These slides have complete information about chocolate history and the process involved in the chocolate industry. Very helpful slides to understand chocolate processing.
Manufacturing of chocolate Whole Process and its DefectsHimanshu141296
Describe the whole process of making Chocolate and its defects. Firstly, fermented and dried cocoa beans will be refined to a roasted nib by winnowing and roasting. Then, they will be heated and will melt into chocolate liquor. Lastly, manufacturers blend chocolate liquor with sugar and milk to add flavour. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.
Swiss milk chocolate.
A bar of dark baking chocolate, with a minimum cocoa content of 40%
Semi-sweet chocolate chips.
Tempered couverture chocolate.
White chocolate bar.
These slides have complete information about chocolate history and the process involved in the chocolate industry. Very helpful slides to understand chocolate processing.
Manufacturing of chocolate Whole Process and its DefectsHimanshu141296
Describe the whole process of making Chocolate and its defects. Firstly, fermented and dried cocoa beans will be refined to a roasted nib by winnowing and roasting. Then, they will be heated and will melt into chocolate liquor. Lastly, manufacturers blend chocolate liquor with sugar and milk to add flavour. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.
Swiss milk chocolate.
A bar of dark baking chocolate, with a minimum cocoa content of 40%
Semi-sweet chocolate chips.
Tempered couverture chocolate.
White chocolate bar.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
Chocolate from bean to bar By Muhammad Saeed ShahbhaiwalaMuhammad S
This is Chocolate PPT, Chocolate from bean to bar includes brief history, famous brands, main manufacturers and stages of chocolate making from bean to bar.
Yours suggestions are most welcome.
SOLUCIONES THT PARA LA FABRICACIÓN DE CHOCOLATES FINOS
Atendemos toda América Latina .
Informes y Cotizaciones: dgarcia@torreyhillstech.com
Tel: 664-3062045
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
Chocolate from bean to bar By Muhammad Saeed ShahbhaiwalaMuhammad S
This is Chocolate PPT, Chocolate from bean to bar includes brief history, famous brands, main manufacturers and stages of chocolate making from bean to bar.
Yours suggestions are most welcome.
SOLUCIONES THT PARA LA FABRICACIÓN DE CHOCOLATES FINOS
Atendemos toda América Latina .
Informes y Cotizaciones: dgarcia@torreyhillstech.com
Tel: 664-3062045
Chocolate from bean to bar by Muhammad Saeed ShahbhaiwalaMuhammad S
This is Chocolate PPT, Chocolate from bean to bar includes brief history, famous brands, main manufacturers and stages of chocolate making from bean to bar.
Yours suggestions are most welcome.
The students will get to know about the chocolate journey, exploring step by step all the stages of the production process, from the cocoa plantations to the final product on the selves of various shops.
Cocoa beans are seeds found inside a cocoa pod. Cocoa beans are roasted to be use in production of chocolate. For more details read the presentation now.
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History and manufacturing of chocolate
Company presentation
Chocolate is a food made from roasted and grounded cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods.
It is one of the most popular foods of the world. It has been traded internationally for centuries, mostly from underdeveloped to the developed countries. The word chocolate entered the english language from spanish word xocolat meaning bitter drink.
Chocolate is made from the fruit of cocoa trees, which are native to Central and South America. The fruits are called pods and each pod contains around 40 cacao beans. The beans are dried and roasted to create cocoa beans.
Cacao is the raw, unprocessed version of cocoa.
The origin of chocolate can be traced back to the ancient Maya and Aztec civilisation in Central America, who first enjoyed ‘chocolatl’; a much prized spicy drink made from roasteed cocoa beans. Cocoa beans were valuable, they were given as gifts on occasions such as a child coming of age and at religious ceremonies. Chocolate comprises a number of raw and processed foods produced from the seed of the tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC
The cocoa seeds originally has a bitter flavour, so it is fermented to improve the taste. After the seed is cleaned, roasted, and dried, the shells are removed. And the product is called cacao nibs. These nibs will be grounded and it is called cacao mass. The mass is heated and then liquified and it is turned into the chocolate liquor. And this liquor is used to produce a varieties of chocolates.
Overall, there are 7 types of chocolate. There are 3 main types of chocolate, including white chocolate, milk chocolate, and dark chocolate, although there are other types of chocolate including bittersweet chocolate, chocolate liquor, cocoa powder, and ruby chocolate.
It Has Antioxidant Properties
Dark Chocolate Can Boost Your Focus
It Protects Your Skin from Dehydration
It Supports the Functions of Your Heart
Dark Chocolate Lowers Blood Pressure
Cocoa Is Rich in Good Nutrients
It Boosts Your Energy Levels
Chocolate Is Important for Pregnant Women
Dark Chocolate May Help in Diabetes Prevention
Chocolate Makes You Happy
Contains plenty of sugar
Plenty of fats
Chocolate is rich in calories
Can lead to obesity
People even get addicted to chocolate
Some chocolates contain significant amounts of caffeine
You may experience sleeping problems
Can be bad for your teeth
Cocoa powder,Cocoa butter,Dark chocolate,White chocolate,Milk chocolate,
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on February 28, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
2. Introduction & History of Chocolate
Chocolate is made from cocoa beans or the seeds of the cocoa tree.
The origin of chocolate can be traced to Mexico , where the cocoa
tree was revered and worshipped by the natives.
Theobroma cacao, as the Aztecs called it, meant food for the
gods.
3. The Mayans and the Aztecs made drink from cocoa beans and flavo
They called this beverage “Xocolatl”, which meant a bitter drink in
5. Step1. Harvesting:
Harvesting of beans is undertaken twice a year ___ October to March
and from May to August.
The tree produces pink and white flowers throughout the year but only
few of them bear the cocoa pod.
The pods on the tree look like a green, oval – shaped melon which
changes it colour from green to maroon, into orange to yellow, which
indicates that the beans are ready for harvesting.
The pods are harvested very carefully so that the branches do not get
damaged.
6. Step 2. Ripening and Fermentation:
After the pods are harvested , they are left to further ripen for few days. This process
of ripening also helps to loosen out the exterior skin from the pulp in which the beans
are embedded.
The pods are split open with a sharp blow in a swift manner so that the seeds are not
damaged .
The shell opens up exposing the concealed seeds that are creamy yellow in colour .
These beans are sticky and pulpous at this stage and are collected in large containers
or pits and left to ferment for a period of at lest 5 – 6 days covered with banana
leaves.
These undergo biochemical changes during which the bitterness subsides and flavour
develops. The yellow creamy beans transform into light coloured beans , now called
cocoa seeds.
7. Step. 3: Drying in Sun:
After the seeds are obtained , they are further dried in the sun for a
period of 6 days.
At this point, they are frequently turned around so that they retain only a
fraction of the moisture.
It is essential to dry the seeds to arrest fermentation or else the beans will
get over fermented and lose their flavour.
Drying also ensures that the seeds can be stored for longer duration. The
cocoa seeds after drying are known as raw cocoa.
8. Step 4 : Selection and Blending:
At the chocolate factory , the cocoa seeds are inspected as per the quality standards
laid down by each factory.
Only the best seeds are selected for producing chocolates.
After careful selection of the right seeds, they are cleaned for stones , wooden barks
and any other impurities.
Thereafter they are subjected to blending to produce chocolates. The process of
blending cocoa seeds is very similar to the blending of tea or coffee.
Blending is done very carefully to help create the exact desirable flavour for a
9. Step 5 : Roasting and crushing the beans:
Once blended , the seeds are roasted under red hot grills or in large
rotating vats, anywhere between 30 minutes to 2 hours. This is
done very carefully and for a brief time.
The roasting of the seeds helps in may ways: it helps reduce
moisture content to enable easier crushing of seeds ; it aids the
removal of the shell around the seed kernels; it also helps the seeds
to acquire a dark brown colour that is desired to produce a dark
coloured chocolate with the necessary aroma.
The roasted seeds are then cooled and passed on to crushing
machine, where the machine splits up the seeds and separates the
exterior shell from the remaining cocoa bits called cocoa nibs that
are ready to be processed further.
10. Step 6: Grinding:
The nibs are then transferred to grinding mills, where they pass through a series of grinders
starting from the ones that grind them coarse to the ones that grind them into super fine
texture.
The grinding process not only grinds the cocoa nibs into a smooth paste , but it also generates
pressure and heat due to the friction which slowly melts the cocoa butter present in the mass
resulting in a thick liquid mass , known as cocoa liquor .
This smooth shiny mass contains cocoa mass and cocoa butter that can be used for making
chocolate and its by products.
The mass obtained after grinding is primarily made up of two components cocoa powder and
cocoa butter.
To separates these two cocoa liquor is passed through hydraulic machines, where certain
amount of pressure is applied to extract the cocoa powder in the form of dry cakes and cocoa
butter in the melted form.
11. Step 7: Conching:
The art of making good quality chocolate entails the mixing of variety of ingredient into the
chocolate mass or liquor to obtain the chocolate of desired flavour and texture. Milk is added
to made milk chocolates, sugar is added to regulate the sweetness and extra amount of cocoa
powder is added to regulate the desired bitterness, while soya lecithin is added to stabilize the
chocolate, so that it helps the chocolate to flow easily when melted.
All this is added to the chocolate mass during the stage known as Conching. This is used for
development of flavours in a chocolate. During the conching, chocolate obtains a smooth and
velvety texture. At the end of the conching process cocoa butter is added to help regulate the
viscosity of melted chocolate and soy lecithin in emulsification of chocolate. Some
confectionery products require thick chocolate , whereas some other preparations require
liquid chocolate. Many companies custom make chocolates for such usages by regulating the
amount of cocoa butter in chocolate.
12. Step 8. Tempering:
the conched chocolate is carefully brought to low temperature stirring
constantly all the time. It is only after tempering the chocolate can be
moulded into various shapes and blocks.
Melted and tempered chocolate is shaped into drops, often called callets,
small chips, or in sheets or blocks and then passed through cooling
tunnels before it is being packed for sale in the market or distribution to
hotels and other commercial users.
15. 1. Couverture :
is a French term for covering chocolate.
It is a high quality chocolate preferred by pastry chefs across the world
for making chocolate confections.
Couverture chocolate is a high class product, smooth and refined.
A chocolate should have minimum 32% of cocoa butter and at least
22% of cocoa solids or mass to be labelled as couverture.
It is always necessary to temper the couvertures before being used.
16.
17. 2. Compound Chocolate:
this is less expensive than couverture as it is a combination of various
other ingredients apart from cocoa liquor.
Other ingredients include hard tropical vegetable fats and oils such as
palm kernel oil.
Compound chocolate does not require tempering as it contains very
little or no cocoa butter at all. It is used for enrobing chocolates and
preparing garnishes as some people prefer it because of its easy to use
approach.
18. 3. White chocolate :
This is not a real chocolate as it does not contain any cocoa
liquor or mass. It contains ingredients such as cocoa butter,
sugar, milk solids, emulsifiers, vanilla and other flavourings.
Since it doesn’t contain any cocoa mass , hence the colour is
off – white.
20. 4. Milk Chocolate:
This is a shade of chocolate that can be obtained by
combining dark chocolate with white chocolate. Milk
chocolate is a sweet chocolate that contains around 10
– 12 % cocoa solids that include cocoa mass and
cocoa butter.
21. 5. Semi - sweet:
This is a classic dark chocolate that is often referred to
as cooking or baking chocolate. It frequently finds its
use in making cookies and brownies. It has a slightly
bitter taste as it contains 40 – 65% cocoa solids.
22. 6. Bittersweet Chocolate:
This is dark chocolate that has very little amount
of sugar added to the cocoa mass in the conching
process. Cocoa solids can range between 60 – 80
% depending upon the brand.
23. 7. Unsweetened chocolate:
it is pure bitter chocolate that has an intense flavour of
cocoa as there is no sugar added to the cocoa mass. It is
preferred by die hard chocolate lovers. Many people
usually find it unsuitable for eating raw as it contains no
sugar. Bitter chocolate contains around 100% cocoa
solids out of which 40 – 50% is cocoa butter.
24. 8.Single – origin chocolate: Cocoa beans are blended to create the
right blend for a particular brand. This is done because the beans
from different countries and regions have different characteristics.
Eg. The African cocoa has s strong body and aroma whereas cocoa
from the central parts of America and Asia have distinguished
flavours of flowers and herbs. Single origin chocolates are made
from cocoa beans of same variety, soil, climatic condition and region.
Like wines crop of cocoa differs from year to year; this would mean
that the aroma and flavour of the single – origin chocolate could vary
from one year to another. Single – origin chocolates are very
expensive.
25. 9. Organic Chocolate: An Organic cocoa bean
is extracted from a plant that has never been
sprayed with any pesticide or chemical. Such a
plant grows in its natural habitat. The
procedure for harvesting and production are
the same as other chocolates
26. 10. Kosher chocolates: Several chocolate
companies have started producing chocolates that
conform to Jewish food laws known as Kosher.
27.
28. 11. Sugar – free chocolate: This range of chocolates should
not be confused with bitter chocolate that is made without
any sugar. The range of sugar – free chocolates uses sugar
or other forms such as maltitol. This chocolate is a
favourite amongst people in various age groups and hence
companies have started producing sugar free chocolates
for people who have specific dietary requirement.
29. Storage of Chocolate:
Since chocolate is prepared in factories with precision and care , it is
important that it is stored properly in order to maintain its quality.
Store chocolate well Wrapped in a cool well - ventilated area and
not in the refrigerator.
Whip off any moisture that occurs as moisture is one of the biggest
enemies of the chocolate.
The ideal temperature for storage of chocolate is between 12ºC –
20ºC with humidity less than 70%.
At high temperature chocolate becomes soft and losses most of its
sheen.
Readymade chocolate products should be stored refrigerated in a
separate refrigerator as chocolate has the ability to absorb strong
flavours from other foods.
Specially designed refrigerators are used to display chocolate
products, which do not let chocolate product sweat, as accumulation
of moisture would result in a poor finish on top of the chocolate.