Search results
Results from the WOW.Com Content Network
The cocoa bean, also known as cocoa (/ ˈ k oʊ. k oʊ /) or cacao (/ k ə ˈ k aʊ /), [1] is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao trees are native to the Amazon rainforest.
In chocolate making, the Broma process is a method of extracting cocoa butter from roasted cocoa beans, credited to the chocolatier Domingo Ghirardelli. [1] The Broma process involves hanging bags of chocolate liquor, made from roasted and ground cocoa beans, in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the butter to drip off the ...
Broma process – Method of extracting cocoa butter from cocoa beans; Conching – Process in the manufacture of chocolate; Dutch process cocoa – Cocoa that has been treated with an alkalizing agent; Federal Specification for Candy and Chocolate Confections – US standard for products made for use by the federal government
Chocolate's quality is heavily impacted by the basic raw materials and various steps of its manufacturing process. Traditional chocolate-making steps include conching, tempering, emulsification, flavouring, fermentation, drying, roasting, and grinding cocoa seeds, which are then combined with materials such as cocoa mass, sugar, cocoa butter, and, in certain cases, milk components. [1]
A process flow diagram (PFD) is a diagram commonly used in chemical and process engineering to indicate the general flow of plant processes and equipment. The PFD displays the relationship between major equipment of a plant facility and does not show minor details such as piping details and designations.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
The chocolate melangeur, a piece of equipment used in bean-to-bar chocolate manufacturing which enables chocolate manufacturing in the home kitchen.. Bean-to-bar is a business model [1] in which a chocolate manufacturer controls the entire manufacturing process from procuring cocoa beans to creating the end product of consumer chocolate.
Cocoa was the top-performing commodity of 2024. The price of the bean surged as headwinds battered key producers. Prices are likely to stay high into 2025, analysts at ING said.