Chocolate and Cocoa
The main advantage of chocolate is its taste and aroma, regardless of whether it is simple chocolate, milk or substitute tile. .
The main semi-finished confectionery production is chocolate glaze. Traditionally, cocoa butter has been used to produce chocolate icing.
Ways and modes of roasting cocoa beans
For roasting cocoa beans the most common on our chocolate .
Change tannins and dyes
Tanned unroasted and roasted cocoa beans .
Physical and chemical changes in beans during frying
Sorted cocoa beans are roasted.
Cocoa beans entering the chocolate factory are usually clogged with a more or less significant amount of impurities; Here there are pieces of earth, sand, pebbles, fragments of twine, burlap fibers, metal fragments .
KACAO BEANS STORED
Cocoa beans delivered to the factory should be kept bright and well ventilated. .
Cacao butter is the most significant component of seeds, reaching 48— .