The roster makes the cacao bean cracked, they remove the outer shells, and keep the crushed and broken pieces of cocoa bean, called nibs. After that the manufacturer start to crush the nibs and ground it into chocolate liquor. The mass cacao and known also as chocolate liquor, produce two products: cocoa powder and cocoa butter. The mass cocoa mixed with various raw ingredient to format the paste. After that they put the mixed ingredient in the machine which stirs and smooth the mixture under the heat, and that heated mix is what we called chocolate.
To begin with the hazelnuts are a little chunky, through the mixing and blending process they become a smooth paste. The product is then unloaded from one Blend Tank to another where the Nutella is produced. The cocoa powder is then mixed with the hazelnuts along with sugar, vanillin and skim milk in a large tank until it becomes a paste-like spread. Modified palm oil is then added to help retain the solid phase of the Nutella at room temperature, which substitutes for the butter found in the cocoa bean. In addition, whey powder is added to the mix because it acts as a binder for the paste.
For the step of preparing agar medium, first measured 100 mL of distilled water and boiled it around 50°C by the way also weighted 4.0 g of agar powder and added in the 50°C distilled water and let it fully dissolved. The liquefied agar was used as negative control medium (plain medium) or added with new component to form other culture media. For the making of banana medium (positive control), the banana was weighted as equal quantity of distilled water was taken. Next, the banana was blended with some distilled water and then mixed with the liquefied agar and 1.0 g of antifungal chemical. For the different types of sugar banana media, the sugar was cooked until 100% concentration.
The manufacture of chocolate is very pleasant and its done in eight specific and obvious stages. Reaping, fermenting, and ventilating are the initial steps to produce chocolate. In the article, “The 8 steps to chocolate perfection,” Whitaker (2014) writes that should preserve the cocoa beans to dry no less than five days. Through the reaping, cocoa pods are harvested twice a year and the time of reaping the beans is altered from one district to another. The first stage consists of cutting open the pods with a blade and harvests the pith which contains the cocoa beans.
While some of the biggest makers have machines to help them, most makers still wrap the bars completely by hand.  5. Types of chocolate We can classify chocolate according to the percentages of the cacao beans and the type of it. The cacao beans may be ordinary (mass-produced and cheap) or specialty cacao beans (aromatic and expensive) or a mixture of these two types.  The main types of chocolate are: • White chocolate Figure(12) It is made from cocoa butter, sugar, milk, emulsifier, vanilla and other flavorings.
INGREDIENTS: water, kulfi flavoured confectionary (16.6%) (edible vegetable oil, sugar, milk solids, emulsifiers-322,476 and added artificial kulfi flavouring substances) , sugar, condensed milk, milk fat, liquid glucose, nut(almond)(1.1%) vegetable protein (soy), nut (pista) (0.4%), emulsifiers-471, stabilizers-410,412,407, cardamom powder. 6. NUTRITIONAL INFORMATION: per 100ml ENERGY 298kcal PROTEIN 4.4g CARBOHYDRATES 25.2g SUGARS 16.4g DIETARY FIBER 1.4g TOTAL FAT 19.8g SATURATED FAT 15.3g TRANS FAT 0.6g SODIUM 61.2mg 7. QUANTITY: 55ml 8. VEGETARIAN: 9.
Here we shall look at how Bourbon Madagascar vanilla bean and the likes are grown and harvested. Planting are beans in name only. They are actually the plant of the Vanilla Planifolia, an Orchid plant that was primarily found in Mexico. To successfully grow whole vanilla beas a farmer must start by planting such an Orchid plant in richly fertile soil. In order for the Orchid to grow successfully a humid climate is required.
The seeds grow inside a pod-like fruit and are sheltered with white pulp. The beans are sent to factories, where manufacturers check out and clean them, then bake and rasp them into a paste called chocolate malt. There are more pressing, rolling, mixing with sugar and other elements, and heating and cooling yields delicious chocolate. Below,
The used of ethylene may be used by farmers to induce flowering in order to ensure the crop homogeneity. Pineapple has a gametophytic self incompatibility system where it required out crossing as it is unable to produce functional gamates. The whole pineapple possess diploid amount of 50 small chromosomes but it still present with triploid, tetraploid and heteroploid. Pineapple is greatly heterozygous and the flowers are hermaphrodite (D’eeckenbrugge et al.,