CHOCOLATE INDUSTRY

BY:MARYAM SHAKEELANEEQUA SADAFSAMIAH ROYFAIZA KHALIL

INTRODUCTION OF CHOCOLATE INDUSTRY

INTRODUCTION OF CHOCOLATE INDUSTRY

BY: MARYAM SHAKEEL

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

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

• 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

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.

• 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.

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.

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Chocolates industries in Pakistan

Chocolates industries in Pakistan

VOLKA FOOD INTERNATIONAL (Gr8's Chocolate with RICH CREAMY CHOCOLATEBAHAWALPUR IN MULTAN

•Yousufi Corporation•(Chocolate Chips•Syedna Mohammad Burhanuddin Road, Karachi

Caribbean Cookies - Brownie Style Cookies The Snack Bites Company Plot No.2, Karachi, Pakistan

Rock n Roll CHEW TOFFEEVolka Food International  Lahore, Punjab, Pakistan

Nestle Pakistan, LTDPakistan, Punjab, Lahore,

Types of Chocolates:

The main types of chocolate are white chocolate milk chocolate Dark chocolate Sweet chocolate

• 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.

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.

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.

STEPS FOR CHOCOLATE PRODUCTION

STEPS FOR CHOCOLATE PRODUCTION

BYANEEQUA SADAF& SAMIAH ASHER

Chocolate Production

• 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.

Theobroma cacao- the Cocoa Tree

Forastero

Hardy and vigourous, produces beans with

strongest flavour.

Widely grown in West Africa and Brazil.

criollo

Not much hardy with its mild or weak

chocolate flavour.

Grown in Indonesia, Central and South

America.

Trinitario

Cultivated hybrids of the other two.

Grown mainly in the Caribbean, but also in Cameroon and Papua

New Guinea.

Types of cocoa pods

• 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.

Harvesting of Cocoa Trees

• 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.

Fermentation

• 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 6-8% 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.

Drying

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.

• 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.

Winnowing

• 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.

Grinding

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.

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.

Molding

• After the chocolate is properly tempered• Addition of other ingredients

• Chocolate cools when it becomes solid• labeled, packed to be shipped to and to be

eaten.

Storage

• Chocolate is very sensitive to temperature and humidity.

• Ideal storage temperatures are between 15 and 17 °C.

Blooming effects

• Fat bloom is dull white film on surface of chocolate

• temperature fluctuating or exceeding 24 C “Fat bloom”

Sugar bloom

• Dry and hard to the touch.• sugar bloom is caused by temperature

below 15 C or excess humidity.

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.

APPLICATIONSAPPLICATIONS

BY FAIZA KHALIL

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.

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 anti-depressant.

• It contains theobromine, caffeine and other substances which are stimulants.

 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.

• 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.

Keeping Your Teeth Healthy

According to researcher the cocoa extract works even better than fluoride when it comes to fighting cavities.

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.

• USED AS FACIAL MASK:

• facials are all the rage these day.

• Today chocolate is used as a face mask .

• Chocolate is high in antioxidants.

• As A WeaponDuring 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.

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.

THANK YOU