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Chocolate production process-Hersheys
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Chocolate production process-Hersheys
1.
Chocolate Production
2.
Stages of Chocolate
Production Harvesting • Harvesting cocoa pods & separating beans Fermenting • Determines smell, taste & quality Roasting • Roasted at 130-150°С, cocoa nibs grounded Blending • Mixing with milk, dark chocolate, chocolate liquor, etc. Conching • Intensive mixing at high temperatute Tempering • Chocolate mass cooled slowly Moulding • Adding nuts, solidifiers, etc. Heated moulds used Storing • Packed & stored in low-humidity conditions Dispatch • Shipping via different mediums
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