vinco team welcome to our presentation. what have we researched? chocolate it’s a confectionary...
TRANSCRIPT
What have we researched?
Chocolate • It’s a confectionary which everybody eats• It’s the widest-spread sweet in the whole
world• Its production technology is emblazoned with
legends• It’s simply interesting
Collecting Knowledge
• Because of commercial secret we were not allowed to visit any chocolate factory
• We started an e-mail communication with an expert from the local chocolate factory
• We contacted an expert from university (Mrs. Gabriela Fulová) who recommended and lent us some literature
• We gained further information from our books and from the internet
Cocoa beans
• Chocolate is produced from cocoa beans• Cocoa trees have been planted (already for
2000 years) mainly in tropical America, Africa and Asia
• Cocoa berries are picked 5 years after planting of a cocoa tree
• The berries are manually picked twice a year• The cocoa seeds are taken from berries, they
are first fermented and then dried and cleaned
• This product is called a cocoa bean
• There are strict rules for storage of cocoa beans in transport centres
• The storeroom has to be isolated so that cocoa is not in any contact with other aromas
• Cocoa is an important commodity traded on commodity exchanges
Storage and transportation
• Cocoa beans are roasted, grinded and cleaned into form basic material – chocolate liquor
• Liquor cocoa butter is produced by squeezing the cocoa and then it is cleaned several times
• Cocoa powder is grinded from cocoa solid and it is chemically processed to improve its attributes
Production
Dark chocolate•Is produced from cocoa powder, cocoa butter, sugar and a bit of soy lecithin added as emulator
Milk chocolate•Is produced from cocoa powder, cocoa butter, sugar, milk powder, soy lecithin and vanillin
Production
• Produced chocolate mass is cooled and warmed several times to gain wanted delicacy
• During this process it is refined by conching• Finished chocolate is poured into forms and
after cooling packed and sent to shops• The whole process is already fully
automatized• In the shops, people buy chocolate
...and eat...
Production
We did a survey at our school, we asked around 80 people:• More than 50% of people prefer milk
chocolate• More that 25% prefer flavoured chocolate• One-third of people eat chocolate less than
once a week, the rest eat chocolate more often
• And one-third lick their fingers after eating chocolate which can result in infection
Survey
• Transmission of infections from hands by eating chocolate
• Melting chocolate on fingers
Problem
• The solution should not be expensive for companies
• The item has to be easily packed with the chocolate
HYGIENE•Choco-snatch will be absolutely hygenic •No bacteria will be transmitted from fingers
Advantages
Warmth insulation• Thanks to the choco-snatch, your
chocolate will not melt on your fingers
• It will be produced from biodegradable and ecological materials
Advantages
Merchandising• Choco-snatches can be printed with
various motives – movie characters, cartoons, celebrities
• Attractive design for children• Creating collectables and series
Advantages