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Cinagra

417 bytes removed, 06:44, 6 April 2011
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{| class="captionTable" style="border-bottom: solid 1px #b3b3b3;"
|[[File:Cinagra 019.jpg|196px]]Unroasted cocoa beans.|[[File:Cinagra 021.jpg|196px]]50-minute roasting.|[[File:Cinagra 025.jpg|196px]]Grinding processing unit.
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|colspan="3" | [[File:Cinagra 070.jpg|600px]]Crushed cocoa nibs ready to be for conching.
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|[[File:Cinagra 029033.jpg|196px]]The conching chocolate mix is a 72-hour mixing process of cocoa and other ingredients, such as cocoa butter.stored until further processing|[[File:Cinagra 033041.jpg|196px]]After conching, the chocolate mix is stored at 44°C until further processing.The tempering machine|[[File:Cinagra 041037.jpg|196px]]The tempering Chocolate moulding machine adjusts the mixture to an exact temperature prior to moulding bars or pralines.
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|[[File:Cinagra 037.jpg|196px]]Chocolate moulding machine.|[[File:Cinagra 040.jpg|196px]]Chocolate bars.|[[File:Cinagra 046.jpg|196px]]Packaging.|-|[[File:Cinagra 047.jpg|196px]]Small chocolate bars as often sold with coffee orders etc.|[[File:Cinagra 049.jpg|196px]]Date expiry marking machine.|[[File:Cinagra 055047.jpg|196px]]A 44% cocoa and a 72% cocoa chocolate ready for sale.Chocolate bars
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