Filling time off while looking directly plant and process of making chocolate, of course very enjoyable. Moreover, chocolate is one of the favorite foods, especially for children.
The atmosphere and lush green location in the Coffee and Cocoa Research Center in Garden Renteng Indonesia Jenggawah Jember, East Java, Indonesia, making the atmosphere comfortable and at ease to linger in this place. Apart from being a holiday with family, we can learn firsthand about plant cocoa, chocolate-making process until the chocolate business itself.
By the scout officer of the Coffee and Cocoa Research Center, we will introduce the chocolate plant, the process of seeding, planting fruit until brown. Furthermore, children are introduced to the separation process of the skin and seeds called cocoa, fermented cocoa beans to refining.
Cocoa powder that has been mashed and mixed with milk sugar by using a mixing machine. Before printing, chocolate batter in the first heat, which is incorporated by means of a temperature between 33 to 48 degrees and then cooled back to a temperature of 26 degrees centigrade. It was not until chocolate is packed and ready for sale to the market in a variety of foods made from chocolate.
Location was founded by the Dutch colonial government on January 1, 1911, the visit was deliberately opened to the general public, as a means of product promotion, as well as to provide an understanding of plant coffee and cocoa.
Lots of information we can get here, from knowing the types of coffee and cocoa, saw the process of making various machinery and equipment, grain processing, process and workings of biogas, as well as around the entrance to the processing of coffee and cocoa to a variety of foods and beverages, such as chocolate bars, bottled drinks, coffee powder and so on.
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