Chocolate, Processing. Food science and technology. ICAR ASRB NET

Описание: PREPRATION OF ICAR ASRB NET FOOD SCIENCE AND TECHNOLOGY

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CHOCOLATE

▪︎INTRODUCTION
▪︎PROCESSING OF MAKING CHOCHLATE
HARVESTING

BREAKING OF PODS

FERMANTATION

DRYING

MIXING AND BLEDING

REFINING

CONCHING

TEMPERING

MOULDING


•USES OF CHOCLATE

• HEALTH BENEFITS OF CHOCHLATE

•TYPES OF CHOCHLATE

MILK CHOCHLATE

CADBURY

DARK CHOCHLATE

MODELING

COMPOUND

SEMISWEET

BUTTERSWEET

UNSWEETENED

RAW CHOCLATE

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