14 Temperature 14.25 www.hannainst.com | foodcare introduction Chocolate Fermentation of cocoa beans is started by increasing the temperature to about 50°C (122°F). At different stages of chocolate manufacturing such as crystallization, accurate temperature measurement is a must. Once the chocolate is ready, the storage temperature should be monitored to ensure that it stays in the 15°C (59°F) range. Bread and Pasta The temperature of stored grain in silos is controlled to ensure that premature fermentation does not occur. During pasta production, water at about 25°C (77°F) is added to wheat flour during fermentation of dough for bread-making, the temperature is kept at around 30°C (86°F). The oven temperature for baking should be around 260°C (500°F) and once baked, bread is cooled to room temperature. For semi-finished products that can be flash-baked, the dough has to be stored at very low temperatures. Sanitization of Machinery The temperature of cleansing agents, together with their concentration, have a significant bearing on how effectively the machinery is sanitized. The temperature for fermentation vessels can range from room temperature to 40°C (104°F). For milk and yogurt, tanks may reach 70°C (158°F) and as high as 150°C (302°F) for steam sterilizers. In addition, regulatory bodies recommend a certain minimum temperature for cleaning agents to be effective; this can vary from 24°C (75.2°F) for iodine and ammonia and 49°C (120.2°F) for chlorine. Coffee In order to invoke an aroma, coffee beans are heated up to 200°C (392°F). During roasting, the temperature is closely monitored. In order to provide a long shelf life, the finished product is frozen at -40°C (-40°F) prior to drying. To produce a good coffee, it is important to ensure that the temperature of coffee machines does not exceed 80°C (176°F).
RkJQdWJsaXNoZXIy MTI3NTM=