Cacao / Cocoa Production Process
- Fermentation : raw humid beans are fermented by yeasts and other microbes.
- Drying - Séchage : Several days later the product is called Cacao and available for chocolate makers.
- Roasting - Torréfaction : Unless a raw product is desired. From this step Roasted cacao Beans are called Cocoa.
- Crushing : Produces nibs, small pieces of cacao Beans.
- Grinding : Produces a liquor, separated into Cocoa Butter (50%) and Cocoa Powder (50%). Pressure is required for separation.
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The BrainHacking Curator. Data Analyst, Winemaker & Passeur d'Orient. I'm fascinated in Asian & Chinese civilizations in general. Curating Insightful BrainHacks On www.brain-hacking.academy #china #programming #wine #spirituality #dance
Gifts from Nature are immense. Healing our bodies through food is one of the most ancien knowledge of Humanity. As an Agronomist I am as fascinated as grateful for the wonders mother Earth is providing us.
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