lunes, 5 de noviembre de 2012
lunes, 29 de octubre de 2012
CONCLUSION
We come to the conclusion
1 Chocolate has been the most important component of some products have been used in daily life.
2 Chocolate has been a means of manufacturing and has served as an accompaniment to some sugars.
3 The chocolate has also been one of the most important products for export factories that depend on it.
4 The chocolate with to happen from the time, has turned into a world phenomenon. Of they derive many versions and types, and some maneralas persons have turned almost adiptas to his exquisite flavor. The chocolate has a complex production, which goes time, effort and dedicacion.es an exquisite delicacy that offers to us fats and proteins necessary for the suitable functioning of the body.
5 thanks to the transformation that has had the chocolate it has been achieved to do several things with as for example the famous chocolatinas mas, the desserts mas exquisite, the recipes, etc. They have been the major step that has had the chocolate and grasias to this the chocolate can deir that is the number one in sales both in the country and in the world.
6 The chocolate is very good not only for his flavor or enterteining forms, if not for some of his good properties that contribute us to our organism.
1 Chocolate has been the most important component of some products have been used in daily life.
2 Chocolate has been a means of manufacturing and has served as an accompaniment to some sugars.
3 The chocolate has also been one of the most important products for export factories that depend on it.
4 The chocolate with to happen from the time, has turned into a world phenomenon. Of they derive many versions and types, and some maneralas persons have turned almost adiptas to his exquisite flavor. The chocolate has a complex production, which goes time, effort and dedicacion.es an exquisite delicacy that offers to us fats and proteins necessary for the suitable functioning of the body.
5 thanks to the transformation that has had the chocolate it has been achieved to do several things with as for example the famous chocolatinas mas, the desserts mas exquisite, the recipes, etc. They have been the major step that has had the chocolate and grasias to this the chocolate can deir that is the number one in sales both in the country and in the world.
6 The chocolate is very good not only for his flavor or enterteining forms, if not for some of his good properties that contribute us to our organism.
MANUFACTURING OF CHOCOLATE
Harvest and fermentation
Cacao pods are harvested. The beans whit their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to microorganisms so that fermentation of the pectin-containing material can begin. The fermentation process produces several flavor precursors.
After fermentation, the beans must be quickly dried to prevent mold growth.
Processing
The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned, roasted, abnd graded. Next, the shell of each bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.
Blending and refining
Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate of couvertures. The basic blends of ingredients for the varicus types of chocolate (in order of highest quantity of cocoa liquor first). We can make thousands of different flavors according to the proportions of cocoa butter and cocoa solid (and add other flavorings).
Tempering
The final process is called tempering. The characteristic crunch and delicate glow of good chocolate is due to the crystalline structure of cocoa butter. The manipulation of these forms is the process of tempering. The primary purpose of tempering is to assure that only the best form is present. The uncontrolled crystalization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen whit naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed chocolate are the result of sonsistently small cocoa butter crystals produced by the tempering process. The fats in cocoa butter can crystallinze in six different forms (polymorphous crystallization).
Cacao pods are harvested. The beans whit their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to microorganisms so that fermentation of the pectin-containing material can begin. The fermentation process produces several flavor precursors.
After fermentation, the beans must be quickly dried to prevent mold growth.
Processing
The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned, roasted, abnd graded. Next, the shell of each bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.
Blending and refining
Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate of couvertures. The basic blends of ingredients for the varicus types of chocolate (in order of highest quantity of cocoa liquor first). We can make thousands of different flavors according to the proportions of cocoa butter and cocoa solid (and add other flavorings).
Tempering
The final process is called tempering. The characteristic crunch and delicate glow of good chocolate is due to the crystalline structure of cocoa butter. The manipulation of these forms is the process of tempering. The primary purpose of tempering is to assure that only the best form is present. The uncontrolled crystalization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen whit naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed chocolate are the result of sonsistently small cocoa butter crystals produced by the tempering process. The fats in cocoa butter can crystallinze in six different forms (polymorphous crystallization).
HISTORY OF CHOCOLATE
The history of chocolateis the description sequenced ofevents brings over of since a food has propagated along the world: The chocolate. His production comes from the accused of the fruit of a tree named a chocoolate tho the final product of the acussed of the cocoa. The tree of the cocoa is original of Mesoamérica, place where it was begubn to domesticate.
The culture of the cocoa, and this consumption, they do that the chocolate is acquiring social, religious, medicinal, political and economic relevancy in diverse companies. His spread, acceptance and difussion along the world is such, that at present does not exist region where his influence has not come. His consuption and later product6ion involves milliopn persons, as well as to several nation along the world.
The chocolate remained in liq1uyid state, as drink, up the reached good ends of the 19th century. Concretely in 1828 when the hydraulic press was used in the extraction of the lard of cocoa. The technical later discoveries realized in Europe, in order to improve both his manipulation and his production, and the best knowledge on the composition of the chocolate, it managed to modify his initial aspect of drink.
The culture of the cocoa, and this consumption, they do that the chocolate is acquiring social, religious, medicinal, political and economic relevancy in diverse companies. His spread, acceptance and difussion along the world is such, that at present does not exist region where his influence has not come. His consuption and later product6ion involves milliopn persons, as well as to several nation along the world.The chocolate remained in liq1uyid state, as drink, up the reached good ends of the 19th century. Concretely in 1828 when the hydraulic press was used in the extraction of the lard of cocoa. The technical later discoveries realized in Europe, in order to improve both his manipulation and his production, and the best knowledge on the composition of the chocolate, it managed to modify his initial aspect of drink.
CONTEXT
SPECIFIC OBJECTIVES
-To research on the history and origins of chocolate.
-To identify as chocolate making.
-To making chocolate recipes to know chocolate factories highlights.
-To identify as chocolate making.
-To making chocolate recipes to know chocolate factories highlights.
GENERAL OBJECTIVE.
To learn about the history and making of chocolate to expand our knowledge on the subject.
INTRODUCTION
We do this project because we want to deepen our knowledge of chocolate as we know is very low.
We want to show this project so that others realize adequate history and manufacture of chocolate, and so much more broaden their knowledge.
Suscribirse a:
Comentarios (Atom)