Page 10 - Demo

THE CHOCOLATE
% MADE IN ITALY
Once the beans have reached the new ICAM facility in Orsenigo, the control of the supply chain continues in the key stages of transformation from cocoa to chocolate.
DEODORISATION
The cocoa butter undergoes a deodo- risation process. High-pressure steam extracts volatile acids to give a more neutral-tasting cocoa butter.
COCOA BUTTER FILTRATION
The cocoa butter is filtered with paper sieves which trap any impurities.
PRELIMINARY TESTS AND CLEANING
Control of the level of fermentation and absence of defects. The cocoa is cleaned of any foreign matter and beans are divided into whole and broken: only the whole beans continue in this process.
PRE-ROASTING
The whole cocoa beans are subjected to strong infra-red irradiation at about 400°C for about 100 seconds which fa- cilitates the separation of the shell from the bean.
PULVERISATION
The cake is coarsely crushed initial- ly and then finely ground to obtain the cocoa powder. At this point the cocoa powder can be packaged for sale.
PRESSING
The cocoa paste is squeezed in hy- draulic presses, which extract the fatty part: the cocoa butter. The dry part remaining from the pressing of the co- coa paste is called cocoa cake, from which cocoa powder is obtained.
CRUSHING
The beans are crushed into small pieces known as nibs and meanwhile the shell is eliminated.
ALKALINISATION
The nibs are placed in a “bath” with wa- ter to which potassium carbonate can be added to reduce the natural acidity of cocoa.
GRINDING
The nibs are ground in a blade mill and in a ball mill and finally transfor- med into a product known as cocoa liquor or cocoa paste.
ROASTING
The nibs are roasted in between 100°C and 120°C. The process lasts approximately 30 minutes and guarantees an even roasting to develop the characteristic aromas of the cocoa.
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Visualizza il certificato su: View the certificate at: www.IT01.IT/1130.104.F
Visualizza il certificato su: View the certificate at: www.IT01.IT/1130.104.F