CHOCOLATE
is the food that is made by mixing sugar "with two products derived from seed handling a Cocoa solids (cocoa paste) and fat (cocoa butter). From this basic combination, are made of different types of chocolate.
PROCESSES DEVELOPMENT
From tree to table, cocoa goes a long and careful processing, traditional processing methods have changed little over the centuries and which are guarantees of purity and final product quality.
Once picked the fruit of the cacao, begins a complex process of preparation, which has remained unchanged over the centuries, resulting in the raw material from which the chocolate industry develop derivatives cocoa. This process is known for:
benefits of cocoa: From cocoa bean to the cocoa bean fermentation. First
separates the pulp from the seed, in a fermentation process that improves the aroma and flavor of the grain.
Drying. grains are dried in the sun for a week, or in kiln drying to remove moisture. When cocoa sounds like crumpled paper, drying can be as complete.
cleaning and sorting. impurities are removed, broken or substandard seeds and cocoa beans classified according to their size.
Packaging. Cocoa beans are packed in gunny bags and are ready to be sent to the chocolate industry, which has the following stages of processing.
From cocoa beans to cocoa powder, chocolate and other derivatives
Production of cocoa paste. Cocoa beans are roasted, is in the process where they develop all their aromatic qualities. Then husked and milled, thus yielding cocoa paste.
obtaining cocoa powder. paste was put cocoa alkalization process to neutralize its acidity. Pressed to extract most of the cocoa butter. The resulting cake is ground, resulting in the cocoa powder.
Obtaining chocolate. cocoa paste mixed with powdered sugar and various flavorings. The resulting paste is refined and was the conching, a process that allows for a perfect emulsion. Then cooled and molded chocolate, according to the desired shape. The product is then ready for packaging.
COCOA AND THEIR HEALTH AND
Cacao is the name given to the raw material from which chocolate is made and other soluble products such as cocoa, cocoa creams, bonbons, bars, tablets, etc ...
Chocolate and cocoa products, foods are natural highly nutritious, whose health benefits are sometimes poorly understood by the consumer.
Today, numerous scientific studies have demonstrated the virtues of chocolate and cocoa products.
Beneficial Effects
healthy energy · Power
Chocolate and cocoa products are high in fat, carbohydrates and protein, nutrients that provide energy to the body.
Fat: come from cocoa butter, which contains a high proportion of stearic acid, a saturated fatty acid, as opposed to other fatty acids, does not raise blood cholesterol.
Carbohydrates: chocolate and other cocoa-derived food are very useful in situations that require extra energy inputs, such as in sports or performing heavy physical exertion.
· Source of minerals and vitamins
Chocolate and cocoa products are rich in minerals like potassium, phosphorus and magnesium. If the chocolate is milk, and cocoa is dissolved in milk intake of calcium increases dramatically.
Cocoa as raw material contains vitamins such as thiamine (B1) and folic acid
, essential nutrients for the body because they are regulators of metabolism.
Homepage More beneficial components
Chocolate and cocoa products contain significant amounts of other elements that do not make contributions but are also essential nutrient in the regulation of metabolism. They are rich in polyphenols, compounds that help prevent oxidation of cholesterol, and have been linked to cardiovascular disease prevention and stimulating the body's defenses.
also contain phytosterols (plant sterols) that help lower cholesterol.
Chocolate and cocoa products in the diet
soluble chocolates and cocoa are foods that fit preferably breakfast and snacks, and where necessary extra energy intake, for example in the practice of sports or other strenuous physical activities.
Nutrition experts believe that the consumption of cocoa in its many varieties is recommended as part of a balanced diet in moderate quantities, for all ages.
MYTHS AND FACTS ABOUT CHOCOLATE
Chocolate and weight gain
Chocolate and acne
False. Acne is defined as an inflammatory skin rash that occurs in the vicinity of the sebaceous glands of the face, neck, shoulders. Nutrition experts say that acne is primarily due to hormonal factors, typical of adolescence, or genetic. Has not been scientifically proven connection between acne and chocolate.
Chocolate and dental caries
False. Although consumption of sugary foods and beverages generally relates to the development of dental caries, the relationship is not direct and other factors affecting the texture of foods and their adhesiveness to teeth. In fact, good oral hygiene is the key factor of protection against cavities.
Chocolate and addiction
False. Unable to prove scientifically that the components of chocolate having physiological effects that cause a binge. The roots of this myth must be sought rather in its sweet taste that make its consumption a pleasurable act.
Chocolate and migraine
False. Different studies failed to demonstrate a relationship between chocolate intake and the onset of migraine. It seems that why some people associate chocolate consumption with migraine would rather that the desire for sweets and / or chocolate is, in some cases, a symptom of a migraine is coming.
Chocolate and aphrodisiac effects
Reality. The only certainty is that the chocolate, como alimento rico en energía, tiene su lógico efecto reconstituyente en el organismo. Sería más apropiado decir que el chocolate es una muestra de afecto, más que un productor o generador de “afecto”.
Chocolate y derivados del cacao
El chocolate y otros derivados del cacao se han consumido de formas diversas a lo largo de los siglos. En la actualidad se encuentran sobre todo estos productos:
Tabletas de chocolate.
De Chocolate black, Milk Chocolate, White Chocolate, Chocolate with nuts and chocolate truffles (truffles, coffee, praline, liqueur, etc.).. When the percentage of cocoa than the minimum established by law you can add a label of quality, such as superfine.
Chocolate bars, bars and pills.
Favor consumption between meals, and to refuel quickly and conveniently to persons performing physical and intellectual efforts.
Chocolates. In several combinations and shapes, with various fillings, limited only by the imagination.
Chocolates. In several combinations and shapes, with various fillings, limited only by the imagination.
hot chocolate.
Chocolate powder, to make thick for breakfast, snacks and late night snacks. English so that the name "hot chocolate" language contained in our products worldwide.
Soluble cocoa.
For breakfast and lunch, always with milk.
cocoa cream.
favorite snack of children and more than one adult, spreads, add to pan all the benefits of cocoa and chocolate.
Chocolate and cocoa products are also present in many bakery products, game recipes and articles that accompany traditional seasonal celebrations such as nougat, chocolate Easter eggs ...
0 comments:
Post a Comment