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Vinco team

Vinco team. Welcome to our presentation. What have we researched?. Chocolate It’s a confectionary which everybody eats It’s the wide st -spread swee t in the whole world I ts production technology is emblazoned with legends It’s simply interesting. Col l ecting K nowledge.

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Vinco team

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  1. Vinco team Welcome to our presentation

  2. 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

  3. Collecting Knowledge Because of commercial secret we were not allowed to visit any chocolate factory We started an e-mail communication with anexpert 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

  4. 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 twicea year The cocoa seeds are taken from berries, they are first fermented and then dried and cleaned This product is called a cocoa bean

  5. Storage and transportation There are strict rules for storage of cocoa beans in transport centres The storeroom has to be isolatedso that cocoa is not in any contact with other aromas Cocoa is an important commoditytraded on commodity exchanges

  6. Production Cocoa beans are roasted, grinded and cleaned into form basic material – chocolate liquor Liquorcocoa 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

  7. 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

  8. Production Produced chocolate mass is cooledand warmed several timestogain 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...

  9. 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

  10. Problem Transmission of infections from hands by eating chocolate Melting chocolate on fingers • The solution should not be expensive for companies • The itemhas to be easily packed with the chocolate

  11. And what is our idea? A Choco-gripper:

  12. Advantages HYGIENE Choco-snatch will be absolutelyhygenic No bacteria will be transmitted from fingers

  13. 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

  14. Advantages Merchandising Choco-snatches can be printed with various motives – movie characters, cartoons, celebrities Attractive design for children Creating collectables and series

  15. We presented the results to our colleagues at school

  16. Thank you for your attention!

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