Almost everyone likes chocolate, from children to adults. But how many of us who know the chocolate manufacturing process until it is ready we consume?For that please read the following article.
The main results of processing the Cocoa Beans are the cocoa beans that ready to be stored with the ideal water content of 6%.
Cocoa beans consist of two main parts and pieces of leather bean seeds.
Skin cleaned cocoa beans from which chips are then processed into a variety of chocolate products.
Step by step processing cocoa beans
- Solving the fruit using a wooden bat and the seeds removed by hand and inserted into the fermentation boxes.
- Fermentation Process
Purpose:
- External: fermented pulp aims to destroy the beans wrapped with the help of microorganisms obtained from the open air.
- Internal: fermentation aims to make changes in the structure / chemical components of seed pieces modified by this process. - Soaking and Washing
After the fermentation process is complete ± 62 hours, then made the process of soaking for ± 2 hours in order to stop the fermentation process and then washed and dried immediately. - Drying cocoa
Seeds dried in the sun (sun drying) so that the color is more attractive, which is red-brown and shiny. Drying is ± 2 days and while be inverted. After drying by the sun light, then dried by artificial drying, the temperature is maintained ± 50 ° C. Water content of ± 5-6% down the length of 48-60 hours. - Tempering
Dry beans are 5-6% water content included in sacks last experienced tempering at a special space and on the bottom layer of bags given base with woods. This is so the cocoa beans to be resilient so that the percentage of broken kernels can be reduced. - Sorting Dry
Done by human hands visually - Packing and storage
The process is complete, and after going through this process cocoa ready for further processing, is also used as a food ingredient, chocolate can also be used as an ingredient in cosmetics.
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