Fermentation
drying and fermentation
Fermentation
bananas
Fermentation
It is assumed that the color of the raw beans comes from polyphenolic compounds and anthocyanins, which during the fermentation process, due to various transformations, form polycondensation products, the so called phlobaphenes. These compounds contribute to the formation of the typical brown color of cocoa beans
Yes, in very small quantities. Cocoa beans undergo a process of drying and fermentation to develop the flavour and colour. The amount of caffeine in the beans varies with the type of beans and the degree of fermentation. Hope this helps
The white beans are best dried in the open-air, which alters the colour to a light brown. Beans used in chocolate, are roasted to get that deeply brown colour.
they do not changes the color of cocoa beans or white
This is a characteristic of dicotyledonous plants such as beans.
The machine will handle both. It will process ground beans, or grind the beans for you with the built in grinder.
the beans are cleaned to remove pulp and pieces
Processing of coffee beans is performed by manufacturers that roast the beans for packaging. Also, roasters often further process the beans to be sold for brewing and instant coffee