by the Manon Lobet
Check out my news
Oh A strong smell of toasted chocolate It is often felt when one arrives. Grand-Cavly (Seine-Maritime) via the South 3. More or less aggressive depending on the winds, it tickles the drivers’ nostrils. Where does this smell come from? This is ours. Not so dumb question of the day. !
The explanation is simple. Installed not far from there. Kargil PlantWhere 150 employees per year Turn 42,000 tons of cocoa beans into chocolate. For confectionery, pastries, biscuits, breakfast cereals, cocoa powder, ice cream or dairy products.
The roasting stage leaves an odor.
And in the manufacturing process, some steps lead to a chocolate smell. “When Cocoa beans are roasted in large ovens. To give it flavor, it smells,” admits Didier Parard, director of Cargill at Grand-Covély.
But to ensure the comfort of the local residents’ noses, in 2010 Cargill invested more than one million euros in a state-of-the-art flue gas treatment system: Refractory thermal oxidizer. “After a stage of pre-cleaning the dust, we burn the smoke from the roaster at 900 degrees so that the odorous molecules disappear,” says Didier Parard. The air is then dispersed high into a 65-meter chimney. »
Bo is divisible by seven.
According to Cargill, this has made it possible to reduce volatile organic compounds by 99 percent and reduce odors associated with the production process by seven. “Today, however, it is possible Depends on weather conditions, especially windto feel a slight residual smell of chocolate in some places around the factory”, emphasizes Didier Parard.
Was this article helpful to you? Note that you can follow 76actu in the My News space. After registration in one click you will get all the news of your favorite cities and brands.