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Development of a Tool for Making Chocolate Chips
Development of a tool for making chocolate chips Bachelor Degree Project in Product Design Engineering Level ECTS 22,5 hp Spring term 2013 Javier Marín Melgar Juan Ramón Medel Cáceres Supervisor: Peter Thorvald Company supervisor: Liberto Ascanio Examiner: Lennart Ljungberg Assurance This report has been submitted by Javier Marín Melgar and Juan Ramón Medel Cáceres to University of Skövde as a Bachelor Degree Project at the School of Technology and Society. I certify that all material in this Bachelor Degree Project, which is not my work, has been identified and that no material is included for which, a degree has previously been conferred on me. Javier Marín Melgar Juan Ramón Medel Cáceres Javier Marín Melgar & Juan Ramón Medel Cáceres Abstract This Bachelor Degree Project report is based on the development of a tool for making chocolate chips from chocolate bars carried out in cooperation with LéKUé, manufacturer company of kitchen tools specialized in silicone and plastic products. The aim is to develop a kitchen tool that breaks chocolate bars in small fragments, as currently there are no utensils that can efficiently solve this task. This tool is oriented to be used at home. The design process includes a pre-study, a concept development and final design chapters. The pre-study consists of the following parts: an evaluation of existing tools, tool testing, early idea generation and selection, chocolate bar dimension study, identification of potential consumers, study of human factors, manufacturing process selection, materials selection and requirement specifications. The concept development section is based on mechanism and aesthetics development. The last chapter presents the final design, which is the result from the combination of findings inferred in the previous parts. -
QUALITY DEVELOPMENT of BAR CHOCOLATE PRODUCTS BASED on CONSUMER PREFERENCES: CASE STUDY on Smes
Advances in Intelligent Systems Research, volume 173 1st International Conference on Engineering and Management in Industrial System (ICOEMIS 2019) QUALITY DEVELOPMENT OF BAR CHOCOLATE PRODUCTS BASED ON CONSUMER PREFERENCES: CASE STUDY ON SMEs Humiras Hardi Purba 1,a Choesnul Jaqin 1,b and Siti Aisyah2, c 1Master of Industrial Engineering Program, Mercu Buana University, Jakarta 11650, Indonesia 2Polytechnic STMI – Ministry of Industry Republic of Indonesia, Jakarta 10510, Indonesia [email protected], [email protected], [email protected] Keywords: bar chocolate, product quality, consumer preferences, IPA method Abstract. Increased tight business competition requires organizations or companies to raise its competitiveness level. Increasing industrial competitiveness can be done through the development of product quality based on consumer preferences. This study aims to determine the quality attributes of bar chocolate products which are the priority development. There are eleven bar chocolate product quality attributes identified, namely taste, texture, aroma, product appearance, portion, variety, freshness, health, packaging, price fairness, and discount. The assessment of consumer preferences for the quality of bar chocolate products was done by filling out questionnaires based on consumer ratings on the importance and performance level. The analysis result using Importance Performance Analysis (IPA) method shows that taste, aroma, texture, product appearance, variety, health and packaging are priority attributes developed. Introduction Cocoa is an important commodity in the world as the main ingredient of chocolate products, which have taste and aroma cannot be replaced by other commodities [1]. Currently, people throughout the world enjoy chocolate in thousand different forms and types of products, consuming more than 4.7 million tons of cacao beans in 2016-2017 [2]. -
The History of Chocolate By: Sue Peterson
www.k5learning.com Objective sight words (refreshment, grab, groceries, continues, arranged, apprentice, caramels, expand, convention, equipment, focused, afford); concepts (Hershey, Pennsylvania; successful business, steps to make chocolate, foundation) Vocabulary refreshment caramels grab expand groceries convention continues equipment arranged focused apprentice afford The History of Chocolate By: Sue Peterson People from all over the world like the taste of chocolate. Chocolate is a refreshment that many people enjoy as a dessert or snack. Did you ever grab a chocolate bar at the store when you were checking out groceries with your mom or dad? Did you ever buy a chocolate bar at the gas station when your parents stopped to buy gas? Did you ever get to pick out a chocolate candy bar at a basketball game or a soccer game? © Sue Peterson 2012 2 Some people like dark chocolate and some people like light chocolate. Some people like plain chocolate and others like nuts or cream inside. Hershey, Pennsylvania Maybe you have gone to a candy shop that made lots of different kinds of chocolate. Or you might have taken a trip out east and stopped at Hershey, Pennsylvania, where Milton Hershey first made chocolate for Hershey’s candy. The name “Hershey” is known throughout the world. Milton Hershey died in 1945, but the chocolate factory and Hershey’s chocolate continues to be made in Hersey, Pennsylvania. Mrs. Hershey thought it would be a good idea for her son Milton to learn a business from someone who was a successful businessman. So when Milton finished fourth grade, she arranged for Milton to become a printer’s © Sue Peterson 2012 3 apprentice where he would learn about print, newspapers, and books. -
Oat Milk Chocolate Bars
FOR IMMEDIATE RELEASE Contact: Amy Crowley 513-400-2813 [email protected] Endangered Species Chocolate Expands Oat Milk Line into Baking Aisle Launch of Oat Milk Chocolate Chips Gives Bakers a Better Choice INDIANAPOLIS (DATE) – Expanding on its oat milk chocolate offerings, Endangered Species Chocolate (ESC), is launching the first plant-based milk chocolate chip. Made with real, gluten-free oats and 55 percent cocoa, the Oat Milk + Dark Chocolate Premium Baking Chips are a better alternative with half the sugar of standard baking chips. The new product will be available this month at Whole Foods Market stores and additional retailers nationwide, and online at www.chocolatebar.com. “When we launched the Oat Milk Chocolate Bars earlier this year, the consumer response was overwhelmingly positive to the dairy-free alternative,” said Whitney Bembenick, ESC’s Director of Marketing and Innovation. “Customers love the lower sugar content and the sweet, creamy taste that oat milk brings to the table and with no ingredient substitutes in any of our products it is by far the better-for-you alternative. We wanted to replicate these benefits found in the oat milk chocolate bars and bring them to the baking aisle to change baked goods for the better.” ESC looked at all of the options — from almond to coconut milk — when creating the new offering. Nothing compared to the flavor profile that oat milk provided. Since its launch in January 2020, the Oat Milk Chocolate Bar line has been the most successful new product launch in the company’s history. “We are excited to offer Endangered Species Chocolate’s new baking chips because they offer our customers a new, plant-based chocolate chip option without compromising on flavor,” said Chris Poling Global Baking Buyer at Whole Foods Market. -
Almonds and Chocolate the Dynamic Duo
Almonds and Chocolate The Dynamic Duo Karen Lapsley The Almond Board of California Almonds and Chocolate The Dynamic Duo Session Outline Dr Karen Lapsley, Chief Scientific Officer, ABC The scientific rationale for almonds and chocolate being a perfect match Peggy Fyfe, Associate Director, Trade Stewardship, ABC Marketing insights for almonds and chocolate – the perfect pairing Scientific overview • Nuts and Health – latest research • Almonds – composition and science update • Cocoa and Chocolate – composition, processing and health benefits • Putting them all together – ongoing research Eat a handful of nuts daily and you may live longer Association of Nut Consumption with Total and Cause-Specific Mortality Ying Bao, J. Han, F. Hu, E. Giovannucci, M. Stampfer, W. Willett, & C Fuchs Harvard School of Public Health and Dana Farber Cancer Institute, Boston This Week at 21, 2013 PREDIMED study - 7000 subjects over 5 years Primary Prevention of cardiovascular disease with Mediterranean diets: the PREDIMED trial. R. Estruch, E. Ros, J. Salas Salvado and collaborators in 7 communities across Spain. February 2013 • Long term nutritional study to assess the role of the Mediterranean diet to prevent heart disease • The Med. Diet was supplemented with extra- virgin olive oil or treenuts and compared to the control low fat diet • Results showed the two Med. Diets reduced risk of heart disease by 30% compared to control, plus risk of stroke was also reduced • To date 90 papers published from the study Nuts, legumes and seeds - key nutrient contents -
Oviler's Twist. Chocoholic 2008
OVILER’S TWIST. CHOCOHOLIC 2008 Famous British cook Jamie Oliver introduces his personal viewpoint of chocolate recipes. Watch this video clip and answer the following questions. 1. Why is Jamie Oliver writing about chocolate? a. Because he’s trying to come up with new recipes b. Because he’s been asked to write an article for a magazine c. Because he must make a chocolate tart d. Because he’s fed up with chocolate cakes 2. Jamie is having a ride on his bike to get … a. Some inspiration b. Some fresh air c. A teddy bear d. Some chocolate chunks 3. The newest chocolate bar in the shop at the moment a. Is the sweetest chocolate b. Hast the most similar taste to cocoa beans c. Isn’t the purest chocolate d. Has lots of sugar in it 4. What percentage of chocolate is in the bar Jamie is taking for his dish? a. 34% b. 44% c. 54% d. 64% 5. Why is there a big debate about white chocolate being real chocolate? a. Because it only contains vanilla b. Because it only contains milk c. Because it doesn’t contain any cocoa d. Because it doesn’t contain any beans 6. What’s cocoa butter? a. It’s the natural fat from the cocoa bean b. It’s the natural sugar from vanilla c. It’s the natural fat from milk d. It’s the natural sugar from cane 7. What type of dish is he going to make? a. An appetizer b. A main course c. -
185+ Fudge Recipes
Siloam Lodge No. 399 Free and Accepted Masons 185 + Fudge Recipes www.SiloamLodge.com [email protected] ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1. After Dinner Mint Fudge 2. Almond Fudge 3. Appalacian Fudge 4. Apple - Peanut Butter Fudge 5. Apricot Fudge 6. Bailey's Truffle Fudge 7. Black & White Fudge 8. Black Walnut Fudge 9. Blue Ribbon Fudge 10. Bordeaux Fudge & Variations 11. Bourbon Fudge 12. Brown Sugar Fudge 13. Buttermilk Fudge 14. Butter Rum Fudge 15. Butterscotch Fudge 16. Butterscotch Nut Fudge 17. Butterscotch Peanut Butter Fudge 18. Butterscotch Sour Cream Fudge 19. Candy Bar Fudge 20. Candy Cane Fudge 21. Caramel Fudge 22. Cardamom Fudge 23. Carob Fudge #1 24. Carob Fudge #2 25. Carrot Fudge 26. Cashew Fudge 27. Cheddar Cheese Fudge 28. Cherry Vanilla Fudge 29. Chocolate Fudge 30. Chocolate Buttercream Fudge 31. Chocolate Butterscotch Fudge 32. Chocolate Caramel Walnut Fudge 33. Chocolate Cocoa Fudge 34. Chocolate Coconut Fudge 35. Chocolate Coconut Cherry Cream Fudge 36. Chocolate Cream Cheese Fudge 37. Chocolate Creme Fudge 38. Chocolate Marbled Fudge 39. Chocolate Marshmallow Fudge 40. Chocolate Peanut Fudge 41. Chocolate Peanut Butter Fudge 42. Chocolate Popcorn Fudge 43. Chocolate Walnut Fudge 44. Christmas Fudge #1 45. Christmas Fudge #2 46. Cinnamon Chocolate Fudge 47. Cocoa Fudge 48. Coconut Fudge 49. Coconut Molasses Fudge 50. Coffee Fudge 51. Coffee Rum Fudge 52. Coney Island Fudge 53. Confetti Fudge 54. Cookies & Cream Fudge 55. Cranberry Fudge 56. Cranberry Chocolate Fudge 57. Crazy Potato Fudge 58. Cream Cheese Fudge 59. Creamy Chocolate Fudge 60. Creamy Marshmallow Fudge 61. Creamy Mocha Fudge 62. Creamy Peanut Butter Fudge 63. -
DIY Bittersweet Chocolate Bar
DIY Bittersweet Chocolate Bar A bar of bittersweet chocolate is typically 54–80% Unsweetened chocolate is generally not conched cocoa. Both EU food law and the US FDA’s definition (a few premium brands do conche theirs, as the merely lump bittersweet bars in with semisweet cocoa solids still benefit). If you can’t find cocoa chocolate (“not less than 35 percent by weight”), butter, try using 7 parts unsweetened chocolate but as a guideline, they’re roughly 30% cocoa fat, to 3 parts sugar instead. 40% cocoa powder, and 30% sugar. When you If you like, temper the chocolate following the see a bar of chocolate that says 70% bittersweet temperature guidelines described in this section. chocolate, that’s the amount of cocoa fat and cocoa Transfer it to a flexible mold or parchment-paper- powder. One manufacturer’s 70% might be 30 / 40% lined container and allow it to cool in the fridge. fat/powder; another's could be 35 / 35%. Because cocoa powder is bitter—cocoa fat tastes something You’ll notice when tasting this chocolate that the like shortening—a bar made with less cocoa powder initial flavor is astringent and bitter, followed and more cocoa butter will taste sweeter, even by a sweeter, possibly floral taste as the sugar though both bars are 70%. dissolves in your mouth. Using superfine sugar instead will give a smoother texture, but the Cocoa powder, cocoa fats, and sugar are mixed Time andTemperature chocolate won’t have the same mouthfeel as a together in a process called conching. Rodolphe conched bar. -
Design Your Own Chocolate Bar Lesson
DESIGNING A CHOCOLATE BAR Name: Ingredients and Flavours Take a look at the Ingredients Cards or List. Which flavours would go well together? Which ingredients or flavours will you have in your bar? _________________________________________________________________________________ Your Tagline (slogan) Examples: Cadbury’s Dairy Milk: “A glass and a half full of joy” Nestle’s KitKat: “Have a break, have a KitKat” Hershey’s Milk Chocolate: “There’s a smile in every Hershey Bar” _________________________________________________________________________________ Your Chocolate Company Name What is your company name? They are often named after the company founder (e.g. John Cadbury, Milton Hershey, Henri Nestle, Maitland Mackie). Some other smaller chocolate company names are The Chocolate Tree, Chocolate Madagascar and Hotel Chocolat. _________________________________________________________________________________ Your Bar name Some famous bar names are Dairy Milk, Whispa, Flake, Mars, KitKat, Snickers and Peppermint Cream. _________________________________________________________________________________ Price How much would you charge for your bar? (These wrappers are for 80g bars, about 2 standard Dairy Milks). A Dairy Milk costs around 55p. A 100g Lindt costs around £1.99. ________ Your Design Colours Take a look at the Colour Images, e.g. bright, bold, earthy, What colours are best for a chocolate bar? Take a look at some of the Chocolate Bar Wrappers. Fill in the table with your ideas. Bar Colour (s) Style Images and patterns e.g. modern, e.g. bright, pastel, e.g. melted chocolate, e.g. Coco traditional, trendy, bold animals ethical Which bar gets your attention the most? Which bar is your favourite? Which bar design is the worst? What do these logos mean? Are they important? Which ones will you include in your design? __________________ __________________ ___________________ ____________________ Now ask your teacher for your Chocolate Bar Wrapper Template and get designing! You might want to present your wrapper to the class. -
Caffeine and Theobromine Content of Selected Hershey's Chocolate
Caffeine and Theobromine Content of Selected Hershey’s Chocolate Serving Caffeine Theobromine Candy Type Serving Size Size (g) (mg)* (mg)* ALMOND JOY Candy Bar 1 bar (1.6 oz.) 45 3 17 ALMOND JOY Candy Bar, Snack Size 1 bar (0.6 oz.) 17 1 7 ALMOND JOY Eggs 1 egg (1.1 oz.) 31 2 11 ALMOND JOY PIECES Candies 46 pieces 40 4 25 BROOKSIDE Dark Chocolate Pomegranate 16 pieces 40 10 77 HERSHEY'S BITES Cookies 'n' Creme Candies 14 pieces 41 1 13 HERSHEY'S Chocolate Shell Topping 2 Tbsp. (1.2 oz.) 35 7 78 HERSHEY'S Chocolate Sugar-Free Syrup 1 Tbsp. (1.2 oz.) 35 5 56 HERSHEY'S Chocolate Syrup 2 Tbsp. (1.4 oz.) 39 5 64 HERSHEY'S Cocoa 1 Tbsp. (0.2 oz.) 5 8 100 HERSHEY'S Cookies 'n' Creme Candy Bar, Snack 3 bars (1.3 oz.) 38 1 13 HERSHEY'S Cookies 'n' Creme Eggs 8 pieces 38 1 8 HERSHEY'S Double Chocolate Sundae Syrup 2 Tbsp. (1.3 oz.) 38 5 55 HERSHEY'S KISSES Brand Cookies 'n' Creme 9 pieces 42 1 13 HERSHEY'S KISSES Brand Milk Chocolates 9 pieces 41 10 68 HERSHEY'S KISSES Brand Mint Truffles 9 pieces 41 11 92 Wrapped in Dark Chocolates HERSHEY'S KISSES Brand SPECIAL DARK 9 pieces 41 20 175 Mildly Sweet Chocolates HERSHEY'S Milk Chocolate Bar 1 bar (1.5 oz.) 43 9 64 HERSHEY'S Milk Chocolate with Almonds Bar 1 bar (1.5 oz.) 41 7 50 HERSHEY'S Nuggets Milk Chocolate 4 pieces 41 10 68 HERSHEY'S Nuggets Milk Chocolate/ Almonds 4 pieces 38 8 53 HERSHEY'S Nuggets Milk Chocolate/ Toffee and 4 pieces 38 3 37 Almonds HERSHEY'S Solid Milk Chocolate Egg 7 pieces 41 10 68 1 package (1.5 HERSHEY’S TAKE5 Candy Bar 42 2 21 oz.) HERSHEY'S BLISS Chocolate 6 pieces 43 12 81 HERSHEY'S BLISS Dark Chocolate 6 pieces 43 24 212 1 four-piece bar KIT KAT Bar 42 6 41 (1.5 oz.) KRACKEL Chocolate Bar 1 bar (1.5 oz.) 40 8 57 MOUNDS Candy Bar 1 package (1 oz.) 25 5 36 MOUNDS Candy Bar, King Size 2 pieces (2 oz.) 49 10 71 MR. -
Chocolate FAQ
Chocolate FAQ What is chocolate? In the U.S., chocolate we know (Hershey’s, Reese’s etc) are actually NOT chocolate, they are candy. Real chocolate (fine chocolate) contains no more than 5 ingredients usually in this order: 1) Chocolate, cocoa, or cocoa mass (mashed up bean) 2) option: extra cocoa butter 3) granulated cane sugar (more traditional and pure of taste) 4) optional: true vanilla orchid seed pod not "vanillian" not real deal - lumber by product 5) optional: soy lecithin (emulsifier) What does the word “chocolate” mean? (Still in debate, the most cited version) The word Chocolate comes from the Aztec word chocolātl. This word comes from the Mayan word xocolātl meaning "bitter water". Chocolate was drunk bitter by the Aztecs. How did the Aztec and Mayans use chocolate? The Aztec way of making chocolate was very similar to that of the Mayans. Priests presented cocoa beans as offerings to the gods and served cocoa drinks during sacred ceremonies like weddings. Cocoa was used as a gift to the deities, presented at royal burials to ensure comfort in the afterlife. Chocolate was also used as a medicine. All of the areas that were conquered by the Aztecs that grew cocoa beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute". What is the difference between “cacao” and “cocoa”? "Cacao" is the bean that comes from the cacao tree, which is known by the scientific name of Theobroma cacao. "Cocoa" is what the bean is called after it has been processed. But most people today use the words intertwine-ly. -
The Design of Packaging Graphics for the Expansion of Ghanaian Chocolate Products
Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2011 The esiD gn of Packaging Graphics for the expansion of Ghanaian Chocolate products Emmanuel Kwadwo Saka Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Art and Design Commons Recommended Citation Saka, Emmanuel Kwadwo, "The eD sign of Packaging Graphics for the expansion of Ghanaian Chocolate products" (2011). Graduate Theses and Dissertations. 10239. https://lib.dr.iastate.edu/etd/10239 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. The Design of Packaging Graphics for the expansion of Ghanaian Chocolate products by Emmanuel Kwadwo Saka A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF FINE ARTS Major: Graphic Design Program of Study Committee: Roger Baer, Major Professor Lisa Fontaine Fred Malven Iowa State University Ames, Iowa 2011 Copyright © Emmanuel Saka Kwadwo, 2011. All rights reserved. ii TABLE OF CONTENTS LIST OF FIGURES ........................................................................................................... vi LIST OF TABLES ..........................................................................................................