Industrial chocolate manufacture and use free download

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How Firefox compares to other browsers Get all the speed and tools with none of the invasions of privacy. Compare Firefox to: Chrome Edge Safari. We block the ad trackers. You explore the internet faster. After the blending process, the liquid chocolate will be stored or delivered to the molding factory in tanks and will be poured into moulds for sale.

Finally, wrapping and packaging machines will pack the chocolates and then they will be ready to transport. Click here for a video clip of manufacturing chocolate " minutes" Requires RealPlayer. The first thing that chocolate manufacturers do with cocoa beans is roast them. This develops the colour and flavour of the beans into what our modern palates expect from fine chocolate.

The outer shell of the beans is removed, and the inner cocoa bean meat is broken into small pieces called "cocoa nibs.

Grinding is the process by which cocoa nibs are ground into " cocoa liquor", which is also known as unsweetened chocolate or cocoa mass. The grinding process generates heat and the dry granular consistency of the cocoa nib is then turned into a liquid as the high amount of fat contained in the nib melts.

The cocoa liquor is mixed with cocoa butter and sugar. In the case of milk chocolate, fresh, sweetened condensed or roller-dry low-heat powdered whole milk is added, depending on the individual manufacturer's formula and manufacturing methods.

After the mixing process, the blend is further refined to bring the particle size of the added milk and sugar down to the desired fineness. The Cocoa powder or 'mass' is blended back with the butter and liquor in varying quantities to make different types of chocolate or couverture. The basic blends with ingredients roughly in order of highest quantity first are as follows: M ilk Chocolate - sugar, milk or milk powder, cocoa powder, cocoa liquor, cocoa butter, Lethicin and Vanilla.

White Chocolate - sugar, milk or milk powder, cocoa liquor, cocoa butter, Lethicin and Vanilla. Plain Dark Chocolate - cocoa powder, cocoa liquor, cocoa butter, sugar, Lethicin and Vanilla. After blending is complete, molding is the final procedure for chocolate processing.

This step allows cocoa liquor to cool and harden into different shapes depending on the mold. Finally the chocolate is packaged and distributed around the world. Alexander graham bell. History of the Telephone.

Presentation telephone, waired and wireless communication. The invention of the telephone. Related Books Free with a 30 day trial from Scribd. Coyote V. Acme Ian Frazier. Related Audiobooks Free with a 30 day trial from Scribd. Chocolates presentation 1. Cailler opened the first Swiss chocolate factory. Van Houten also developed the "so-called" Dutch process of treating chocolate with alkali to remove the bitter taste. This made it possible to form the modern chocolate bar.

In , he began experimenting with milk as an ingredient. He brought his new product, milk chocolate, to market in Most of these are only two to three hectares in size. Each farm produces around one tonne of beans each year. Of these, about , tonnes go to the USA. UK manufacturers import about , tonnes. The small size makes it difficult for the market to absorb significant inflows and outflows from massive global investment funds. Per Capita Chocolate Consumption Consumption in lb 1.

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