Maris darzins sokolade

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Maris darzins sokolade

  1. 1. FROM THE COCOA BEAN TO AROMATIC LAIMA CHOCOLATE<br />
  2. 2. Inthecourseof a year, Laima purchasesabout 1.6 million kilograms ofcocoabeans. It takesabout 450 cocoabeans to obtain a kilogramofchocolate.<br />
  3. 3. DecontaminationoftheBeans<br />The decontamination of the beans is carried out by a special screening machine that separates tiny stones, parts of plants and other impurities. The decontaminated cocoa beans are sterilised (shortly processed with high-temperature steam); as a result the undesirable microorganisms are destroyed.<br />
  4. 4. Roasting of the Beans<br /> After the beans have been decontaminated and sterilised, they are roasted at about 145 C, which develops their taste characteristics. After this treatment, the seed coats of the cocoa beans become fragile and easily separable. The beans obtain a new aroma that is characteristic of chocolate and become easily dividable.<br />
  5. 5. SeparationoftheSeed-coatsandChipping<br />After roasting, the cocoa beans go to the chipping-sorting machine, where their seed coats are carefully removed and the beans are chipped.<br />
  6. 6. Grinding<br />Thechippedcocoabeansaregroundinthreedifferentmills, wheretheyaregraduallygroundmoreandmorefinely, creating a consistentcocoamass.<br />
  7. 7. Pressing<br />Thegroundcocoamassgoesintothepressingdevice. Inthis process, cocoapowderismadeandpressedintolarge “cocoapies”; it isalsoherethatthevaluablecocoabutterismade. Boththepowderandthebutterareusedinproducingdifferent Laima sweets.<br />
  8. 8. MakingofChocolate<br />To makechocolate, other ingredients areadded to thecocoamass. Therecipesarekeptsecretandimprovedon a regularbasis to bringthemostdelicioussweets to connoisseurs.<br />
  9. 9. Mixing<br />To obtainthefinechocolatemass, it isthoroughlystirred, thusenforcingtheuniquetasteandaromaofchocolate. Attheendofmixingmorecocoabutterisadded, whichmakesthechocolatemassflowingandhomogeneous.<br />
  10. 10. Tempering<br />To ensurethechocolatebuttercrystalstakeaccurateshape, thechocolatemassisheatedandthenchilleduntil it reaches a particulartemperature. Thisisnecessaryforthechocolate bar to shineandhavegoodtastecharacteristicsaftercooling.<br />
  11. 11. TheShapingofthe Bar<br />Thereadychocolatemassisfilledintoformsandcooled.<br />
  12. 12. Theendresult: delicious Laima chocolate<br />Afterthechocolatemasspouredinformshascooled, istaken it outoftheformsandpackaged, thechocolatethatreachesyouisready. Theweeklongchocolatecreation process from a cocoabean to aromatic Laima chocolatehascompleted.<br />
  13. 13. Thanksfor attention!!! <br />

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