Content chocolate cake

Every company should have a mix of content that they are creating. Your mix should range from the more serious industry reports to the fun stuff. Marketo thinks of the fun stuff as chocolate cake content. This could be a fun infographic, a visual slide deck, or simply a few fun blog posts. 

Why are there pictures of coffee, chocolate, cake, and coupons on the cover of this book They were gifts from German students who had just finished my class on supply chain management and were intended to represent the Four C framework that underlies this book s content. In this book, however, the Four Cs are Chain structure and ownership, Capacity, Coordination, and Competitiveness. If you visualize the set of ordinary items on the cover of this book, you can use them as a mnemonic to remember the Four Cs of supply chain management—and we have accomplished a key goal of this book in this very first paragraph. 

Cocoa Powder Manufacture. When chocolate Hquor is exposed to pressures of 34—41 MPa (5000—6000 psig) in a hydrauHc press, and part of the fat (cocoa butter) is removed, cocoa cake (compressed powder) is produced. The original pot presses used in cocoa production had a series of pots mounted vertically one above the other. These have been supplanted by horizontal presses that have four to twenty-four pots mounted in a horizontal frame. The newer presses are capable of complete automation, and by careflil selection of pressure, temperature, and time of pressing, cocoa cake of a specified fat content can be produced. 

The nib, containing about 55% cocoa butter, is ground while hot to a liquid mass called cocoa or chocolate liquor, from which variable amounts of the cocoa butter is removed by hydraulic pressing. The cocoa cake left on the filter is cooled and then ground to a fine powder under controlled cool temperatnres to yield cocoa powder that has cocoa fat contents of up to 22% or more. 

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