ANIMA

 Blog desarrollado

Gracias al
Programa Cacao
Ingeniería Agroforestal

de la

Universidad Científica del Sur

https://patents.google.com/patent/EP2456321A2/en

ANIMA

Abstract

Herein disclosed are a process to obtain fermented and dried cocoa beans with modified flavours through the addition of aromatic substances to cocoa beans during the cocoa bean fermentation process, the use of aromatic substances in such processes and the use of fermented and dried cocoa beans with modified flavours to produce cocoa liquors, chocolates and other cocoa-based food and non-food products.

Classifications

 A23G1/02 Preliminary treatment, e.g. fermentation of cocoa

Otras notas relacionadas en este blog 

- NACIO DOS VECES

- TERCERA VEZ

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Blog Investiga Innova Cacao Chocolate, creado por los actores de la Cadena de Cacao y Chocolate, ahora sostenido con el apoyo del Programa Cacao de la Carrera de Ingeniería Agroforestal de la Universidad Científica del Sur. Lima - Perú.