What is advancement in chocolate industry.

1. Submitted by Submitted to
Preeti Rani Dr. A.K. Singh
372/15 Miss. Anjali Srivastava

2. Introduction
History
Industrialization
Types of Chocolate
Processing techniques with their advancement
Some advanced formed of chocolate
 Production of low fat chocolate
 Production of low sugar chocolate
 Ultra sonic quality check
Production of melt-resistance and low cal. Chocolate.
Conclusion

3. Chocolate is a typically sweet,
usually brown food preparation of
Theobroma cacao seeds, roasted
and ground.
It is made in the form of a liquid,
paste, or in a block, or used as a
flavoring ingredient in other foods.
Chocolate has become one of the
most popular food types and
flavors in the world, and a vast
number of foodstuffs involving
chocolate have been created,
particularly desserts including
cakes, pudding, chocolate
brownies, and chocolate chip

4. 1528: Hernán Cortéz came to Spain with cocoa beans
and the formula for the chocolate drink
1615: The Spanish princess Anne of Austria married Luis
XII of France, so chocolate came to France.
1674: The first solid chocolate in a stick form had been
sold
 End of 17th century: chocolate came to Germany
first pralines were made by a German cook
1815:Dutch chemist Van Houten introduced alkaline salt
to chocolate.

5. Milk Chocolate
White Chocolate
Dark Chocolate

6. • The industrialization of chocolate reduced the production
costs and allowed all levels of society to enjoy chocolate.
• Children rapidly became a great market for chocolate
makers.
• It is highly consumed by the average person consuming
11 pounds of chocolate a year.
• The chocolate market size was estimated to be
$1,677.14 million (INR 11,256 cores) in 2016.
• Mondelez India, Nestle India, and Ferrero are the top in
the chart with more than 67% of the overall market
share.

8. • Types of Pods :
Forastero
Criollo
Trinitario

9. Cacao pods are
harvested by cutting
them from the tree
using a machete, or
by knocking them off
the tree using a stick.
Beans should be fully
ripe.

10. The seeds of the cacao tree have an
intense bitter taste and must be
fermented to develop the flavor.
Germination in the cacao bean is killed
by the high temperatures produced
during the fermentation process.
 After the 5-7days process of
fermentation, beans are brown and
have a better flavor.
If bean inoculated with a hybrid yeast
strain known as Kluyveromyces
marxianus to see whether the
increased pectinolytic activity would
create a better quality of chocolate.

11. After fermentation, the beans must
be quickly dried to prevent mold
growth.
Traditionally, farmers spread
beans on the ground and dry them
in the sun, down to about 7-10%
moisture content.
In the new method, plastic
sheeting is suspended on an
aluminum frame above the beans,
which are raked out beneath on
mats. The special polyethylene
sheets convert the sun’s ultraviolet
rays to infrared, heating the beans
to 50–60°C and allowing the
beans to reach the requisite 7%
faster than regular sun-drying.

12. We will generally roast the
chocolate for about 20-25
minutes at temperatures
between 250◦Fand 350◦F.
Roasting accomplishes
the following goals:
Develops the flavor of the
chocolate.
Puffs up the shells.
Kills the bacteria.

13. Once the beans have
been roasted, we need to
remove the shell from the
nib. The shell is papery,
crunchy, and doesn’t
contribute any flavor to
the final product, so we
want to discard it.
Back in the day, we used
to do this step by hand,
with a rolling pin, dryer,
and bowls. That was
really inefficient, so in fall
2012 we made an
Automatic Winnower .

14.  Conching redistributes the
substances from the dry cocoa
that create flavor into the fat
phase. Air flowing through the
conche removes some unwanted
acetic, propionic, and butyric acids
from the chocolate and reduces
moisture.
 High-quality chocolate is conched
for about 72 hours, and lesser
grades about four to six hours.
After the process is complete, the
chocolate mass is stored in tanks
heated to about 45 to 50 °C (113
to 122 °F) until next processing.

15. The uniform sheen and crisp bite
of properly processed chocolate
are the result of consistently
small cocoa butter crystals
produced by the tempering
process.
In general, molten chocolate
coming in at 40–50 °C is cooled
in heat exchangers to
crystallization temperates of
about 26–30 °C, passed through
a tempering column formations.

17. • Quality can check by two methods:
Off-line method: This method is very time-consuming,
making it impossible to intervene quickly when something
is wrong. As a result, a large amount of chocolate is
destroyed or re-processed – a costly affair.
On-line method: When the cocoa butter is liquid, the
ultrasonic wave is reflected in its entirety. As soon as the
butter crystallizes, part of the sound wave penetrates the
cocoa butter, so the amount of reflection we measure
changes. This enables us to see how the different
crystals stick together, which is important for the
ultimate properties of the chocolate.

19. Physicists at Temple University in Philadelphia
have come up with a novel approach to
manufacturing chocolate that could allow for a
lower fat content.
Temple researchers found was that an electric
field applied in the flow direction of a liquid
stream of chocolate helped to reduce its viscosity
along that direction.
Because this field polarizes the cocoa particles,
they were able to essentially reorient and
aggregate the particles inside the chocolate,
turning them into short chains that flow more

21. • Today’s consumers are concerned about the
high sugar levels, calories and cariogenicity
effects in confectionery products, hence
increasing popularity of ‘light’ and ‘sugar-free’
products.
• A food product can assume a “light” or “sugar-
free” claim if it provides less than 40 calories per
serving or provides less than 0.5 g of sugars per
serving
• Polyols used as sucrose replacer which includes
sorbitol, isomalt, erythritol, maltitol,
lactitol,mannitol and xylitol.

22.  Approximately 65% of the fat in milk chocolate is
saturated composed mainly of palmitic acid and
stearic acid, while the predominant unsaturated fat is
oleic acid.
 Scientists have found a way to replace the fat content
in chocolate with fruit juice while maintaining the
“mouth-feel.
 Physical, chemical and rheological properties such as
particle size distribution, apparent viscosity, flow
behavior constants and hysteresis behavior, also
sensory evaluation such as smoothness, melt rate,
cocoa flavor and milk flavor were changed from initial
value.

23. • Vulcano, is the world's first and so far only melt-
resistant, low-calorie chocolate.
• Regular chocolate starts to soften at 30°C
(85°F), but Vulcano can withstand temperatures
of up to 55°C (130°F).
• The only place where Vulcano will melt is in the
mouth, because of the enzymes present in the
saliva.
• The manufacturer also claims that its new
creation has 90% fewer calories than standard
chocolate because it contains less of the treat's
fatty ingredients like cocoa butter.

25. Chocolate is sweet and can be good or bad for
the body. Loving the chocolate is not bad but not
to the point when the person is eating too much
chocolate. With these techniques we can
improve the quality of chocolate.