INTRODUCTION OF CHOCOLATE INDUSTRY

CHOCOLATE INDUSTRY

BY:MARYAM SHAKEELANEEQUA SADAFSAMIAH ROYFAIZA KHALILINTRODUCTION OF CHOCOLATE INDUSTRYBY: MARYAM SHAKEELWhere 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 medicineIt was a drink for wealthy and important people (royalty, priests, etc.) Cocoa beans were also used as money

HISTORY1528: Hernn Cortz came to Spain with cocoa beans and the formula for the chocolate drink1615: The Spanish princess Anne of Austria married Luis XIII of France, so chocolate came to France1657: 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 soldEnd 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

INDUSTRILIZATIONThe 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.TODAYThe 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.

.Chocolates industries in Pakistan

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

Yousufi Corporation(Chocolate ChipsSyedna 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 CHOCOLATEPure, 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.

15MILK CHOCOLATEMilk 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 PRODUCTIONBYANEEQUA SADAF& SAMIAH ASHER

Chocolate ProductionGrows 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

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

RoastingIn 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

CONCHINGConching 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.

The length of conching process determines the final smoothness and quality of the chocolate. High quality chocolate is conched about 72 hours after conching process is completed the chocolate mass is stored in the tanks heated to approximately 45-50 C. until the final process.29

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 temperedAddition of other ingredients

Chocolate cools when it becomes solidlabeled, packed to be shipped to and to be eaten.

StorageChocolate is very sensitive to temperature and humidity.Ideal storage temperatures are between 15and17C.

Blooming effectsFat bloom is dull white film on surface of chocolatetemperature fluctuating or exceeding 24 C Fat bloom

Sugar bloomDry 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.APPLICATIONSBY FAIZA KHALILMEDICAL 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 can decrease the blood pressure and protect heart vessels for human body. Heart Health Benefits of Chocolate:Dark chocolate is good for your heart. A small bar of it everyday can help keep yourheartand cardiovascular system running well. Two heart health benefits of dark chocolate are:Lower Blood Pressure:Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.Lower Cholesterol:Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.Other Benefits of Dark Chocolate:It tastes goodIt stimulates endorphin production, which gives a feeling of pleasureIt contains serotonin, which acts as an anti-depressantIt contains theobromine, caffeine and other substances which are stimulants. 40

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.

Heart Health Benefits of Chocolate:Dark chocolate is good for your heart. A small bar of it everyday can help keep yourheartand cardiovascular system running well. Two heart health benefits of dark chocolate are:Lower Blood Pressure:Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.Lower Cholesterol:Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.Other Benefits of Dark Chocolate:It tastes goodIt stimulates endorphin production, which gives a feeling of pleasureIt contains serotonin, which acts as an anti-depressantIt contains theobromine, caffeine and other substances which are stimulants. 41Balance 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.

Balance the Calories:This information doesn't mean that you should eat a pound of chocolate a day. Chocolate is still a high-calorie, high-fat food. Most of the studies done used 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 by eating less of something else. Cut out other sweets or snacks and replace them with chocolate to keep your total calories the same. 42Increase 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.

The Benefits of ChocolateNowadays, the nationalists and the dietitians have already found the various benefits of chocolate. Although most of us like to eat chocolate in our daily life, we can not expound on the advantages of chocolate clearly. Now, the benefits of chocolate will be introduced concretely as follows.First, eating chocolate can effectively help us decrease the cavities in oral cavity and prevent the gum diseases. However, we can not always eat the chocolate containing much sugar. This is because the excessive absorption of sugar can seriously destroy our teeth.Second, consuming chocolate moderately can decrease the blood pressure and protect heart vessels for human body. Cocoa, the raw material of chocolate, is an important enzyme inhibitor and it can effectively stabilize the blood pressure.Third, the consumption of chocolate is very effective in protecting blood vessels and preventing cardiovascular disease for us. The compositions of coca can accelerate the production of good cholesterol in human body, which can protect heart and blood vessels for us. Whats more, the flavonoids contained in cocoa can restrain the formation of clots and alleviate the cardiovascular damage. In addition, the absorption of the beneficial compositions of cocoa also plays an important role in resisting inflammation for human body.Fourth, the antioxidants contained in chocolate can help us eliminate free radicals and prevent cancer. According to the research, the content of antioxidants in chocolate is very high. The main antioxidant is polyphenol. Polyphenol can effectively the body cells from the damage of free radicals in human body, which can resist the formation of cancer. Free radicals can seriously destroy the healthy cells to cause cell mutation and even death. Therefore, the adequate absorption of polyphenol can effectively prevent cancer for human body. In addition, polyphenol can prolong the life of other antioxidants like vitamin E and vitamin C in human body.Fifth, eating chocolate can help us improve emotions and release high pressure. Just like antidepressants, the caffeine and theobromine contained in chocolate can improve our mood by stimulating the nervous system and creating energy in our brain. Under the simulation of caffeine and theobromine, our mood can be moderately elevated.The five aspects mentioned above have clearly introduced the benefits of chocolate. Maybe these benefits can stimulate your hunger for chocolate. One point to be stressed is that we should strictly control the intake of chocolate so as to prevent the possible harms of caffeine and sugar.BackClosePrintAdd to favorite 43Keeping Your Teeth Healthy

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

Keeping Your Teeth Healthy

At first glance this might seem like an idea up there with chocolate teapots. After all, nobodys dentist ever told them to eat more sweets. But its true! According to researcher Arman Sadeghpour at Tulane University an extract of cocoa powder found in chocolate could be an effective alternative to using fluoride in toothpaste. In fact, if Sadeghpours research is correct, the cocoa extract works even better than fluoride when it comes to fighting cavities. 44USE 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.

Dark, light, semisweet, bittersweet, milk, white and other varieties of chocolate all have their places in baking. Whether it's cocoa powder, chocolate chunks, cacao nibs or syrup depends on the recipes you're using. Some particularly decadent recipes may call for more than one type of chocolate so that there are layers of flavor.Other People Are ReadingAbout the Uses of ChocolateTypes of French Chocolate DessertsPastriesPain au chocolat is a French chocolate-filled pastry specialty that's essentially croissants filled with dark chocolate. Eclairs are typically filled with vanilla pastry cream, but may then be topped with chocolate as a finishing touch. Many famous pies incorporate chocolate in some way, including french silk pie, Mississippi mud pie and black bottom pie.CakesVienna's sacher torte is a dark chocolate lover's dream, found not just in Viennese bakeries but in specialty European bakeries all over the world. Devil's food brings rich, chocolate goodness to American palates, as does the southern classic known as red velvet cake. Red velvet cake is chocolate through and through, although it gets its shocking coloring from red food dye. If you're gluten-intolerant but love chocolate cake, don't worry -- the dense, rich confection known as flourless chocolate cake will let you join the fun, too.CookiesChocolate chip cookies just wouldn't be the same without chocolate. Whoopie pies, despite their name, are actually cookies as well, and also rely heavily on chocolate. Brownies are actually a type of cookie known as a bar cookie, and recipes exist that incorporate just about every type of chocolate you can imagine. Some cookie recipes integrate cocoa powder into the dough, while others simply rely on chunks of chocolate strewn throughout the dough to surprise and delight the palate as you eat.QuickbreadsBanana chocolate chip bread and muffins are both quickbreads, so named because you don't have to wait for them to poof, as you do with yeast breads. Chocolate cherry bread uses cocoa powder and candied cherries, so the result is reminiscent of a chocolate-covered cherry. Since quickbreads and cakes are closely related by ingredients and cooking method, a chocolate loaf cake blurs the line between the two even further: it's a cake baked in a loaf pan, like bread.Finishing TouchesFrostings, glazes, syrups and cocoa powder dustings may all make use of chocolate in some way or another, even if the baked good they're covering isn't chocolate at all. While layers upon layers of chocolate can be delicious, there's something to be said for striking a delicate counterpoint between a luscious vanilla pound cake and a rich dark chocolate ganache. Meanwhile, the flourless chocolate cake mentioned previously benefits from a light dusting of cocoa powder and cinnamon just before servingThe advantage to using unsweetened chocolate is that the baker has total control over the level of sweetness in the finished product. It also has a concentrated chocolate flavor, since it has not been blended or adulterated, with a more pure taste. Parents often find that this chocolate carries another advantage: young residents of the household will not nibble away at it, because it tastes extremely bitter when eaten plain.A number of specialty chocolatiers make gourmet baking chocolate, often with a very high price tag. The value of this chocolate varies considerably, and bakers who are considering buying a fancy brand may want to do a taste test before they commit. The key determining factor in terms of quality is the source of the beans and the way in which they are handled. Cocoa beans have a range of flavors that can be easily identified in chocolate liquor form. Bakers who like dark andbittersweet chocolateproducts produced by a company will probably enjoy their baking chocolate, but if they find an off taste or flavor in their chocolate, it is likely to be even stronger in the unsweetened form, gourmet or not. 45USED AS FACIAL MASK:

facials are all the rage these day.Today chocolate is used as a face mask. Chocolate is high in antioxidants.

Mood elevator. 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 and anandamide. Phenylethylalanine is found in the blood of people in love. Anandamide stimulates areas of your brain also affected by the active ingredients in marijuana. (NOTE: As noted by the researchers at the Neurosciences Institute in San Diego who identified anandamide in chocolate in 1996, to get even the faintest hint of marijuana-like effects from chocolate you would have to eat more than 25 pounds of the candy all at once.)Mood elevator. 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 and anandamide. Phenylethylalanine is found in the blood of people in love. Anandamide stimulates areas of your brain also affected by the active ingredients in marijuana. (NOTE: As noted by the researchers at the Neurosciences Institute in San Diego who identified anandamide in chocolate in 1996, to get even the faintest hint of marijuana-like effects from chocolate you would have to eat more than 25 pounds of the candy all at once.)

Mood elevator. 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 and anandamide. Phenylethylalanine is found in the blood of people in love. Anandamide stimulates areas of your brain also affected by the active ingredients in marijuana. (NOTE: As noted by the researchers at the Neurosciences Institute in San Diego who identified anandamide in chocolate in 1996, to get even the faintest hint of marijuana-like effects from chocolate you would have to eat more than 25 pounds of the candy all at once.)46As 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.

As A Weapon

As we covered recently, 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. The artist Lawrence Fish was called upon by the secret service to illustrate that new, delicious looking threat. The idea was that when you broke off chocolate from the end of the bar it would reveal a piece of canvas is revealed stuck into the middle of the piece which, when pulled on, would activate the bomb.

Fortunately such devices are no longer in use, so you can eat your chocolate in safety47INTERESTING 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.

Mood elevator. 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 and anandamide. Phenylethylalanine is found in the blood of people in love. Anandamide stimulates areas of your brain also affected by the active ingredients in marijuana. (NOTE: As noted by the researchers at the Neurosciences Institute in San Diego who identified anandamide in chocolate in 1996, to get even the faintest hint of marijuana-like effects from chocolate you would have to eat more than 25 pounds of the candy all at once.)Mood elevator. 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 and anandamide. Phenylethylalanine is found in the blood of people in love. Anandamide stimulates areas of your brain also affected by the active ingredients in marijuana. (NOTE: As noted by the researchers at the Neurosciences Institute in San Diego who identified anandamide in chocolate in 1996, to get even the faintest hint of marijuana-like effects from chocolate you would have to eat more than 25 pounds of the candy all at once.)

Mood elevator. 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 and anandamide. Phenylethylalanine is found in the blood of people in love. Anandamide stimulates areas of your brain also affected by the active ingredients in marijuana. (NOTE: As noted by the researchers at the Neurosciences Institute in San Diego who identified anandamide in chocolate in 1996, to get even the faintest hint of marijuana-like effects from chocolate you would have to eat more than 25 pounds of the candy all at once.)

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