{"id":5434,"date":"2016-10-25T00:00:00","date_gmt":"2016-10-24T22:00:00","guid":{"rendered":"https:\/\/tecno-3.com\/news\/chocolate-production\/"},"modified":"2023-08-29T15:05:27","modified_gmt":"2023-08-29T13:05:27","slug":"chocolate-production","status":"publish","type":"news","link":"https:\/\/tecno-3.com\/en\/news\/chocolate-production\/","title":{"rendered":"Chocolate production"},"content":{"rendered":"<div>The process starts from the cocoa beans, that undergo cleaning, debacterizing and continuous roasting.<\/div>\n<div>Afterwards the cocoa beans pass into the winnover, where the shell is removed and they become nibs. The next step is the nibs refining in a continuous 3-stage refining plant, to get the cocoa liquor.<\/div>\n<div>Chocolate preparation begins with the continuous ingredients dosage and mixing, to go ahead with the refining in a new concept 3-stage plant that allows reaching the desired particle size distribution with viscosity and shear rate parameters comparable to those of the traditional system.<\/div>\n<div>The conching method choosen by Tecno3 is the liquid one, that is carried out in a particularly innovative plant, thus enabling an accurate temperature control in all parts of the mass during the whole process, within a reasonably reduced timeframe.<\/div>\n","protected":false},"featured_media":4295,"template":"","format":"standard","meta":{"inline_featured_image":false},"tags":[380],"class_list":["post-5434","news","type-news","status-publish","format-standard","has-post-thumbnail","hentry","tag-eng-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO 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