Add Papers Marked0
Paper checked off!

Marked works

Viewed0

Viewed works

Shopping Cart0
Paper added to shopping cart!

Shopping Cart

Register Now

eKönyvtár library
FAQ
 

Great deal: today with a discount!

Regular price:
1 379 Ft
You save:
249 Ft
Discounted price*:
1 130 Ft
Purchase
Add to Wish List
ID number:511010
Evaluation:
Published: 12.04.2021.
Language: English
Level: Secondary school
Literature: n/a
References: Not used
Extract

Step #1: Roasting and Winnowing the Cocoa
The first thing that chocolate manufacturers do with cocoa beans is roast them.

Step #2: Grinding the 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.

Step #3: Blending Cocoa liquor and molding Chocolate
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:

Milk chocolate
sugar
milk or milk powder
cocoa powder
cocoa liquor
cocoa butter
Lethicin and Vanilla

Author's comment
Load more similar papers

Send to email

Your name:

Enter an email address where the link will be sent:

Hi!
{Your name} suggests you to check out this eKönyvtár paper on „Chocolate Production”.

Link to paper:
https://eng.ekonyvtar.eu/w/511010

Send

Email has been sent

Choose Authorization Method

Email & Password

Email & Password

Wrong e-mail adress or password!
Log In

Forgot your password?

Facebook

Not registered yet?

Register and redeem free papers!

To receive free papers from eKönyvtár.com it is necessary to register. It's quick and will only take a few seconds.

If you have already registered, simply to access the free content.

Cancel Register