Packaging+-+Group+B

Amit Nir Ms. McGann Science 6-2 April 14, 2010

__** Packaging: Chocolate Varieties/Labeling/Ingredient Additives and Cost **__

I. Types of Chocolate and Their Standards A. Cocoa 1. The shelled cacao beans are grounded. Once this process is over they separate the fat, or cocoa butter, from the bean. 2. After the grinding you can make different products, like cocoa liquor, cocoa butter, or cocoa powder. a. Cocoa Liquor (1) Chocolate liquor is not alcohol. It is in a smooth and liquid state. (2) Chocolate liquor is the ground up nib, which is the center of the cacao bean. (3) Once chocolate liquor is cooled it becomes chocolate mass. b. Cocoa Butter (1) Cocoa butter is a natural fat in cacao beans. (2) You make cocoa butter by pressing cocoa liquor and what is remains is the fat which, is cocoa butter. (3) Cocoa butter is not a dairy product even though it sounds like it. c. Cocoa Powder (1) After some of the cocoa butter is removed from the roasted cocoa beans, it is grounded up to make cocoa powder. (2) Cocoa powder is used in drinks and cooking. B. Dark Chocolate, Which is Also Called Plain Chocolate 1. Bittersweet Chocolate a. Bittersweet chocolate is made out of cocoa liquor, cocoa butter, and sugar. b. To be called bittersweet chocolate, it must have at least 35% chocolate liquor. 2. Semi-Sweet Chocolate a. Semi-sweet chocolate is made out of cocoa liquor, cocoa butter, and sugar. b. To be called semi-sweet chocolate, it must have at least 35% chocolate liquor. 3. Sweet Dark Chocolate a. Sweet dark chocolate is a mixture of chocolate liquor, cocoa butter, and sugar. b. To be called sweet dark chocolate, it must contain at least 15% of chocolate liquor. 4. Unsweetened, Which is Sometimes Called Baking Chocolate a. Unsweetened chocolate is made by chocolate liquor. In the liquid form, unsweetened chocolate can be sold to companies and people. (1) Companies can make the chocolate liquor into different products like milk chocolate, bittersweet chocolate, or semi-sweet chocolate. (2) People can use chocolate liquor to bake goods like cakes, cookies or brownies. They can also use it to make chocolates like bittersweet chocolate or semi-sweet chocolate. C. Milk Chocolate 1. Milk chocolate is a mixture including cocoa liquor, cocoa butter, and "milk". However, it isn't good to mix fresh milk and cocoa liquor, so the chocolate makers use dried milk powder or condensed milk). 2. To be called milk chocolate, milk chocolate must contain at least 10% chocolate liquor and at least 12% dairy ingredients. D. White Chocolate 1. White Chocolate contains almost the same basic ingredients as milk chocolate other than white chocolate only contains pale cocoa butter, milk, dried milk powder, or condensed milk, and sugar. 2. To be called white chocolate it must contain at least 20% cocoa butter and 14% of dairy products. II. Percents A. What are Percents? 1. Percents in chocolate are the percentage of the chocolate that is made out of the three cocoa components: chocolate liquor, cocoa butter, and cocoa powder. a. For example, in a 60% cocoa dark chocolate, 60% of it is cocoa butter, cocoa liquor, cocoa powder, or a mixture of a couple of them while the other 40% is sugar, vanilla, and other ingredients. B. Is a Higher Percentage Better than a Lower Percentage? 1. Not necessarily as it just means that a higher percentage chocolate is probably more intense than and not as sweet as a lower percentage chocolate. Usually, the higher percentage chocolate is more likely to be used for baking or cooking. a. For example, a 100% dark chocolate is so bitter because it has no sugar or any other ingredients that it is mainly used for baking or cooking. III. Ingredients A. Basic Ingredients 1. The basic ingredients that are in almost every chocolate bar (not including white chocolate) are cocoa mass (cocoa liquor), cocoa butter, and/or cocoa powder, sugar, milk, and soy lecithin. a. Each company has its own special recipe but they must have at least cocoa mass, cocoa butter, and or cocoa powder. b. Almost all chocolate bars have sugar. White chocolate and milk chocolate usually have more sugar than all the types of dark chocolate. Some types of dark chocolate won't even have a gram of sugar while others have a little bit of sugar. c. The USDA made standards in 2002 that almost every kind of chocolate must contain some sort of dairy product. It may not possess a lot of dairy products like the 100% chocolate bar would have less milk than a 38% chocolate bar. d. Soy lecithin is in every single chocolate bar. Soy lecithin is a natural emulsifier, or balancer, derived from soybeans. It is added to chocolate to help maintain an emulsion, or balance, between the cocoa butter and sugar. 2. Most chocolate may contain or processed with peanuts, almonds, tree nuts, or hazelnuts. B. Additives Ingredients 1. Different types of chocolate will have ingredients added to make the chocolate taste even better. Fat reduced cocoa, crude sugar, natural bourbon vanilla beans, unsweetened chocolate, milk fat, chocolate, cocoa processed with alkia, pgpr, emulsifier vanillin artificial flavor, sugar cane, vanilla and vanillin. a. Almost all chocolate ingredients can be found organically grown. b. Some chocolate have flavors, like coffee chocolate. (1) The additive ingredients are instant coffee, coffee oil, and more. IV. Organic A. What Makes Something Organic? 1. For something to be organic it needs to be grown according to the strict growing standards. The standards are different depending on the state or private organizations, but in every state it must not be made with pesticides or any other chemicals. To make sure people aren't lying, inspectors come to the farm fields and the processing factories. The inspectors have very detailed record keeping and periodic testing of soil and water. They want to make sure that the farmers are growing and handling the products while meeting the standards of the state or private organizations. B. What It Means To Be Organic 1. What it means to be organic is to have at least 95-99% organic ingredients. It is determined by the weight. The ingredients that weren’t made or grown organically must then be approved by the National Organic Program (NOP). These products may or may not display the USDA Organic Seal.

V. Packaging A. How Chocolate is Packed 1. Chocolate has to be packaged before it is shipped to different stores and companies. But, before it can be shipped it is packed in foil or in plastic and sealed so it keeps out moisture and protects them from the heat. An outer wrapper is added were it has the company’s name and information like ingredients and what type of chocolate it is. After the outer wrapper is put on the chocolate they are packed in a carton These cartons are sent to many stores and companies daily. B. The Packing Machines 1. The packaging is done by huge machines that are fully automated and operating at a high speeds. The machines can wrap thousands of chocolate bars per hour.

VI. Cost A. Regular Chocolate Without Anything Inside or Outside 1. Most regular chocolate cost between $0.99 to $2.99 a bar. B. Organic Chocolate 1. Most organic chocolate cost between $3.00 to $5.00 a bar. C. Special Chocolate 1. Special chocolate prices vary. The prices depend on what is in the chocolate, what is on top of the chocolate, if it is a box of chocolates, if it is truffles, or other changes to the chocolate.

** Bibliography **

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Hersey's. N.p., n.d. Web. 8 Apr. 2010. [|.] Ingredients. Chart. N.p.: n.p., n.d. Print. It is a chocolate bar ingredient lables.

Jones, Carol.From Farm to You Chocolate. Illus. Judith Grace Summerfeldt. Ed. Anne McKenna. N.p.: n.p., n.d. Print. Lindt 85% Dark Chocolate. N.d. N.p., n.d. Web. 20 Apr. 2010. [|http://ecx.images-amazon.com/images/I/413FeKhR2xL._SL500_AA280_.jpg>] Lindt Milk Chocolate Nutrition Facts. N.d.Lindt Chocolates. N.p., n.d. Web. 20 Apr. 2010. [|] nutrition_facts/Swiss%20Classic/8028---Swiss-Classic-Milk-bar.gif>.

N.d. Pricing at a Store.

"What is “Certified Organic?”."How To Go Organic. N.p., 2010. Web. 13 Apr. 2010. <[|http://howtogoorganic.com>]