A PROCESS OF PRODUCING CACAO (THEOBROMA CACAO L.) CHIFFON CAKE

The present utility model relates to the making of cacao ( Theobroma cacao L.) chiffon cake. The process involves drying cacao beans under the sun for one (1) week; cracking dried cacao beans to separate the nibs from shells; roasting nibs in oven at temperature of 120 degrees Celsius; milling the c...

Ausführliche Beschreibung

Bibliographische Detailangaben

1. Verfasser:	MORENO, Raymund B
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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