The characteristic ingredient of chocolate is cocoa mass that is a result of grinding gently roasted cocoa beans. The cocoa beans are subjected to a strict quality control before they are used. As a first step the cocoa beans are thoroughly washed, so that any possible impurities, such as pieces of jute sacks, sand or stones can be easily removed. Then the thoroughly cleaned beans undergo a controlled heating process in order to receive a microbiologically clean raw material and to make it easier to remove the husks from the bean. The cocoa beans are now broken down and separated from the pieces of husk by means of a controlled stream of air. The centre of the bean, the so-called ‘nibs’ are gently roasted and finally finely ground in a cocoa mill. By this process the cocoa butter in the nibs is released and a thick, viscous dark mass is produced – cocoa mass. The cocoa mass can now be used as an ingredient which gives taste to chocolate. In hydraulic presses the cocoa mass is pressed out under very high pressure. In doing so, the cocoa mass is separated into a liquid component – cocoa butter – and a firm part – cocoa powder. Cocoa butter is an important ingredient of chocolate that influences its soft, melting qualities and the firm snap. Cocoa powder is used in breakfast drinks containing cocoa, bakery goods and cakes or also for the decoration of pralines and confectionery specialities.