Chocolate Industry



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Harvest



The fruits of the cocoa tree are harvested when they are fully matured for use in the chocolate industry, and once the cocoa plant is harvested the seeds are separated from the pods and pulp, to allow the fermentation process resulting from the presence of natural sugar in the cocoa beans to begin.



Fermentation


The cocoa fruits are cleaned manually, and then exposed to light until they turn creamy in purple, and the fermentation process is done in one of two ways: the method of stacking cocoa in piles on the floor, or through cascading boxes, and in both ways, cocoa fruits are covered with banana leaf leaves and left to ferment for 2-9 days to take the color of the fruits and the flavor of chocolate.



Roasting

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The quality and cleanliness of the cocoa beans are confirmed and free of any rot or worms as soon as they arrive at the factory, after which they are tested for tasting by the company's specialists, and then the ready-made fruits are sent to be roasted in the toaster for 10 to 35 minutes.



Crushing and grinding



The previous roasting process leads to the break-up of the crusts from the heart of the cocoa fruit, then crushed and milled at high temperatures, to produce the so-called cocoa juicer, and the grinding process is done by placing the fruit suppinin in the mill, Or in a special grinding machine to be crushed and milled cocoa to cocoa butter, and the grinding and crushing process is repeated in the refining machine; All over the chocolate block.

The machine is stopped when the required size is obtained by the factory. Depending on the type and flavor of the required chocolate, different proportions of cocoa butter are removed or added to the chocolate, and some or all of the following ingredients are added: sugar, lysithen, milk, cream powder, and milk crumbs where it is used to add caramel in chocolate, vanilla.






Preparing chocolate


The chocolate is prepared in the chocolate preparation machine, where the chocolate is wrapped, kneaded, heated and ventilated chocolate mix, to produce delicious, smooth and pure chocolates, then comes the last stage which is the stage of preparing chocolate, and the chocolate supremo prepared in the previous step is placed under certain temperatures in certain molds, to produce different types of chocolate.

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Chocolate contents and processing mechanism



Chocolate contains many antioxidants that form part of the daily portions of the body's need for these substances, and are made from cocoa seeds picked from the tropical tree itself, which usually grows in South and Central America within warm climate areas, excellent with high humidity and precipitation, as it grows under the nearby trees, to avoid direct sunlight or strong winds, harvested twice, and then ferments seeds, dried, and then roasts a converted to chocolate by the body produced in the markets, and It also contains many phytochemicals such as polyphenols and flavonide, and any substances that have anti-inflammatory properties and are beneficial for cardiovascular health, and the following example will detail the types of chocolates and their names.



Types and names of chocolates



Chocolate in people's minds is related to improving mood, or obtaining instant energy, depending on its contents, it can be divided according to the proportions of caffeine in each type, so that the darker the color, the darker the content of caffeine, the more positive and stimulating the nervous system, and the actual division during the manufacturing process, so that the contents of cocoa seeds are converted to liquid state, which contains butter and some solids extracted from the seeds as well, and both of these contents are used in the manufacture of chocolate, but their concentration varies according to the types and names of chocolate, and their concentration varies according to the types of chocolate, and their concentration varies according to the types of chocolate. Caffeine is more concentrated in solids, but is not found in cocoa butter.

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This means that, as the color of the chocolate becomes darker, it contains a greater proportion of cocoa, with its solid soluble form, i.e. white chocolate contains only cocoa butter, without any solids, and manufacturing may add to the chocolate caffeine processed from abnormal sources, in order to increase the amount of energy obtained from a chocolate bar, but the basic division, adopted by the agricultural institutions, classifies chocolate types and names into three types, first of all dark chocolates, containing 12 milligrams of caffeine per ounce, The second is milk chocolate, which contains 9 milligrams of caffeine, and the last is white chocolate, which does not contain any concentration of caffeine.


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The healthiest type of chocolate



The chocolate is prepared in the chocolate preparation machine, where the chocolate is wrapped, kneaded, heated and ventilated chocolate mix, to produce delicious, smooth and pure chocolates, then comes the last stage which is the stage of preparing chocolate, and the chocolate supremo prepared in the previous step is placed under certain temperatures in certain molds, to produce different types of chocolate.



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