COCOA & CHOCOLATE PROCESSING
“Is dutched (alkalised) cocoa stepping away from what
consumers expect from their all-natural chocolate or
compound food or beverage?” I went on to ask Roy what, in his view, is the most important
stage of cocoa processing and why? “When push comes to shove it’s all about flavours in our business,” he says. “Cocoa processing is just the first step of many that goes towards creating the end product that we all love – chocolate in any and every shape or form.
“It is the origin of the bean that gives chocolate its taste
The need for hygienic design is chocolate production equipment is even more vital today.
So, the alkalising process is undertaken to improve the
flavour and colour of cocoa powder, but in some instances chocolate-only natural mass is used to produce chocolate and if cocoa powder is used in chocolate, it is also available in the form of natural (non-alkalised) cocoa powder. “Despite the shadow that is being cast on the alkalising process, the machine itself has improved significantly in recent years, with innovation being focused on the flow of the product,” says Roy. “Allowing the alkalising agent to smoothly mix with the cocoa nibs before roasting. Mixed gently, yet efficiently to ensure that every nib particle is touched is a process that will work whichever agents are used in the process – alkali or a cleaner label alternative.” As in other sectors of the confectionery market, sustainability is now a key topic in the cocoa processing sector. “Royal Duyvis Wiener is focused on this need and we expect smart sustainable solutions to continue to drive innovation in the cocoa processing sector in the coming years,” explains Roy. “For example, in our drum roaster we have created a solution that reuses heat that would otherwise leave the factory via the exhaust.”
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DNA, a good fermentation process opens the door to taste development, but it is the roasting operation that really brings the flavour to life. “Roasting is a really critical process step for full flavour development. Amadori compounds, formed during the fermentation process, develop into cocoa aroma under high temperatures.” Each chocolatier will have their own unique roasting profile to ensure they get the right flavour every time. “These profiles are controlled by conduction or convection heating and determining the precise roasting profiles to achieve a specific flavour is a returning topic of conversation in our technology centre, it’s all about the right structure, the right volume and above all flavour,” continues Roy. Discussing the changing trends within the chocolate
sector, Roy points to the fact that the origin of cocoa beans has, in recent years, become a unique selling point for chocolate. “Strengthened by the demand for 100% original we see cocoa processing shifting to the country of origin. An increase of origin specific production of course requires shorter batches and shorter production runs. Even though the trend towards smaller batches of different products started pre-pandemic, shifting gears and stepping away from the ‘yield mindset’ is a post-pandemic novelty.
Kennedy’s Confection July 2022 25
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