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conching
the ingredients added during conching determine what type of chocolate is produced.
*sweet chocolate: *milk chocolate
chocolate liquior sweet chocolate
cocoa butter powdered whole milk
vanilla powdered liquid milk
The mixture now undergoes a process known as conching.
the cnching process can last from between three hours to three days. This is the most important step in making chocolate. The speed and temperature of the mixing are critical in determining the quality of the final product.
The first step in the process of making chocolate is roasted the beans, first on screen and then in revolving cylinders, through which heated air is blown, over a period of 30 minutes to 2 hours.
*Roasting also causes the shells to open and break away from the nibs (the meat of the bean). This process is completed by blowing air across the beans, as they go through a gigant winnowing machine called a cracker and fannern.
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by: Sofia Gonzalez, Selene orozco, Areli Rocha and Mariana Ramos