The document summarizes the history and production process of chocolate. It describes how the Mayans and Aztecs first cultivated and used the cocoa bean. It then outlines the key steps in manufacturing chocolate today from fermenting and drying the cocoa beans on farms to roasting, grinding, conching, tempering and packaging the final chocolate product. It also discusses the different varieties of cocoa trees and chocolate types like dark, milk, white and couverture chocolate.
Yeast Bread uses yeast as a leavener. The yeast causes the formation of carbon dioxide gas through fermentation of the sugar in the bread dough. This causes the bread to rise, making it light and airy. Yeast bread is formed into countless shapes and sizes.
These slides have complete information about chocolate history and the process involved in the chocolate industry. Very helpful slides to understand chocolate processing.
Yeast Bread uses yeast as a leavener. The yeast causes the formation of carbon dioxide gas through fermentation of the sugar in the bread dough. This causes the bread to rise, making it light and airy. Yeast bread is formed into countless shapes and sizes.
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.
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.
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.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
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.
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
Normal Labour/ Stages of Labour/ Mechanism of LabourWasim Ak
Normal labor is also termed spontaneous labor, defined as the natural physiological process through which the fetus, placenta, and membranes are expelled from the uterus through the birth canal at term (37 to 42 weeks
Executive Directors Chat Leveraging AI for Diversity, Equity, and InclusionTechSoup
Let’s explore the intersection of technology and equity in the final session of our DEI series. Discover how AI tools, like ChatGPT, can be used to support and enhance your nonprofit's DEI initiatives. Participants will gain insights into practical AI applications and get tips for leveraging technology to advance their DEI goals.
2. Story of Chocolate
◦ Gulf of Mexico
◦ Mayan and Aztec
◦ Aztecs roasted and grinded beans and made into drink
◦ Served in religious ceremonies
◦ Valuable enough to serve as form of currency
◦ First solid eating chocolate introduced by English firm Fry & Sons in 1847.
◦ Swiss manufacturer Rudolph Lindt invented conche , a machine which ground cacao
beans, sugar and milk powder for hours and even days to develop finer coinsistency
chocolate.
◦ Swiss are worlds champion chocolate eaters.
3. From Bean to Bar
Farmers
Ferment & dry
the mass of
beans.
Manufacturers
Roast and
grind the beans
4. ◦ The cacao tree named Theobroma cacao by Linnaeus.
◦ Theobroma- food of the gods.
◦ A 20 feet tree Produces fruits in the form of pods ranging 6-10 inches containing beans.
◦ Half of the worlds cacao production- West Africa(Ivory coast & Ghana), Indonesia, Brazil.
5. Varieties of Cacao tree
The Criollos The forasteros The Trinitarios
Mild beans with finest
flavours
Full flavoured bulk beans Intermediate flavours
Disease prone Hybrid of Criollos &
Forasteros
Low yield High Yield
Less than 5% world crop Most of the worlds crop
8. Steps
◦ Fermentation takes place where the cacao is grown- farms/plantations.
◦ It is the first and most important step which defines the quality of beans.
◦ It is a challenge for the manufacturer to find good-quality, fully fermented beans.
◦ Soon after the cacao pods are harvested, workers break them open and pile the
sugary pulp together.
◦ Microbes start growing on pulp.
◦ It lasts from 2-8 days.
◦ The workers turn the mass.
◦ The fermentation turns the astringent flavours of bean into desirable flavours.
9. Drying
◦ After the fermentation is complete, the farmers dry the beans under sun. drying the beans
requires care and attention. If not done properly , will spoil the flavour of chocolate.
◦ After drying up to 7% moisture, the beans are cleaned, bagged and shipped to manufactures.
10. Roasting
◦ After selecting, sorting and blending the dried beans,the chocolate manufacturers roast them to
develop their flavour.
◦ Whole beans take 30-60 minutes at 120-160 degree celcius.(Maillard browning )
11. Grinding and Refining
◦ After roasting, the beans are cracked open and nibs are separated from shells.the nibs are
passed through rollers to obtain dark fluid called cocoa liquor. The treatment of cocoa liquor
varies from manufacturer to manufacturer.
◦ To make cocoa powder and cocoa butter the liquor is passed through fine filters that retains
cocoa particles while allowing the butter to flow.
12. Conching
◦ Pure cocoa liquor is concentrated chocolate which may be hardened and packed for use in
bakeries. It flavour is rough,bitter ,astringent and acidic.
◦ To mellow down the flavours few other ingredients such as sugar,milk solids, vanilla, etc are
added.
◦ The cocoa liquor along with other ingredients is agitated(conching) in machines shaped as
conches.
◦ Conches rub and smear the mixture against the surface which raise the temperature of the mass
to 45-80 degree celcius.
◦ Depending upon manufacturer and machine the conching may last for 8 to 36 hours.
◦ A small amount of cocoa butter and lecithin is added towards the end.
14. Tempering
Warming up and cooling down the chocolate in bakeries.
Temepering machines
Provides gloss to the chocolate
The tempering process consists of three basic steps:
1. Heating the chocolate- to melt all the fat crystals.(50 degree c)
2. Cooling it down to form a new structure.(40 degree c)
3. Heating again to melt unstable crystals.
15. Types of chocolate.
◦ Dark chocolate
◦ Milk chocolate
◦ Couverture chocolate
◦ White chocolate- Chocolate less chocolate.
16. Dark Chocolate
◦ Cocoa solids, cocoa butter and sugar but no milk.
◦ Sugarless bitter, bittersweet and sweet.
18. Storage
◦ 15-18 degree celcius with fluctuation.
◦ Stored chocolate develops white powdery layer known as fat bloom. The fat bloom is cocoa
butter that has melted out of unstable crystal, migrate to the surface.
19. Couverture
◦ From French – to cover
◦ Dark or milk chocolate formulated to flow easily when melted thus making thin delicate
chocolate coatings.
◦ This calls for adding more cocoa butter-More fat = 31-38%
20. White Chocolate
◦ Chocolate less chocolate
◦ Contains no cocoa particles
◦ Deodorized cocoa butter, milk solids and sugar
◦ Decorations