Question

Me pueden ayudar a pasar este texto a Present Simple Pasive


Farmers cultivate the cacao tree and its seeds are what are used in making chocolate.


2. The seeds are stacked in heaps and covered to carry out fermentation. The pulp around the seeds is heated to a deep brown color.


3. Subsequently, the seeds are carefully roasted. This is a very important process and is responsible for the formation of the delicate flavors in chocolate.


4. They are then crushed in mills and finely ground to produce a liquid cocoa mass that, according to specific recipes, is mixed with sugar and milk to obtain the three basic types of chocolate.


5. The mixture is refined in steel rollers that break down the grains of cocoa and sugar.


6. The chocolate is kneaded and stirred, adding additional amounts of cocoa butter and lecithin, to remove bitter flavors and make the dough smooth and lump-free. This process is called shelling.


7. In the process known as tempering, chocolate is heated, cooled, and heated again to become solid, smooth, and low in gloss. Finally, the chocolate is molded into bars or other shapes, decorated, wrapped and packaged for distribution.

Answer 1

Respuesta:

bsjjehfbfjjwjebfjkvtjdnejlxm