du die Kontrolle darüber behältst, findest du hier: Cookie-Richtlinie. 5) Moulding There are different methods for producing chocolates: enrobing, hollow figure, layer- and-cutting and molding. In larger operations, the centers are placed on a moving wire mesh belt which takes them to a coating machine. Chocolate is a product that requires complex procedures to produce. After mixing the mass is ground. It travels through a series of five heavy steel religion abortion essay refining rollers set at different intervals and different speeds. In: Film and Music, submitted By tangha, words 559. These cocoa beans will then be imported or exported to other countries and be transformed into different type of chocolate products (Allen, 1994). FOR only.38.9/page, hire Writer, we will write a custom essay sample on Types of chocolate specifically for you.
This especially concerns the contents of cocoa-butter, an extremely valuable and expensive product. Lau Wei Hong to have a visit to the Beryls chocolate factory which is located in Serdang. Nun, du hast Glück, denn hier sind sie.
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The process involves harvesting coca, refining coca to cocoa beans, and how to put page numbers in essay shipping the cocoa beans to the manufacturing factory for cleaning, coaching and grinding. According to the Brahm Pura, he is the father of Manu, and from Manu all human beings are descended. Beryls Chocolate today offers more than 100 varieties of chocolate to suit every customer mood and desire. The most important hindu gods are brahma, vishnu and shiva. The enrobing process (photo below) is the oldest method for producing chocolates: pre-shaped chocolates centers (caramel, creme, croquant, marzipan, nougat, nuts et al) can be hand-dipped by artisan chocolatiers and further ornamented with fruit pieces, nuts, candied violets, cocoa butter transfer designs or other flourishes. 0 Chocolate Manufacturing Process 1) Ingredient of chocolate Cocoa mass, cocoa butter, sugar and milk powder are the main ingredient of the chocolate. 4) Conching After mixing and grinding the chocolate mass is subjected to conching: intensive mixing at high temperature.