The Chocolate Shop, Matlock Bath

The Chocolate Shop
52 North Parade
DE4 3NS Matlock Bath
Derbyshire England

Food hygiene

Name:

The Chocolate Shop

Business type:

Retailers - other

Local authority:

Derbyshire Dales

Date of inspection:

25 August 2011

Risc scoring:

Hygienic handling of food is considered to be good

Cleanliness and condition of facilities and building are rated good

Management of food safety is also considered to be good

Last update from FSA 22 September 2017

Description

Opening hours: 11 until late 7 days a week from Easter through to end Oct (May be closed Mondays)


Company description
Coffee is a brewed drink prepared from roasted seeds, called coffee beans, of the coffee plant. They are seeds of coffee cherries that grow on trees in over 70 countries. Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted to varying degrees, depending on the desired flavor. They are then ground and brewed to create coffee. Coffee can be prepared and presented in a variety of ways. After picking, green coffee is processed by one of two methods-the dry process method, simpler and less labor intensive as the berries can be strip picked, and the wet process method, which incorporates fermentation into the process and yields a mild coffee.
Then they are sorted by ripeness and color and the flesh of the berry is removed, usually by machine, and the seeds-usually called beans-are fermented to remove the slimy layer of mucilage still present on the bean. When the fermentation is finished, the beans are washed with large quantities of fresh water to remove the fermentation residue, which generates massive amounts of coffee wastewater. Finally, the seeds are dried. The best (but least used) method of drying coffee is using drying tables. In this method, the pulped and fermented coffee is spread thinly on raised beds, which allows the air to pass on all sides of the coffee, and then the coffee is mixed by hand. In this method the drying that takes place is more uniform, and fermentation is less likely.
The next step in the process is the roasting of the green coffee. Coffee is usually sold in a roasted state, and with rare exceptions all coffee is roasted before it is consumed. The roasting process influences the taste of the beverage by changing the coffee bean both physically and chemically. The bean decreases in weight as moisture is lost and increases in volume, causing it to become less dense. The density of the bean also influences the strength of the coffee. Depending on the color of the roasted beans as perceived by the human eye, th
Keywords:
Manufacturers, Confectionery Supplies, Confectionery Manufacturers, Chocolate Shop, Chocolate Suppliers
Products
Confectionery, Chocolate Products
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