Traditional Culture Encyclopedia - Hotel franchise - The unique technology of Swiss chocolate
The unique technology of Swiss chocolate
The quality of cocoa beans plays an important role in chocolate production, because if the quality of cocoa beans is not up to standard, no matter how good the technology and perfect the production process, delicious chocolate can not be made. This important raw material is provided by cocoa trees, which are most suitable for growing in humid and warm areas around the equator. The fruit of the cocoa tree is very long, and there are 25 to 50 cocoa beans in each fruit. These fruits must be covered and stored for a few days after picking. During storage, the white pulp around the fruit gradually ferments and generates heat, which can reduce the bitterness in cocoa beans. This process also determines the flavor of more than 600 different cocoa beans from different countries in the later baking process.
If the cocoa beans have been washed and dried, they will be roasted after being crushed and carefully selected, and then ground step by step. Finally, other important ingredients are added: sugar, cocoa butter and milk powder needed to make milk chocolate. The weight of these ingredients must be added in strict accordance with the highly confidential secret recipe. The mixed raw materials are ground in a roller until each molecule in the mixture is less than 20 microns.
The next thing to do is to carry out the traditional royal chocolate making process, which was invented by the Swiss: Conchieren process. Put the dried mixture into a container named "Conche", stir it for several hours, and then shake it left and right. The mixture of these raw materials melts at an increasing temperature. Water vapor will evaporate some unnecessary smells in the mixture, such as acetic acid. All the particles in the mixture will be surrounded by oil, which will make the chocolate taste smooth.
Why is Rudolph from Bern in 1789? Whether the special "Kangqiren" process invented by Rudolph Lindert can achieve such an ideal melting effect has not yet found a clear answer. Every step in the operation process is scientific, and it is discovered through intuitive experiments or coincidences. From generation to generation, let today's food experts applaud. Therefore, it is difficult to systematically improve this chocolate making process simply by trying.
Chocolate is a very complicated combination in material science: sugar, cocoa powder, cocoa butter, emulsifiable concentrate, protein, emulsifier and a small amount of water. In particular, the composition of cocoa butter is very complex and consists of triglycerides. These glycerides crystallize at different melting points, and the forms of crystallization are different. The quality of chocolate depends not only on its taste, structure and melting conditions, but also on only one crystalline form.
This kind of crystallization is called "β-V β-V-Kristalle", which can make chocolate reach the ideal breaking strength, make it last for a long time, have the best melting taste and brightness, but it is the most difficult to master in the chocolate manufacturing process. Generally speaking, this necessary crystallization process is produced by properly cooling all the mixed materials of chocolate and then heating them. In order to improve this process, Erich Windhab, a food engineer at the Federal Institute of Technology in Zurich, and his research team developed a new method based on previous crystallization experience. Take a small part of chocolate material and inject "Beta-V-Kristalle" ideal cocoa butter molecules. This small part of chocolate acts as a template, and when it cools, it will automatically form the required lattice structure around it, which is very similar to "beta-v-Kristall".
Windhab said that the chocolate made by this new method is not only more stable, but also its cooling process is shortened. Therefore, at present, the 50-meter-long cooling channel in chocolate factory will be shortened by more than 10 times.
This result is also very convincing for the conservative chocolate industry: two large chocolate manufacturers around the world 12 have introduced this kind of instrument "Seedmaster" for making cocoa butter crystal samples, which is produced by Bühler Group in Switzerland.
Food engineers also hope to improve the microstructure of milk powder in milk chocolate. Generally, milk powder is porous and very oil-absorbing, so it affects the melting of chocolate in the mouth and needs to be replaced with another fibrous milk powder. Although the test results are good so far, it will take some time for this improved chocolate to go on the market.
In order to judge whether chocolate meets the expected requirements in the final stage of production, it needs to be evaluated by experienced people. It is important that the taste of chocolate is the sensory impression left by chocolate on the tongue and palate, including hardness, melting and, of course, taste.
In order to avoid injecting too much subjective consciousness of tasting experts into the tasting process, tasting work is generally undertaken by several people. Nevertheless, technical workers who have always paid more attention to objective testing methods are still not at ease. Many large chocolate factories have begun to identify chocolate with sophisticated instruments, but judging whether chocolate is delicious or not, human taste is always more convincing than "electronic nose".
Swiss chocolate gradually lost many of the reputations it once had. Max Felchlin, a company in Schwier, is going to win back a good reputation by its own efforts.
With a history of nearly 100 years, this company has now extended its reputation to Asia: chefs and dessert chefs from four-star and five-star hotels in Hong Kong, Shanghai and Beijing have been invited to Nietenbach's company training center (Condirama) between Schweitz and Seewen.
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