Chemical reactions of roasting cacao beans

Description

Proper roasting, which reduces the risk of bacteria. Chemical reactions occur when cocoa beans are roasted and proper roasting is integral to good flavoured chocolate.

Alternative labels

the chemical effect of roasting cacao beans
chemical effects of roasting cacao beans
chemical reactions of roasting a cacao bean
the chemical effects of roasting cacao beans
the chemical reactions of roasting cacao beans

Skill type

knowledge

Skill reusability level

occupation-specific

Relationships with occupations

Essential knowledge

Chemical reactions of roasting cacao beans is an essential knowledge of the following occupations:

Cacao bean roaster: Cacao bean roasters set up and operate cacao processing equipments such as a continuous roasters, crackers fanners, drying and grinding equipment.

Optional knowledge

Chemical reactions of roasting cacao beans is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.

 


 

References

  1. Chemical reactions of roasting cacao beans – ESCO

 

Last updated on September 20, 2022