Introduction of chocolate industry

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Introduction of chocolate industry

  1. 1. CHOCOLATE INDUSTRY BY: MARYAM SHAKEEL ANEEQUA SADAF SAMIAH ROY FAIZA KHALIL
  2. 2. INTRODUCTION OF CHOCOLATE INDUSTRY BY: MARYAM SHAKEEL
  3. 3. Where does cocoa come from??? • First people who made chocolate were the Mayas and the Aztecs • They drank chocolate as a bitter and spicy beverage called “xocoatl” (“bitter water”)• • It symbolized life and fertility and was also used as medicine • It was a drink for wealthy and important people (royalty, priests, etc.)• Cocoa beans were also used as money
  4. 4. HISTORY • 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 XIII of France, so chocolate came to France • 1657: A Frenchman opened the first “Chocolate House” in London became as popular as Coffee Houses
  5. 5. • 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  1792: A chocolate factory was opened in Berlin  1875: The first milk chocolate was put on the market
  6. 6. INDUSTRILIZATION • 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. This started a trend of novelties with the 1923 launch of the Milky Way by the American Frank Mars while his son invented the namesake bars, the Mars bar.
  7. 7. • At the same time, Milton Hershey, another American chocolate producer vastly expanded his chocolate sales through clever marketing and capitalizing on impulse purchases of chocolate in main street grocery stores. Hershey was called the "Henry Ford" of chocolate because he produced a quality chocolate bar at a price everyone could afford.
  8. 8. TODAY • The chocolate industry has grown to a worldwide industry topping $50 Billion in retail sales worldwide and continues to show healthy growth. Recently, there has been an increasing trend towards high quality chocolates such as chocolates with high cocoa content and or chocolates flavored with natural flavors and rich spices. .
  9. 9. Chocolates industries in Pakistan
  10. 10. VOLKA FOOD INTERNATIONAL (Gr8's Chocolate with RICH CREAMY CHOCOLATE BAHAWALPUR IN MULTAN •Yousufi Corporation •(Chocolate Chips •Syedna Mohammad Burhanuddin Road, Karachi
  11. 11. Caribbean Cookies - Brownie Style Cookies The Snack Bites Company Plot No.2, Karachi, Pakistan Rock n Roll CHEW TOFFEE Volka Food International Lahore, Punjab, Pakistan
  12. 12. Nestle Pakistan, LTD Pakistan, Punjab, Lahore,
  13. 13. Types of Chocolates: The main types of chocolate are  white chocolate  milk chocolate  Dark chocolate  Sweet chocolate
  14. 14. • These types of chocolate may be produced with ordinary cacao beans (mass-produced and cheap) or special cacao beans (aromatic and expensive) or a mixture of these two types.
  15. 15. DARK CHOCOLATE – Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. SWEET CHOCOLATE – Much of the chocolate consumed today is in the form of sweet chocolate , combining chocolate with sugar.
  16. 16. MILK CHOCOLATE – Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. WHITE CHOCOLATE: – White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.
  17. 17. STEPS FOR CHOCOLATE PRODUCTION BY ANEEQUA SADAF & SAMIAH ASHER
  18. 18. Chocolate Production
  19. 19. Theobroma cacao- the Cocoa Tree • Grows best in tropical rainforest. • Mostly reaches 7.5 metres in height. • Has broad leaves 25 cm long with pale coloured flowers from which pods grow. • Tree bears fruit when 3 to 4 years old. • Each tree yields 20-30 pods per year. • Mostly cultivated from Indonesia, Malaysia & Ghana.
  20. 20. Types of cocoa pods Forastero criollo Trinitario Hardy and vigourous, produces beans with strongest flavour. Not much hardy with its mild or weak chocolate flavour. Cultivated hybrids of the other two. Widely grown in West Africa and Brazil. Grown in Indonesia, Central and South America. Grown mainly in the Caribbean, but also in Cameroon and Papua New Guinea.
  21. 21. Harvesting of Cocoa Trees • Harvesting takes place twice a year from november to january and from may to july. • Fruit is hand-picked to protect the trees. • Once harvested, the pods are opened and their seeds are removed.
  22. 22. Fermentation • Beans and the pulp are laid in the fermentation boxes. • Fermentation produces heat requiring the beans to be stirred. • Germination in the cacao bean is killed by the high temperatures produced during the fermentation process. • After the 5 days process of fermentation, beans are brown and have a better flavor.
  23. 23. Drying • After fermentation, the water present in the beans is dried up to convert them into chocolate. • Cacao beans are often dried in the sun, which can happen on tarps, mats, or patios. • Humidity in the beans is decreased down to 68% for storage and export. • Once dried, they can be stored for 4-5 years. • After sorting and bagging, the cocoa beans are then loaded on ships to be delivered to chocolate manufacturers.
  24. 24. Roasting • In the manufacturing plant, the selected beans undergo extensive sampling and testing procedure. • Then roasting takes place at usually 210 F for about 10-35 minutes. • The beans are roasted to darken the colour and to further bring out the flavour characteristics of the cacao.
  25. 25. Winnowing • The process of removing shells from around the beans. • The dried beans are cracked and a stream of air separates the shell from the nib, the small pieces used to make chocolate. • The nibs, key ingredient, contain approximately 53 percent cocoa butter, depending on the cacao species.
  26. 26. Grinding • The beans are then usually grounded in a milling or grinding machine called a melangeur. • The nibs are grounded into a paste called chocolate liquor. • A roll refiner or ball mill is used to create heat that melts and distributes the cocoa butter and to further reduce the particle size of cocoa mass. • Flavor of the chocolate bar depends on the percentage of cocoa butter in the liqour. • With more grinding and the addition of sugar, lecithin, milk or cream powder or milk crum and spices such as vanilla depending upon the manufacturer, chocolate is made.
  27. 27. CONCHING • Conching is a process of mixing the cocoa mass. • It is continuously mixed at a certain temperature to develop flavor remove moisture and break down large pieces. This can take hours to days depending on the desired outcome. • The finest chocolates are conched for 5 days.
  28. 28. Tempering • The next step is tempering the chocolate is slowly heated and cooled allowing the cocoa mass to solidify and stabilize. • Without tempering the chocolate would separate and would not harden well.
  29. 29. Molding • After the chocolate is properly tempered • Addition of other ingredients
  30. 30. • Chocolate cools when it becomes solid • labeled, packed to be shipped to and to be eaten.
  31. 31. Storage • Chocolate is very sensitive to temperature and humidity. • Ideal storage temperatures are between 15 and 17 °C.
  32. 32. Blooming effects • Fat bloom is dull white film on surface of chocolate • temperature fluctuating or exceeding 24 C “Fat bloom”
  33. 33. Sugar bloom • Dry and hard to the touch. • sugar bloom is caused by temperature below 15 C or excess humidity.
  34. 34. Quality analysis • Chocolate manufactures want to make sure every chocolate and cocoa product that leaves their warehouse is of the highest quality. • Tasting Panel meets weekly. • write a descriptive analysis of a product's aromas, flavors, aftertaste, mouth feel, and so on.
  35. 35. APPLICATIONS BY FAIZA KHALIL
  36. 36. MEDICAL IMPROTANCE: Heart Health Benefits of Chocolate: • Dark chocolate is good for your heart. • Lower Blood Pressure. • Lower Cholesterol. • Chocolate can also protect heart vessels of human body.
  37. 37. Chocolate also holds benefits apart from protecting your heart. • It stimulates endorphin production, which gives a feeling of pleasure. • It contains serotonin, which acts as an antidepressant. • It contains theobromine, caffeine and other substances which are stimulants.
  38. 38. Balance the Calories: • Chocolate is still a high-calorie, high-fat food. • No more than 100 grams, or about 3.5 ounces, of dark chocolate a day to get the benefits. • One bar of dark chocolate has around 400 calories. • If you eat half a bar of chocolate a day, you must balance those 200 calories.
  39. 39. • Increase the brain activity. • Antioxidants (polyphenol) contained in chocolate can help us eliminate free radicals and prevent cancer. • eating chocolate can help us improve emotions and release high pressure.
  40. 40. Keeping Your Teeth Healthy According to researcher the cocoa extract works even better than fluoride when it comes to fighting cavities.
  41. 41. USE OF CHOCOLATE IN BAKING: Dark, light, semisweet, bittersweet, milk, white and other varieties of chocolate all have their places in baking. It is used to make Pastries ,Cakes ,Cookies ,Quickbreads etc.
  42. 42. • USED AS FACIAL MASK: • facials are all the rage these day. • Today chocolate is used as a face mask . • Chocolate is high in antioxidants.
  43. 43. • As A Weapon During World War II it was believed the Nazis were going to try and assassinate Winston Churchill using a bomb disguised as a bar of milk chocolate.
  44. 44. INTERESTING FACT: • Chocolate's reputation for making people feel good is based not only on its caffeine content, but on its naturally occurring mood altering chemicals. • Phenylethylalanine . found in the blood of people in love. • Anandamide . stimulates areas of your brain also affected by the active ingredients in marijuana.
  45. 45. THANK YOU

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