Chocolate factories can be extremely secretive in their recipes. Most chefs are unique in the way that we love to share recipes. Don't expect this in the chocolate industry though. Ever wonder how chocolate comes into being in a factory? I ,myself, have lain awake many a nights pondering the same thing!!!!
Most large-scale chocolate manufacturers operate more like a science laboratory than one might expect. Precision instruments track temperature and moisture levels and regulate the timing of automated processes within the factory. Every detail must be strictly controlled to produce quality chocolate day after day.
Manufacturers guard treasured recipes almost as tightly as the Spanish, who tried to keep chocolate a secret from the rest of Europe for nearly 100 years.
Details of cacao blends, conching times, temperatures, and proportions of ingredients are protected to keep key facts from leaking to competitors.
As with most food manufacturers, chocolate companies keep their factories as clean as an operating room. The purity of the product is dependent upon a sanitary environment and the good hygiene of company employees.
Chocolate must be tested regularly. Now, that would be an interesting job!!!
Manufacturers constantly run quality checks on their chocolate to measure its viscosity, acidity, cocoa butter content, purity, fineness, and taste.
Technicians in laboratories analyze chocolate every step of the way—from raw materials to finished product—to ensure it meets quality standards. Small pilot plants are used to test ingredients and develop new flavors or find better ways to make a top-selling candy bar.
In addition to general quality tests, chocolate manufacturers must regularly evaluate their products to ensure that they meet Food and Drug Administration (FDA) standards.
The FDA imposes strict rules and regulations regarding the proper chocolate terminology, flavorings, and ingredients. In addition, specific formulas and content lists govern the amount of chocolate liquor and cocoa butter required in various classifications of chocolate.
Whoever knew chocolate could be so complicated and we haven't even discussed all ther terms used in the chocolate making arts! I think I'll save that one for next time. With chocolate devotion, I remain yours, Carren
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