COCOA Laboratoryof

Confectionery
FACULTY OF AGRI-FOOD SCIENCES AND THE ENVIRONMENT

Laboratory of Confectionery Product Industries

Exposure Report

Theme:

The Cocoa

Presented by:

Yaritza Tavárez Hernández; 2017-0163

Russell Ledesma Padilla; 2019-0212

Smerlyn Nicole De La Cruz; 2020-0054

Jennipher Ramos; 2020-0087

Facilitator:

María Luisa Santos Rosario. MsC

24 de marzo del 2022,

Santiago, Dominican Republic

1
 Content

Introduction............................................................................................................................3
Objectives.................................................................................................................................4
Product description........................................................................................................5
pH........................................................................................................................................5
Nutritional content..........................................................................................................5
History
Uses of cocoa......................................................................................................................7
Lifespan.................................................................................................7
Types of cocoa........................................................................................................................7
Process of obtaining cocoa powder................................................................................8
Materials, equipment, utensils, and supplies...............................................................................8
Ladles..........................................................................................................................9
Flowchart..................................................................................................................10
Process description........................................................................................................11
Stages of the process.............................................................................................................11
Summary of the process........................................................................................................11
Step by step process...........................................................................................................12
Conclusion
Bibliography...........................................................................................................................15

2
 Introduction

This work will show from the simplest to the most complex of the topic, it is good.
mention everything related to cocoa, but before going deeper it is good
introduce this work by presenting the topic and what it is about.

Cocoa is, as we saw earlier, the powder of cocoa, but with additional ingredients. It
it deals with a more processed version. In many cases, sweeteners are added or
artificial flavorings. May also contain hydrogenated oils, fats, milk,
sugars and flours. It should be clarified, of course, that there are different qualities of cocoa.
In addition, it plays an important role in the industry, thanks to its low cost and its great
performance.

An interesting fact is that its name may have been due to a pronunciation error: when
the English colonists arrived in America and discovered cacao, they could not pronounce it
correctly. It was easier for them to say 'cocoa', so for a long time cocoa and
cocoa were used as synonyms. Over time (and the push of the
cocoa industrialization) a distinction was made between the plant (cocoa) and the powder that is
obtains from its processing (cocoa).

3
 Objectives

Expose all background and important points about cocoa powder.

Describe the product (cocoa powder).
Explain the process of obtaining cocoa powder.
Show the steps and procedures that are carried out in the preparation of the
cocoa powder.
Elaborar una cocoa en polvo tradicional y una cocoa en polvo exótica.

4
 Product Description

Cocoa is a Nahuatlism of cacáhuatl ('cacao'). The same as cacao. Cocoa is the

powdered chocolate, contains a slight amount of sugar, glucose among other ingredients. It is processed and
industrialized and for commercial use in food. Cocoa is a powdered derivative of
the seeds of the fruit of the Theobroma tree. The seed is known as cocoa.

The cocoa powder is obtained after drying, fermenting, roasting, and grinding the beans until
obtain the cake or cocoa mass, the fat is extracted and a powder is obtained: cocoa.

It can be obtained through two processes, the bromine process or the Dutch process. What
It is known as alkaline cocoa, as its name indicates, it is cocoa powder.
alkalized and obtained through the Dutch process, it is named so due to the nationality
from its creator.

pH
. Natural cocoa ends with its grinding, it is not treated with alkaline salts, it is
brown, it has a bitter taste, and acidic pH.
. Alkaline cocoa is darker in color than natural cocoa, it has a milder flavor.
Alkaline pH and very good solubility.

Nutritional content
Cocoa has a high fat content (especially saturated fats, and to a lesser extent,
monounsaturated and polyunsaturated), carbohydrates, and proteins, but it also contains
magnesium, phosphorus, potassium, theobromine, caffeine, antioxidants, and water, among others.

Table. Nutritional content of cocoa powder.

5
 History

The history of cocoa begins after the beginnings of cacao or rather after
be harvested, since it is a product derived from it as raw material and cocoa is the
powder that is obtained after processing cocoa. Although it comes from a food.
natural, its origin is industrial.
In 1828, the Dutch chemist Coenraad Von Houten patented a pressing system.
hydraulics to process cocoa and obtain a very fine powder with a low percentage of
cocoa butter called cocoa. Thanks to this method, cocoa became a consumer product.
massive, in the form of instant drinks or as a base for making solid chocolate.
Nowadays, the alkalinization process is still used and other substances are added to the cocoa.
ingredients such as sweeteners, stabilizers or preservatives to enhance their flavor or
extend its lifespan.
To be more precise in our chronology, we must be clear about the difference between the
cacao as fruit, cocoa as a derivative of cacao beans, and chocolate as
product, this is because when it comes to history and understanding concepts, it tends to confuse
a little, we call:
Cacao: a tropical fruit born from the Theobroma cacao tree, whose seeds are shaped like
Almonds are used to make chocolate.
Cocoa: powder resulting from the drying and grinding of cocoa beans.
Chocolate: product resulting from the transformation of cacao seeds,
mixed with different ingredients such as: milk, sugars, flavorings and
in some cases colorants.
In 1889, the chocolatier Matía López launched the first powdered cocoa for dilution on the market.
in milk or water.
The history of cocoa individually is very little, since it comes accompanied by the
history of cocoa. There is no clear origin regarding the etymology of the word.
However, one of the most accepted hypotheses states that it is due to an error of
pronunciation: when the English colonists arrived in America and discovered cocoa, they did not
they could pronounce it correctly. Instead, it was easier for them to say 'cocoa', so
for a long time cacao and cocoa were used as synonyms. Over time
(and stimulated by the industrialization of cocoa) a distinction was made between the plant
(cacao) and the powder obtained from its processing (cocoa).

6
 Uses of cocoa

Once the cocoa is ready for commercialization, it has some of these applications
nutritional:

. Base for instant drinks: some presentations only have cocoa and
sugar, others include milk. They generally only require hot water for their preparation.
preparation.
. Cocoa powder for baking: it is used as an ingredient in recipes or as
decorative element, just like cocoa powder.
. Base for solid chocolate: whether in bars or bonbons.
. Chocolate flavored food products.

Useful life

When stored properly, the shelf life of cocoa powder is quite long, which
that is part of its appeal. If it is in a vacuum-sealed container and stored
appropriately, cocoa powder will last almost indefinitely. If it is opened and
If stored properly, it can last for a year.

Although there is a difference in the production of processed Dutch cocoa powder and the
Naturally, the shelf life is the same. The treatment with baking soda does not change the shelf life.
useful but only the appearance and intensity of its flavor.

The product has a shelf life of 18 months from its manufacturing date. Each unit
is labeled with its Lot number and expiration date, and the packaging contains the
Sanitary Registration Number of the

Types of cocoa

Once the cocoa beans have been processed, two types of cocoa are obtained:

. Processed cocoa: it is cocoa powder with other additives, such as sugar, milk in
powder, etc. It is used as a raw material for instant drinks and candies.
. Natural or pure cocoa: it is cocoa powder with no additives. It is usually used in
the production of chocolates and fine pastries. It ends with its pulverization, it is not
treated with alkaline salts, it is brown, has a bitter taste, and an acidic pH.
. Alkaline cocoa: it is darker than natural cocoa, it has a more
smooth, alkaline pH and very good solubility.

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 Process of obtaining cocoa powder

There are two types of processes in the production of cocoa powder:

. The so-called broma process (of theobroma) is typical and produces a more flavorful taste.
bitter and acidic, usually with low pH and light in color. The obtained product is
of good quality and is mainly used in cooking recipes where it is mixed
with baking soda, an alkali. The use of alkaline substances promotes the growth of
mix during cooking. Recipes with a lot of fat or sugar like the one for the
"Brownies" benefit more from the use of natural cocoa, as the flavor that is
it becomes more intense. This is the process used by 'Nestlé.'

. In the Dutch process, cocoa is added to an alkaline solvent, as it was

initially conceived by van Houten. His invention was developed by the company
Dutch that produces the chocolate of the brand "Droste". This type of chocolate
it generally has less acidity, is darker and has a smoother taste. The
cocoa obtained through the 'Dutch process' is used to make the drink
hot chocolate. The reason is that it is a type of cocoa that mixes very well.
with liquids, but this process destroys most of the flavonoids
(antioxidants) naturally present in cocoa.

Materials, equipment, utensils, and supplies

The equipment used can be as simple as possible that meets the characteristics.
necessary for carrying out a good processing of the almonds until obtaining a cake
refined from roasted almonds. Inside these is a scale that measures in
grams, a source of energy like a gas stove, pot to roast the almond over fire
direct roasting where a temperature of 100°C can be reached, a mill of
a hand to reduce the toasted almond, a sieve to separate uneven particles
in addition to the minimum containers and utensils for processing cocoa beans until
obtain a semi-uniform cake.

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Table. Equipment, utensils, materials, and supplies.

Teams Utensils Materials Supplies

Mill Ladles Packaging bag Cocoa

Balance Speak Matches Sugar

powdered

Thermometer, Trays Salt

pH meter Filter Chile

Refractometer Cinnamon

Stove Pepper

Table. Formulation of cocoa powder

Traditional Cocoa
Quantity Quantity
Input %
(lib) (gr)
Cocoa 0.500 227,000 70
Powdered sugar 0.214 97.156 30
TOTAL 0.714 324.156 100

Exotic Cocoa
Quantity Quantity
Input %
(lib) (gr)
Cocoa 0.500 227,000 67
Powdered sugar 0.201 91.254 27
Salt 0.007 3.178 1
Cinnamon 0.037 16.798 5
TOTAL 0.745 338.23 100

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 Flowchart
Cocoa beans and inputs

10
 Reception

Fermented
Drying
Selection and classification
Storage
Transporte
Cleaning

Toasted and100ºC
shelled

Milling of the
almond

NaOH (1%) → Chocolate liqueur

Alkalinization

Cocoa cake

Enfraiming
35ºC

Moleie ndit is from the cake

≤ 35ºC

Sifting
Sugar
Salt
Mix
Lectin
Vanilla
Packaging
Plastic bags

Almacenmanagement
15 a 18ºC

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 Description of the process

Stages of the process

After processing the cocoa beans, cocoa cake is obtained. This cake goes through
three processes:

. Alkalinization: cocoa is processed with potassium or sodium carbonate to alter

its properties and the resulting product is cocoa: a fine dark-colored powder,
less intense flavor and with greater solubility in water.
. Supplementation: if you want to obtain another byproduct, other additions are made.
ingredients, such as sweeteners, soy lecithin or powdered milk.
. Storage: the obtained cocoa must be stored in a space with 50%
humidity to prevent the growth of fungi. The temperature must be
regulated between 15°C and 18°C so that it does not deteriorate.

Summary of the process

. The effectively fermented cocoa beans go through a selection and
manual classification.
. Almonds in this process may or may not be alkalized as it can be
to carry out in the later stages, either in the pressed cocoa cake or in the paste
of cocoa.
. The almond is roasted over direct heat to reach a
temperature of 70 °C to 90 °C, a hand mill to reduce the roasted almond,
a sieve to separate uneven particles as well as containers and
minimum utensils for the processing of cocoa beans until obtaining a
semi-uniform cake.
. This pressed cake is finally subjected to drying and grinding once again to
finish in a screening process where the larger particles are separated
size and thus leave a structurally homogeneous product known as powder
of cocoa.
. The complementary ingredients (sugar, salt, cinnamon, sweet clove, milk) are added.
in powder.
. Packaging, it is packed in transparent bags.
. Stored. The temperature must be regulated between 15°C and 18°C so that it does not
it deteriorates.

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Step by step process

Stages prior to roasting

Cocoa fermentation: Fermentation begins immediately after harvesting the

grains from cacao pods. This increases as they are inoculated with a variety
of microorganisms from the surface of the ears, the machete, the wooden mallet, the
hands of farmers, the utensils for transporting the grains to fermentation, the
dry mucilage on the surfaces of the utensils for the previous fermentation (tray or
boxes) insects and the leaves of the banana or plantain.

The fermentation process has two phases: the anaerobic or alcoholic phase.
where yeast transforms the starch and sugars from the mucilage into ethanol alcohol and
carbon dioxide is released. This phase lasts for the first two days of the process. The phase with
air, aerobic or acetic when the bacteria named Acetobacteria transform Ethanol
in acetic acid, which penetrates the seed causing changes that originate
substances that give good flavor and aroma to cocoa. All of this having a fermentation of 6 to 8
days.

Fermentation prevents cocoa beans from germinating, which is also known as

the death of the grain. It is a very important stage in fermentation, as a series of
de cambios químicos dentro del grano que impactan el sabor y la calidad del cacao.

Drying, selection and classification. Drying can be done under roofing covers with
diffused light, in addition this controlled brightness will allow to select and classify the
almonds in suitable and unsuitable for processing entry.

First storage. It occurs while the product is transported or until it is

transported to the processing plant. This must be under conditions that guarantee the
quality of the almond, such as humidity of 65%-70% in the environment and 7 to 7.5% in the
product. And if it is in large quantities in piles of one to 1.5 meters apart
they

Cleaning the almond. Once the almond has been harvested, it is not always
comes pure as it is not clean, these can bring impurities such as: sand, dirt,
stones, leaves, stems, and even some insects that shouldn’t be present, the
which should be removed from the grain.

Stages from roasting

Toasted and shelled. The recommendation according to authors is that it should be subjected to
temperatures that exceed 100 °C. Toasting is directly responsible for the
almond has dry cotyledons, to intensify and define the typical aroma and
characteristics of chocolate, in addition to helping to eliminate other unwanted aromas

13
which began with the fermentation and drying of the grain, can also help to eliminate
the husk, reduce water and color of the finished final product.

Another purpose of roasting is to eliminate a large amount of microbial load primarily from
enterobacteria. On the other hand, despite the fact that volatile compounds are concentrated
typical of chocolate, a large part of fats and free fatty acids degrade, allowing
decrease the structural fat of the finished product. Following this operation,
find the peeling.

Milling. Once roasted and hulled, they enter a milling of the grain.
almond. This grinding will depend on the type of process, such as if it is
intended for chocolate production this must not be fine because in the subsequent
processes will receive another grinding. The milling should be done when the grain is
find temperatures no lower than 35 °C, in order not to melt the butter.
cacao

Cocoa liqueur. Cocoa liqueur is nothing more than a reduction in size of the
almond through a mechanical disintegration of the shelled and toasted grain if
germs or any other undesirable substance and with all its natural nutrients. This
It is obtained from the hand grinding of roasted cocoa beans.
This dough can take two important paths, on one hand, the obtaining of the butter and
on the other hand, the cocoa powder that we have focused on.

Alkalization and cocoa cake. Alkalization is a process through which

neutralizes acids that decompose the volatile compounds of cocoa, in addition to its flavor,
color and aroma, favoring the color of the powder and the ease of dilution. In this process, it
they can use various alkalis such as: bicarbonate, calcium carbonate, NaOH, being
used the first in proportions of 1%. This alkalinization is carried out in small
amounts of water to facilitate pressing and obtain a cocoa cake.

Cocoa cake refers to the alkalized and pressed crushed or milled mass.
The term cake refers to the solid cocoa with less than 2% residual shell, and
with a residual fat content of less than 20% by weight.

Cooling and grinding of the cake. When pressing the cake, it absorbs heat through the
pressure or friction of the container, for this reason it must be cooled to temperatures no lower
at 34 °C, in order to prevent the melting of the fat. This cake once cooled
it is once again passed through a second grinding in order to obtain a powder not
cocoa homogenate.

Sifting and cocoa powder. Sifting the result of grinding the cake is done with
the purpose of obtaining cocoa powder for its later packaging, in such a way that the
particles in their structure should be as standardized and tiny as possible.

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Packaging. It is packaged in bags intended for such a product to ultimately remain
packaged and stored until they reach the final consumer, who are mostly the
confectionery industries sweets and cakes that use it as raw material for production
new products.

15
 Conclusion

Cocoa is obtained from the fruit of the tropical tree known as Theobroma cacao and the largest
part of its cultivation occurs in Africa and tropical America. One of the products derived from
cocoa is cocoa powder. Cocoa powder can be used both in baking, to make
chocolate, like instant cocoa powder or also in cosmetics.

Cocoa powder provides B vitamins, vitamin A, and vitamin E. In addition, it provides

minerals, although in a varied manner, but it is a source of potassium, phosphorus, iron, sodium,
magnesium, calcium, copper, manganese, zinc, and selenium, according to Bio Pharmacy. Nutritionally
cocoa powder is a very high-calorie food with protein content, few carbohydrates
of carbon and a amount of fat that depends on the preparation, although, in part, it is
saturada. Pero el polvo de cacao tiene algunos beneficios, como es su alto contenido en
antioxidants, their contribution of stimulating alkaloids and their contribution of phenethylamine with effect
euphoric.

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 Bibliography

Greys. (s.f.). Differentiator. Obtained of Cocoa y cocoa

[Link]

PreGel. (2019). PreGel Mexico. Retrieved from A brief lesson on cocoa powder:
[Link]
Natural cocoa powder is found in the ...
supermarkets.

R. M. (2018). Rugged. Obtained of Cocoa in Octopus

[Link]

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