2015-10-22
884
TEXT C3a “ MANUFACTURE OF COCOA ”
Notes
1. kill – дробилка
2. chocolate liquor – какао тертое
3. grinding stones – жернова
4. pot – зд. чан, камера
5. cake – жмых
Cocoa, as a beverage, is an important addition to the diet because of its food value and slightly stimulating effect. Quite a lot of cocoa is used by the confectionery industry in the making of candy.
The preliminary process in the manufacture of cocoa are similar to those of chocolate. The raw beans are cleaned, roasted, cracked and freed from the shell and germ.
The roasted nibs are transferred to the kills1 to be converted to chocolate liquor2. The grinding, in this case, is very thorough.
Modern practice in the grinding of nibs includes the use of disk mills. These mills, being water-cooled, prevent over-heating and have a much larger output than the regular grinding stones3. The chocolate liquor is then pumped to hydraulic presses where most of the cacao-butter is removed.
The hydraulic press consists of 5 metal pots4 with perforated beds. By means of control valves the pots are automatically filled. The closing of the pots is also automatic and is accomplished by the use of strong springs. The press cakes5 are automatically ejected from the pots and are ready to be converted into cocoa.
To be converted into cocoa powder, the cakes must be cooled and then broken into small pieces. The broken cakes are passed over a magnetic separator to remove any metallic particles that may be present, and are then ground to a fine powder. The powdered cocoa is sifted and ready to be packed.
TEXT C3b “ FROM THE HISTORY OF THE CONFECTIONERY ”
Notes
1. spread – паста; намазывать
2. grape – виноград
3. quince – айва
4. duty - пошлина
The first sweet spread1 used was almost certainly honey, but a fruity spread is reported by Pliny to have been used by both the Greeks and the Romans, called by the latter “de fructum”. It was obtained by boiling down grapes2, but was commonly mixed with wine or milk to produce a sweet dish. The word “marmalade” is said to be derived from the Potruguese word Marmelo – a quince3, and there are accounts of its use in the sixteenth century.
Fruits other than quinces and oranges were used for making marmalade, but when other fruits were used, the product became known as “Jam”, a word which is alleged to be derived from the French “J’aime” and was first referred to in 1730. Others say it comes from the Arabian word Jamad for preserved fruit.
Home-made jam or marmalade steadily gained in popularity, but it was not until the early part of the nineteenth century that it was made commercially. The cheapening of sugar by reduction of the heavy duty4 in 1874 led to a rapid increase in manufacture, and Britain became a jam-maker on a world-wide scale.
Jam can be described as a preparation made by boiling fruit with sugar to produce a consistency firm enough to spread on bread and capable of being transported without flow talking place. Jams are eaten primarily for their pleasant flavour, hence the type of fruit is important. So are also the colour and freshness of the fruit.
Маргарита Ставровна Иоаниди
Кафедра “Иностранные языки”
Авторская редакция
