technically contamination, usually from feces. very generally speaking, native and spontaneous fermentation (sourdough, sauerkraut certain 'ripe' cheeses come to mind immediately) naturally produce conditions that inhibit pathogen growth. in most all cases that condition is the production of acids. cocoa...
beans f/min during the development phase without smelling them scorching on the outside. and for those that want to geek out on the numbers, you can calculate how much energy is being pumped into the system and see there just isn't enough energy in a standard home oven to heat up lbs of cocoa beans...
there are flavors present in the raw beans, but in my experience well over % of the time they are not flavors i want to preserve. most notably there is a waxy, green astringency and metallic bitterness that decreases as you roast the beans. these are inherent flavors. they exist in the fermented, raw cocoa...
included in this recall is posted on the firm's website at . model numbers serial numbers kek sx (stainless) ya ***** thru ya ***** kek er (red) ya ***** thru ya ***** kek ob (black) ya ***** thru ya ***** kek wh (white) ya ***** thru ya ***** kek qg (liquid graphite) ya ***** thru ya ***** kek cs (cocoa...
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