| 摘要 |
The polvoron from legume and cocoa liqour comprising the steps of: cleaning, sorting, dehulling, drying and grinding of dried snap bean to produce bean flour. In the production of polvoron from legume, 30 grams snap bean flour, 20 grams all-purpose flour were mixed very well and toasted for 5 minutes in a moderate fire. Continuous stirring was done to avoid burning of the flour. When the mixed flours in the pan turns into light brown in color, the toasted flours were poured in a big bowl for cooling. Other needed ingredients were added to the toasted flours, 30 grams melted cocoa liquor, 40 grams powdered milk, 35 grams sugar, and 35 grams melted margarine. Thorough mixing of all ingredients was performed to break the lumps present in the polvoron from legume. The well mixed polvoron from legume and cocoa liquor were put into the polvoron moulders, then pressing was done to produced compact product eliminating breakage. Chilling of the moulded polvoron from legume and cocoa liquor was done for 30 minutes to lightly harden each piece of polvoron from legume and cocoa liquor. The hardened delicacy was wrapped individually using appropriate size of cellophane 11cm x 13cm. Packaging of the wrapped polvoron from legume was instituted ready for distribution to consumers. |
