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OLAM Cocoa – Crystallisation of cocoa butter

Last updated 863 days ago by Albert Verver


NL GUTS Group of Users of Technology for Separation in the Netherlands


20151124 OLAM Cocoa (former ADM) – Mrs. Irene ter Laak – “Crystallisation of cocoa butter: getting glass and snap”

As a consequence of ADM selling its cocoa branch the Zaan factory is now OLAM Cocoa, that possesses a complete vertical industry from growing till raw chocolate products. De Zaan site has production and a technology centre.

The complete process from cocoa to products (liquor, powder, butter) process was explained. Besides flavour and colour steered by alkalisation (current topic of R&D) and roasting, very important for chocolate quality is the ‘snap’, determined by the crystallisation and polymorphism properties of the (palmitic, stearic, oleic) fatty acids in the cocoa butter, that are formed in the tempering step, which is a sequence of melting, cooling, crystal forming, heating and cooling steps.

For each client, Olam produces a specific raw chocolate. Their of confectionary specs do not necessarily correspond with the process specs, making processing skills crucial. The tour through the factory was very illustrative. www.olamgroup.com


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