Have you ever suddenly fallen ill after enjoying the variety of processed meat chicken dish? Most likely, the chickens are processed in a way that is less healthy. If you’ve experienced it, of course you’ll be more careful in processing chickens, is not it?

To get the best results and the healthy, highly recommended for chicken processing only by burning, baking in high temperature, or boiled. As far as possible leave the ways to process chickens that are categorized as unhealthy, such as frying or cooking with bread mixture. Both processing methods are definitely using materials with high fat content, including cooking oil, butter, and eggs.

This time there are three healthy tips in chicken processing: Read this article »

Before discussing the processing of cocoa beans into chocolate, it’s good we know the standard quality cocoa beans to produce a quality chocolate. For food and beverage industry chocolate, cocoa bean quality is an absolute requirement. Thus, for the producer or exporter of quality cocoa beans should be a concern for the competitive position (bargaining position) for the better and benefit from the selling price to be optimal. For employers quality means meeting a lot of satisfaction to customers without requiring additional costs higher.

In the cocoa business, quality, among others, have some understanding of quality, in the narrow sense, something that is related to the taste (flavor), while in the broad sense, quality includes several aspects that determine the selling price and the acceptability of a party of cocoa beans by the buyer (consumer). These quality requirements are stipulated in the standard trade. Read this article »

Cocoa Bean Processing
• The main results from the processing of fruit chocolate is cocoa beans are ready to be stored with the ideal moisture content of 6%.

• Cocoa beans consist of two main parts and pieces of bean seed coat.

• Leather cleaned cocoa beans in order to obtain pieces of seed which is then processed into a variety of chocolate products.

Stages of processing cocoa beans:
1. Solving the fruit using a wooden bat and the seeds removed by hand and inserted into the fermentation coffin.

2. Fermentation Process
Objectives:
- External: fermentation aimed at destroying the cocoa bean pulp that encloses with the help of microorganisms obtained from the open air.

- Internal: fermentation aims to amend the structure / chemical components of seed pieces altered by this process. Read this article »