How to produce a chocolate

Содержание

1. How to produce a chocolate
2. Слайд 2
3. Chocolate is a key ingredient in many
4. How to produce a chocolate
5. Step #1: RoastingAll of the beans are
6. Слайд 6
7. Step #2: Winnowing Following the roasting process,
8. Слайд 8
9. Step #3: Grinding the Cocoa NibsGrinding is
10. Слайд 10
11. Step #4: Blending Cocoa liquor and molding
12. Слайд 12
13. Step #5: TemperingThe tempering process involves heating
14. Слайд 14
15. Step #6: Molding and Packaging The final
16. Слайд 16
17. 8 Facts about Chocolate
18. 1. Dark chocolate has more cacao (the
19. 2.The smell of chocolateincreases theta brain waves, which triggers relaxation.
20. 3.White Chocolate isn't technically Chocolate, as it contains no cocoa solids or cocoa liquor.
21. 4.M&Ms were created in 1941 as a means for soldiers to enjoy chocolate without it melting.
22. 5.The World's Largest ChocolateBar Weighed 5,792 kg.
23. 6.There are Potato Chips Dipped in Milk Chocolate.
24. 7.Chocolate has an anti-bacterial effect on the mouth and protect against tooth decay.
25. 8.The average chocolatebar contains 8 insect parts.
26. Chocolate has become one of the most
27. Thank you for your attention!
28. Скачать презентанцию

Chocolate is a key ingredient in many foods such as milk shakes, candy bars, cookies and cereals. Despite its popularity, most people do not know the unique origins of this popular

Слайды и текст этой презентации

Слайд 1Are done by: Ospanova A.S
Sauletova S.B
How to produce a chocolate

Слайд 3Chocolate is a key ingredient in many foods such as

milk shakes, candy bars, cookies and cereals. Despite its popularity,

most people do not know the unique origins of this popular treat.

Chocolate is a key ingredient in many foods such as milk shakes, candy bars, cookies and cereals.

Слайд 4How to produce a chocolate

Слайд 5Step #1: Roasting

All of the beans are sorted by hand

before being roasted. Each variety of bean is roasted separately.

Step #1: RoastingAll of the beans are sorted by hand before being roasted. Each variety of bean

Слайд 7Step #2: Winnowing
Following the roasting process, the beans are loaded

into a machine known as the winnower, which removes the

hard outer hulls and separates the "nibs" of the beans by size. The nibs are the basic product used for chocolate production.

Step #2: Winnowing Following the roasting process, the beans are loaded into a machine known as the

Слайд 9Step #3: 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. 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

Step #3: Grinding the Cocoa NibsGrinding is the process by which cocoa nibs are ground into

Слайд 10

Слайд 11Step #4: 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.