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  • 1. a 1
  • 2. Chocolate Submitted to:Mam Aneela Hameed Submitted by:Ayesha khan 2
  • 3. Confectionary • Confectionery is related to the food items that are rich in sugar . • Confectionery refers to the art of creating sugar based dessert 3
  • 4. Confectionary products • Candies • Bubble gum • Jellies • Loly pops • Wafers • chocolates 4
  • 5. Chocolate Semisolid suspensions of fine solid particles from sugar and cocoa (and milk,depending on type), making about 70% in total, in a continuous fat phase 5
  • 6. History of chocolate • First people who made chocolate were the Mayas • They drank chocolate as a bitter and spicy beverage called “xocoatl” (“bitter water”) • It was a drink for wealthy and important people 6
  • 7. Chocolates 7
  • 8. Types of chocolate  Dark bitter sweet chocolate  Semi sweet chocolate  Baking chocolate  Sweet chocolate  Milk chocolate  White chocolate 8
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  • 11. Cocoa Beans - The Raw Material 11
  • 12. Harvesting Cocoa & Cocoa processing • Step #1: Plucking and opening the Pods • Cocoa beans grow in pods that sprout off of the trunk and branches of cocoa trees. • After the cocoa pods are collected into baskets, they are split open and the cocoa beans are removed 12
  • 13. Step #2: Fermenting the cocoa seeds • They are placed in large, shallow, heated trays or covered with large banana leaves. • If the climate is right, they may be simply heat by sun. • During fermentation is when beans turn brown. This process may take five or eight days. 13
  • 14. Step #3: Drying the cocoa seeds • Simply spread the fermented seeds on trays and leave them in the sun to dry. • The drying process usually takes about a week and results in seeds that are about half of their original weight. 14
  • 15. Flow Diagram of Chocolate Production Step 1: cocoa beans 15
  • 16. Cocoa Beans - Roasting 16
  • 17. Flow Diagram of Chocolate Production Step 1: Cocoa beans Step 2: Shell and nibs 17
  • 18. Nibs, Shell and Liquor 18
  • 19. Flow Diagram of Chocolate Production Step 1: cocoa beans Step 2: shell and nibs Step 3: cocoa powder 19
  • 20. Cocoa powder 20
  • 21. Flow Diagram of Chocolate Production Step 1: cocoa beans Step 2: shell and nibs Step 3: cocoa powder Step 4: plain chocolate 21
  • 22. Manufacturing of Chocolate Dark, milk, and white chocolate involve following basic operations: ingredient mixing refining conchingstandardization of viscosity tempering 22
  • 23. Ingredient Mixing: Basic ingredients including chocolate liquor, sugar, cocoa butter, emulsifiers milk products (for milk chocolate), and flavors are blended together. The result is a paste with a rough texture and plastic consistency. 23
  • 24. Refining  Increase surface area,by reducing partical size ,resulting in smooth texture  Steel rollers reduce size particles 24
  • 25. Conching After refining, the mass is transferred to large shear mixer called conches. This is the last manufacturing process where texture and flavor are affected. Time, temperature, moisture control the process 25
  • 26. Tempering It is the controlled cooling of melted chocolate with agitation that will promote the formation of small stable fat crystals throughout the chocolate 26
  • 27. Moulding Tempered chocolate mixed with inclusions such as nuts, crisp rice, etc. Deposited into metal or the more popular polycarbonate moulds For solid moulding, a chocolate with a low plastic viscosity(PV) is desired for the proper release of entrapped air 27
  • 28. Storage  Stored at 65 to 68 F  Less than 50 percent relative humidity  Stored away from light.  Properly stored, solid chocolate should have a shelf life of one year or more 28
  • 29. Chocolate Blooms Problems Sugar Bloom • Occurs when the surface of the chocolate is exposed to moisture or high humidity Fat Bloom • The visible accumulation of large cocoa butter crystals on the chocolate surface • Give it a greasy surface texture that melts readily when touched. 29
  • 30. Potential Health Benefits  Good for the heart. Helps improve circulation Helps cut down blood pressure  Chocolate contains flavanols. Helps in preventing the oxidations of “bad” cholesterol, which improve blood vessel elasticity 30
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  • 32. Any Questions? 32