Cocoa Liquor siam chhuah dan tur hriattirna .

1. Pretreatment Process: Fermentation, drying leh roasting hnuah cocoa beans chu chocolate factory-ah an chil a, an shell a, internal endosperm (NIBS) chu an hrual a, an hrual a, uniform slurry an siam a, chu chu cocoa liquor a ni.
2. Grinding leh molding: Cocoa kernels chu lung emaw ball mill emaw hmangin an chiah a, 45-50℃slurry an siam a, chu chu a lum a, block product-ah an paih a ni. Industrial production hian pressing technology chhunzawm zel a hmang a, nitin hmanrua pakhata processing capacity chu ton 50 vel a tling thei a ni.
3. Quality control: Acid value index chu 1.75mg KOH/g aia hniam a ni tur a ni a, peroxide value chu 0.1g/100g aia tam a ni tur a ni lo. High-Quality liquid blocks chu brown a ni a, fracture surface eng tak a awm a, bubble emaw void emaw a awm lo.