Bakery and Confectionery Products
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MARKET SURVEY CUM DETAILED TECHNO
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COCOA BUTTER AND COCOA POWDER WITH CULTIVATION[EIRI/EDPR/1655] (J.C.463)INTRODUCTIONCocoa Powder (Cocoa) is the food prepared by pulverizing the material remaining after the part of fat (Cocoa Powder) is removed from chocolate liquor. The V.S. chocolate standards define three types of cocos based on..
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CHOCOLATE
[CODE NO. 5742]
The covering of chocolates was originally carried out solely by hand the process being known as `hand dipping'. Each piece or `centre' was handled individually, dropped into molten chocolate (temperature 88- 92 deg.F), covered , and finally placed ..
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