Manufacture industry natural chocolate
A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than merely melting chocolate from another manufacturer. Some are large companies that own the entire process for economic reasons; others aim to control the whole process to improve quality , working conditions , or environmental impact. From Wikipedia, the free encyclopedia. Companies which produce chocolate from the beans. Food portal Lists portal.
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- International Cocoa Organization
- Global Chocolate Industry: From Bean to Bar
- The Caribbean Fine Chocolate Industry Is About To Explode
- Chocolate Manufacturing
- Brazilian Chocolate Manufacturers Tasting Success In US Market
- Fully Integrated Chocolate Supplier and Manufacturer
- SQF certified BEAN-TO-BAR Chocolate Manufacturing Facility
- List of bean-to-bar chocolate manufacturers
International Cocoa Organization
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,  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,  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,  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,  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.
Global Chocolate Industry: From Bean to Bar
This is particularly true of the Millennial and younger generations who purchase from companies that follow the highest standards of corporate responsibility. Brazilian companies also adhere to the highest standards of environmental and consumer responsibility as the demand for natural ingredients continues to rapidly rise. Brazil has also become the stage for premier confectionary companies, both emerging and established, to develop differentiated, exclusive and unique products.
Mars, Incorporated is collaborating with optimisation analytics firm Nature Source Improved Plants in a bid to develop new strains of high yield, disease resistant cacao. Subscribe now. Free newsletter signup. Snacks group pladis has appointed Geoff Painter as Chief Insights Officer, as the business continues its growth trend.
The Caribbean Fine Chocolate Industry Is About To Explode
Davis Chocolate can work with —or help modify— your proprietary recipes. We can manufacture from scratch, or co-manufacture the product using your source materials and ingredients. You can retain ownership of your formulas and processes. We offer a large selection of products and recipes that can be private labeled. We can use or modify our existing formulas and package it using your own label or develop a formula exclusively for you. We can source ingredients and produce the product. Davis Chocolate crafts many premium products that ship in bulk sizes, starting at 40 pounds. Peanut butter chips and chocolate chips for baking, cacao nibs and more.
As all things chocolate are celebrated on World Chocolate Day 7th July , Euromonitor International offers insights from multiple research industries to provide an overview of the changing landscape of the chocolate industry, from production through to consumption. On the cocoa production side, traditional African producers are facing growing competition from newcomers in Asia Pacific mainly Indonesia and Latin America. As an ingredient, there is no consensus on the benefits of cocoa.
The global chocolate manufacturing industry is one such industry that survived the recession without much impact on sales. In spite of falling disposables incomes in many countries along with the volatility in commodity prices, the global chocolate industry continues to grow. With chocolate production shifting towards the growing region of South East Asia, countries such as India and China are emerging as markets with great potential for major chocolate manufacturers.
Expert flavorists, exquisite personal service Parker Flavors has never been satisfied with merely offering the highest quality flavors. We have a firm commitment to providing the very best service to each of our clients. We offer solutions and support tailored to your unique needs. Our master flavorists custom blend flavors to your specifications, offering guidance in creating the best flavor for a new product or application. We consider you a partner, and we are dedicated to your success.
Brazilian Chocolate Manufacturers Tasting Success In US Market
United States Census of Manufactures, : Industry statistics. Volume II. Metal stamping and coating 34D1. Meat products 20A1. Dairy products o
Criollo and Trinitario, the two finest and most rare cocoa varieties, only grow in 23 countries, 8 of which are in the Caribbean. The soil in the Caribbean is ideal for fine flavour cacao. In recent years, regional cocoa-preneurs have been reviving the niche industry—and nowhere are there more opportunities for a potential explosion.
Fully Integrated Chocolate Supplier and Manufacturer
Candy Industry publishes an annual list of the top global confectionery companies, ranking them by net sales. The table below is an extract from this list, giving the top ten global confectionery companies that manufacture some form of chocolate, by net confectionery sales value in Fair Trade is a trading partnership, based on dialogue, transparency and respect, that seeks greater equity in international trade. It contributes to sustainable development by offering better trading conditions to, and securing their rights of, disadvantaged producers and workers - especially in the South FINE,
SQF certified BEAN-TO-BAR Chocolate Manufacturing Facility
Chocolate, in all of its varied forms candy bars, cocoa, cakes, cookies, coating for other candies and fruits is probably America's favorite confection. With an annual per capita consumption of around 14 pounds 6 kilograms per person, chocolate is as ubiquitous as a non-essential food can be. Cocoa trees originated in South America's river valleys, and, by the seventh century A. In addition to the Mayans, many other Central American Indians, including the Aztecs and the Toltecs, seem to have cultivated cocoa trees, and the words "chocolate" and "cocoa" both derive from the Aztec language.
Похожий скорее на крепость, чем на танцевальное заведение, он со всех сторон был окружен высокими оштукатуренными стенами с вделанными в них битыми пивными бутылками - своего рода примитивной системой безопасности, не дающей возможности проникнуть в клуб незаконно, не оставив на стене изрядной части собственного тела.
Еще в автобусе Беккер смирился с мыслью, что его миссия провалилась. Пора звонить Стратмору и выкладывать плохую новость: поиски зашли в тупик.
Он сделал все, что мог, теперь пора ехать домой.
List of bean-to-bar chocolate manufacturers
Больше. Панк да и. Панк да и. Беккер принадлежал к миру людей, носивших университетские свитера и консервативные стрижки, - он просто не мог представить себе образ, который нарисовала Росио. - Попробуйте припомнить что-нибудь .
Сирены по-прежнему выли. Пять секунд. Шесть секунд.