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Proceso Del Cacao

Proceso Del Cacao

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Published by neydita

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Published by: neydita on Aug 29, 2009
Copyright:Attribution Non-commercial

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02/06/2014

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DEL GRANO DE CACAOAL CHOCOLATE
N
EIDA YOMAR GONZALEZ
A
NDRES SANCHEZ RIVERO
M
ILENA JIMENEZ RUBIO
 
 
FERMENTACION Y SECADO
FERMENTACION:
Lafermentación se convierteen acética. Esatransformación vuelvepermeables las paredescelulares del grano, lo queentraña reaccionesquímicas entre suscomponentes. Las enzimasactúan sobre las proteínas,engendrando losprecursores de los aromas.
SECADO:
Después de lafermentación, los granosson sometidos al secado,para reducirles sucontenido de humedad, deun 60% a un 8% o menos.Para ello se utilizantécnicas de secado natural(al sol) o artificial (consecadores mecánicas).
 
 
TOSTADO
Tostamos elcacao paraeliminar lahumedad, laacidez, yposibles mohos,a la vez que seconsigue unmayor aroma.

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