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LECT
URE
10
CERE
ALS
AND C
EREA
L PR
ODUCT
SCH
APT
ER 1
7
CERE
ALS
Cere
als
are
plan
ts w
hich
yie
ld g
rain
s su
ch a
s wh
eat,
ry
e, r
ice
or c
orn.
Cere
al g
rain
s pr
ovid
e th
e wo
rld
with
a m
ajor
ity
of
its
food
cal
orie
s an
d ab
out
half
of
its
prot
ein.
Thes
e gr
ains
are
con
sum
ed d
irec
tly
or in
mod
ifie
d fo
rm a
s m
ajor
item
s of
die
t (f
lour
, sta
rch,
oil,
bra
n,
suga
r sy
rups
, num
erou
s ad
diti
onal
ingr
edie
nts
that
ar
e us
ed d
urin
g m
anuf
actu
ring
of
othe
r fo
ods)
, and
th
ey a
re f
ed t
o liv
esto
ck a
nd t
here
by c
onve
rted
into
m
eat,
milk
and
egg
s.
310
92
865
11Ri
ce
321
22
1271
11Ry
e -
çavd
ar
320
62
1263
14Ba
rley
-ar
pa
317
105
1058
13O
ats-
yula
f34
03
213
6911
Whe
at35
22
410
7211
Corn
Kilo
cal
/ 10
0gFi
ber
Fat
Prot
ein
CHO
Moi
stur
eGr
ain
Typi
cal p
erce
ntag
e co
mpo
siti
on o
f ce
real
gra
ins
CERE
AL
GRA
INS
All
ofth
e ce
real
gra
ins
are
plan
t se
eds
and
they
con
tain
:
Ala
rge
cent
rally
loca
ted
star
chy
endo
sper
m–
rich
in p
rote
in (8
3% o
fke
rnel
)
Prot
ecti
ve o
uter
laye
rs,h
ull a
nd
bran
(15%
of
kern
el) –
fibe
r,ce
llulo
se, v
itam
in B
and
min
eral
s
An
embr
yo o
r ge
rmlo
cate
d ne
ar
the
bott
omof
the
seed
(2%
of
kern
el).
WHEA
T
Conv
ention
al m
illing
proc
ess
Rece
ival
ofwh
eat
Clea
ning
fro
m f
orei
gn m
atte
r
Cond
itio
ning
(15%
H2O
)48
h
Mill
ing
Sift
ing
thro
ugh
siev
es
Flou
rBr
an
(Sep
erat
ors
+si
eves
)
Sem
olin
a
Stor
ed w
heat
insi
los
(dri
ed t
o13
%wa
ter)
WHEA
T
Extr
acti
on r
ate
–Th
e pe
rcen
tage
ofor
igin
al w
eigh
tof
whea
t en
teri
ng t
he m
ill t
hat
isre
cove
red
asfl
our.
Rate
60-7
0Ex
tra-
extr
a
70-8
0Ex
tra
80-9
0Fi
rst
clas
s(c
ream
y)
>90
Seco
nd c
lass
(bro
wnis
h)
>95
Who
le-m
ealf
lour
Lowe
r ex
trac
tion
rat
e–
all t
he b
ran
isre
mov
ed.F
lour
be
com
es m
ore
stab
le.
3013
1,2
0,05
0,08
1,2
12,8
341
70
9619
2,1
0,07
0,29
1,7
13,6
339
85
242
283,
50,
120,
372,
513
,632
810
0
Phyt
ic
acid
*m
g
Ca mg
Niacin,
mg
Ribo
flav
in,
mg
Vit
B 1m
gFa
tg
Prot
ein
gCa
l/10
0gEx
tr.
rate
Com
posi
tion
s of
flo
urs
of d
iffe
rent
ext
ract
ion
rate
s pe
r 10
0g
* Ant
i-nu
tritiona
l fa
ctor
, bi
nds
Ca +
Fe
BREA
D M
AKI
NG
PRO
CESS
Dou
gh-m
ixin
g D
ough
:
Flou
r10
0 kg
Wat
er65
kg
Bake
r’s y
east
(Sac
char
omyc
es
cere
vise
a ) 2
kg
Salt
2 k
g
Suga
r4
kg
Mec
hani
cal k
nead
ing
Wat
er+f
lour
...Fl
our
enzy
mes
co
nver
t st
arch
to
mal
tose
the
n to
gl
ucos
e.Gl
ucos
eis
used
by
the
yeas
t to
pro
duce
etil
alco
hol a
ndCO
2.M
echa
nica
l act
ion
ofbl
ades
st
retc
hes
the
glut
en f
iber
s.
BREA
D M
AKI
NG
PRO
CESS
Bulk
fer
men
tati
on25
-35
°C, 2
-4ho
urs,
doug
h vo
lum
e in
crea
ses
as C
O2
ispr
oduc
ed.
Dou
gh d
ivid
ing
and
mou
ldin
gCu
ttin
g in
to p
iece
s an
d ro
lling
into
ba
lls.
Prov
ing
in T
°C
cont
rolle
d co
mpa
rtm
ents
35-3
8 °C
C 6H
12O
6
2 C 2
H5O
H +
2 C
O2
BREA
D M
AKI
NG
PRO
CESS
Baki
ng25
0-26
0°C,
40-
50m
in.
Cool
ing
Loav
es a
re c
oole
d to
roo
m
tem
pera
ture
Maj
or b
akin
g in
gred
ient
s an
d th
eir
func
tion
s:
Glut
en:W
hen
moi
sten
ed a
nd m
echa
nica
lly w
orke
d, it
form
san
elas
tic
doug
h.
Whe
at s
tarc
h do
esno
t fo
rmel
asti
c fi
lms
asdo
es
glut
en;r
athe
r th
e m
oist
ened
sta
rch,
when
hea
ted,
form
sa
past
e wh
ich
sti
ffen
s an
d g
elat
iniz
es.
Thes
e tw
o co
nsti
tuen
tsof
flou
r to
geth
er a
re
capa
ble
offo
rmin
ga
batt
er o
r do
ugh
depe
ndin
gon
the
amou
ntof
wate
r em
ploy
ed.
Maj
or b
akin
g in
gred
ient
s an
d th
eir
func
tion
s:
Yeas
ts:
Two
form
sof
yeas
t ar
e us
edin
baki
ng-”
moi
st”
pres
sed
cake
s an
d“d
ehyd
rate
d”gr
anul
es.B
oth
form
s co
nsis
tof
billi
ons
ofliv
ing
cells
ofSa
ccha
rom
yces
cer
evis
ea.
Whe
n re
hydr
ated
the
yea
st b
egin
s m
etab
olis
m
and
ferm
enta
tion
.Yea
st f
erm
ents
sim
ple
suga
rs a
nd f
rom
sug
arit
prod
uces
car
bon
diox
ide
and
alco
hol.
Alc
ohol
islo
stat
baki
ng
tem
pera
ture
s an
dCO
2ex
pand
s th
e do
ugh
volu
me
as it
trie
s to
esc
ape
from
the
glu
ten
film
.
Maj
or b
akin
g in
gred
ient
s an
d th
eir
func
tion
s:
LEA
VEN
ED F
OO
DS
“Lea
veni
ng”:
Entr
appi
ng g
asin
asy
stem
,thu
s ex
pand
ing
doug
h vo
lum
e
Yeas
t-ra
ised
goo
ds:B
read
s an
d sw
eet
doug
hs le
aven
ed b
y ca
rbon
di
oxid
e fr
om y
east
fer
men
tati
on
Chem
ical
ly le
aven
ed g
oods
:Cak
es,d
ough
nuts
and
bis
cuit
s ra
ised
by
car
bon
diox
ide
from
bak
ing
powe
rs a
nd c
hem
ical
ag
ents
.(NaH
CO3,
mon
oca
lciu
m p
hosp
hate
)
Air
-leav
ened
goo
ds:A
ngel
cak
es a
nd s
pong
e ca
kes
mad
e wi
thou
t ba
king
pow
der.
Part
ially
leav
ened
goo
ds:P
ie c
rust
s,cr
acke
rs w
here
noin
tent
iona
l le
aven
ing
agen
ts a
re u
sed
yet
asl
ight
leav
enin
g oc
curs
fro
m
expa
ndin
g st
eam
and
oth
er g
ases
dur
ing
the
baki
ng p
roce
ss.
MA
CARO
NI
PRO
DU
CTIO
N
Mix
ing
the
doug
hSe
mol
ina
Wat
er(3
0%)
Eggs
Tom
ato
past
e,sp
inac
h
Knea
ding
(20
min
)
Dea
erat
ion
vacu
um
Pres
sing
thr
ough
die
s
Dry
ing
(20-
60 °
C, 1
5 h)
(10%
wate
r)
Pack
agin
g
BULG
UR
PRO
DU
CTIO
N
Clea
ning
whe
at
Parb
oilin
g(7
5°C,
1,5
-2 h
, x2
00%
wate
r)
Dry
ing
(15%
wate
r)
Crus
hing
Siev
es
(coa
rse
for
pila
v,fi
nes
for
mea
t ba
lls)
Pack
agin
g
TARH
AN
A P
ROD
UCT
ION
Flou
r
Yogh
urt
Pepp
er
Salt
Oni
on
Tom
ato
past
e
Mix
ing
Ferm
enta
tion
(30-
35°C
, 3-4
days
)
Dry
ing
(sol
ar)
Grin
ding
Pack
agin
g
SOY
MIL
K
Bean
ste
epin
g
Grin
ding
Slur
rywa
ter
Hea
ting
to
inac
tiva
te e
nzym
es(li
poxy
gena
se)
Sepe
rato
rsFi
ber
resi
due
Blen
ding
wit
h in
gred
ient
s
Ster
iliza
tion
Fat
Suga
rVa
nilla
Coco
a fl
avor
sPa
ckag
ing
MEA
T A
NA
LOGU
ES (F
ig.1
7.13
-15)
Def
atte
dSo
yFl
our
Spec
ial T
reat
men
t*
Extr
usion
Cook
ing
(Hea
t co
agulat
ion
unde
r pr
essu
re)
Mill
ing
Wet
ting
to
30%H
20
Part
ial d
ryin
gSc
reen
ing
TVP
(~55
%Pr
otein)
Text
urized
Ve
geta
ble
Prot
ein(
Chun
ks,
Fine
s,Bi
tes)
*Was
hing
atpH
=4.
5,en
zym
e m
odifi
catio
n,di
solv
ing
in a
lkal
i
INTRO
DUCT
ION T
O F
OOD S
CIEN
CE A
ND T
ECHNOLO
GY
FRUIT
S-VE
GETABL
ES A
ND
THEI
R PR
ODUCT
S
COM
POSI
TIO
N
The
com
posi
tion
ofve
geta
bles
and
fru
its
depe
nds
not
only
onbo
tani
cal v
arie
ty,c
ulti
vati
on p
ract
ices
and
we
athe
rbu
tal
soon
the
degr
eeof
mat
urit
y pr
ior
to
harv
est
and
the
cond
itio
nof
ripe
ness
,whi
ch c
onti
nues
af
ter
harv
est
and
isin
flue
nced
by
stor
age
cond
itio
ns.
Mos
t fr
esh
vege
tabl
es a
nd f
ruit
s ar
e hi
ghin
wate
r,lo
win
pro
tein
,and
low
infa
t.Th
e wa
ter
cont
ent
isge
nera
lly
grea
ter
than
70%
and
freq
uent
ly g
reat
er t
han
85%
. Pr
otei
nco
nten
tis
no
grea
ter
than
3,5%
and
fat
cont
ent
nogr
eate
r th
an0,
5%.
Avo
cado
Tre
e fr
uits
Tomat
o, e
gg p
lant
Berr
y fr
uits
Squa
sh,
cucu
mbe
rVi
ne f
ruits
Swe
et c
orn
Cere
alPe
as,
gree
n be
ans
Legu
mes
Fruit
vege
tables
Asp
arag
us
Spr
outs
Cauliflowe
r, a
rticho
kes
Flow
er b
uds
Celery
Pe
tioles
(leaf
sta
lk)
Cabb
age,
spina
ch, lett
uce
Leav
esHer
bage
veg
etab
les
Onion
Bu
lbs
Pota
toes
Tube
rs
Swe
et p
otat
oes,
car
rot
Root
s Ea
rth
vege
tables
Exam
ples
89,9
0,5
0,5
0,8
8,3
Stra
wber
ry92
,80,
40,
20,
66,
0M
elon
84,0
0,3
0,4
0,3
15,0
App
le87
,10,
50,
20,
911
,3Ora
nge
73,5
0,8
0,4
1,3
24,0
Bana
na94
,80,
90,
21,
32,
8Le
ttuc
e75
,00,
90,
46,
717
,0Pe
as89
,10,
70,
22,
47,
6Gr
een
bean
92,9
0,7
0,2
2,1
4,1
Asp
arag
us93
,70,
90,
11,
14,
2Ra
dish
es88
,61,
00,
21,
19,
1Ca
rrot
s78
1,0
0,1
2,0
18,9
Pota
toes
Wat
erAsh
Fat
Prot
ein
CHO
Food
Typ
ical p
erce
ntag
e co
mpo
sition
of
edib
le p
ortion
of
food
s of
plan
t or
igin.
QU
ALI
TY O
F FR
UIT
S A
ND
VEG
ETA
BLES
Aff
ecte
d by
:1)
Pre-
harv
est
cond
itio
nBo
tani
cal v
arie
ty o
f fr
uits
and
veg
etab
les
Met
hod
of c
ulti
vati
on-
irri
gati
on f
requ
ency
, soi
l co
mpo
siti
on,c
limat
ic c
ondi
tion
sCl
imat
e an
d we
athe
r co
ndit
ions
at
plan
tati
on a
nd
grow
th2)
Har
vest
con
diti
onD
egre
e of
mat
urit
y at
har
vest
(unr
ipe,
mat
ure-
opti
mum
for
harv
esti
ng, r
ipe-
opti
mum
for
eati
ng, e
arly
sene
scen
ce,s
enes
cenc
e-un
edib
lefo
rm )
Mec
hani
cal o
r ha
nd h
arve
stin
g co
ndit
ion
QU
ALI
TY O
F FR
UIT
S A
ND
VEG
ETA
BLES
3) P
ost-
harv
est
cond
itio
n
Tran
spor
t co
ndit
ions
Stor
age
cond
itio
ns
Proc
essi
ng c
ondi
tion
s
QU
ALI
TY L
OSS
1)Ph
ysic
al c
hang
es–
Loss
of t
urgo
r “e
quili
briu
m
moi
stur
e le
vel w
ithi
n ce
lls d
epen
dson
osm
otic
fo
rces
,the
sem
i-per
mea
ble
mem
bran
e al
lows
for
pa
ssag
eof
wate
r” (t
rans
pira
tion
)
Whe
n pl
ant
tiss
ues
are
dam
aged
or
kille
d by
st
orag
e,fr
eezi
ng,c
ooki
ng o
r ot
her
caus
es,
dena
tura
tion
ofth
e pr
otei
nsof
the
cell
mem
bran
es
occu
r,re
sult
ing
inth
e lo
ssof
per
m-s
elec
tivi
ty.
Wat
er a
nd d
isso
lved
sub
stan
ces
are
free
to
diff
use
out
ofth
e ce
lls a
nd le
ave
the
rem
aini
ng
tiss
uein
aso
ft a
nd w
ilted
con
diti
on.
QU
ALI
TY L
OSS
2)Ch
emic
al C
hang
es:
Vita
min
Cox
idat
ion
Chan
ge f
rom
sta
rch
to s
ugar
s3)
Enzy
mat
ic c
hang
es:
Enzy
mat
ic b
rown
ing
due
to p
olyp
heno
l oxi
dase
Tiss
ue s
ofte
ning
due
to
pect
inas
e en
zym
es.
4)M
icro
biol
ogic
al c
hang
es:
Yeas
ts a
nd m
olds
Ant
imic
robi
al a
gent
sca
n be
used
,Con
trol
led
Atm
osph
ere
stor
age,
Ora
nges
can
easi
lybe
infe
cted
wit
h Pe
nici
llium
di
gita
tum
.
FRU
ITS
Clim
acte
ric
frui
ts
Cont
inue
rip
enin
g af
ter
harv
esti
ng.
Apr
icot
s
Peac
hes
Bana
na
Tom
atoe
s
Plum
s
Non
-clim
acte
ric
frui
ts
Do
not
ripe
n af
ter
harv
esti
ng.
Grap
es
Cher
ries
Ora
nges
Stra
wber
ries
(No
clim
acte
ric
poin
t)ti
me
Rate
of resp
.
idea
lfor
ea
ting
-cl
imac
teri
c po
int
harv
est
ORA
NGE
JU
ICE
PRO
DU
CTIO
N
Mec
hani
cal W
ashi
ng
flav
edo
albe
do
core
segm
ents
Yiel
dof
juic
e:
40-5
0%
Sele
ctio
n an
d so
rtin
g
Soil+
dirt
Spoi
lt
frui
ts
Juic
e ex
trac
tion
Solid
wa
stes
Filt
erin
g
Dea
erat
orSi
ngle
str
engt
h ju
ice
12-1
3%dr
y m
atte
r
Conc
entr
atio
n by
eva
pora
ting
(65%
dry
mat
ter)
Past
euri
zati
on
Pack
agin
gA
sept
ic
pack
agin
g Bo
ttle
s,ca
ns,
pape
r-pa
cks
Hea
t tr
eatm
ent:
1)65
°C 3
0min
2)13
5 °C
few
sec.
(HTST)
POST
-HA
RVES
T PR
ACT
ICES
FO
R VE
GETA
BLES
Rece
ival
ofra
w m
ater
ial
Was
hing
wit
h je
tsof
wate
r
Sort
ing-
sele
ctio
n
Peel
ing,
cutt
ing,
slic
ing
Deh
ydra
tion
Size
grad
ing
Pack
agin
g dr
ied
vege
tabl
es o
r fr
uits
Blan
chin
g(1
00 °
C, 5
min
)
Free
zing
Pack
agin
g fr
ozen
ve
geta
bles
Nex
t sl
ide
Cook
ing
Brin
ing
Dea
erat
ion
Seal
ing
ofca
ns
Reto
rtin
g(~
125
°C, 2
5m
in)
Cool
ing
War
ehou
se p
acki
ng
labe
lling
Cann
ed v
eget
able
s
Gett
ing
rid
ofm
icro
or
gani
sms
INTRO
DUCT
ION T
O F
OOD S
CIEN
CE A
ND T
ECHNOLO
GY
CHA
PTER
19
CHA
PTER
20
BEVE
RAGE
S A
ND
CO
NFE
CTIO
NER
Y PR
OD
UCT
S
Som
e be
vera
ges
are
cons
umed
for
the
ir f
ood
valu
e(e
.g.m
ilk) y
etot
hers
are
con
sum
ed f
or t
heir
thi
rst-
quen
chin
g pr
oper
ties
,for
the
ir s
tim
ulat
ing
effe
cts,
or s
impl
y be
caus
e co
nsum
ptio
nis
plea
sura
ble.
Carb
onat
ed n
onal
coho
lic b
ever
ages
or
soft
dri
nks
“sod
a po
p”
Carb
onat
ed o
r no
ncar
bona
ted
mild
ly a
lcoh
olic
be
vera
ges
–bee
r,wi
ne
Non
alco
holic
,non
-car
bona
ted
stim
ulat
ing
beve
rage
s-co
ffee
,tea
.
BEVE
RAGE
S
Soft
dri
nk m
anuf
actu
re
Trea
ted
wate
r
Dea
erat
or
Syru
pta
nk
Syru
p pu
mp
Met
erin
g
(Syn
chro
met
er)
Cool
er-
Carb
onat
orCO
2
Can
or b
ottl
e fi
lter
Cont
aine
r cl
osur
e
BEER
PRO
DU
CTIO
N
Grai
ns:b
arle
y wh
eat
or r
ice
Mal
t bi
nM
ashi
ng
Wat
erFi
lter
ing
Brew
ing
Hop
sH
ops
rem
ovin
gSt
arte
rta
nkYe
ast
Ferm
enta
tion
Yeas
t re
mov
ing
Agi
ng
BEER
PRO
DU
CTIO
N
Filt
erin
g
Filli
ng
Carb
onat
ion
Can,
bott
le
or
barr
el
Rins
ing
or
clea
ning
Seal
ing
or
crow
ning
Past
euri
zing
Labe
ling
Case
pac
king
Palle
tizi
ngW
areh
ousi
ngM
arke
ting
Mat
urin
gof
grap
e(n
atur
al y
east
Sa
ccha
rom
yces
elli
psoi
deus
)
WIN
E PR
OD
UCT
ION
Crus
hing
ofgr
apes
Filt
erin
g
Ferm
enta
tion
(27°
C 4-
10da
ys)
SO2
trea
tmen
t
Rack
ing
Agi
ng(s
ever
al m
onth
s to
yea
rs)
Clar
ific
atio
n an
d st
abili
zati
on
Hea
t pa
steu
riza
tion
or
col
d pa
steu
riza
tion
Bott
ling
Ifa
wine
is n
otab
ove
17%
alco
hol;
WIN
E PR
OD
UCT
ION
COFF
EE
Both
tea
and
cof
fee
cont
ain
virt
ually
nofo
od
valu
ein
them
selv
es a
nd a
re c
onsu
med
ent
irel
y fo
r th
eir
refr
eshi
ng a
nd s
tim
ulat
ing
effe
ct.
Blen
ding
bea
ns
Roas
ting
(200
°C 5
min
)
Grin
ding
Brew
ing
Blac
k Te
a
Wit
heri
ng t
he p
luck
ed le
aves
to
soft
en
them
and
par
tial
ly d
ry t
hem
.
Pass
ing
the
with
ered
leav
es u
nder
rol
lers
to
rupt
ure
cell
walls
and
to
rele
ase
the
enzy
mes
and
juic
es
Ferm
enti
ng t
he r
olle
d le
aves
by
expo
sing
th
em t
o ai
r ab
out
27°C
2-5
h.
Dry
ing
the
ferm
ente
d le
aves
inov
ens
atab
out
93°C
. 4%
moi
stur
e,in
acti
vate
s th
e en
zym
es.
CON
FECT
ION
ERY
AN
D C
HO
COLA
TE
PRO
DU
CTS
Conf
ecti
ons
can
bedi
vide
d in
to t
wo b
road
cat
egor
ies:
Thos
e in
whic
h su
gar
isth
e pr
inci
pal i
ngre
dien
t an
d th
ose
whic
h ar
e ba
sed
onch
ocol
ate.
Suga
r ty
pe c
onfe
ctio
ns in
clud
e:no
ugat
s,fo
ndan
ts,
cara
mel
s,ta
ffee
s an
d je
llies
.
Choc
olat
e ba
sed
conf
ecti
ons:
choc
olat
e-co
vere
d co
nfec
tion
s,ch
ocol
ate-
pann
ed c
onfe
ctio
ns,c
hoco
late
ba
rs,c
hoco
late
-cov
ered
fru
its,
nuts
and
cre
mes
.
Man
y ot
her
ingr
edie
nts
incl
udin
g m
ilk p
rodu
cts,
egg
whit
e,fo
od a
cids
,gum
s,st
arch
es,f
ats,
emul
sifi
ers,
flav
ors,
nuts
,fru
its,
are
used
inca
ndy-
mak
ing.
Ingr
edie
nts
Sucr
ose:
Suga
r fr
om s
ugar
can
e or
bee
t.
Inve
rt s
ugar
: Is
rela
ted
to s
ucro
se a
nd c
omm
onin
conf
ecti
ons.
Sucr
ose
canb
e hy
drol
yzed
by
acid
s or
en
zym
es in
to t
wo m
onos
acch
arid
es g
luco
se a
nd f
ruct
ose.
The
hydr
olyz
ed m
ixtu
reof
fruc
tose
(levu
lose
)and
gl
ucos
e(d
extr
ose)
isca
lled
inve
rt s
ugar
.Can
prev
ent
or
help
con
trol
the
deg
ree
ofsu
cros
e cr
ysta
lliza
tion
.
Corn
syr
ups:
Are
vis
cous
liqu
ids
cont
aini
ng d
extr
ose,
mal
tose
,hig
her
suga
rs a
nd d
extr
ins.
They
are
pro
duce
d by
the
hyd
roly
sis
ofco
rn s
tarc
h us
ing
acid
or
acid
-en
zym
e tr
eatm
ent.
Suga
r su
bsti
tute
s:Th
e ab
ility
of s
ucro
se t
o ca
use
dena
tl c
avit
ies
and
its
calo
ric
cont
ent
have
led
to t
he
use
ofsu
gar
subs
titu
tes
inso
me
conf
ecti
ons.
Bulk
swe
eten
ers
(alc
ohol
der
ivat
ives
ofsu
gars
are
not
ferm
enta
ble
by b
acte
ria
inth
e m
outh
, do
not
cont
ribu
te t
o ca
viti
es, b
ut d
oha
ve c
alor
ic v
alue
sas
sucr
ose,
e.x
.Sor
bito
l,xy
litol
,man
nito
l)
Hig
h-in
tens
ity
swee
tene
rs(c
alor
ic a
nd n
on-c
alor
ic) –
sacc
hari
n,su
cral
ose,
thau
mat
in,a
spar
tam
e,A
cesu
lfam
K, d
o no
tha
ve b
ulki
ng o
r m
outh
feel
ofsu
gar.
Ingr
edie
nts
CHO
COLA
TE M
AN
UFA
CTU
RIN
G
Ferm
ente
d an
d dr
ied
bean
s
Clea
ning
Roas
ting
Brea
king
and
win
nowi
ng
Nib
-she
ll m
ixtu
res
Nib
Shel
l
Germ
fre
e ni
bge
rm
CHO
COLA
TE M
AN
UFA
CTU
RIN
G
Mill
ing
Caca
o m
ass
(Cho
cola
te li
quor
)Co
coa
man
ufac
ture
Choc
olat
e m
anuf
actu
re
Coco
a m
anuf
actu
reCh
ocol
ate
man
ufac
ture
Alk
aliz
atio
n
Rem
oval
ofex
cess
moi
stur
e
Fat
pres
sing
Pres
s ca
ke
Brea
king
Grin
ding
Sift
ing
Coco
a po
wder
Coco
a bu
tter
Add
itio
nof
suga
r,fl
avor
,milk
and
coc
oa
butt
er
Mix
ing
Refi
ning
Conc
hing
Tem
peri
ng
Mol
ding
Plai
n or
milk
cho
cola
te
Enro
bing
Choc
olat
e co
ated
goo
ds
CHO
COLA
TE M
AN
UFA
CTU
RIN
G
