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Gissela Guanga
Katherine Perez
Josue Riera
Pamela Cárdenas

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Alison Cuaical

Eiby Baez

Nicolas Lemos

Carlos Leon

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BRYAN PAZ
YADIRA ANANGONO
GRACE MANOSALVAS
DENNIS SOTO

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Martín Terán, Kamila Saenz, Sergio Brandao, Daniel Sevilla

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Names: Andrés Iza, Daniela Almeida, Aracely Ambuludi, Carlos Pereira

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Need a harvest sugar cane

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Sugar cane juice by washing slicing

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Land that reaches 10 meters of coffee plantation and is divided into small pieces of 3 meters of plantations.

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Partial purification to raw cane sugar.
The juice is first purified by precipitating the impurities using lime and carbon dioxide

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First, select the grapes manually

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How process looks

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Genesis Moreno, Priscila Diaz, Carolina Juiña, Kasandra Haro

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next squeezed grape to controlled pressure, not break seeds and so avoid bitter taste

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In this phase it is collected the fruits of the coffee tree, called "cherries". is done by hand, selecting only the grains that have the point of maturity

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Milk contain a good balance of protein, fat and carbohydrate and are a very important source of essential nutrients, including

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Estefany Valencia
Andrea Carrillo
Diego Garzon

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then remove the first juice and the rest of grapes, deposited to start fermen

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We have two methods: the dry, is when we put on a huge surface all the grains to dry it up. the wet, is when we separate the pulp from the seed and then it dry with its last skin.

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The process begins with crushing different types of malt to break up the grain kernels in order to extract fermentable sugars to produce a milled product called "grist".

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after the first fermentation there is a second where acid malic becomes lactic acid in order to remove acid wine

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Step 1
MALTING. Barley undegoes germination.  Barley is soaked for 2-3 minutes in warm water and spread on the floor. It’s turned regularly to maintain temperature. When the Barley starts to shoot, germination stops by dying it in a kiln. the Barley becomes malt.

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Dairy cows typically spend their days eating, sleeping, and chewing their cud. Many large dairy farms utilize growth hormones and antibiotics during the process to artificially increase a cow's milk production and to decrease the spread of infectious diseases among their cows.

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Then, the grist is transfered into a mush tun to mix them with heated water (Mash conversion). This process uses natural enzymes contained in the malt to break the malt's starch into sugars.

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Step 2:
MASHING. The sugars contained in the grain must be extracted before fermentation and this is done through mashing. the grown up grains are put in a large tube with  hot water and agitated. Once as much sugar has been extracted,  the mixture known as mash moves on the fermentation step.

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Step 3:
FERMENTATION. Wort is cooled and passed into a large tank Yeast is added and fermentation begins. Yeast turns sugars into alcohol. fermentation takes around 48 hours. The liquid now is called wash and low on alcohol %

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Step 4:
DISTILLATION. The stills are made from copper, which has been found to be the best material for extracting impurities from the spirit as it is being distilled and consist of a bowl shape at  the bottom that rises up to the neck at the top. all are the same in principal but a different shape will give a flavor and character to the final touch.

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All the mash is pumped into the lauter tun. Here, a sweet liquid (Wort) is extracted from the grain husks.

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fifth step (clarification and filtration)

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fifth step (clarification and filtration)

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In this step is removed at impurities and solid

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When the wet method is used, the parchment surrounding the grain is removed. If the coffee has been processed dry, the dry skin of the fruit is completely eliminated.

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At each stage of its production, the coffee is subjected to a series of quality and taste tests. cupping or tasting analyzes various factors such as the body, aroma, acidity and taste.

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In this process the green grains acquire a dark tone. when the temperature reaches 200 ºC, oils are released, while more oil, more flavor has the coffee.

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Then, wort is gathered in a vessel (kettle). Here, the wort is boiled before adding the hops.

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The first stage of tea production is the cultivation of the tea plant. The Camellia sinensis plant is an evergreen bush that thrives in tropical and subtropical climates.

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We ground coffee to get the good smells up, the dimension of ground will determine the preparation that we will choose.

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There are countless methods of coffee consumption. Usually it is served hot, but it is also customary to take it with ice. The taste for coffee is cultivated since it has a strong and bitter taste.

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Tea leaves are harvested from the tea plant and then transported to a nearby tea factory for production
During the Harvest and sorting stage, tea leaves are examined based on size, type and appearance.

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after that preserving wine and depending on the time wine making ruances and differents types aromas

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In this step the wort is transported into a whirlpool to star separation process. While this happen, any malt or hop pieces are took apart to leave a liquid which is ready to be fermented.

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Cows are normally milked at least twice a day. Milking time takes about five minutes per cow depending on the type of machine and the amount of milk the cow is producing. Most dairies have enough machines to milk more than 20 cows at one time.

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Milk storage vats or silos are refrigerated. Milk is usually stored on the farm at 39 degrees Fahrenheit, or colder, for no more than 48 hours. Vats and silos are agitated to make sure that the entire volume remains cold and that the milkfat does not separate from the milk.

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Before starting fermentation, yeast needs to be added during the filling of the vessel. This step is the most important because yeast transforms sugary wort into beer by producing alcohol.

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Finally is bottled wine and you get your taste end

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Crystallization of sugar from syrup

Sugar is crystallized with the concentred solution, then spun in centrifuges to separate the pure sugar crystals from the syrup.

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Leaves can be withered, dried, oxidized, fired and shaped depending on the desired tea type. For example, leaves for green and white teas are not oxidized at all—leaves are simply dried in the sun, pan-fired or steamed and then shaped into pellets or small twigs.

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This process is important because it allows the development of flavors and a smooth finish.

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Milk is collected from the farm every 24 or 48 hours. The tankers that are used have special stainless steel bodies which are heavily insulated to keep the milk cold during transportation to the processing factory.

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Samples from the bulk milk tanker are tested for antibiotics and temperature before the milk enters the factory processing area.

Farm milk samples are tested for milkfat, protein, bulk milk cell count and bacteria count. If milk does not meet quality standards it is rejected.

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The crystals are then dried and stored in silos until packaged or shipped in bulk  to customers.

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8th Step: Filtration, carbonitation, and cellaring

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8th Step: Filtration, carbonitation, and cellaring

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In this step beer is filtered, carbonated ant transported to the beer tank. It goes through a cellaring process takes 3-4 weeks to complete.

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Whole milk, once approved for use, is pumped into storage silos where it undergoes pasteurization, homogenization, separation and further processing

Here work internal steps

Pasteurization

Homogenization

Separation

Further proccesing

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This is the final step where beer is ready to be packaged and sold.

ENJOY!!! :)

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The orthodox tea making method is the most commonly used. In this process, the tea leaves go through four stages: withering, rolling, oxidation and drying.

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When they arrive at the factory, tea leaves are full of moisture. This first stage reduces their water content to about 60%−70%. This is done by laying out the tea leaves in big troughs on a wire mesh. Air is then passed over them, gently drying them out. This takes between 12−17 hours, leaving the leaves bendy and ready to be rolled.

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Now the milk is ready to be packaged for delivery to the stores. The milk travels through pipes to the automatic packaging machines that fills and seals the milk into paper cartons or plastic jugs. As the containers move through the assembly line, a date is printed on each of them to show how long the milk will stay fresh.

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Packaging
The dry sugar crystals are then sorted.
Sugar is then sent to be packed in the familiar packaging we see in grocery stores, in bulk packaging.

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MATURATION. Nearly all whiskies are aged in wood usually oak . Bourbon, and other types of American whiskey must be aged in new charred oak barrels. Barrels are stored in warehouses, and as the whisky matures, some of the alcohol evaporates. Some whiskies, such as scotch, have a required minimum age.

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After packaging, the milk is finally ready for the customers, and it is stored in a big, refrigerated room until it is delivered to stores to be sold.

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Cheese

Butter

Yogurt

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This movement twists and turns the leaves until they're thin and wiry looking. It also breaks them up, which starts the next stage: oxidation.

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First, the leaves are put in troughs or laid out on tables. Then, they're left for between 30 minutes and two hours, at a temperature of about 26°C.

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Then the teas are finally ready to be packed into foil-lined paper sacks or tea chests. These keep the leaves dry and protect them from the knocks and bumps of their onward journey.

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Then the teas are finally ready to be packed into foil-lined paper sacks or tea chests. These keep the leaves dry and protect them from the knocks and bumps of their onward journey.