Subjects

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Technology of Chocolate and Confectionery - N321010

Title:	Technologie čokolády a cukrovinek
Guaranteed by:	Department of Carbohydrates and Cereals (321)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2013 to 2015
Semester:	winter
Points:	winter s.:4
E-Credits:	winter s.:4
Examination process:	winter s.:
Hours per week, examination:	winter s.:2/1, C+Ex [HT]
Capacity:	unknown / unknown (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Teaching methods:	full-time
Level:
Note:	course can be enrolled in outside the study plan enabled for web enrollment

Guarantor:	Čopíková Jana prof. Ing. CSc.

Examination dates Schedule

Annotation -

Topics of the lectures give the overview of history, economy and legislation of the confectionery. The sources and properties of the raw materials will be described. The subject has two chapters, the production of chocolate and the production of sweets. The physico-chemical processes during production of chocolate and sweets will be explained. Calculation of mass balance and heat balance during roasting of cocoa beans, evaporation of carbohydrate solutions under atmospheric pressure and vacuum will be practised. Calculation of the nutrition value on the basis of the initial formulation.

Last update: Čopíková Jana (06.12.2012)

Aim of the course -

Students will learn how to manage processes in chocolate and confectionery technology and to solve technolgical problems

Last update: TAJ321 (18.12.2013)

Literature -

R:Minifie B.W.: Chocolate, Cocoa and Confectionery: Science and Technology, ISBN-0-8342-1301-X, 1999, Aspen Publishers, Inc.

R:Emmanuel Ohene Afoakwa: Chocolate Science and Technology, ISBN-13: 978-1405199063, 2010, WileyBlackwell

Last update: TAJ321 (03.10.2013)

Syllabus -

1. History, economy and legislation of chocolate and sweets

2. Raw materials of the chocolate and sweets � saccharides and hydrocolloids

3. Raw materials of the chocolate and sweets - cocoa beans nuts, colours and flavours.

4. Flow sheet of chocolate

5. Roasting, milling, mixing, rolling, conching, cooling and wrapping of chocolate- physico-chemical processes and equipment

6. Crystallization of cocoa butter, cooling and wrapping � processes and equipment

7. Physico-chemical properties of cocoa butter and alternatives

8. Production of cocoa powder and compounds � processes and equipment

9. Chemical engineering calculation in chocolate technology

10. Principles of non �chocolate technology � products with crystal or amorphous structure

11. Physico-chemical properties of carbohydrates solutions and mass, phase transitions

12. Production of hard candies and fondant - processes and equipment

13. Production of confectionery jellies and other sweets - processes and equipment

14. Chemical engineering calculation in non-chocolate technology. Evaluations of the nutrition on the basis of the initial formulation.

Last update: Čopíková Jana (06.12.2012)

Learning resources -

Scientific and research journals on Food Technology

Last update: Čopíková Jana (26.09.2013)

Registration requirements -

Food Chemistry and Technology

Last update: Čopíková Jana (26.09.2013)

Teaching methods
	Activity	Credits	Hours
	Účast na přednáškách	1.6	44
	Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi	1	28
	Příprava na zkoušku a její absolvování	1	28
	Účast na seminářích	0.4	12
		4 / 4	112 / 112

Coursework assessment
Form	Significance
Regular attendance	30
Defense of an individual project	10
Examination test	50
Continuous assessment of study performance and course -credit tests	10