General outline for Chocolate Processing

1. CHOCOLATE MAKING
PAYEL DASGUPTA
ASSISTANT PROFESSOR
DEPARTMENT OF FOOD TECHNOLOGY
KONGU ENGINEERING COLLEGE

2. TOPICS ON DISCUSSION
CHOCOLATES -
FRAGMENTATION IN CHOCOLATE MARKET
FROM BEAN TO FARM
MARKET SEGMENT
BASIC INGREDIENTS
PROCESS FLOWSHEET
INCEPTION OF IDEA TO START AN INDUSTRY
A DEMO SESSION FOR CHOCOLATE AND FUDGE

5. MARKET
SEGMENTATION

6. BASIC INGREDIENTS
Cocoa Powder
Cocoa Butter
Substitute/Cocoa
Butter
Icing Sugar
Wmp/Smp/Dairy
Whitener
Emulsifier Flavors

8. Process flow sheet
Refrigerate Refrigerate it for an hour for the set of the chocolate
Grease Grease the moulds and pour the chocolate
Stir Stir it well till it reaches the consistency
Add Gradually add the well balanced mixture in the melted fat
Mix Mix the cocoa powder milk powder and sugar thoroughly in definite
proportions
Melt Melt the vegetable fat under low flame heat

9. FUDGE: Ingredients
Milk
Choco bar
Butter

10. Process flow sheet
Add
milk,butter
and choco bar
1
Heat to a
temperature of
116 ° C
2
Pour it into a
greased mould
tray
3
Refrigerate it
for an hour
4

11. SURVEY……..
Consumer
research
1
Product
research
2
Price research
3
Advertising
research
4

12. AN INDUSTRY SET UP
Mixing vessel/vat
Double jacketed
boiler
3 or 5 roller mill
Conching
refiner(Chocoman
Refiener Conche)
Melting,temepering
and Moulding

13. WELCOME YOU TO THE ACTIVITY SESSION
• CHOCOLATE
• FUDGE