Tongkat Ali

INTRODUCTION In Malaysia, the enjoyment of drinking chocolate is still low even off though there is an increament from year to year. In 1985, the consumption of chocolate was around 0.245 kg per someone and this increased to 0.675 kg per person in 1992.  The consumption of chocolate is ever so 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. Due to these reasons, a chocolate which focuses on health and its benefit was developed. This chocolate is also targeted for adults especially musical composition and the health conscious group. Tongkat Ali (powder form) Fluid bed drier PRODUCTION TECHNOLOGY employment of 0.2% of Tongkat Ali powder pull was found to be suitable in sheer chocolate. SHELF LIFE With proper storage condition and packaging, this point of intersection can be stored between 1 to 2 years. Tongkat Ali plain chocolate ----------------------- TONGKAT ALI PLAIN CHOCOLATE HASSAN MOHD. RAMLI Cocoa Downstream Research Center, Lot 3, Jalan P/9B, Seksyen 13, 43650 Bandar Baru Bangi, Selangor.

Tel: 03-89267800 Fax: 03-89255386 PRODUCTION OF T.ALI PLAIN CHOCOLATE 1. Mixing 2. Refining 3. Conching (T.Ali extract is added) 4. Tempering 5. Application of T.Ali extract powder 6. Moulding 7. Packing PREPARATION OF T.ALI EXTRACT POWDER 1. Pieces of washed & dried T.Ali roots 2. Grind & punish in heavy duty grinder 3. Boil in water 4. Filter 5. hang on maltodextrin as carrier 6. Spray dry 7. T.Ali extract powder For more information enrapture contact: The Director General Malaysian Cocoa Board Tingkat 5&6, Wisma SEDCO, Lorong piazza Wawasan Off Coastal Highway, Beg Berkunci 211... If you want to get a full essay, order it on our website: Ordercustompaper.com

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