Making Chocolate Workshop by Slidesgo.pdf
•
0 likes•95 views
Chocolate is a popular treat derived from cacao beans. It has a long history originating in Mesoamerica over 4,000 years ago. There are several main types of chocolate including dark chocolate which has a high cocoa content and milder milk chocolate. Dark chocolate typically contains cocoa mass, cocoa butter, sugar and sometimes vanilla while milk chocolate also includes milk powder. The production and popularity of chocolate has spread around the world with several countries known for making exceptional chocolate.
Report
Share
Report
Share
Download to read offline
Recommended
Cocoa - chemistry processing and technology
1. The document discusses the chemistry and processing of cocoa beans. It describes the cocoa tree, favorable growing conditions, and the three main varieties - Criollo, Forastero, and Trinitario.
2. After harvesting, cocoa beans undergo fermentation and drying processes. Fermentation involves microorganisms breaking down the pulp surrounding the beans over 5-7 days, which develops the chocolate flavor and turns the beans brown.
3. Cocoa beans contain various compounds like lipids, carbohydrates, proteins, polyphenols, caffeine, and theobromine that influence cocoa's taste and health effects. Post-harvest processing transforms the beans' chemistry to produce chocolate flavor precursors.
About Tea
Tea is a widely consumed beverage prepared from the cured leaves of the Camellia sinensis plant. The document discusses the origin and history of tea, noting a legend that tea was discovered in ancient China when dried leaves fell into boiling water. It then provides details on tea cultivation methods, the tea plant, various processing steps including plucking, withering, oxidation, fixing, rolling, drying and aging. Major tea producing regions in India are also listed along with climatic factors and soil requirements for tea cultivation. The processing steps from fresh leaves to the final packaged tea are explained in detail. Lastly, tips are provided on proper tea brewing and storage.
Chocolate
The document provides a history of cocoa and chocolate production. It begins with the Aztecs consuming a drink called "chocolatl" made from roasted cocoa beans. Over time, methods were developed to press cocoa butter from the beans and produce chocolate in solid forms. In the 1800s, milk chocolate was invented using cocoa, sugar, and milk. Mass production helped make chocolate affordable and popular globally. The document also details cocoa cultivation, processing of the beans, and methods for tempering and working with chocolate.
TEA
our presentation :)
IMK 202 : FOOD COMMODITY
Semester I :2013/2014
Food Technology Division
School of Industrial Technology
Universiti Sains Malaysia
Cocoa
Cocoa
Production of Cocoa
Squashes
Syrups
Malted Beverages
Non-alcoholic Beverages
Hotel Beverages
IHM
NCHMCT
1st Semester
Bsc Hospitailty & Hotel Administration
IHM Kolkata
Sake
Sake is a fermented rice beverage made from rice, water, koji mold, and yeast. Unlike wine or beer, it involves a brewing process with elements of both. Sake production is highly regional due to differences in water sources. The rice is polished to varying degrees, affecting the sake's flavor profile. Sake has cultural significance in Japan and can be served hot or cold depending on type. It contains umami flavors that enhance food.
CHOCOLATE.
Overview of Chocolate and the types of chocolates are explained. chocolate history and the manufacturing method is explained in the presentation. advantage and the disadvantage of chocolate is mentioned. Tempering of chocolate is added in the slide.
cocoa processing
The document discusses the cocoa plant and cocoa processing. It describes the three main types of cocoa pods - Forastero, Criollo, and Trinitario. It then outlines the various steps involved in processing cocoa beans into products like cocoa butter, cocoa powder, and chocolate, including fermentation, drying, roasting, grinding, and pressing. The key steps are fermenting the beans to develop flavor, drying them, roasting to further develop flavor, and grinding to produce cocoa mass, butter, and powder.
Recommended
Cocoa - chemistry processing and technology
1. The document discusses the chemistry and processing of cocoa beans. It describes the cocoa tree, favorable growing conditions, and the three main varieties - Criollo, Forastero, and Trinitario.
2. After harvesting, cocoa beans undergo fermentation and drying processes. Fermentation involves microorganisms breaking down the pulp surrounding the beans over 5-7 days, which develops the chocolate flavor and turns the beans brown.
3. Cocoa beans contain various compounds like lipids, carbohydrates, proteins, polyphenols, caffeine, and theobromine that influence cocoa's taste and health effects. Post-harvest processing transforms the beans' chemistry to produce chocolate flavor precursors.
About Tea
Tea is a widely consumed beverage prepared from the cured leaves of the Camellia sinensis plant. The document discusses the origin and history of tea, noting a legend that tea was discovered in ancient China when dried leaves fell into boiling water. It then provides details on tea cultivation methods, the tea plant, various processing steps including plucking, withering, oxidation, fixing, rolling, drying and aging. Major tea producing regions in India are also listed along with climatic factors and soil requirements for tea cultivation. The processing steps from fresh leaves to the final packaged tea are explained in detail. Lastly, tips are provided on proper tea brewing and storage.
Chocolate
The document provides a history of cocoa and chocolate production. It begins with the Aztecs consuming a drink called "chocolatl" made from roasted cocoa beans. Over time, methods were developed to press cocoa butter from the beans and produce chocolate in solid forms. In the 1800s, milk chocolate was invented using cocoa, sugar, and milk. Mass production helped make chocolate affordable and popular globally. The document also details cocoa cultivation, processing of the beans, and methods for tempering and working with chocolate.
TEA
our presentation :)
IMK 202 : FOOD COMMODITY
Semester I :2013/2014
Food Technology Division
School of Industrial Technology
Universiti Sains Malaysia
Cocoa
Cocoa
Production of Cocoa
Squashes
Syrups
Malted Beverages
Non-alcoholic Beverages
Hotel Beverages
IHM
NCHMCT
1st Semester
Bsc Hospitailty & Hotel Administration
IHM Kolkata
Sake
Sake is a fermented rice beverage made from rice, water, koji mold, and yeast. Unlike wine or beer, it involves a brewing process with elements of both. Sake production is highly regional due to differences in water sources. The rice is polished to varying degrees, affecting the sake's flavor profile. Sake has cultural significance in Japan and can be served hot or cold depending on type. It contains umami flavors that enhance food.
CHOCOLATE.
Overview of Chocolate and the types of chocolates are explained. chocolate history and the manufacturing method is explained in the presentation. advantage and the disadvantage of chocolate is mentioned. Tempering of chocolate is added in the slide.
cocoa processing
The document discusses the cocoa plant and cocoa processing. It describes the three main types of cocoa pods - Forastero, Criollo, and Trinitario. It then outlines the various steps involved in processing cocoa beans into products like cocoa butter, cocoa powder, and chocolate, including fermentation, drying, roasting, grinding, and pressing. The key steps are fermenting the beans to develop flavor, drying them, roasting to further develop flavor, and grinding to produce cocoa mass, butter, and powder.
chocolate
The document summarizes the history and production process of chocolate. It describes how cocoa beans are harvested from the cacao tree and fermented and dried. It then explains the manufacturing steps where the beans are roasted, cracked, winnowed, and ground into cocoa liquor. The liquor is blended with other ingredients like cocoa butter and sugar and molded into chocolate bars. It provides facts about chocolate consumption and health benefits and discusses different types of chocolate.
Value added products of Cocoa beans and chocolate processing
The document discusses the cocoa pod, cocoa varieties, and various uses of cocoa pod husks and pulp. It then outlines the 14 step process for making chocolate, including cleaning and roasting cocoa beans, removing shells, grinding beans into cocoa nibs and liquor, pressing cocoa butter from the mass, grinding presscake into powder, refining and conching the chocolate mixture, tempering it, molding it, and packaging. The key uses are animal feed, drinks, potash, jam, mulch, cocoa butter, powder, and liquor for making chocolate confections.
Cocoa fermentation
1. Cocoa fermentation involves both anaerobic and aerobic phases. During the initial anaerobic phase, yeast converts pulp sugars into alcohol and lactic acid is formed. In the later aerobic phase, acetobacter bacteria transform the alcohol into acetic acid which penetrates the bean.
2. Cocoa pods are harvested twice annually by cutting from trees, breaking open, extracting seeds, and allowing seeds to ferment for 2-8 days before drying in the sun.
3. After drying, cocoa beans undergo processing including cleaning, roasting, grinding, and pressing to produce cocoa butter and cocoa powder which are used to make chocolate and other products.
Cocoa presentation
The document discusses the history and origins of cocoa according to Mayan and Aztec mythology. It then covers the many historical medicinal uses of cocoa from the 16th to 20th centuries to treat various ailments. The document also examines the health effects and nutritional benefits of cocoa and cocoa flavanols, how to choose cocoa products based on processing methods, and includes some recipes using cocoa nibs and cocoa powder.
About Chocolate And Manufacturing..
Chocolate is made from cocoa beans that are harvested, fermented, dried, roasted, and processed. The cocoa beans are cracked to extract nibs which are then ground into a paste. The paste is blended with sugar and other ingredients like milk or cocoa butter to make different types of chocolate. Chocolate is tempered and conched to give it a smooth texture and taste. It is then used to make chocolate bars, confections, drinks, and desserts. Leading chocolate manufacturers include Mars, Mondelez, Nestle, Hershey, Ferrero and Cadbury.
Tea processing
This document provides information about tea, including its different types and processing methods. It discusses the six main types of tea - white, yellow, green, oolong, black, and post-fermented - and describes the specific processing steps for green tea, oolong tea, and black tea. These steps include plucking, withering, rolling or bruising, fermentation, fixation, drying, and packaging. The document also briefly mentions instant tea and the components and health benefits of tea.
How chocolate is made
Cocoa beans are first harvested, fermented, and dried in the field. They are then transported to a factory where they are roasted, shelled, and ground into a cocoa liquor. The cocoa liquor is blended, tempered, and molded into different chocolate shapes before being packaged and distributed.
Cocoa Basic Chemistry
The document discusses the basic chemistry and processing of cocoa beans. It describes that cocoa trees produce pods containing beans, and there are three main types of cocoa beans. The beans undergo fermentation, drying, and roasting processes to produce chocolate. Fermentation transforms the pulp and sugars around the bean into acids like acetic acid, and kills the bean embryo to develop flavor. Drying further improves flavor and reduces moisture. Roasting at high heat makes the beans brittle and develops their chocolate flavor. Proper timing and temperatures during each step are necessary to produce high quality cocoa beans.
Cacao Bean Processing / Dr. Fe Dimero
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on February 28, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Tea Making Process
India is the second largest producer and largest consumer of tea globally. The major tea growing regions are North Bengal, Assam, Tamil Nadu, and Kerala. Tea production requires specific growing conditions and a labor-intensive process including plucking, withering, rolling, fermentation, sorting, and grading to produce teas like white, green, oolong, and black tea. Drinking tea has various health benefits like reducing risks of heart disease, cancer, and lowering cholesterol.
Tea-presentation-1
The document provides information about the origins and cultivation of tea. It discusses how tea leaves are picked and processed, and the major types of tea like black, green, oolong, and white tea. It also covers iced tea, tea culture, major tea consuming regions, different types of tea pots and cups, reasons for drinking tea including health benefits, and examples of tea consumption and preparation routines.
My coffee presentation
This document provides information about coffee, including its history, production, processing, varieties, and popular beverages. It discusses how coffee was discovered in Ethiopia and spread through the Arab world before being introduced to Europe. The top coffee producing countries are listed, and the differences between Arabica and Robusta varieties are explained. The document outlines the harvesting, processing, roasting, grinding, brewing and storage of coffee beans. Popular coffee drinks like espresso, cappuccino and cold brew coffee are also defined.
Flavor of tea
This document discusses different types of tea and their preparation methods. It begins by describing black tea, noting popular varieties and steeping temperatures of around 99°C. It then discusses green tea, oolong tea, flowering tea and others, providing steeping temperatures and methods for each. The document also covers herbal teas, listing 19 varieties like peppermint, chamomile and hibiscus, and their health benefits.
Processing of cocoa
This document provides an overview of the processing of cocoa beans. It describes how cocoa trees are grown and harvested, and the key steps in processing the cocoa pods including fermentation, drying, roasting, grinding, pressing, and production of cocoa powder and butter. The main steps are harvesting mature cocoa pods, splitting the pods to extract the beans, fermenting the beans for 5-7 days to develop flavor, drying the beans to reduce moisture content, roasting to further develop flavor and color, grinding the roasted beans to produce cocoa liquor, pressing the liquor to separate butter from cake, and processing the cake and butter into cocoa powder and other chocolate products.
P3 5 Caramelization.ppt
1. Caramel is produced through carefully controlled heating of foods like sugars and starches. This causes chemical reactions that result in a dark brown liquid or solid used as a food coloring.
2. The caramelization process occurs in stages as the temperature increases, producing compounds that determine the caramel's color and flavor. Sugars like glucose and fructose undergo reactions to form substances like furans and hydroxymethylfurfural.
3. Caramel is mainly used as a food additive to color processed foods and beverages. There are different types of caramel classified based on production method and properties like color and stability in various substances. Caramel can interact with other foods and its production is related to the
How chocolate is made
The document outlines the chocolate making process from harvesting cocoa beans through molding finished chocolate bars. Key steps include fermenting and drying the cocoa beans, roasting them, cracking and removing the shells to obtain cocoa nibs, grinding the nibs into a paste and adding other ingredients through conching, and tempering and molding the chocolate into final bars.
Chocolate
Chocolate originated from cocoa beans from the cacao tree in Central and South America. The Aztecs and Mayans drank chocolate as a spicy drink. It was introduced to Europe in the 1600s and became popular as a drink in European courts before being consumed as an eating chocolate. Today, chocolate is one of the most popular foods worldwide. Major chocolate manufacturers include Hershey, Mars, Cadbury, Nestle and Lindt. While chocolate has some health benefits, it also has disadvantages like potential addiction, headaches and obesity.
Coffee& Coffee processing
Coffee processing involves harvesting ripe coffee cherries, removing the fruit pulp and mucilage, and drying the beans. There are two main processing methods - wet processing and dry processing. Wet processing involves pulping the cherries to remove the fruit, fermenting the beans to remove mucilage, and sun drying the beans. Dry processing involves sun drying the entire cherry after harvest and later hulling the dried beans to remove the outer layers. Proper processing is important to develop the flavor of the coffee beans before roasting and brewing.
Things You must know about CTC - TEA
Do you know about CTC Tea? It is made by the process Crush Tear And Curl. For More information about CTC Tea visit our Website.
Processing of cocoa
The document discusses the cocoa tree, cocoa varieties, cocoa processing, and fermentation. It provides details on:
- The cocoa tree can grow 15-25 feet tall and each tree produces 20-50 pods per year containing 20-50 beans.
- There are three main cocoa varieties - Forastero, Criollo, and Trinitario hybrid. Forastero has the strongest flavor.
- Cocoa processing involves harvesting, fermentation, drying, roasting, and grinding. Fermentation is key for developing chocolate flavor and takes 5-7 days.
- Fermentation involves yeast, lactic acid bacteria, and acetic acid bacteria breaking down the pulp and interacting with compounds in the bean to produce
CHOCOLATES.pptx
Chocolate presentation
Presentation on chocolate
Ppt slides
College presentation
School presentation
Download
Use this presentation to score good marks
#chocolate
#presentation
#powerpoint
#presentation
#history of chocolate
#use of chocolate
#manufacture of chocolate
#assignment
#lifeskills
#slideppt
#small slide
History and manufacturing of chocolate
Company presentation
Chocolate is a food made from roasted and grounded cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods.
It is one of the most popular foods of the world. It has been traded internationally for centuries, mostly from underdeveloped to the developed countries. The word chocolate entered the english language from spanish word xocolat meaning bitter drink.
Chocolate is made from the fruit of cocoa trees, which are native to Central and South America. The fruits are called pods and each pod contains around 40 cacao beans. The beans are dried and roasted to create cocoa beans.
Cacao is the raw, unprocessed version of cocoa.
The origin of chocolate can be traced back to the ancient Maya and Aztec civilisation in Central America, who first enjoyed ‘chocolatl’; a much prized spicy drink made from roasteed cocoa beans. Cocoa beans were valuable, they were given as gifts on occasions such as a child coming of age and at religious ceremonies. Chocolate comprises a number of raw and processed foods produced from the seed of the tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC
The cocoa seeds originally has a bitter flavour, so it is fermented to improve the taste. After the seed is cleaned, roasted, and dried, the shells are removed. And the product is called cacao nibs. These nibs will be grounded and it is called cacao mass. The mass is heated and then liquified and it is turned into the chocolate liquor. And this liquor is used to produce a varieties of chocolates.
Overall, there are 7 types of chocolate. There are 3 main types of chocolate, including white chocolate, milk chocolate, and dark chocolate, although there are other types of chocolate including bittersweet chocolate, chocolate liquor, cocoa powder, and ruby chocolate.
It Has Antioxidant Properties
Dark Chocolate Can Boost Your Focus
It Protects Your Skin from Dehydration
It Supports the Functions of Your Heart
Dark Chocolate Lowers Blood Pressure
Cocoa Is Rich in Good Nutrients
It Boosts Your Energy Levels
Chocolate Is Important for Pregnant Women
Dark Chocolate May Help in Diabetes Prevention
Chocolate Makes You Happy
Contains plenty of sugar
Plenty of fats
Chocolate is rich in calories
Can lead to obesity
People even get addicted to chocolate
Some chocolates contain significant amounts of caffeine
You may experience sleeping problems
Can be bad for your teeth
Cocoa powder,Cocoa butter,Dark chocolate,White chocolate,Milk chocolate,
Introduction of chocolate industry
The document provides an overview of the chocolate industry from cocoa origins to modern production processes. It discusses how cocoa was first used by Mayans and Aztecs as a drink, its introduction to Europe, and industrialization which expanded markets. Key production steps are described including fermentation, drying, roasting, grinding, tempering and molding. Chocolate types like dark, milk and white are defined. The document also covers chocolate applications in medicine, baking, cosmetics and historical uses.
More Related Content
What's hot
chocolate
The document summarizes the history and production process of chocolate. It describes how cocoa beans are harvested from the cacao tree and fermented and dried. It then explains the manufacturing steps where the beans are roasted, cracked, winnowed, and ground into cocoa liquor. The liquor is blended with other ingredients like cocoa butter and sugar and molded into chocolate bars. It provides facts about chocolate consumption and health benefits and discusses different types of chocolate.
Value added products of Cocoa beans and chocolate processing
The document discusses the cocoa pod, cocoa varieties, and various uses of cocoa pod husks and pulp. It then outlines the 14 step process for making chocolate, including cleaning and roasting cocoa beans, removing shells, grinding beans into cocoa nibs and liquor, pressing cocoa butter from the mass, grinding presscake into powder, refining and conching the chocolate mixture, tempering it, molding it, and packaging. The key uses are animal feed, drinks, potash, jam, mulch, cocoa butter, powder, and liquor for making chocolate confections.
Cocoa fermentation
1. Cocoa fermentation involves both anaerobic and aerobic phases. During the initial anaerobic phase, yeast converts pulp sugars into alcohol and lactic acid is formed. In the later aerobic phase, acetobacter bacteria transform the alcohol into acetic acid which penetrates the bean.
2. Cocoa pods are harvested twice annually by cutting from trees, breaking open, extracting seeds, and allowing seeds to ferment for 2-8 days before drying in the sun.
3. After drying, cocoa beans undergo processing including cleaning, roasting, grinding, and pressing to produce cocoa butter and cocoa powder which are used to make chocolate and other products.
Cocoa presentation
The document discusses the history and origins of cocoa according to Mayan and Aztec mythology. It then covers the many historical medicinal uses of cocoa from the 16th to 20th centuries to treat various ailments. The document also examines the health effects and nutritional benefits of cocoa and cocoa flavanols, how to choose cocoa products based on processing methods, and includes some recipes using cocoa nibs and cocoa powder.
About Chocolate And Manufacturing..
Chocolate is made from cocoa beans that are harvested, fermented, dried, roasted, and processed. The cocoa beans are cracked to extract nibs which are then ground into a paste. The paste is blended with sugar and other ingredients like milk or cocoa butter to make different types of chocolate. Chocolate is tempered and conched to give it a smooth texture and taste. It is then used to make chocolate bars, confections, drinks, and desserts. Leading chocolate manufacturers include Mars, Mondelez, Nestle, Hershey, Ferrero and Cadbury.
Tea processing
This document provides information about tea, including its different types and processing methods. It discusses the six main types of tea - white, yellow, green, oolong, black, and post-fermented - and describes the specific processing steps for green tea, oolong tea, and black tea. These steps include plucking, withering, rolling or bruising, fermentation, fixation, drying, and packaging. The document also briefly mentions instant tea and the components and health benefits of tea.
How chocolate is made
Cocoa beans are first harvested, fermented, and dried in the field. They are then transported to a factory where they are roasted, shelled, and ground into a cocoa liquor. The cocoa liquor is blended, tempered, and molded into different chocolate shapes before being packaged and distributed.
Cocoa Basic Chemistry
The document discusses the basic chemistry and processing of cocoa beans. It describes that cocoa trees produce pods containing beans, and there are three main types of cocoa beans. The beans undergo fermentation, drying, and roasting processes to produce chocolate. Fermentation transforms the pulp and sugars around the bean into acids like acetic acid, and kills the bean embryo to develop flavor. Drying further improves flavor and reduces moisture. Roasting at high heat makes the beans brittle and develops their chocolate flavor. Proper timing and temperatures during each step are necessary to produce high quality cocoa beans.
Cacao Bean Processing / Dr. Fe Dimero
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on February 28, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Tea Making Process
India is the second largest producer and largest consumer of tea globally. The major tea growing regions are North Bengal, Assam, Tamil Nadu, and Kerala. Tea production requires specific growing conditions and a labor-intensive process including plucking, withering, rolling, fermentation, sorting, and grading to produce teas like white, green, oolong, and black tea. Drinking tea has various health benefits like reducing risks of heart disease, cancer, and lowering cholesterol.
Tea-presentation-1
The document provides information about the origins and cultivation of tea. It discusses how tea leaves are picked and processed, and the major types of tea like black, green, oolong, and white tea. It also covers iced tea, tea culture, major tea consuming regions, different types of tea pots and cups, reasons for drinking tea including health benefits, and examples of tea consumption and preparation routines.
My coffee presentation
This document provides information about coffee, including its history, production, processing, varieties, and popular beverages. It discusses how coffee was discovered in Ethiopia and spread through the Arab world before being introduced to Europe. The top coffee producing countries are listed, and the differences between Arabica and Robusta varieties are explained. The document outlines the harvesting, processing, roasting, grinding, brewing and storage of coffee beans. Popular coffee drinks like espresso, cappuccino and cold brew coffee are also defined.
Flavor of tea
This document discusses different types of tea and their preparation methods. It begins by describing black tea, noting popular varieties and steeping temperatures of around 99°C. It then discusses green tea, oolong tea, flowering tea and others, providing steeping temperatures and methods for each. The document also covers herbal teas, listing 19 varieties like peppermint, chamomile and hibiscus, and their health benefits.
Processing of cocoa
This document provides an overview of the processing of cocoa beans. It describes how cocoa trees are grown and harvested, and the key steps in processing the cocoa pods including fermentation, drying, roasting, grinding, pressing, and production of cocoa powder and butter. The main steps are harvesting mature cocoa pods, splitting the pods to extract the beans, fermenting the beans for 5-7 days to develop flavor, drying the beans to reduce moisture content, roasting to further develop flavor and color, grinding the roasted beans to produce cocoa liquor, pressing the liquor to separate butter from cake, and processing the cake and butter into cocoa powder and other chocolate products.
P3 5 Caramelization.ppt
1. Caramel is produced through carefully controlled heating of foods like sugars and starches. This causes chemical reactions that result in a dark brown liquid or solid used as a food coloring.
2. The caramelization process occurs in stages as the temperature increases, producing compounds that determine the caramel's color and flavor. Sugars like glucose and fructose undergo reactions to form substances like furans and hydroxymethylfurfural.
3. Caramel is mainly used as a food additive to color processed foods and beverages. There are different types of caramel classified based on production method and properties like color and stability in various substances. Caramel can interact with other foods and its production is related to the
How chocolate is made
The document outlines the chocolate making process from harvesting cocoa beans through molding finished chocolate bars. Key steps include fermenting and drying the cocoa beans, roasting them, cracking and removing the shells to obtain cocoa nibs, grinding the nibs into a paste and adding other ingredients through conching, and tempering and molding the chocolate into final bars.
Chocolate
Chocolate originated from cocoa beans from the cacao tree in Central and South America. The Aztecs and Mayans drank chocolate as a spicy drink. It was introduced to Europe in the 1600s and became popular as a drink in European courts before being consumed as an eating chocolate. Today, chocolate is one of the most popular foods worldwide. Major chocolate manufacturers include Hershey, Mars, Cadbury, Nestle and Lindt. While chocolate has some health benefits, it also has disadvantages like potential addiction, headaches and obesity.
Coffee& Coffee processing
Coffee processing involves harvesting ripe coffee cherries, removing the fruit pulp and mucilage, and drying the beans. There are two main processing methods - wet processing and dry processing. Wet processing involves pulping the cherries to remove the fruit, fermenting the beans to remove mucilage, and sun drying the beans. Dry processing involves sun drying the entire cherry after harvest and later hulling the dried beans to remove the outer layers. Proper processing is important to develop the flavor of the coffee beans before roasting and brewing.
Things You must know about CTC - TEA
Do you know about CTC Tea? It is made by the process Crush Tear And Curl. For More information about CTC Tea visit our Website.
Processing of cocoa
The document discusses the cocoa tree, cocoa varieties, cocoa processing, and fermentation. It provides details on:
- The cocoa tree can grow 15-25 feet tall and each tree produces 20-50 pods per year containing 20-50 beans.
- There are three main cocoa varieties - Forastero, Criollo, and Trinitario hybrid. Forastero has the strongest flavor.
- Cocoa processing involves harvesting, fermentation, drying, roasting, and grinding. Fermentation is key for developing chocolate flavor and takes 5-7 days.
- Fermentation involves yeast, lactic acid bacteria, and acetic acid bacteria breaking down the pulp and interacting with compounds in the bean to produce
What's hot (20)
Value added products of Cocoa beans and chocolate processing
Value added products of Cocoa beans and chocolate processing
Similar to Making Chocolate Workshop by Slidesgo.pdf
CHOCOLATES.pptx
Chocolate presentation
Presentation on chocolate
Ppt slides
College presentation
School presentation
Download
Use this presentation to score good marks
#chocolate
#presentation
#powerpoint
#presentation
#history of chocolate
#use of chocolate
#manufacture of chocolate
#assignment
#lifeskills
#slideppt
#small slide
History and manufacturing of chocolate
Company presentation
Chocolate is a food made from roasted and grounded cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods.
It is one of the most popular foods of the world. It has been traded internationally for centuries, mostly from underdeveloped to the developed countries. The word chocolate entered the english language from spanish word xocolat meaning bitter drink.
Chocolate is made from the fruit of cocoa trees, which are native to Central and South America. The fruits are called pods and each pod contains around 40 cacao beans. The beans are dried and roasted to create cocoa beans.
Cacao is the raw, unprocessed version of cocoa.
The origin of chocolate can be traced back to the ancient Maya and Aztec civilisation in Central America, who first enjoyed ‘chocolatl’; a much prized spicy drink made from roasteed cocoa beans. Cocoa beans were valuable, they were given as gifts on occasions such as a child coming of age and at religious ceremonies. Chocolate comprises a number of raw and processed foods produced from the seed of the tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC
The cocoa seeds originally has a bitter flavour, so it is fermented to improve the taste. After the seed is cleaned, roasted, and dried, the shells are removed. And the product is called cacao nibs. These nibs will be grounded and it is called cacao mass. The mass is heated and then liquified and it is turned into the chocolate liquor. And this liquor is used to produce a varieties of chocolates.
Overall, there are 7 types of chocolate. There are 3 main types of chocolate, including white chocolate, milk chocolate, and dark chocolate, although there are other types of chocolate including bittersweet chocolate, chocolate liquor, cocoa powder, and ruby chocolate.
It Has Antioxidant Properties
Dark Chocolate Can Boost Your Focus
It Protects Your Skin from Dehydration
It Supports the Functions of Your Heart
Dark Chocolate Lowers Blood Pressure
Cocoa Is Rich in Good Nutrients
It Boosts Your Energy Levels
Chocolate Is Important for Pregnant Women
Dark Chocolate May Help in Diabetes Prevention
Chocolate Makes You Happy
Contains plenty of sugar
Plenty of fats
Chocolate is rich in calories
Can lead to obesity
People even get addicted to chocolate
Some chocolates contain significant amounts of caffeine
You may experience sleeping problems
Can be bad for your teeth
Cocoa powder,Cocoa butter,Dark chocolate,White chocolate,Milk chocolate,
Introduction of chocolate industry
The document provides an overview of the chocolate industry from cocoa origins to modern production processes. It discusses how cocoa was first used by Mayans and Aztecs as a drink, its introduction to Europe, and industrialization which expanded markets. Key production steps are described including fermentation, drying, roasting, grinding, tempering and molding. Chocolate types like dark, milk and white are defined. The document also covers chocolate applications in medicine, baking, cosmetics and historical uses.
Chocolate-Heaven.pptx
This document provides an overview of the history and production of chocolate. It discusses how the Aztecs and Mayans consumed chocolate as a drink made from ground cacao beans. It then describes the modern chocolate-making process, from harvesting cacao pods to grinding beans and mixing them with other ingredients. The document also outlines some common types of chocolate and popular chocolate brands today. It concludes by providing instructions for making and tasting chocolate at home.
The truth about
Chocolate comes from cocoa beans found in cocoa pods that grow on cocoa trees. It takes over 270 cocoa beans to make a pound of chocolate. Chocolate contains caffeine and antioxidants and is enjoyed worldwide, though it is toxic to dogs. Chocolate was first consumed as a bitter drink by Aztec and Mayan cultures in Mesoamerica and was later introduced to Europe by Spanish conquistadors.
Introduction to Chocolates
Chocolate has been enjoyed for over 1400 years, originating in Mesoamerica. It was considered the drink of gods by the Mayans and Aztecs. There are four main types of chocolate - dark, milk, white, and modeling chocolate. The production process involves harvesting cocoa beans, fermenting, drying, roasting, grinding, blending, tempering, and packing. Chocolate provides antioxidants and mood elevation but also contains sugar and caffeine. The most popular forms of chocolate according to surveys are chocolate bars and non-specific chocolate enjoyment.
Joy of Chocolate
This document provides an overview of chocolate, including its history, types, health benefits, popularity, and fun facts. It discusses how chocolate originated from the cacao tree in South and Central America over 1900 BC. The Aztecs and Mayans cultivated it before Europeans were introduced to it in the 16th century. There are various types of chocolate like dark, milk, white and bittersweet. While chocolate has some health risks, dark chocolate may provide benefits like reducing blood pressure and cholesterol. Chocolate is widely used in popular culture from books and films to fashion shows. The top chocolate brands globally include Ferrero Rocher, Lindt, and Cadbury.
Chocolate
The document discusses the origins and production process of chocolate, beginning with the cacao tree that grows in tropical rainforests and requires years of careful cultivation by farmers before producing pods. It then describes the multi-step process of harvesting the cacao pods, fermenting and drying the beans, and producing different types of chocolate products through roasting and the addition of other ingredients like milk or sugar. Finally, it covers some of the health benefits and cultural uses of chocolate throughout history.
Health benefits of chocolate
Chocolate is the first Luxury that every man wish to have atleast once in a day.Know much more facts other than the usual stuffs about the chocolate .
Chemistry of chocolits
Chocolate is a solid food made from cacao beans, cocoa butter, and sugar. It originated in Mesoamerica over 1100 BC and was introduced to Europe in the 16th century. The cacao bean goes through several processes to make chocolate, including harvesting, fermenting, drying, roasting, grinding, and blending. Chocolate contains stimulants like theobromine and caffeine that affect the brain. It comes in varieties like dark, milk, white and baking chocolate. Chocolate has positive health impacts and may benefit heart health.
All about Cocoa
Hotel management, food and beverage service, types of chocolate, manufacturing process , storage , chocolate brands,
Analysis of chocolate
The document analyzes different types of chocolate including dark chocolate, milk chocolate, white chocolate, and semi-sweet chocolate. It discusses the key ingredients and nutritional properties of each type. It also summarizes the major chocolate brands in India, their market shares, and popular products. Cadbury dominates the Indian chocolate market with 55% share while Nestle and Amul have 18% and 1.1% market share, respectively.
Ing Powerpoint Daniela
The document discusses different types of chocolate. It describes bitter chocolate, black chocolate, milk chocolate, white chocolate, chocolate topping, chocolate powder, and dietary chocolate. It explains the key ingredients that differentiate each type of chocolate and notes that while the varieties of chocolate seem endless, all types of chocolate are delicious.
Food production
Chocolate originated in Mesoamerica over 1900 BC when the Olmecs and Mayans created a bitter drink by grinding cacao beans. They believed cacao was a gift from gods and the Aztecs later used beans as currency. Europeans were introduced to chocolate in the 16th century but initially only used it medicinally due to its bitter taste. The introduction of the cacao press in 1898 transformed chocolate production. There are several types of chocolate defined by their cacao percentage and ingredients, ranging from unsweetened (100% cacao) to milk chocolate (10-40% cacao).
Chocolate fun facts
The document provides information about different types of chocolate. It discusses how chocolate is produced from cocoa beans and how the beans are processed. It then describes various chocolate types including unsweetened, dark, milk, white, compound, and raw chocolate. It explains the required cocoa percentages for different types and notes other common ingredients and flavors that are sometimes added to chocolate.
Ea persentation 3
The document provides information about the chocolate sector presented by Group 3. It discusses the history of chocolate dating back 3,100 years to the Aztecs and Mayans. It then covers the description of chocolate, the process of making chocolate including harvesting, fermenting, roasting, blending, conching, tempering and molding. The document also discusses different types of chocolate, the chocolate market, facts about chocolate consumption and chemicals it contains, myths and theories about chocolate cravings, and potential health benefits. The presentation was delivered by 10 group members on the topic of the chocolate sector for an EADR group.
Chocolate production
The document provides information about the chocolate industry, including:
1. It discusses facts about chocolate consumption globally and the nutritional information of chocolate.
2. It covers the history of chocolate, including its origins in Mesoamerica and how it spread to Europe starting in the 16th century.
3. It describes the process of chocolate production from cocoa beans through harvesting, fermenting, drying, roasting, grinding, and manufacturing into chocolate products. The major chocolate producing countries and some of their leading brands are also highlighted.
Manufacturing of chocolate Whole Process and its Defects
The document discusses the manufacturing process of chocolate. It begins by defining chocolate and its ingredients like cocoa, sugar, milk components and flavors. It then outlines the key steps in the manufacturing process: harvesting and fermenting cocoa beans, drying and storage, mixing, grinding, conching, tempering, molding and cooling. It provides details on what occurs at each step, such as fermentation taking 5-8 days and conching for 5 hours being important for flavor and texture. Problems like fat bloom from poor tempering or cooling are also mentioned.
The Sweet History and Health Benefits of Chocolate.pptx
"The Sweet History and Health Benefits of Chocolate" is a fascinating PowerPoint presentation that delves into the origins, cultural significance, and scientific properties of one of the world's most beloved treats. This presentation is brought to you by MoodyCocoa, a business that is passionate about creating delicious and high-quality chocolate products while promoting the health benefits of this amazing food. Join us on a journey through the sweet history and benefits of chocolate, presented by MoodyCocoa.
chocolate
This document summarizes information about chocolate, including how it is made from cocoa beans, the different types of chocolate, its history of originating in South America, and some potential health benefits. It describes the process of harvesting cocoa pods and extracting chocolate liquor, cocoa butter, and cocoa powder from the beans to make various chocolates. Types of chocolate discussed include sweet chocolate, dark chocolate, milk chocolate, and white chocolate. The document also addresses some common myths about chocolate and health, finding claims about cholesterol, tooth decay, caffeine, and addiction to be unfounded.
Chocolate
The document provides information about the history and production process of chocolate. It discusses how the Aztecs first discovered and used cocoa beans to make a bitter beverage. It then describes the multi-step process of turning cocoa beans into chocolate, from harvesting and fermenting the beans to roasting, grinding, kneading, rolling, and conching them. The document also covers different types of chocolate like couvertures, dark chocolate, milk chocolate, and white chocolate. It provides details on chocolate tempering and tips for chocolate tasting and storage.
Similar to Making Chocolate Workshop by Slidesgo.pdf (20)
Manufacturing of chocolate Whole Process and its Defects
Manufacturing of chocolate Whole Process and its Defects
The Sweet History and Health Benefits of Chocolate.pptx
The Sweet History and Health Benefits of Chocolate.pptx
Recently uploaded
Top 12 Best Restaurants in Panchkula city
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
学校原件一模一样【微信：6496090 】【(Sheffield毕业证书)谢菲尔德大学毕业证成绩单】【微信：6496090 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
快速办理(Adelaide毕业证书)阿德莱德大学毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(Adelaide毕业证书)阿德莱德大学毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...William (Bill) H. Bender, FCSI
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California按照学校原版(KCL文凭证书)伦敦国王学院毕业证快速办理
学校原版办理【(KCL毕业证书)伦敦国王学院毕业证】【176555708微信号】电子版成绩单成绩单、外壳、offer、留信学历认证（永久存档真实可查）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【我们承诺采用的是学校原版纸张（纸质、底色、纹路），我们拥有全套进口原装设备，特殊工艺都是采用不同机器制作，仿真度基本可以达到100%，所有工艺效果都可提前给客户展示，不满意可以根据客户要求进行调整，直到满意为止！】
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信176555708】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信176555708】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
留信网服务项目：
1、留学生专业人才库服务（留信分析）
2、国（境）学习人员提供就业推荐信服务
3、留学人员区块链存储服务
→ 【关于价格问题（保证一手价格）】
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：客户在留信官方认证查询网站查询到认证通过结果后付款，不成功不收费！
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...Ang Chong Yi Singapore
In the heart of Singapore’s bustling culinary scene, a visionary chef named Ang Chong Yi is quietly revolutionizing the way we think about food. His mission? To create delectable Ang Chong Yi Singapore — Plant-based meat: Next-gen food alternatives that not only tantalize our taste buds but also contribute to a more sustainable future.
FOOD PSYCHOLOGY CHARLA EN INGLES SOBRE PSICOLOGIA NUTRICIONAL
Our decisions about what to put on our plate are far more intricate than simply following hunger cues. Food psychology delves into the fascinating world of why we choose the foods we do, revealing a complex interplay of emotions, stress, and even disorders.
一比一原版(Bristol毕业证)布里斯托大学毕业证如何办理
原件一模一样【微信：95270640】【布里斯托大学毕业证Bristol学位证成绩单】【微信：95270640】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：95270640】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：95270640】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：95270640】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理布里斯托大学毕业证Bristol学位证硕士学位证成绩单【微信：95270640 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
Cacao, the main component used in the creation of chocolate and other cacao-b...
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
FOOD OBESITY IN NORTH AMERICA ( NEW).pptx
FOOD OBESITY IN AMERICA AND MARKETING CAMPAIGNS ESTABLISHED TO DEFEAT IT
A Review on Recent Advances of Packaging in Food Industry
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
Recently uploaded (13)
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...
FOOD PSYCHOLOGY CHARLA EN INGLES SOBRE PSICOLOGIA NUTRICIONAL
FOOD PSYCHOLOGY CHARLA EN INGLES SOBRE PSICOLOGIA NUTRICIONAL
Cacao, the main component used in the creation of chocolate and other cacao-b...
Cacao, the main component used in the creation of chocolate and other cacao-b...
A Review on Recent Advances of Packaging in Food Industry
A Review on Recent Advances of Packaging in Food Industry
Making Chocolate Workshop by Slidesgo.pdf
- 1. Chocolate Have a Break…Have a chocolate
- 2. Introduction Chocolate is a popular and beloved treat enjoyed by people of all ages around the world. It is a food product derived from the beans of the cacao tree (Theobroma cacao). The history of chocolate dates back thousands of years to ancient Mesoamerica,
- 3. Chocolate types 01. There are several types of chocolate available, each with its own distinct characteristics and ingredients. The main types of chocolate include:
- 4. Dark Chocolate Dark chocolate has a higher percentage of cocoa solids and a lower sugar content compared to other types of chocolate. It typically contains cocoa mass, cocoa butter, sugar, and sometimes vanilla. The percentage of cocoa solids can vary, ranging from around 70% to 99%. Dark chocolate has a rich
- 5. Milk Chocolate Milk chocolate is made by adding powdered or condensed milk to chocolate liquor. It has a creamy and sweet flavor profile due to the added milk. Milk chocolate typically contains cocoa mass, cocoa butter, milk powder, sugar, and sometimes vanilla. It has a milder taste compared to dark chocolate and is popular among a wide range of chocolate enthusiasts.
- 6. Some Other Chocolate White Chocolate Couverture Chocolate White Chocolate Bittersweet Chocolate
- 7. Birth of Chocolate The history of chocolate begins its 4,000 years of history in ancient Mesoamerica, present day Mexico and the birthplace of chocolate. It's here that the first cacao plants
- 8. History of chocolate in India Although the British first introduced cacao to India in 1798, by establishing eight plantations of the Criollo type of cacao in Courtallam, it was not until the British confectionery giant Cadbury broke ground in Wayanad, Kerala in the mid-1960s that cacao cultivation became a serious agricultural activity.
- 9. Brussels, Belgium The place is known as the 'Chocolate Capital of the World ‘
- 10. 7 Countries That Make The Best Chocolate ● Belgium ● Switzerland ● Ecuador ● United Kingdom ● Ivory Coast ● Italy ● United States
- 11. Chocolate components Chocolate Cocoa 50-90% cocoa solids Sugar Cocoa butter Milk powder 10-50% Milk powder
- 12. Chocolate company List of India Top Chocolate Companies: • Mondelez India Foods Private Limited. • Ferrero India Private Limited. • Nestle India Limited. • Mars International India Private Limited. • ITC Limited. • Gujarat Cooperative Milk Marketing Federation Ltd. • Global Consumer Products Private Limited. • Surya Food & Agro Ltd.
- 13. Thanks!