Pastry Level One Practice Test

After fermentation, drying is the next step. Fermentation activates flavor development and reduces pulp moisture, but to safely store the beans and prepare them for roasting, the moisture must be lowered to a stable level (typically around 6–7%). Drying stops further fermentation and prevents mold, setting the beans up for roasting and subsequent shelling (winnowing) and grinding. So drying is the best choice because it immediately follows fermentation in the cocoa bean processing sequence. Roasting comes after drying, and winnowing happens after roasting.