PRESENTED TO: DR. S.K DUBE PROF. SALONI CHITKARA PROF.

DIVYA BANSAL PRESENTED BY: -ANUREET KALRA 29 -ARPITA JAISWAL 37 -DEEPALI DIXIT 47

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CHOCOLATE
‡ Chocolate is a raw or processed food produced from the seed of the tropical ³Theobroma cacao´ tree . ‡ This tree is a native to Mexico, Central and South America, has been cultivated for at least three millennia in that region .

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A BRIEF HISTORY
‡ Chocolate in its solid form was invented in 1847. Joseph fry& Son discovered a way to mix some of the cocoa butter back into the dutched chocolate, and added sugar, creating a paste that could be moulded. The result was the first modern chocolate bar. ‡

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TYPES OF CHOCOLATES
‡ SWISS DARK CHOCOLATE ‡ SEMI SWEET CHOCOLATE ‡ BITTER SWEET CHOCOLATE ‡ COUVERTURE

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‡ SWISS MILK CHOCOLATE

‡ SWISS WHITE CHOCOLATE

‡ COMPOUND CHOCOLATE

‡

RAW CHOCOLATE
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CADBURY OVERVIEW
‡ Cadbury India is a fully owned subsidy of Kraft Foods Inc. The combination of Kraft Foods and Cadbury creates a global powerhouse in snacks, confectionery and quick meals. ‡ It is the world¶s second-largest food company with sales in approximately 160 countries. It employs approximately 140,000 people. ‡ Cadbury began its operations in 1948. ‡ It today has five company-owned manufacturing facilities at Thane, Induri (Pune) and Malanpur Free and Baddi (Himachal Pradesh) (Gwalior), Bangalore Powerpoint Templates Page 6

OVERVIEW(CONTINUED)
‡ Cadbury has 4 sales offices in New Delhi, Mumbai, Kolkota and Chennai and the corporate office is in Mumbai. ‡ It operates in four categories: Chocolate Confectionery, Milk Food Drinks, Candy and Gum category. ‡ It enjoys a value market share of over 70%. ‡ Cadbury Dairy Milk is considered the "gold standard" for chocolates in India.
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COCOA
‡ There are mainly two types of cocoa: Criollo and Forastero cocoas. ‡ Criollo tree is found mainly in its native Equador and Venezuela and is of finer quality compared to Foresero ‡ It is used only in the production of high-quality chocolate and for blending. ‡ It accounts for only 10% of the world crop. The remaining 90% is harvested from trees of the Forastero family
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HARVESTING
Immediately after harvesting, the fruit is treated to prevent it from rotting. At fermentation sites either in the plantation or at, collecting points, the fruit is opened.

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FERMENTATION
The fermentation process is decisive in the production of high quality raw cocoa. The technique varies depending on the growing region.

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DRYING
‡ ‡ ‡ After fermentation, the raw cocoa still contains too much water, about 60%. This has to be removed.The beans are spread out to dry on the sun-soaked ground or on mats. It takes a week but still only a small percentage of the water gets evaporated.

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CLEANING
‡ Before the real processing begins, the raw cocoa is thoroughly cleaned by passing through sieves, and by brushing. Finally, the last vestiges of wood, jute fibres, sand and even the finest dust are extracted by powerful vacuum equipment.

‡

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ROASTING
‡ ‡ The subsequent roasting process is primarily designed to develop the aroma. The entire roasting process is carried out in 10 feet high furnaces where the temperature reaches to130 °C

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CRUSHING AND SHELLING

The roasted beans are now broken into medium sized pieces in the crushing machine

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BLENDING
‡ ‡ Before grinding, the crushed beans are weighed and blended according to special recipes. The secret of every chocolate factory lies in the special mixing ratios which it has developed for different types of cocoa.

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GRINDING
‡ The crushed cocoa beans are now pre-ground by special milling equipment. ‡ It is then fed on to rollers where they are ground into a fine paste. ‡ The heat generated by the resulting pressure and friction causes the cocoa butter (approximately 50% of the bean) contained in the beans to melt, producing a thick, liquid mixture.

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COCOA BUTTER
‡The cocoa butter has important functions. It helps in giving the chocolates: ‡ Fine Structure, ‡ Beautiful Luster ‡ Delicate look ‡ Attractive Glaze

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COCOA POWDER
‡After the cocoa butter has left the press, cocoa cakes are left which still contain a 10 to 20% proportion of fat depending on the intensity of compression. ‡These cakes are crushed again, ground to powder and finely sifted in several stages and we obtain a dark, strongly aromatic powder which is excellent for the preparation of delicious drinks - cocoa.

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KNEADING
In the case of milk chocolate for example, the cocoa paste, cocoa butter, powdered or condensed milk, sugar and flavoring - maybe vanilla - go into the mixer, where they are pulverized and kneaded.

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ROLLING
Depending on the design of the rolling mills, three or five vertically mounted steel rollers rotate in opposite directions. Under heavy pressure they pulverize the tiny particles of cocoa and sugar down to a size of approx. 30 microns. (One micron is a thousandth part of a millimeter.)

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CONCHING
Conches (from the Spanish word "concha", meaning a shell) is the name given to the troughs in which 100 to 1000 kilograms of chocolate paste at a time can be heated up to 80 °C and, while being constantly stirred, is given a velvet smoothness by the addition of certain amounts of cocoa butter

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MOLDING AND ENROBING
Now the coca paste is put into the moulds, given the shapes and packed into the beautiful wrappers   

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