{"id":1329,"date":"2023-10-06T19:15:57","date_gmt":"2023-10-06T19:15:57","guid":{"rendered":"http:\/\/www.babicka-chantal.cz\/blog\/?p=1329"},"modified":"2023-10-06T19:24:02","modified_gmt":"2023-10-06T19:24:02","slug":"co-je-to-bean-to-bar","status":"publish","type":"post","link":"https:\/\/www.babicka-chantal.cz\/blog\/rady-tipy-zajimavosti\/co-je-to-bean-to-bar\/","title":{"rendered":"Co je to Bean To Bar?"},"content":{"rendered":"\n

<\/p>\n\n\n\n

„Bean To Bar“ ve firm\u011b 20nord20sud<\/strong> <\/p>\n\n\n\n

je um\u011bn\u00edm v\u00fdroby \u010dokol\u00e1dy p\u0159\u00edmo z kakaov\u00fdch bob\u016f, co\u017e lze voln\u011b p\u0159elo\u017eit jako „z bobu na ty\u010dinku\/do tabulky“. Tento p\u0159\u00edstup je \u0159emesln\u00fd a zd\u016fraz\u0148uje kontrolu nad cel\u00fdm v\u00fdrobn\u00edm procesem \u010dokol\u00e1dy. Vznikl jako reakce na pr\u016fmyslovou v\u00fdrobu a standardizaci \u010dokol\u00e1dy, a to zejm\u00e9na v USA na za\u010d\u00e1tku 21. stolet\u00ed.<\/p>\n\n\n\n

Co odli\u0161uje \u010dokol\u00e1du vytvo\u0159enou metodou Bean To Bar od tzv. „couette maker“ lze shrnout do dvou hlavn\u00edch bod\u016f:<\/p>\n\n\n\n

  1. Kontrola cel\u00e9ho v\u00fdrobn\u00edho \u0159et\u011bzce<\/strong>: V r\u00e1mci metody Bean To Bar si firma 20nord20sud sama vyr\u00e1b\u00ed a nakupuje kakaov\u00e9 boby a n\u00e1sledn\u011b je zpracov\u00e1v\u00e1 ve vlastn\u00ed d\u00edln\u011b. T\u00edm maj\u00ed plnou kontrolu nad ka\u017ed\u00fdm krokem v\u00fdrobn\u00edho procesu. Pracuj\u00ed s procesem, kter\u00fd je stejn\u011b star\u00fd jako je p\u0159\u00edsn\u00fd a zahrnuje ru\u010dn\u00ed zpracov\u00e1n\u00ed.<\/li>
  2. Minimalistick\u00fd a puristick\u00fd p\u0159\u00edstup<\/strong>: P\u0159i v\u00fdrob\u011b tmav\u00e9 \u010dokol\u00e1dy p\u0159id\u00e1vaj\u00ed do kakaa pouze p\u0159\u00edrodn\u00ed zv\u00fdraz\u0148ova\u010d chuti – cukr. Tento jednoduch\u00fd p\u0159\u00edstup umo\u017e\u0148uje vytvo\u0159it \u010dokol\u00e1du, kter\u00e1 zachov\u00e1v\u00e1 autentick\u00e9 chut\u011b a vlastnosti p\u016fvodn\u00edho kakaa. Pracuj\u00ed s kakaem tak, aby vytvo\u0159ili tzv. „raw produkty“ jako jsou origin\u00e1ln\u00ed grand cru ty\u010dinky, degusta\u010dn\u00ed tabulky a sladkosti. Tyto produkty odhaluj\u00ed v\u0161echny nuance p\u016fvodn\u00edho kakaa a nab\u00edzej\u00ed explozi chut\u00ed p\u0159i ka\u017ed\u00e9m soustu.<\/li>
  3. <\/li><\/ol>\n\n\n\n

    Bean To Bar – ekologicky odpov\u011bdn\u00fd p\u0159\u00edstup<\/h2>\n\n\n\n

    Do p\u016fvodn\u00edch oblast\u00ed produkce kakaa se za\u010dali v\u00fdrazn\u011bji zaj\u00edmat tak\u00e9 \u010dokolati\u00e9\u0159i. Tam se setkali s m\u00edstn\u00edmi producenty a nau\u010dili se vychutn\u00e1vat \u010dokol\u00e1du podobn\u011b jako kvalitn\u00ed v\u00edno.<\/p>\n\n\n\n

    Ve Francii se mnoho \u0159emesln\u00edk\u016f v\u011bnuje zpracov\u00e1n\u00ed \u010dokol\u00e1dy p\u0159\u00edmo z kakaov\u00fdch bob\u016f. Av\u0161ak podle hnut\u00ed Bean to Bar jsou v t\u00e9to oblasti zastoupeni pouze hrstkou.<\/p>\n\n\n\n

    Filozofie spo\u010d\u00edv\u00e1 v respektu v\u016f\u010di p\u0159\u00edrod\u011b, lidem a p\u016fvodn\u00edmu produktu. Spole\u010dn\u00fdm c\u00edlem je touha po pravdivosti a neomezen\u00e9 kreativit\u011b.<\/p>\n\n\n\n

    \"\"
    Kakaov\u00e9 boby<\/figcaption><\/figure><\/div>\n\n\n\n

    <\/p>\n\n\n\n

    F\u00e1ze v\u00fdroby Bean To Bar<\/h2>\n\n\n\n

    Jako Bean To Bar \u010dokolatier pracujeme s pe\u010dliv\u011b vybran\u00fdmi kakaov\u00fdmi boby, kter\u00e9 poskytuj\u00ed d\u016fv\u011bryhodn\u00ed dodavatel\u00e9. Jakmile doraz\u00ed tyto ta\u0161ky pln\u00e9 kakaa do tov\u00e1rny firmy 20nord20sud, za\u010d\u00edn\u00e1 pro n\u011b n\u00e1ro\u010dn\u00fd a precizn\u00ed v\u00fdrobn\u00ed proces, kde ka\u017ed\u00fd krok m\u00e1 sv\u016fj v\u00fdznam.<\/p>\n\n\n\n

    1 \u2013 Test \u0159ezu<\/strong> <\/p>\n\n\n\n

    Prvn\u00edm krokem je pe\u010dliv\u00e1 anal\u00fdza kakaov\u00fdch bob\u016f, kter\u00e1 slou\u017e\u00ed k ov\u011b\u0159en\u00ed kvality jejich zpracov\u00e1n\u00ed po sklizni a k z\u00edsk\u00e1n\u00ed prvn\u00edho dojmu o jejich chu\u0165ov\u00fdch charakteristik\u00e1ch. Pro tuto anal\u00fdzu pou\u017e\u00edv\u00e1me metodu Carly Martin (prezidentka Fine Cacao and Chocolate Institute – FCCI).<\/p>\n\n\n\n

    Vzorkuj\u00ed 50 kakaov\u00fdch bob\u016f a detailn\u011b je analyzuj\u00ed, aby:<\/p>\n\n\n\n

    • Zkontrolovali \u00farove\u0148 fermentace (zda je dostate\u010dn\u00e1 nebo p\u0159\u00edli\u0161 siln\u00e1).<\/li>
    • Detekovali p\u0159\u00edtomnost parazit\u016f, jako jsou \u010dervi.<\/li><\/ul>\n\n\n\n

      Pou\u017e\u00edv\u00e1 se tak\u00e9 POP Test, co\u017e zahrnuje pra\u017een\u00ed a ochutn\u00e1v\u00e1n\u00ed jak cel\u00fdch bob\u016f, tak kakaa ve form\u011b pr\u00e1\u0161ku s tro\u0161kou cukru. To pom\u00e1h\u00e1 vytvo\u0159it budouc\u00ed recepty.<\/p>\n\n\n\n

      2 \u2013 T\u0159\u00edd\u011bn\u00ed fazol\u00ed<\/strong> <\/p>\n\n\n\n

      T\u0159\u00edd\u011bn\u00ed fazol\u00ed je n\u00e1ro\u010dn\u00fd, ale kl\u00ed\u010dov\u00fd krok, kter\u00fd umo\u017e\u0148uje zajistit vynikaj\u00edc\u00ed kvalitu fin\u00e1ln\u00ed \u010dokol\u00e1dy. Kakaov\u00e9 boby t\u0159\u00edd\u00ed ru\u010dn\u011b, aby odstranili v\u0161echny „ne\u017e\u00e1douc\u00ed“ bobule, kter\u00e9 mohou b\u00fdt ploch\u00e9, p\u0159\u00edli\u0161 mal\u00e9, nebo jinak nespl\u0148ovat na\u0161e standardy. Zachov\u00e1vaj\u00ed pouze ty nejlep\u0161\u00ed a v\u00fdjime\u010dn\u00e9 kousky.<\/p>\n\n\n\n

      3 \u2013 Pra\u017een\u00ed<\/strong> <\/p>\n\n\n\n

      Pra\u017een\u00ed kakaa pln\u00ed n\u011bkolik kl\u00ed\u010dov\u00fdch \u00fakol\u016f. Nejprve odstran\u00ed zb\u00fdvaj\u00edc\u00ed vlhkost z bob\u016f a odpa\u0159\u00ed kyselinu octovou, \u010d\u00edm\u017e sni\u017euje ho\u0159kost kakaa. T\u00edmto procesem se tak\u00e9 usnadn\u00ed odd\u011blen\u00ed sko\u0159\u00e1pky a z\u00e1rove\u0148 se rozv\u00edj\u00ed jedine\u010dn\u00e1 chu\u0165 \u010dokol\u00e1dy.<\/p>\n\n\n\n

      • Jemn\u00e9 pra\u017een\u00ed p\u0159in\u00e1\u0161\u00ed ovocn\u00e9, \u0161\u0165avnat\u00e9 nebo m\u00edrn\u011b kysel\u00e9 t\u00f3ny, ale m\u016f\u017ee zanechat i ne\u017e\u00e1douc\u00ed chut\u011b.<\/li>
      • P\u0159\u00edli\u0161 siln\u00e9 pra\u017een\u00ed d\u00e1v\u00e1 \u010dokol\u00e1d\u011b o\u0159echovou a bohatou chu\u0165, ale m\u016f\u017ee zakr\u00fdt jemn\u00e9 nuance.<\/li><\/ul>\n\n\n\n

        Pra\u017een\u00ed je kl\u00ed\u010dov\u00fdm a d\u016fle\u017eit\u00fdm procesem, jeho\u017e intenzitu a dobu trv\u00e1n\u00ed pe\u010dliv\u011b \u0159\u00edd\u00ed podle specifick\u00fdch vlastnost\u00ed ka\u017ed\u00e9ho d\u00e1vku kakaov\u00fdch bob\u016f. T\u00edmto zp\u016fsobem se sna\u017e\u00ed dos\u00e1hnout co nejlep\u0161\u00ed kvality a zachovat jedine\u010dn\u00fd charakter ka\u017ed\u00e9ho zdroje kakaov\u00fdch bob\u016f.<\/p>\n\n\n\n

        4 \u2013 Drcen\u00ed<\/strong><\/p>\n\n\n\n

        Po pra\u017een\u00ed fazol\u00ed n\u00e1sleduje krok, kde je nutn\u00e9 je rozdrtit a odstranit slupku. Pro tento \u00fa\u010del vyu\u017e\u00edv\u00e1me speci\u00e1ln\u00ed stroj vybaven\u00fd sadou ods\u00e1v\u00e1n\u00ed, kter\u00fd umo\u017e\u0148uje odd\u011blit leh\u010d\u00ed \u010d\u00e1sti (k\u016f\u017ei) od t\u011b\u017e\u0161\u00edch (hroty).<\/p>\n\n\n\n

        Ni\u010d\u00edm se nepl\u00fdtve: kakaov\u00e9 kousky z\u00edskan\u00e9 p\u0159i tomto procesu jsou vyu\u017e\u00edv\u00e1ny jako n\u00e1lev, kter\u00fd p\u0159id\u00e1v\u00e1 jemn\u00e9 aroma a chu\u0165 \u010dokol\u00e1d\u011b!<\/p>\n\n\n\n

        5 \u2013 Brou\u0161en\u00ed<\/strong><\/p>\n\n\n\n

        Po odd\u011blen\u00ed od k\u016f\u017ee a drcen\u00ed na men\u0161\u00ed kousky jsou kakaov\u00e9 boby d\u00e1le zpracov\u00e1v\u00e1ny mlet\u00edm a sm\u00edch\u00e1n\u00edm s cukrem, dokud nedos\u00e1hnou jemn\u00e9, taj\u00edc\u00ed pasty. N\u00e1sleduje jedna z nejv\u00fdznamn\u011bj\u0161\u00edch f\u00e1z\u00ed v\u00fdroby \u010dokol\u00e1dy: kon\u0161ov\u00e1n\u00ed.<\/p>\n\n\n\n

        Kon\u0161ov\u00e1n\u00ed je proces rafinace, kdy se \u010dokol\u00e1da m\u00edch\u00e1 za tepla, aby se rozvinula jej\u00ed v\u016fn\u011b. T\u00edmto zp\u016fsobem z\u00edsk\u00e1 kakaov\u00e1 pasta homogenn\u00ed texturu a \u010dokol\u00e1dov\u00e9 aroma se pln\u011b rozvine.<\/p>\n\n\n\n

        Tento krok se prov\u00e1d\u00ed pomoc\u00ed mix\u00e9ru s dv\u011bma \u017eulov\u00fdmi koly o celkov\u00e9 v\u00e1ze 45 kg. D\u00e9lka kon\u0161ov\u00e1n\u00ed se li\u0161\u00ed v z\u00e1vislosti na p\u016fvodu kakaa a po\u017eadovan\u00e9m v\u00fdsledku.<\/p>\n\n\n\n

        6 \u2013 St\u00e1rnut\u00ed \/ Zr\u00e1n\u00ed<\/strong><\/p>\n\n\n\n

        Podobn\u011b jako u kvalitn\u00edho v\u00edna, i u \u010dokol\u00e1dy \u010das hraje v\u00fdznamnou roli. F\u00e1ze zr\u00e1n\u00ed je pro n\u00e1s kl\u00ed\u010dov\u00e1, nebo\u0165 \u010dokol\u00e1da se \u010dasem zlep\u0161uje a zjem\u0148uje. Tento proces umo\u017e\u0148uje rozvinout v\u0161echny \u017eiv\u00e9 v\u016fn\u011b \u010dokol\u00e1dy a dos\u00e1hnout dokonal\u00e9 chuti.<\/p>\n\n\n\n

        Degusta\u010dn\u00ed \u010dokol\u00e1du nech\u00e1vaj\u00ed zr\u00e1t minim\u00e1ln\u011b 5 t\u00fddn\u016f p\u0159i teplot\u00e1ch kolem 20 stup\u0148\u016f.<\/p>\n\n\n\n

        7 \u2013 Temperov\u00e1n\u00ed \/ Lisov\u00e1n\u00ed<\/strong><\/p>\n\n\n\n

        Temperov\u00e1n\u00ed m\u00e1 za \u00fakol stabilizovat krystaly kakaov\u00e9ho m\u00e1sla v \u010dokol\u00e1d\u011b. Pokud \u010dokol\u00e1da nen\u00ed spr\u00e1vn\u011b temperovan\u00e1, mohou se v n\u00ed vytvo\u0159it ne\u017e\u00e1douc\u00ed vady. Proces temperov\u00e1n\u00ed spo\u010d\u00edv\u00e1 v postupn\u00e9m zah\u0159\u00e1t\u00ed, ochlazen\u00ed a op\u011btovn\u00e9m zah\u0159\u00e1t\u00ed \u010dokol\u00e1dov\u00e9 hmoty, dokud nen\u00ed tuk v \u010dokol\u00e1d\u011b stabiln\u00ed a jednotn\u00fd.<\/p>\n\n\n\n

        Po dokon\u010den\u00ed temperov\u00e1n\u00ed se \u010dokol\u00e1da nalije do forem, kde z\u00edsk\u00e1 po\u017eadovan\u00fd tvar, lesk a k\u0159ehkou texturu, kter\u00e1 k\u0159upe v \u00fastech.<\/p>\n\n\n\n

        Takov\u00fdmto pe\u010dliv\u00fdm a dlouh\u00fdm procesem proch\u00e1z\u00ed \u010dokol\u00e1da od samotn\u00fdch kakaov\u00fdch bob\u016f a\u017e po kone\u010dnou podobu ty\u010dinky\/tabulky. <\/p>\n\n\n\n

        Ka\u017ed\u00e1 f\u00e1ze je nezbytn\u00e1 pro dosa\u017een\u00ed vysok\u00e9 kvality fin\u00e1ln\u00edho produktu, kter\u00fd je p\u0159ipraven pot\u011b\u0161it va\u0161e chu\u0165ov\u00e9 bu\u0148ky!<\/p>\n","protected":false},"excerpt":{"rendered":"

        Co je to Bean To Bar?<\/p>\n","protected":false},"author":1,"featured_media":1332,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rady-tipy-zajimavosti"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/1329","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/comments?post=1329"}],"version-history":[{"count":7,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/1329\/revisions"}],"predecessor-version":[{"id":1339,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/1329\/revisions\/1339"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/media\/1332"}],"wp:attachment":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/media?parent=1329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/categories?post=1329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/tags?post=1329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}