Planting and picking
The crop cocoa was native to South America and was later taken to the African countries of Africa, Ghana, and Côte d'Ivoire by colonists and is now a major producer of cocoa. But growing cocoa is not a profitable industry. According to statistics, growers can only get 6% of the final price of cocoa, and most developed countries that can become chocolate can get huge profits.
The growth conditions of the cacao tree are very harsh and can only survive in the tropics, and the planting range does not exceed 20 degrees north and south. The delicate cocoa tree grows, needs plenty of sunlight and temperature, but is afraid of direct sunlight, so it is rooted in the shadow of the big tree. Therefore, tall coconut trees and banana trees can often be seen beside the cocoa tree, which can block direct sunlight for the cocoa tree.
The cocoa tree ushered in the first harvest between November and March, and between May and July it was the second crop with a slightly lower yield. The farmer uses special scissors to separate the fruit from the branches, and carefully cut the fruit without damaging the bark.
The fresh cocoa pods were picked and broken with a round stick, revealing the white, longitudinally separated flesh inside, and the cocoa beans were hidden in the full flesh. A cocoa tree provides about 40 pods a year, each pod containing about 20-40 beans. 1 kilogram of dried beans comes from about 20 pods. The mature pods are yellow-orange, the flesh is white and moist, sweet and sour, with mucus, can be eaten directly, tastes like mangosteen. Because of the sugar in the flesh, the cocoa beans are more aromatic after fermentation.
Fermentation
The extracted cocoa beans with pulp are piled together and placed in a special fermenting wooden box covered with banana leaves for natural fermentation. The whole process lasts for 5-6 days. Fermentation prevents the cocoa beans from germinating and removes their bitterness. In this process, cocoa beans can absorb flavor molecules including acid, sweet, fruity, floral and fragrant from the fermented pulp to produce a pre-tune of aroma.
dry
After fermentation, the beans may be moldy, so they need to be dried immediately to reduce the water from 70% to 7%. Some chocolate manufacturers often use machines for drying in order to save trouble, and the result is a loss of natural flavor. The beans that have been naturally dried can already feel the aroma of chocolate, but they are still not balanced enough. After manual picking by the workers and removal of the defective beans, the beans are loaded into the container and transported to the factory for the next step.
broken
The cocoa beans are packed in a container bag to open the journey from the planting site to the factory. After pouring out of the container bag, the dust and residue adhering to the beans will be cleaned up. Subsequently, it is necessary to remove the shell and germ of the bean through the crusher, leaving the nuts.
bake
This step can be carried out before the crushing, and the shell will gradually fall off during the baking process. It is during the baking process that cocoa can absorb the aroma, roast the cocoa flavor, preserve the inherent flavor of the beans and the flavor produced during the fermentation, so that the bitterness is reduced and the aroma is more balanced.
Grinding
The broken and baked beans are called cocoa beans. After the grinding of the cocoa beans, a semi-liquid paste is obtained, which is called cocoa puree. This raw pulp product can already be sold directly to the chocolate factory.
pressing
The cocoa puree is placed in a press equipped with a filter, the cocoa butter and the liquid are separated, the odor is removed, poured into a mold, and pulverized into cocoa powder.
mixing
After the cocoa paste brick obtained by pressing and the cocoa butter are mixed, the chocolate can be obtained. Different types of dark chocolate can be made by adding sugar in proportion, and milk chocolate can be made by adding milk powder, while cocoa paste brick is not contained in white chocolate. The finished product at this time is the fine and smooth chocolate that we eat every day.
refined
The cocoa paste bricks were warmed to 70 ° C while stirring slowly to make them more silky and more flavorful. This step can be added with cocoa butter or soy lecithin, which can be mixed more evenly.
Temperature adjustment
Temperature regulation is a very delicate step. It needs to be cooled to 28 ° C to harden it, and then heated to 32 ° C to give the chocolate a silky texture, which can be brittle and delicate at the same time.
Injection molding
Pour the liquid chocolate into the mold to get the shape you want. After the bubbles are broken and put into the refrigerator, the chocolate will shrink and crystallize, which is easy to demould.
FAQ
Q1: Are you a manufacturer or a trader?
A1: We are a professional manufacturer of wire mesh products. We specialize in wire mesh for decades and have accumulated rich experience in this field.
Q2: How to make an inquiry?
A2: You need to provide material, sheet size, wire diameter, hole spacing and quantity for inquiry. Special requirements can also be specified.
Q3: Can you provide free samples?
A3: Yes, we can provide free samples in 20cm-50cm size as well as our catalog. But the courier fee will be on your side. If you place an order, we will refund the courier fee.
Q4: What is your payment term?
A4: In general, our payment term is T/T 30% advance payment, balance 70% against bill of lading copy. We can also discuss other payment terms.
Q5: How about your delivery time?
A5: 1. We always prepare enough stock materials for your urgent needs, and the delivery time for all stock materials is 7 days.
Depending on quantity and technology, you need accurate lead times and production schedules for non-stock items.
The crop cocoa was native to South America and was later taken to the African countries of Africa, Ghana, and Côte d'Ivoire by colonists and is now a major producer of cocoa. But growing cocoa is not a profitable industry. According to statistics, growers can only get 6% of the final price of cocoa, and most developed countries that can become chocolate can get huge profits.
The growth conditions of the cacao tree are very harsh and can only survive in the tropics, and the planting range does not exceed 20 degrees north and south. The delicate cocoa tree grows, needs plenty of sunlight and temperature, but is afraid of direct sunlight, so it is rooted in the shadow of the big tree. Therefore, tall coconut trees and banana trees can often be seen beside the cocoa tree, which can block direct sunlight for the cocoa tree.
The cocoa tree ushered in the first harvest between November and March, and between May and July it was the second crop with a slightly lower yield. The farmer uses special scissors to separate the fruit from the branches, and carefully cut the fruit without damaging the bark.
The fresh cocoa pods were picked and broken with a round stick, revealing the white, longitudinally separated flesh inside, and the cocoa beans were hidden in the full flesh. A cocoa tree provides about 40 pods a year, each pod containing about 20-40 beans. 1 kilogram of dried beans comes from about 20 pods. The mature pods are yellow-orange, the flesh is white and moist, sweet and sour, with mucus, can be eaten directly, tastes like mangosteen. Because of the sugar in the flesh, the cocoa beans are more aromatic after fermentation.
Fermentation
The extracted cocoa beans with pulp are piled together and placed in a special fermenting wooden box covered with banana leaves for natural fermentation. The whole process lasts for 5-6 days. Fermentation prevents the cocoa beans from germinating and removes their bitterness. In this process, cocoa beans can absorb flavor molecules including acid, sweet, fruity, floral and fragrant from the fermented pulp to produce a pre-tune of aroma.
dry
After fermentation, the beans may be moldy, so they need to be dried immediately to reduce the water from 70% to 7%. Some chocolate manufacturers often use machines for drying in order to save trouble, and the result is a loss of natural flavor. The beans that have been naturally dried can already feel the aroma of chocolate, but they are still not balanced enough. After manual picking by the workers and removal of the defective beans, the beans are loaded into the container and transported to the factory for the next step.
broken
The cocoa beans are packed in a container bag to open the journey from the planting site to the factory. After pouring out of the container bag, the dust and residue adhering to the beans will be cleaned up. Subsequently, it is necessary to remove the shell and germ of the bean through the crusher, leaving the nuts.
bake
This step can be carried out before the crushing, and the shell will gradually fall off during the baking process. It is during the baking process that cocoa can absorb the aroma, roast the cocoa flavor, preserve the inherent flavor of the beans and the flavor produced during the fermentation, so that the bitterness is reduced and the aroma is more balanced.
Grinding
The broken and baked beans are called cocoa beans. After the grinding of the cocoa beans, a semi-liquid paste is obtained, which is called cocoa puree. This raw pulp product can already be sold directly to the chocolate factory.
pressing
The cocoa puree is placed in a press equipped with a filter, the cocoa butter and the liquid are separated, the odor is removed, poured into a mold, and pulverized into cocoa powder.
mixing
After the cocoa paste brick obtained by pressing and the cocoa butter are mixed, the chocolate can be obtained. Different types of dark chocolate can be made by adding sugar in proportion, and milk chocolate can be made by adding milk powder, while cocoa paste brick is not contained in white chocolate. The finished product at this time is the fine and smooth chocolate that we eat every day.
refined
The cocoa paste bricks were warmed to 70 ° C while stirring slowly to make them more silky and more flavorful. This step can be added with cocoa butter or soy lecithin, which can be mixed more evenly.
Temperature adjustment
Temperature regulation is a very delicate step. It needs to be cooled to 28 ° C to harden it, and then heated to 32 ° C to give the chocolate a silky texture, which can be brittle and delicate at the same time.
Injection molding
Pour the liquid chocolate into the mold to get the shape you want. After the bubbles are broken and put into the refrigerator, the chocolate will shrink and crystallize, which is easy to demould.
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Dongjie Wire Mesh has a professional technical guidance team that can help you choose the column and Welded Mesh Fence suitable for your use environment.
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FAQ
Q1: Are you a manufacturer or a trader?
A1: We are a professional manufacturer of wire mesh products. We specialize in wire mesh for decades and have accumulated rich experience in this field.
Q2: How to make an inquiry?
A2: You need to provide material, sheet size, wire diameter, hole spacing and quantity for inquiry. Special requirements can also be specified.
Q3: Can you provide free samples?
A3: Yes, we can provide free samples in 20cm-50cm size as well as our catalog. But the courier fee will be on your side. If you place an order, we will refund the courier fee.
Q4: What is your payment term?
A4: In general, our payment term is T/T 30% advance payment, balance 70% against bill of lading copy. We can also discuss other payment terms.
Q5: How about your delivery time?
A5: 1. We always prepare enough stock materials for your urgent needs, and the delivery time for all stock materials is 7 days.
Depending on quantity and technology, you need accurate lead times and production schedules for non-stock items.
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Anping County Dongjie Wiremesh Products Co., Ltd. , https://www.dongjiewiremesh.com