4179423
Beschreibung
Mindmap von 545936gfss, aktualisiert more than 1 year ago
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Erstellt von 545936gfss
vor fast 9 Jahre
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Chocolate Bar Flow Chart
- Natural Resources
- Cocoa trees
- Chocolate Liquor
- Cocoa Butter
- Cocoa solids
- Vanilla
- Sugar Lecithin
- Milk
- Fruits, Nuts and other Add-ins
- Theobroma Cacao
- Cocoa trees
- Raw Materials
- Criollo,
- Trinitario
- Forastero
- cocoa pods from trees
- flavoring agents
- potassium carbonate
- cocoa beans
- Criollo,
- Labour
- workers
- Cocoa pods are harvested and split open by hand to remove beans; workers prepare beans
for the market, and factory processes. it then undergo's fermentation, where the pulp clinging to the beans matures
and turns into liquid. It then drains away and "true" chocolate flavor develops. The
mass of beans is dried, and packed into sacks. Winnowing; dried beans are cracked and a
stream of air separates the shell from the nib (small pieces used to make chocolate)
- Cocoa pods are harvested and split open by hand to remove beans; workers prepare beans
for the market, and factory processes. it then undergo's fermentation, where the pulp clinging to the beans matures
and turns into liquid. It then drains away and "true" chocolate flavor develops. The
mass of beans is dried, and packed into sacks. Winnowing; dried beans are cracked and a
stream of air separates the shell from the nib (small pieces used to make chocolate)
- Quality Control
- Lawyer
- workers
- Capital
- machinery involved in factory processing of chocolate
- Roasting nibs roasted in special gourmet ovens at temperatures between 105-120 degrees Celsius.
Cocoa nibs darken to a rich, brown colour and acquire their chocolate flavour and
aroma. Grinding and roasted nibs are ground in stone mills until the friction and heat of the milling
reduces them to a thick chocolate-coloured liquid. Cocoa mass is pressed in powerful
machines (hydraulic press) to extract the cocoa butter, which is vital to making chocolate. The chocolate mass is
then quality inspected and shipped to factories, ready to be made into chocolate. The mass of
chocolate is then put into machines to shape them into the form of a bar
- Roasting nibs roasted in special gourmet ovens at temperatures between 105-120 degrees Celsius.
Cocoa nibs darken to a rich, brown colour and acquire their chocolate flavour and
aroma. Grinding and roasted nibs are ground in stone mills until the friction and heat of the milling
reduces them to a thick chocolate-coloured liquid. Cocoa mass is pressed in powerful
machines (hydraulic press) to extract the cocoa butter, which is vital to making chocolate. The chocolate mass is
then quality inspected and shipped to factories, ready to be made into chocolate. The mass of
chocolate is then put into machines to shape them into the form of a bar
- machinery involved in factory processing of chocolate
- Information
- Information about the chocolate is then stated and reviewed by Quality Control. Certain
guidelines were set by the 1944 Federal Food, Drug, and Cosmetic Law, as well as more recent laws
and regulations. For example... milk chocolate must contain a minimum of 12 percent milk solids and
10 percent chocolate liquor. Also sweet chocolate, which contains no milk solids, must contain at least 15
percent chocolate liquor, fresh ingredients, hygienic processing areas
- Information about the chocolate is then stated and reviewed by Quality Control. Certain
guidelines were set by the 1944 Federal Food, Drug, and Cosmetic Law, as well as more recent laws
and regulations. For example... milk chocolate must contain a minimum of 12 percent milk solids and
10 percent chocolate liquor. Also sweet chocolate, which contains no milk solids, must contain at least 15
percent chocolate liquor, fresh ingredients, hygienic processing areas
- Management
- Board of Directors
- A Board of Directors and other authoritative figures sign off on where the
chocolate is to be shipped (stores, etc) . The Board of Directors are also the ones who decide which
confections are to be shipped where, and in what quantity. They communicate with the other
"receiving end" of the chocolate, and review the necessary transactions
- A Board of Directors and other authoritative figures sign off on where the
chocolate is to be shipped (stores, etc) . The Board of Directors are also the ones who decide which
confections are to be shipped where, and in what quantity. They communicate with the other
"receiving end" of the chocolate, and review the necessary transactions
- Board of Directors
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