Transcript
FOOD SCIENCE 1001CHOCOLATE PRODUCT PRESENTATION
LECTURER: DR. M. MOHAMMED
UNIT OPERATIONS IN PROCESSING
RAW MATERIALS
UNIT OPERATIONS IN PROCESSING
SORTING
UNIT OPERATIONS IN PROCESSING
SPLITTING
UNIT OPERATIONS IN PROCESSING
FERMENTATION
UNIT OPERATIONS IN PROCESSING
DRYING
UNIT OPERATIONS IN PROCESSING
BAGGING
UNIT OPERATIONS IN PROCESSING
WINNOWING
UNIT OPERATIONS IN PROCESSING
ROASTING
UNIT OPERATIONS IN PROCESSING
GRINDING
UNIT OPERATIONS IN PROCESSING
PROCESSING
UNIT OPERATIONS IN PROCESSING
ADDITIONS OF MILK AND SUGAR TO COCOA MASS
UNIT OPERATIONS IN PROCESSING
MIXING
UNIT OPERATIONS IN PROCESSING
REFINING
UNIT OPERATIONS IN PROCESSING
CONCHING
UNIT OPERATIONS IN PROCESSING
TEMPERING
UNIT OPERATIONS IN PROCESSING
MOULDING
UNIT OPERATIONS IN PROCESSING
PACKAGING
UNIT OPERATIONS IN PROCESSING
STORING
UNIT OPERATIONS IN PROCESSING
DISTRIBUTION
CRITICAL CONTROL POINTS FOR QUALITY CONTROL
ROASTING- Nibs are roasted at temperatures between 105-120 degrees celsius for 30-120 minutes.
CONCHING- The semi liquid mixture is mixed at about 60 degrees celsius for 96-120 hours.
STORAGE- While waiting on distribution, the chocolate is stored at 18 degrees celsius with a relative humidity of less than 75 percent.
PRESERVATION METHODS USED IN THE PROCESSING OF CADBURY DAIRY MILK CHOCOLATE
• Fermentation
• Dehydration
• Thermal processing
ADVANTAGES OF THE PRESERVATION METHODS
• Fermentation- simply technology-may improve aroma and flavor of the beans
• Dehydration-beans will have a longer shelf life-reduction in weight and volume of the cocoa beans
• Thermal processing-efficient destruction of microorganisms-may increase palatability and digestibility
DISADVANTAGES OF THE PRESERVATION METHODS
• Fermentation-strong flavor and acidity may limit consumption
• Dehydration-may incur insect and microbial damage-potential for quality losses
• Thermal processing-may require relatively high capital investment for equipment
CADBURY DAIRY MILK CHOCOLATE STORAGE
• Chocolate should be stored in a cool dry place at 65 degrees celsius and 50 percent humidity.
• Chocolate can be frozen for up to 6 months but should be wrapped tightly.
• Chocolate should be kept out of direct sunlight.
• Chocolate should not be stored near chemicals or strong odors.
CADBURY PACKAGING
The material used to package the chocolate bar is called polyethylene aluminium.
• Advantages-cost is relatively low-good barrier properties against moisture and gases
• Disadvantages-poor handling can cause tearing-if not coated with aluminium, exposure to sunlight affects the
chocolate nutrients and colour
CADBURY LABELING
• All labeling information must appear on the packaging
• Label must be clearly visible on the packaging ( Food Standards Agency UK )
• Chocolate labels must list additives, ingredients and nutrition information such as fat and protein content
ADVERTISEMENTS THROUGH THE YEARS
THE GLASS AND A HALF PHENOMENOM
• The iconic “glass and a half” measure of milk has made Cadbury one of the most recognizable brands out on the market.
• The “glass and a half” measurement being poured onto the chocolate bar was to show that the bar is made of a glass and a half of milk. The product and advert were supposed to highlight the fact that the chocolate was nutritional.
• The target audience of Cadbury chocolate , are people of all ages.
SENSORY EVALUATION AND CONSUMER ACCEPTABILITY
• Sensory evaluation of Cadbury chocolate is conducted as a means of quality control, product improvement and to ensure inter-batch consistency.
• Sensory properties drive consumer acceptability and purchasing behaviour of the product.
• In conducting sensory evaluation Cadbury utilizes the senses: sight, touch, smell and taste.
FOOD LAW REGULATIONS
• Milk chocolate-not less than 25 percent total dry cocoa solids-not less than 14 percent dry milk solids obtained by partly or
wholly dehydrated whole milk, semi skimmed or skimmed milk, cream or from partly or wholly dehydrated cream, butter or milk fat
-not less than2.5 percent dry non fat cocoa solids-not less than 3.5 percent milk fats-not less than 25 percent total fat( cocoa butter and milk fat)( Food Standards Agency UK)
CADBURY CHOCOLATE WASTE DISPOSAL
• On July 2007, Cadbury chocolate company embarked on an environmental campaign entitled “ Purple Goes Green”.
• Cadbury waste has diverted from landfill disposal to recycling and recovery by the recycling company called Greyhound.
GROUP MEMBERS
• JOSANNE AGUILAL• GABRIELLA ALPHONSO• ROSHNI SINGH• KEZIA DALRYMPLE• KERN ROCKE• RENELL NURSE• RHONDA CHARLES• GARVIN RAMSOOK• NATHALIA RUPERT• TESSA BLACKMAN
THANK YOU!
top related