MCB F1 HYFer   Baja Kompaun Compound fertilizer 25 Kg Mango Fondant Chocolate   Mango is one of the most popular fruit in Malaysia. It is a good source of vitamin C and dietary fibre and also contains some B group vitamins. The fruit can either be consumed fresh or processed into other products like pickles, jams or juices. To add to the list, mango can now be consumed as chocolate. Cempedak Truffle Chocolate   Cempedak is a tropical fruit with thick and gelatinous flesh which is delicious and rich in energy, calcium, vitamin C and fiber. It also tastes very good with chocolate. Besides giving a unique flavor and greater choice to the consumer, this chocolate has added nutritional value. Tongkat Ali Plain Chocolate   In Malaysia, the consumption of chocolate is still low even though there is an increament from year to year. In 1985, the consumption of chocolate was around 0.245 kg per personand this increased to 0.675 kg per person in 1992. The consumption of chocolate is always related to children. However, the consumption among adults are low. This could be due to the misconception of chocolate itself. Chocolate is always associated with obesity, tooth decay, hyperactive, pimples and other negative effects. Instant Cocoa - Tongkat Ali Beverages   Herbs and spices are used by Malaysian as well as other people in the world for cooking and health care. Local herbs and spices can also be utilised as ingredients in cocoa based beverages manufacturing. The processing technology is described below. Simplified Tempering Method For SMI   Improper tempering is responsible for defects in the texture and appearance of chocolate. When choosing tempering machine, many factors should be considered. For SMI, hand tempering is frequently practiced, however the output is limited and hygiene is difficult to control. Storage Of Cocoa Nibs   Cocoa beans are normally stored in form of whole beans in jute bags for relatively short period. They can be stored for 5 to 6 months safely. During storage and transportation they are subjected to problems of insect infestation, mould contamination and moisture exchange between atmosphere and the beans, which are hygroscopic. Other problems encountered are beans size variation, high shell content, price fluctuation and adulteration. Both weight and quality differences will have a bearing on trading value. To overcome these problems and to prolong the shelf life of cocoa beans, a study was conducted to store cocoa nibs in plastic lined jute bags. Instant Cocoa - Ginger Beverages   There are various types of cocoa based beverages available in the market. However, cocoa based beverages enriched with herbs are rarely found. Ginger is one of the most popular herbs among the Malay and Chinese communities. By drinking its decoction or taking slices of this herb, it is believed to increase blood flow and remove ‘wind’ from the body. For mothers after delivery, this herb is always consumed to ensure they are healthy and energetic. Cocoa Pulp Juices   At present, most of the cocoa beans are used in the production of cocoa products such as chocolate, cocoa powder (for drink, colouring and flavouring agent), chocolate syrup and other product enrobed with chocolate. Cocoa Pulp Jelly   Fruit jellies are semisolid, preserved mixtures of fruit juice and sugar. Fruit jelly is a fairly easy-to-prepare product and can be made at home without special equipments. Cocoa Pulp Jelly is produced by cooking fresh pulp mixed with sugar. The pulp contains about 1% pectin. The Cocoa Pulp Jelly has a fruit-acid flavour and is a popular delicacy in Brazil. [Prev] [Next]