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画像一覧 cocoa butter
Production and processing
Chocolate making induced can includes two parts, one for the cocoa harvest, for making baking cocoa beans.
The key of the fermentative aroma
Cocoa tree species in central and South America, the local manor planting, harvesting cocoa pods, each pod is about 20-40 cocoa beans,Valentine's Day
cocoa beans out via fermentation ( 5-7 ), dry ( 5-7 days), in accordance with the cocoa bean varieties, packaging size grading.
Cocoa fermentation process will produce a sour taste, high quality chocolate smell of natural fragrance, and taste is the key effects of chocolate aroma.
Grinding and separation of cocoa butter
Cocoa beans dry storage by raw chocolate factory procurement, began processing process. Generally can be sequentially divided into baking, crushing, netbook tablet grinding, mixing and refining, acid, tempering casting. Cocoa beans by crushed, the cocoa butter" ( Cocoa butter ) outflow into paste, used in medical, cosmetic purposes; the rest of the cocoa slag by rolling, has become the raw material of chocolate" cocoa paste" ( Cocoamass ); mixing and grinding, chocolate began to be bitter sweet, milk and so on are.
Acid with cocoa butter
Refining, acid, tempering casting of the last three steps is to determine the quality of chocolate. Through refining, chocolate can have a smooth taste, to remove sour acid is chocolate, chocolate can give fragrance to acid. The final tempering casting temperature,samsung galaxy tab 8.9 cooling, refers to the process of cooling carved casting chocolate shapes, and the use of thermostat, thermostat to maintain the natural gloss chocolate. High quality chocolate, these three processes must take strict control, will have good jade products.
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