means of control valves the pots are automatically filled. The closing of the pots is also automatic and is accomplished by the use of strong springs. The press cakes5 are automatically ejected from the pots and are ready to be converted into cocoa.
To be converted into cocoa powder, the cakes must be cooled and then broken into small pieces. The broken cakes are passed over a magnetic separator to remove any metallic particles that may be present, and are then ground to a fine powder. The powdered cocoa is sifted and ready to be packed.
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