Пища для ума - Food for thought. Коломейцева Е.М - 26 стр.

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"Chocolatiers 4. (begin) to experiment with flavors that historically 5. (not pair) with chocolate. They can be ethnic, they can be
exotic, or they can be surprising", says LeDrew.
Despite many companies' increased focus on dark chocolates and new flavors, LeDrew 6. (be) quick to point out that milk
chocolate remains popular saying that it is "still North America's favorite and sales of the highest-quality milk remain robust".
To satisfy customers who continue to look for new ways to use this old favorite, Peter's Chocolate also 7. (introduce) a second
new semisweet chocolate and a new milk chocolate product.
Lenoir
Semisweet Chocolate features a robust vanilla flavor with fudgy and
fruity notes while
Maridel
Milk Chocolate is a well-balanced milk chocolate flavored with natural vanilla.
While it's clear that chocolate and cocoa producers 8. (not totally shift) over to the dark side, consumers have pushed dark
chocolate–with its associated health benefits–out of the shadows and onto center stage.
T a s k F o u r. Listening comprehension: Chocolate Production.
Make the flowchart of the process and number the operations of chocolate production after listening to the recording.
Speaker
: In the case of all Cadbury's chocolate products the basic ingredients are, of course,
cocoa beans
. We buy our
cocoa beans from Ghana and some from Malaysia 50,000 tonnes of cocoa beans are processed each year at the factory but
that's before the actual chocolate-making process can be started.
When they arrive at the cocoa factory the cocoa beans are sorted and
cleaned
. And then they're
roasted
in revolving
drums at a temperature of about 135 degrees. The actual time for roasting depends on whether the use at the end is for cocoa
or chocolate.
Now after that, the next processes are called
kibbling
and
winnowing
. Well first, in the kibbling stage the beans are
broken down into small pieces. And at the same time the shells are blown away by air currents. The technical term for that
process is 'winnowing'. And so, then you've got the broken pieces of cocoa beans. And those are known as 'nibs'. OK?
Well, now in the next stage the nibs are taken and ground in mills until the friction and the heat of milling reduces
them to a thick chocolate coloured liquid. The result of the grinding stage is known as 'mass'. Now, this contains 55 to 58 %
cocoa butter and, of course, that solidifies as it cools. And it's the basis of all chocolate and cocoa products.
Cocoa
powder is
made by extracting about half the cocoa butter through
pressing
in heavy presses. And that cocoa
butter is later added back in the chocolate making process.
Right then, now after the mass has been produced, we come to the actual chocolate making process itself. I'm going to
tell you about the production of
milk
chocolate.
Well, at the milk factory the mass, the cocoa mass, is
mixed
with liquid full cream milk and sugar which has already
been
evaporated
to a very thick liquid. The resulting chocolate creamy liquid is then dried. At that stage it's called
'chocolate
crumb'
. Then that's taken to our factories at Bournville and Somerdale in Bristol.
There, the 'crumb' is mixed with the additional cocoa butter and special chocolate flavourings. And this is then turned
into a kind of
paste
. And it's
ground
again and pulverized further.
The chocolate, which has had sugar and cocoa butter added to the mass before grinding and pulverizing, now undergoes
the final special production stages. Now, the most important component of chocolate as far as the texture is concerned, is the
addition of fats. The final processes of '
conching
' and then '
tempering
' are essential in the process they control the texture
and
viscosity
of the chocolate before it can be used in the manufacturing process. Are you with me so far? Good!
Now 'conching' involves mixing and beating the semi-liquid mixture to develop flavour and reduce the viscosity and the
size of the
particles
. Well, basically, what this means is that it stops it becoming too sticky and enables it to be manipulated.
And then comes the tempering. This is the last stage and it's crucial: what it means is mixing and cooling the liquid
chocolate under very carefully controlled conditions to produce chocolate in which the fat has set in its most stable
crystalline
form.
It is the tempering of the chocolate that gives it the famous Cadbury smoothness, and gloss and the snap. Without this
last process the chocolate would be very soft and gritty, and there'd be large crystals inside it and it would have a very dull
grey appearance.
Well then, there we are, that's how milk chocolate is made …
E x e r c i s e O n e
. Read the article and decide whether the statements are true or false.
1. Different frictions are needed to be changed effortlessly and individually.
2. Adjustment of frictions between the rollers goes with changing gears.
3. Downtimes resulting from recipe changes are greatly increased.
4. The five-roll-refiner is ideal for heat-sensitive products.
5. Some air is incorporate in the cooling water system.
6. Cooling water is kept in a very even way under the whole surface of the roll.
Innovations
Given its rich history with five-roll refiners, it was only natural that F.B. Lehmann introduced a new generation of such refiners
at Interpack 2005. Two key developments highlight the innovations:
1) The new generation of F.B. Lehmann five-roll refiners contains five rollers, five motors and five frequency converters. The
result is an absolutely flexible, immediate adjustment of frictions between the rollers without changing gears. Different frictions are
needed for different recipes, such as for milk chocolate and darker chocolate. The different settings of each roller can be stored and
recalled back as a recipe in the Multipanel. The speeds and therefore the frictions can be changed effortlessly and individually. A very
fine selective adjustment can be made to optimize taste, fineness and capacity. Downtimes resulting from recipe changes are greatly
reduced.

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