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HERSHEY'S CHOCOLATE FLOWCHART
Transcript of HERSHEY'S CHOCOLATE FLOWCHART
Chocolate Bar Pre-manufacturing Manufacturing Product Delivery Product use Refurbishment Shipping to
all around the world Delivering to
markets all around the country The cocoa bean Harvesting treated to prevent rotting 1.Growing it... Fermentation starts important chemical changes determines quality Food supply water filteration Plant the seed Recycling
Cocoa bean pod depends on variety Drying removal of water Cleaning cleaned by filtering Roasting to develop aroma Plastic Cardboard Crushing and Shelling put in crushing machine Over 90 countries! Blending blended and weighed Grinding ground with special equipment fed onto rollers ground into fine paste oil spills 2.3 million tons creates chocolate liquor Wastewater cocoa butter process Cocoa Butter gives chocolate appearance & structure 55,000 to 110,000 liters
per day Cocoa Production yum~ 138,285 km 20km/h 6914.25 hrs of working time 19530 t
bunker fuel a day $8910000 maintenance taxes
average $171/year 78858 km 60km/h Kneading: 1314 hrs of working time cocoa paste, butter, milk, sugar and flavoring, are mixed and kneaded. Rolling: steel rollers pulverize cocoa and sugar under intense pressure Conching: CO2 22384 lbs/gal 35% stirs and combines cocoa butter creates smoothness aerated to develop flavor repair $746/year Plastic bag
entanglement 100,000 sea animals die a year sand activated carbon ozone chloramines 3
r 11 pounds
per year (America) $5.30 Billion revenue
(2010) FUN FACT
They have to use "natural" pesticides because cocoa beans can no longer grow on their own without developing diseases. 2.Harvesting it... increases nitric oxide production blood vessels relax increase in blood flow
decrease in blood pressure health effects • Cocoa harvesting is very labour intensive. they have to maualy cut down the cocoa pods with machetes so that they dont harm the tree. cavity! Fed to animals 1. 4 lbs of CO2 a year. 2. 3. 4. 5. 6. 7. 8. 9. 10. fat phosphate Total Calories 180
Calories from Fat 130 Then the pods are split open by hand and the beans are scooped out This nonsense gets scooped out 3.Fermentation... ...Whats fermentation?
Its the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat. • The beans, still covered with pulp, are placed in large, shallow wooden boxes or are left in piles and covered with banana leaves. 4.Drying... The beans are layed out in the sun to dry. 5.Transportation