Transcript Chocolate
Vinco team Welcome to our presentation What have we researched? Chocolate • It’s a confectionary which everybody eats • It’s the widest-spread sweet in the whole world • Its production technology is emblazoned with legends • It’s simply interesting Collecting Knowledge • Because of commercial secret we were not allowed to visit any chocolate factory • We started an e-mail communication with an expert from the local chocolate factory • We contacted an expert from university (Mrs. Gabriela Fulová) who recommended and lent us some literature • We gained further information from our books and from the internet Cocoa beans • Chocolate is produced from cocoa beans • Cocoa trees have been planted (already for 2000 years) mainly in tropical America, Africa and Asia • Cocoa berries are picked 5 years after planting of a cocoa tree • The berries are manually picked twice a year • The cocoa seeds are taken from berries, they are first fermented and then dried and cleaned • This product is called a cocoa bean Storage and transportation • There are strict rules for storage of cocoa beans in transport centres • The storeroom has to be isolated so that cocoa is not in any contact with other aromas • Cocoa is an important commodity traded on commodity exchanges Production • Cocoa beans are roasted, grinded and cleaned into form basic material – chocolate liquor • Liquor cocoa butter is produced by squeezing the cocoa and then it is cleaned several times • Cocoa powder is grinded from cocoa solid and it is chemically processed to improve its attributes Production Dark chocolate •Is produced from cocoa powder, cocoa butter, sugar and a bit of soy lecithin added as emulator Milk chocolate •Is produced from cocoa powder, cocoa butter, sugar, milk powder, soy lecithin and vanillin Production • Produced chocolate mass is cooled and warmed several times to gain wanted delicacy • During this process it is refined by conching • Finished chocolate is poured into forms and after cooling packed and sent to shops • The whole process is already fully automatized • In the shops, people buy chocolate ...and eat... Survey We did a survey at our school, we asked around 80 people: • More than 50% of people prefer milk chocolate • More that 25% prefer flavoured chocolate • One-third of people eat chocolate less than once a week, the rest eat chocolate more often • And one-third lick their fingers after eating chocolate which can result in infection Problem • Transmission of infections from hands by eating chocolate • Melting chocolate on fingers • The solution should not be expensive for companies • The item has to be easily packed with the chocolate And what is our idea? A Choco-gripper: Advantages HYGIENE •Choco-snatch will be absolutely hygenic •No bacteria will be transmitted from fingers Advantages Warmth insulation • Thanks to the choco-snatch, your chocolate will not melt on your fingers • It will be produced from biodegradable and ecological materials Advantages Merchandising • Choco-snatches can be printed with various motives – movie characters, cartoons, celebrities • Attractive design for children • Creating collectables and series We presented the results to our colleagues at school Thank you for your attention!