FDBusiness.com

Cocoa shell powder has numerous uses in chocolate and foods, says Barry Callebaut

 Breaking News
  • Premier Foods Shows Resilience Premier Foods has reported a 1.3% increase in group revenue to £358.0 million and a 6.2% rise in trading profit to £51.0 million for the 26 weeks ended 29 September 2018. The group’s largest brand, Mr Kipling, was key to this growth following an excellent consumer response to its relaunch in the UK with revenues [...]...
  • Greene King Chief to Step Down Rooney Anand, chief executive of UK brewer and pub group Greene King, intends to step down from the role at the end of the current financial year ending 30th April 2019. The process to appoint his successor is well advanced and a further announcement concerning succession is expected to be made early in the new [...]...
  • GEA Develops Yeast Propagator For Craft Breweries Just in time for the BrauBeviale, GEA is completing the development of the GEA Craft Propagator, a yeast propagation system specially designed for small and medium-sized craft breweries. With production volumes from 5 to 25 hectoliters, the propagator’s dimensions are adapted to GEA’s brewhouse solutions CRAFT-STAR™ and COMPACT-STAR™ (25 to 125 hectoliters brew size). The official sales launch is [...]...
  • Brewers and Distillers ‘Leave the Wood’ and ‘Go plastic’ When sourcing pallets for handling spirits and other alcoholic beverages, safety in the supply chain is a primary consideration. The alcoholic drinks industry invests in customised pallet solutions – pallets that are suitable for use in automation, whether that’s being moved by forklifts, handled by automated conveyors or stored in high bay racking systems. Switching from [...]...
  • Innovation Driving Dairy Crest Dairy Crest Group has reported a 2% rise in revenue to £224.9 million and a 13% increase in adjusted profit before tax to £22.7 million for the first six months ended 30 September 2018 as its two largest brands, Cathedral City and Clover, delivered strong growth of 7% and 9% respectively and demand for the [...]...

Cocoa shell powder has numerous uses in chocolate and foods, says Barry Callebaut

July 08
11:12 2013

Barry Callebaut has developed a process to grind cocoa shells into a powder fit for use as a cocoa replacer, fat bloom inhibitor and ingredient in other foods.

In its recent patent application, the chocolate manufacturer said that powdered cocoa shells can be economically produced on an industrial scale and used safely to replace cocoa powder in chocolate, fillings, compounds and beverages.

The powder can also be used as a low-germ food ingredient in dairy products, to impart coloration in food products or as a fat bloom inhibitor in cocoa-based products, it said.

The processing method can be used to produce cocoa shell powder from pre-roasted, unfermented, fermented or well-fermented cocoa beans from Africa, Asia, Central America or South America.

Taste, color and health

Barry Callebaut said the taste and color of the cocoa shell powder means it can be used to replace cocoa powder easily in cocoa-based products.

Results from a taste panel indicated that the powdered cocoa shell has a light cocoa flavor with hints of cinnamon and nuts but free from off-flavors like smoky, must or burnt. This ‘neutral’ taste, Barry Callebaut said, makes the powder ideal for use in chocolate and other foods.

The color of the powder is very similar to cocoa powder when alkalized with or without an iron component, it said. While there are slight color deviations, Barry Callebaut said nothing can be visually distinguished and therefore the shell powder can be used to replace cocoa powder.

Barry Callebaut also highlighted the nutrient properties of the cocoa shell powder and said it can provide health benefits to cocoa-based products. The powder has a reduced fat content; an average of 2-6% of weight and a reduced theobromine and caffeine content, it said. It also has an increased dietary fiber and flavanol content, it added.

Processing

The first process steps such as pre-roasting, cracking, removal and separation of the cocoa shells from the nibs and sieving can be done by standard processes, Barry Callebaut said.

The cocoa shells need to then be washed to remove sand, off-flavor notes and undesired components such as mycotoxins or pesticides. The shell fractions may be washed by aqueous buffer solutions at a temperature between 15⁰C and 100⁰C for between one and 12 hours.

The washing step can be repeated up to five times and must be followed by a drying process like heat convection, head conduction, steam and vacuum or counter current heater air.

The shells then need to be alkalized, and this can be achieved by standard processes, Barry Callebaut said. After being cooled, the alkalized cocoa shell powder then needs to dry for 35-85 minutes before being ground, it added.

About Author

colin

colin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • November 21, 2018expoSE European Asparagus and Strawberry Fair
  • November 27, 2018Health Ingredients Europe
  • November 28, 2018FOOD & LIFE
  • December 3, 2018P&P 2018
AEC v1.0.4

Jobs: New Product Development

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements