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Product commercial chocolate and chocolate products

Product commercial chocolate and chocolate products

C hocolate is a key ingredient in many foods such as milk shakes, candy bars, cookies and cereals. It is ranked as one of the most favourite flavours in North America and Europe Swift, Despite its popularity, most people do not know the unique origins of this popular treat. Chocolate is a product that requires complex procedures to produce. The process involves harvesting coca, refining coca to cocoa beans, and shipping the cocoa beans to the manufacturing factory for cleaning, coaching and grinding.

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Content:

The production of chocolate

VIDEO ON THE TOPIC: Top 11 Chocolate Ads for World Chocolate Day 2019!

Chocolate is a usually sweet, brown food preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. The earliest evidence of use traces to the Olmecs modern day Mexico , with evidence of chocolate beverages dating to BC. 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. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate , also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar.

Powdered baking cocoa, which contains more fiber than it contains cocoa butter, can be processed with alkali to produce dutch cocoa. Much of the chocolate consumed today is in the form of sweet chocolate , a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.

Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts , including cakes , pudding , mousse , chocolate brownies , and chocolate chip cookies.

Many candies are filled with or coated with sweetened chocolate. Chocolate bars , either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks.

Gifts of chocolate molded into different shapes such as eggs, hearts, coins are traditional on certain Western holidays, including Christmas , Easter , Valentine's Day , and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate , and in some alcoholic drinks, such as creme de cacao.

With some two million children involved in the farming of cocoa in West Africa, child slavery and trafficking were major concerns in Chocolate has been prepared as a drink for nearly all of its history. For example, one vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz , Mexico, dates chocolate's preparation by pre-Olmec peoples as early as BC.

By the 15th century, the Aztecs gained control of a large part of Mesoamerica and adopted cacao into their culture. They associated chocolate with Quetzalcoatl , who, according to one legend, was cast away by the other gods for sharing chocolate with humans, [14] and identified its extrication from the pod with the removal of the human heart in sacrifice. The Aztecs were unable to grow cacao themselves, as their home in the Mexican highlands was unsuitable for it, so chocolate was a luxury imported into the empire.

The Maya and Aztecs associated cacao with human sacrifice , and chocolate drinks specifically with sacrificial human blood. Until the 16th century, no European had ever heard of the popular drink from the Central American peoples.

Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant to taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that 'chili'; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.

While Columbus had taken cacao beans with him back to Spain, [20] chocolate made no impact until Spanish friars introduced it to the Spanish court. There, it quickly became a court favorite. It was still served as a beverage, but the Spanish added sugar, as well as honey, to counteract the natural bitterness. Within about a hundred years, chocolate established a foothold throughout Europe. The new craze for chocolate brought with it a thriving slave market, as between the early s and late s, the laborious and slow processing of the cacao bean was manual.

With the depletion of Mesoamerican workers, largely to disease, cacao production was often the work of poor wage laborers and African slaves. Wind-powered and horse-drawn mills were used to speed production, augmenting human labor. Heating the working areas of the table-mill, an innovation that emerged in France in , also assisted in extraction. New processes that sped the production of chocolate emerged early in the Industrial Revolution.

In , Dutch chemist Coenraad van Houten introduced alkaline salts to chocolate, which reduced its bitterness. This innovation introduced the modern era of chocolate. Known as " Dutch cocoa ", this machine-pressed chocolate was instrumental in the transformation of chocolate to its solid form when, in , English chocolatier Joseph Fry discovered a way to make chocolate moldable when he mixed the ingredients of cocoa powder and sugar with melted cocoa butter.

Rowntree's of York set up and began producing chocolate in , after buying out the Tuke family business. Cadbury was manufacturing boxed chocolates in England by Hershey purchased chocolate processing equipment at the World's Columbian Exposition in Chicago, and soon began the career of Hershey's chocolates with chocolate-coated caramels.

In Dr. White chocolate was first introduced to the U. Hebert of Hebert Candies in Shrewsbury, Massachusetts , near Boston , after he had tasted "white coat" candies while traveling in Europe. The origin of the Nahuatl word is uncertain, as it does not appear in any early Nahuatl source, where the word for chocolate drink is cacahuatl , "cacao water".

It is possible that the Spaniards coined the word perhaps in order to avoid caca , a vulgar Spanish word for "faeces" by combining the Yucatec Mayan word chocol , "hot", with the Nahuatl word atl , "water". Several types of chocolate can be distinguished. Pure, unsweetened chocolate, often called "baking chocolate", contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, which combines chocolate with sugar.

Milk chocolate is sweet chocolate that also contains milk powder or condensed milk. White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids that impart a dark color. In , the US Food and Drug Administration established a standard for white chocolate as the "common or usual name of products made from cacao fat i.

Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U. Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar typically a third , more cocoa butter and vanilla are added. It is also known to last for two years if stored properly. As of [update] , there is no high-quality evidence that dark chocolate affects blood pressure significantly or provides other health benefits. Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate.

It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor. It is typically used in baking or other products to which sugar and other ingredients are added. Poorly tempered or untempered chocolate may have whitish spots on the dark chocolate part, called chocolate bloom ; it is an indication that sugar or fat has separated due to poor storage.

It is not toxic and can be safely consumed. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate covering. Chocolatiers use the finished couverture to make chocolate candies bars , truffles , etc. Production costs can be decreased by reducing cocoa solids content or by substituting cocoa butter with another fat. Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops.

The sequencing in of the genome of the cacao tree may allow yields to be improved. Recent genetic studies suggest the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America. Early forms of another genotype have also been found in what is now Venezuela. The scientific name, Theobroma , means "food of the gods ".

Cacao trees are small, understory trees that need rich, well-drained soils. The three main varieties of cacao beans used in chocolate are criollo , forastero, and trinitario.

Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration.

The most commonly grown bean is forastero, [52] a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the forastero variety.

They are significantly hardier and of higher yield than criollo. The source of most chocolate marketed, [52] forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate. Trinitario is a natural hybrid of criollo and forastero.

Trinitario originated in Trinidad after an introduction of forastero to the local criollo crop. Nearly all cacao produced over the past five decades is of the forastero or lower-grade trinitario varieties. Cacao pods are harvested by cutting them from the tree using a machete , or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to micro-organisms so fermentation of the pectin -containing material can begin.

Yeasts produce ethanol , lactic acid bacteria produce lactic acid , and acetic acid bacteria produce acetic acid. The fermentation process, which takes up to seven days, also produces several flavor precursors, eventually resulting in the familiar chocolate taste.

It is important to harvest the pods when they are fully ripe, because if the pod is unripe, the beans will have a low cocoa butter content, or sugars in the white pulp will be insufficient for fermentation, resulting in a weak flavor.

After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days. The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned removing twigs, stones, and other debris , roasted , and graded. Next, the shell of each bean is removed to extract the nib.

Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures.

The basic blends of ingredients for the various types of chocolate in order of highest quantity of cocoa liquor first , are:. Usually, an emulsifying agent , such as soy lecithin , is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO -free, sometimes at the cost of a perfectly smooth texture.

Some manufacturers are now using PGPR , an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel.

Chocolate is a usually sweet, brown food preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. The earliest evidence of use traces to the Olmecs modern day Mexico , with evidence of chocolate beverages dating to BC.

Chocolate is a mixture of cocoa powder, cocoa butter and sugar. Various combinations of cocoa butter and cocoa mass are used in bakery applications and coatings to provide unique colors and flavors. In commercial baking, the most commonly used types are:. This ingredient was first developed in Central and South America, though its origins are not completely known.

Fine & Commercial Chocolate: Do You Know The Difference?

Is there a difference between fine chocolate and its commercial counterpart? Of course there is. You can probably taste it when you sample a smooth Ecuadorian fine chocolate versus when you bite into a commercially made bar. But what sets the two kinds of chocolate apart? Read on to find out more about the ingredients, production, and processing of both kinds of chocolate.

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Он взглянул на ширившийся круг неба, и походка его стала утрачивать уверенность, пока, наконец, Джезерак не застыл в неподвижности.

Они сделали несколько шагов, пока их скорость не стала такой большой, что дальнейшие усилия были бы Коридор все еще клонился вверх и на тридцати метрах изогнулся под прямым углом. Но это можно было постигнуть лишь логикой; для всех чувств ощущение соответствовало быстрой ходьбе по совершенно прямому коридору. То, что на деле они двигались прямо вверх в вертикальной шахте глубиной в сотни метров, не создавало у них никакого опасения: отказ поляризующего поля был непредставим.

Теперь коридор снова начал наклоняться "вниз" до тех пор, пока снова не согнулся под прямым углом. Бег пола неощутимо замедлялся и, наконец, остановился в длинном зале, увешанном зеркалами. Элвин знал, что здесь торопить Алистру бессмысленно. Дело было не только в том, что определенные женские черты остались неизменными со времен Евы; перед очарованием этого места не удержался бы.

Насколько знал Элвин, нигде в Диаспаре не было ничего подобного. По прихоти художника только некоторые из зеркал отражали обстановку, какой она была в действительности - и даже они изменяли свое расположение, как был уверен в том Элвин.

Словно не желая возвращаться в знакомый мир, Олвин бродил и бродил среди отражений прошлого. Остановившись перед одним из огромных зеркал, он стал рассматривать изображения, которые то появлялись, то исчезали в его глубине.

Неведомый механизм, управлявший этими образами, контролировался, надо полагать, самим присутствием Олвина и, до некоторой степени, его мыслями.

Но, возможно, были и. -- Он никак не прояснил эту свою достаточно загадочную реплику, а Олвин слишком торопился попасть в Парк, чтобы задавать еще какие-нибудь вопросы.

Все твердили мне, что за пределами города нет ничего, кроме пустыни, но я должен был сам в этом убедиться. -- И это -- единственная причина. Олвин поколебался. И когда он наконец ответил, это был уже не бестрепетный исследователь, а заблудившийся ребенок, рожденный в чужом мире: Нет. Не единственная. Хотя до сих пор я этого и не понимал. я чувствовал себя одиноким.

-- Одиноким.

A survey of a broad range of chocolate- and cocoa-containing products total (procyanidins) of commercial products. Product categories: baking chocolate (0);.

Это были его последние разумные слова. Более он не осознавал происходящего вокруг, но перед смертью произнес фразу, прошедшую сквозь века и преследовавшую впоследствии сознание всех услышавших ее: "Как чудесно следить за цветными тенями на планетах вечного света". Затем он умер. После смерти Учителя многие из его сторонников отошли от его религии. Но остались и верные Учению, постепенно совершенствовавшие его с веками. Сперва они верили, что Великие, кто бы это ни были, скоро появятся, но надежда эта угасала с бегом столетий.

Рассказ в этом месте был очень запутан: вероятно, правда и легенды переплелись нерасторжимо. Элвин лишь смутно смог представить себе поколения фанатиков, ожидавшие грандиозного события, которое было им непонятно и должно было случиться в неопределенном будущем.

Существуют архитектурные формы, которые никогда не изменятся, ибо достигли совершенства. Гробница Ярлана Зея могла бы быть творением создателей храмов самых ранних цивилизаций, хотя те не смогли бы даже вообразить, из какого материала она была сделана.

Крыша была открыта небу, а единственное помещение - выложено огромными блоками, лишь на первый взгляд напоминавшими настоящий камень. В течение целых геологических эпох многие миллиарды ног исходили этот пол вдоль и поперек, не оставив и следа на его непостижимо неподатливом веществе. Взгляд создателя грандиозного парка и, как говорили некоторые, самого Диаспара был устремлен чуть вниз - словно он изучал планы, разложенные на коленях. На лице было странно ускользающее выражение, ставившее втупик столь многие поколения.

Одни находили его не более чем досужим капризом скульптора, другим же казалось, что Ярлан Зей улыбается какой-то тайной шутке.

Загадочным было и все здание, поскольку в исторических хрониках города о нем ничего не говорилось. Элвин не вполне понимал смысл самого слова "Гробница". Вероятно, Джезерак мог бы разъяснить его: он любил коллекционировать позабытые слова и пересыпать ими свою речь, смущая собеседников.

Возможно, когда-то это был огромный сад или парк, но теперь он опустел, и здесь властвует природа. Пока планетная система была обитаема, он никогда не мог бы стать .

Сквозь пространство и время помчался Ванамонд к ней, к последнему моменту ее существования, отбрасывая от себя лишь ему одному ведомым способом мертвые, неизменные образы прошлого. Длинное металлическое тело бесконечно сложной структуры он постигнуть не мог, ибо оно было чуждо ему так же, как почти все предметы физического мира. Вокруг металла все еще держалась аура мощи, пронесшей его по Вселенной, но не это сейчас интересовало Ванамонда.

Мы задумали известный тебе город и сочинили ложное прошлое, чтобы скрыть нашу трусость. Нет, мы не были первыми из числа поступивших так - но оказались первыми, кто сделал это столь тщательно. И мы перестроили человеческий дух, отняв у него честолюбие и неистовые страсти, чтобы он был удовлетворен тем миром, которым реально обладал.

Олвин прервал его размышления, и Джизирак отвернулся от экрана. -- Мне хотелось, чтобы вы это увидели,-- тихо произнес Олвин.

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  1. Moogumuro

    Excuse, that I interrupt you, but you could not give more information.

  2. Kit

    It still that?

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