Tianjin Putian Tongle Food Co., Ltd

Main production: chocolate, candy, coffee, coffee chewable pieces, sugar free mint, non fried puffed food and other varieties

Xylitol, chocolate professional manufacturer!

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The processing of chocolate

Source: adminRelease time:2020-08-18 01:56

After dried and stored in the sun, cocoa beans are purchased by the chocolate raw material factory, and the processing process begins. It can be roughly divided into baking, crushing, blending and grinding, refining, deacidification, tempering, etc. After the cocoa bean is crushed, the cocoa butter in the bean kernel flows out into a thick paste, which is mostly used for medical and beauty purposes; the remaining cocoa residue is rolled to form cocoamass, the raw material of chocolate; after blending and grinding, chocolate begins to have bitter sweet, milk and so on.

nutritive value

quantity of heat	586Kcal
protein	4.3g
Fat	51.9g
carbohydrate	17g
cholesterol	1.5g
dietary fiber	0Mg
Carotene	1.2Mg
nicotinic acid	18mcg
folic acid	1.56Mg
Pantothenic acid	1.56Mg

vitamin A	69mcg
vitaminB1	0.06Mg
vitaminB2	008Mg
vitaminB6	0.11g
vitaminB12	0mcg
vitaminC	3Mg
vitaminD	1mcg
vitaminE	1.62Mg
vitaminK	6mcg
vitaminP	0mcg

trace element

calcium	111Mg
iron	1.7Mg
phosphorus	114Mg
potassium	254Mg
sodium	111.8Mg
copper	0.23Mg
magnesium	56Mg
zinc	1.02Mg
selenium	1.2mcg
Biotin	0mcg

quantity of heat. Chocolate is a kind of high calorie food, which can quickly supplement the energy needed by human body.
Fat. The protein content of chocolate is relatively low, but the fat content is high.
Production and processing
Chocolate can be divided into two parts, one is the harvest of cocoa beans, the other is the baking of cocoa beans.

Remove acid and give out cocoa flavor
The final three steps of refining, deacidification and tempering are the key to determine the quality of chocolate. Through refining, chocolate can have a smooth taste, and deacidification is to remove the acid taste of chocolate, so that the acid free chocolate can give out the fragrance. The final tempering mold refers to the cooling process of heating and cooling to carve the shape of chocolate, and uses temperature adjustment and constant temperature to maintain the natural luster of chocolate. High quality chocolate, these three processes must be carefully controlled, will have a smooth and moist product.

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