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.
Dry beans have a hard outer coating that, when soaked in water, allows water molecules to penetrate through the beans' pores. This absorption process rehydrates the beans, softening the texture and making them easier to cook and digest. Additionally, soaking also helps reduce cooking time and enhances the overall flavor of the beans.
The sweetest coffee beans in the market are typically characterized by a high level of natural sugars, a smooth and balanced flavor profile, and a pleasant aroma. These beans are often grown at higher altitudes, which allows them to develop more complex and nuanced flavors. Additionally, the beans are usually processed with care to preserve their natural sweetness and enhance their overall quality.
they do not changes the color of cocoa beans or white
Yes, bush beans do require pollination to produce a harvest. Pollination is necessary for the flowers on the bean plants to develop into pods that contain the beans.
The machine will handle both. It will process ground beans, or grind the beans for you with the built in grinder.