TRAINING OF CHOCOLATE INGRADIENTS MANUFACTURERS

Hello everyone.. Last week i'm busy with "Training of Chocolate Ingradients Manufacterers".This training is really good, we can learn everything about chocolate just like how to growth, how to make liquor, chocolate butter and chocolate cake, and from there i can learn many product from chocolate, i feel really lucky to be participant on this training.

On this training, we stay for a week in Balai Diklat Industri dormitory. They give us eating on breakfast, lunch and dinner, and coffee break 2 times. They treat us really comfortable and they give the best service in there so the participants is not desperate with the condition in there, but the participant really enjoying everything.


So the first day, we were learning everything about chocolate on teory class. We are learning from Mr. Agusalim and Mr. Syahrial, from Mr. Agusalim we are learning about Chocolate and from Mr. Syahrial we are learning about how to work safetly in the kitchen. We are start from 8 o'clock in the morning and finish on 4 o'clock in the afternoon, so thats how the first day end. The second day we do practical in the kitchen, we make dodol chocolate, chocolate jam, 3 in 1 chocolate (beverage), and chocolate ginger (beverage). When we making dodol chocolate we have to really becarefull on the first step until the final step because the dodol chocolate will fail and we have to start from the beginning. Honestly, my group make dodol chocolate twice, because on the first one we fail the beginnig process, but luckly the second process we make it and it becomes beautiful dodol chocolate. After everything done, we come back to Balai Diklat Industri and thats how the second day ending. It is same as the 3rd day (brownies chocolate, pie chocolate and almond crispy chocolate). And the 4th day we did some administration until complete. The 5th day, we did the final test on the kitchen to test us if we competent or not and the last day, they announce our final test and Praise to the Lord that we 100% past this training, and we do some evaluation too, and after everything done, we are going back to our home. It such a really good experience that i can participate to this event that we can learn so much thing about chocolate and we gather with our friends and meet a new friends from other university too. I hope that i can participate to another training on Balai Diklat Industri and i can increase my knowledge to be an enterpreneur in the future.

Thank you so much to everyone who read this blog, i'm really happy to share this experience and if you have any question, critics or any suggestion, please email me on cindylois.cilo@gmail.com or you can comment it down bellow.. 







Sumber :

  • Kepala BDI Makassar
  • Drs. Agusalim, MM
  • Syahrial, S.Sos., M.AP.
  • Muh. Musawantoro, S. Pd. M. Pd
  • Faisal Akbar Zaenal, SST. Par.
  • Dr. H. Syamsu Rijal, M. Pd

Komentar

Posting Komentar

Postingan populer dari blog ini

TOMATO

Gambar
The tomato is the fruit of the plant Lycopersicon esculentum. (Botanically speaking, tomato is not only a fruit, but also a berry since it is formed from a single ovary.) Originally, tomato was named after the food family to which it belongs - the Solanaceae(sometimes called "solanoid" or "nightshade") family. The botanical name Solanum lycopersicum for tomatoes has now largely been replaced by the name Lycopersicon esculentum. (The genus/species name Lycopersicon esculentum is also sometimes used to refer to tomatoes.) The French sometimes refer to the tomato as pomme d'amour, meaning "love apple," and in Italy, tomato is sometimes referred to as "pomodoro" or "golden apple," probably referring to tomato varieties that were yellow/orange/tangerine in color. Regardless of its name, the tomato is a wonderfully popular and versatile food that comes in over a thousand different varieties that vary in shape, size, and colo
Baca selengkapnya

Puff Pastry

Gambar
Puff Pastry is one of the most popular product in the bakeshop. Even though puff pastry includes no added leavening agent, it can rise to 8 times its original thickness when baked. Puff Pastry is a rolled-in dough or laminated dough just like Croissant and Danish dough. Unlike Danish dough however heated, is responsible for the spectacular rising power of puff pastry. Puff Pastry or Puff dough is one of the most difficult of all bakery products to prepare. Because it have to be consisted of over 1000 layers, many more than Danish dough, the process requires a great deal of time and care. As so many other products, there are so many versions of puff pastry as there are bakers. Both the formula and rolling-in techniques are different depends of the baker. This formula that I share is from Mr. Ed. He is the chef from Netherlands. He works in Cruise ship as Pastry Chef for 20 years, after that he becomes one of the lecturer in one of College in Netherlands, and luckly he came to our c
Baca selengkapnya

JAJANGMYEON (자장면)

Gambar
Jajangmyeon (자장면) (Black Bean Sauce Noodles) is a Chinese cuisine adapted to the Korean style served in most of the Chinese restaurants in South Korea and has now become a favourite food among the Koreans. You can often see people eating jajangmyeon in Korean TV dramas and variety shows. It is said that every day over 7 million bowls of jajangmyeon are sold in South Korea. This is also one of the foods I often ate when I studied Korean in Seoul. Let’s talk about jajangmyeon in this blog post. What is Jajangmyeon? Jajangmyeon is a non-spicy dish of thick noodles (made from white wheat flour) served with a thick dark brown sweet sauce which is made from a salty black bean soybean paste called chunjang (춘장) stir-fried with diced onions, minced pork/beef and sometimes other vegetables. Usually, the sauce is placed on the top of the noodles and people use chopsticks to mix the noodles with the sauce before eating. I found this mixing ritual indeed quite interesting. You c
Baca selengkapnya