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How It's Made Bulk Chocolate - YouTube !!!
chocolate owes its existence to the cocoa bean
the ancient civilizations of Mexico and Central and South America
cultivated the seed to make a drink the Spanish conquest
brought this chocolate drink to europe but it wasn't until

that a British company invented solid chocolate
on this factory makes chocolate
in various forms and sells it to companies which manufacture chocolate
products for retail sale
it also supplies chocolate components such as cocoa powder
and cocoa butter in most of the cocoa beans arriving here come from West
Africa
which grows seventy percent of the world's crop on
a conveyor belt most them through cleaning system a series of sieves
which screen out twigs stones and other debris
in next stop
is a micronized their a revolving drum which heats the cocoa beans
to loosen their shells in
in
then they enter a shell removing machine called a window where
inside successive breaks drag the beans across screens
pulling off large pieces a shell then a vacuum it sucks away the remaining
smaller pieces
in removing the shell exposes the inside of the cocoa bean
which is called the name the factory will roast the natives
to develop their flavor more than fifty percent of the Navy is fact
which is cocoa butter to make chocolate they'll combined process names
cocoa butter and sugar along with milk powder if they're making milk chocolate
first the factory processes: the names by grinding them
the heat and friction activate the cocoa butter producing pure liquid chocolate
called chocolate liquor the factory extract some other cocoa butter
to sell it separately as a chocolate making ingredient and to use for
in-house chocolate production along with other ingredients in various proportions
the dark chocolate recipe for example calls for more chocolate liquor
sugar in cocoa butter but no milk powder the recipe for unsweetened chocolate
contains no sugar the mixer blends the ingredients
to the consistency a very thick cake batter the flavor is fine by this point
but the coarse texture needs to be smoothed out
so the chocolate mousse to refining machine passing between a set a
which reduced the particle size so much so
that within just minutes the chocolate leaves the refiner
as a fine dry powder but now it needs to be re liquefied
so the next stop is a machine called a conscience
the friction and heat once again activate the cocoa butter
returning the powder to a liquid state at this point they add more cocoa butter
enough to reduce the viscosity to the exact thickness they need
just a bit for example if they're making chocolate chips
for much more if they're making a thin chocolate coating
in for chocolate chips the conscious he's a machine called
a drop depositor as the name implies it deposits drops have chocolate
onto a conveyor belt on the nozzle trays
are interchangeable so the machine can be set up to produce various sizes of
chips
discs were other shapes in
the chocolate chips still warm and soft
enter a cooling tunnel traveling for about five minutes
through several temperatures ounce which vary between
and
degrees Celsius
by the time the chips exit the tunnel their hard
well
a conveyor belt then takes them through a metal detector
a standard food safety precaution in
the factory also produces four and a half kilogram
bulk format chocolate bars a depositor feels bar shaped plastic molds
the conveyor transfers them to an elevator system
which moves through a cold room for about two hours
this constant motion insures optimal
air circulation helping the cooling process chocolate showing slightly as it
cools
so the bars pop out of the Moleskine easily to make the chocolate look as
good as it tastes
the factory cools then repeats the liquid chocolate
before depositing it this process call tempering
promotes the growth above the most stable cocoa butter crystals
making the surface and the Chocolate smooth and shiny
on there *** *** How It’s Made Chocolate - YouTube !!!
Brussels
as well as its world famous fans in the Belgian capital has a trademark that
arguably more tasteful chocolate and it comes in all shapes and sizes

these is how a Belgian factory makes chocolates
on a massive scale in this truck
is the star of the show pure unadulterated
chocolate to keep it's often the trucks tanks
the chocolate is capped at
degrees Celsius
up did
from there it's pumped into the factory storage tanks
them every single day this factory produces over half a million individual
chocolates and truffles
and these tanks a cap topped up with chocolate
it will be used for hundreds of different varieties and Suites
and love the nation's favorites is the Caprice
sacks follow hazelnuts and almonds are used to make the show
that most it for
minutes at 115 degrees Celsius
large quantities of corn syrup to put into a bowl
up
and combined with icing sugar when it's heated
that makes caramelized is meanwhile
the roasted nuts have been clamped down now they can be added to the mix
well
the mixture is laid out onto a conveyor belt
and sets to form a nut brittle up
it's cut into squares passed along onto a heated surface
where workers roll them into the Capri shape
the fill in for the Caprice is a rich Manila cream
this is not the weight watchers variety
blocks a butter and sugar are followed by vanilla extract
lecithin to bind it all together and finally just to make absolutely certain
that your doctor wouldn't approve
a dollop white chocolate
the mix is taken to the production line workers feel
each roll individually
the finishing touches the caprices of course a sumptuous chocolate coating
because Belgian chocolate has a worldwide reputation to maintain
the chocolate mix is regularly checked and somebody created a machine to do it
even the temperature
the chocolate is important as it affects the taste and texture
the final sweets
as well as golden oldies like the Caprice this factory regularly
adds new varieties to its range a new chocolate truffle begins life is an idea
sketched on to a pad
way you don't have to be a great artist to be a chocolate designer
all you need is a good imagination ok
in the in house kitchen a variety of ingredients attested to get the taste
and look perfect
once he's happy with the texture and taste the chocolatey and can dig in
crafting the baby food samples of his new chocolate truffle
the spoons in a milk chocolate makes
and leaves it till it starts to assess when he turns the tray over
the soft center that hasn't yet set fools ain't been chocolate shells
he then pipes in the feeling before covering the place with another layer of
chocolate
when they hardened they can be tough times
the recipes approved and it goes on to full-scale production
dislike before chocolates pumped into the trays
and when it's part he says the trays a tipped over
leaving behind the chocolate shells
giant farm school the chocolate to encourage the shells a hard on
the feeling is then pumped in
final layer of chocolate makes the base because
the excesses or reused a slight twist loosens the heart and sweets from their
trade
day they come down the line upside down
so they're simply flipped over
and it's ready a newly crowned contender
competing for the Brussels thrown the well
wells *** *** HOW IT'S MADE: Inside the Hershey's Chocolate Factory (720p) - YouTube !!!

would know who her he decided to build the world's largest chocolate
factory
in the cornfields a Derry Township mud
this is where it all began the town grew up around the back room
independently but benefiting from steady employment
mister person's personal legacy of concern for the community
can be individual wild things in and around the factory have changed over the
years
that peace dove milk chocolate is as popular as ever
and the business of making milk chocolate products is as fascinating as
ever
the chocolate bizarre happy belabored
that America's favorite and it blames happily with other natural flavors
there are probably hundreds maybe thousands of different ways we can enjoy
chocolate food we buy at the store well
or may get home I'll
the
the new

the
when Milton her he built his backroom no chocolate was a delicacy in jordan
primarily by the well-groomed
but my developing his own special formulations are manufactured at me
who proved that no chocolate could be made and shipped
all over america at a price most people could afford
by using this site was no answer dial
mister who knew that to mass produce milk chocolate
him and lots of it so
this location was ideal the rich
dairy farms here could produce many thousands of gallons of fresh milk
every day
land build room are everyday rain or shine
all year round stainless steel tank trucks visit dairy farms in the region
to become
reggie whole grade AA Milne's her he buys the entire
out would love more than
for me amounting to over one million pounds of
milk today
when this build lock is broken so
by the bar beginning right at the bar
hershey insures that all government standards for quality and cleanliness
are met
or included the company maintains a BB or representatives
to inspect each crime on a regular basis and no callers conduct a series of
quality checks to
every time I'm not call or visit the farm he takes what's called
a universal sample which will go to the lab for testing of
well
the plant drugs hold up to
gallons
for about fifteen thousand pounds of mail
the receiving station at the factory is open
hours a day
and the cooks are the release problem sanitized
after delivery
the universal symbol for me farm is broad immediately to the milk receiving
laboratorio
here tests for bacteria count and butter but come down
are among the many conducted in a continuous tightly-controlled quality
assurance program
bout obviously it takes more than me know
to make no problem and the Palm Pre requires a constant flow of natural
ingredients
from many different countries around the world of
in the lush tropical growing areas of South and Central America
Africa and the South Pacific we find such groups as
Google banana I know and we also find
last heels and sugared unlike most crops which are grown for their fruit Orleans
or root because the Kenyan cell the
dog that is important here
when the king is ready harvest crews worked seven days a week to bring in the
crop
large knife that uses called commercial
universal tool and tropical agriculture of
for he uses sugar many different parts of the world
including be jurors grown in the United here in the probable
as in the stable it's impossible to travel workbook unloads a
coming over long distances so small sugar mills are usually scattered
throughout the growing region
for immediate process of
he was we've been ground under tremendous pressure
release from the Jews which is gone and props under the grinding wheel
the fibers wooden way removed by conveyor belt
to help you all the little boy learn initial processing
transforms the wrong jus into of brown sugar syrup of
subsequent refining procedures girl who was in liquid are expected
to produce the white crystals sure we're all familiar
sometimes within a few miles
the playing field other partners are cultivating very delicate very special
treatment usually planted under collar varieties approved
to protect them from direct sunlight leaves arco courtroom their schemes on
the basis of
all cocoa and chocolate products the seams
called cocoa beans Road in me
hard with her about
inches in length the correct scientific name for
this proved
is he'll grow market power which means
who'd above god
these unusual dreams drive within 20 green the equator
and have a continuous growth cycle the fruit seems to be a part
haphazardly because the tiny blossoms grow directly from the prom
or main branches instead of the owns a smaller branches
lose is nature's way of protecting the public clusters a ripened fruit
which needs solid support would take
five to six months for the pods to reach maturity
and harvesting techniques vary from region to region
from palm to palm in many areas
the growing and marketing a cocoa beans is the prime source of income
and the small independent primer like his counterpart in other agricultural
areas of the world
depends upon a good-hearted
bud since the trees have a continuous growth cycle
there is no one week or month when an entire crop is ready
the pods are cut down as they ripen
in some larger operations the parts are collected and taken to a central station
for opening often as in this case opened in the field
with razor-sharp machete working side by side
father and son efficiently strip the with beans from the palms
onto him be banana leaf
an expert worker can open seven or eight Hobbs per minute each one containing
thirty to forty cocoa beans surrounded by a white bow
these the burdens still play an important role in many coca growing
regions
as small farmers bring their beans to a central area
pork fermentation unbridled here
payment is made by the block ammonia measurement
equal to about
problems weapon
the cocoa beans are then he into piles and allowed to ferment
not through her mental causes a chemical change in the core
which helps develop a column labourer who could be
it also hardens the gonna be into a protective shell
which will be removed later in the backfield the piles are covered with
plantain or banana leaves
to help contain the hood during the five-day six-day permanent Asian process
the fermented cocoa beans are then spread out to dry in the Sun

build
they're cool or regular andy is driving platforms are built on crime
so that in the event of rain they can be rolled under
can rule word
but dried bean are less susceptible to means a more
and they are now ready for shipment oversold
gore was unreasonably with a variety of agricultural
Gordon and even wider variety of manufactured goods being
importer in logic board railroad tracks go
right now onto the dock the drone
cocoa beans now back in the 140-pound bags
are transferred from a boxcar to the whole to them ocean-going prison
destination United States of America
Google beans on route to the battery her he will arrive at one of our large
East Coast ports of entry often Philadelphia
the beans are quickly offload the purse to the continuing series of quality
assurance tests and inspections begins
right here of
with the divine called p
samples are taken from me incoming shipments for laboratory analysis of
of carloads of beans arrive about greed throughout the year
from the world's great cocoa growing regions beans from Ghana and Nigeria
from Brazil in the Dominican Republic from New Guinea and Malaysia
actually from more than a dozen different country and because
each region produces a beam with it own distinctive flavor
each's delivered automatically from the rail siding
to individual storage silos the total capacity in this facility is $
million
pounds
and if you want to figure it out you'll find that all made a lot of chocolate
bars
there's a constant flow of income and bring breakers a warehouse clubs are
devoted to the store
job him Obama person uses
large quantities Obama some of them coming from the company's own grows in
California
units arrive in even greater quantities
thousands of tons a year for my southern and southwestern state
passed through this warehouse to be used in a variety of blood
in the research laboratories this panel plays a significant role in determining
how ingredients will be used
which new product recipes will actually go into a factory production of being a
member at the taste panel
is an unusual job and a great responsibility identifying
chartings total differences simply Craig room webster of course some formulations
remained unchanged year after year
and the details about all of them are highly guarded secret
factory production schedules determine the quantities up specific ingredients
that will be drawn from storage on
any given day
and five or six different types of chocolate may be in production at the
same time
scheduling the floor cocoa beans is a specially come play beans are withdrawn
from the storage silos according to type
and are injured in an elaborate cleaning gordon Liddy
who include here in the series the is remove foreign matter
them they are routed by conveyor belt to a storage tank which supplies the one
delivered
here proportions for specific racial are programmed into the automatic blending
whistled
he station introduces one play but being to the continuous
globe London prod precise quantities are measured
in pounds per minute old
in an extension of the continual process the blended beans probable
huge old it's impossible to see inside
what dry roasting at temperatures over
degrees Fahrenheit
or to
degrees Celsius develops the
flavor and aroma revealed them
in a completely implausible you know the Bene Israel
and you mean broken into fragment called
rooms at the various blends are transported to a specified harper's
with being the giant purple emissions on the floor below
of
the road near have a natural cocoa butter content about
percent
which is released during the milling process the result
was approved flowing liquid traditionally this has been called
chocolate liquor
although it has no alcoholic content all products made in the background begin
with this liquor
however back who are looking for he went into business
it was discovered that chocolate beverages Houston better
when the cocoa butter content of the letter was reduced so in making cocoa
and cocoa products
today these giant presses we lose most to the cocoa butter
out a little liquor of
of
of
are
old
the water is drained away and will be used in the making of milk chocolate
dry cake that remains after the butter is wheeled out
will your Google I
well have been problems between cocoa and chocolate
with the amount of cocoa butter present old
the key those who several grinding find impossible
until it's ready for parking as pure cocoa
or is blended with other ingredients of
in another section of the battery whole milk is being condemned
the first of many complex procedures in the making of milk chocolate the when
almost all the water content has been removed
the milk is root the consistency and family chocolate liquor and sugar or
the mixture looks good enough to eat right now
however many more stems life
Co
the mixture get dryer and writer
until slightly what is conveyed as a coarse powder
to another series the only thing that pulled
the blending and Mikel or computer-controlled
and from this console additional cocoa butter is introduced
to make the finished chocolate richer in place for creamier in texture
the mixture is now little world
and from this control center the flow is directed to one of many
punching machine old the name card
years ago when the machines were shaped like the scene showed
today there are a variety of shapes and sizes in Europe
inside constant during
low heat develop the flavor of the mixture which is now called chocolate
malt
this world reaction conscious referred for some types of chocolate
while other chocolate benefit most from longitudinal concentrate
call
the chocolate paint entering the conscious good
invisibly coarse in texture in a back-and-forth or reciprocating and
large granite rollers row blazed over a corrugated granted bail
after
hours unconscious this chocolate has reached our router Miller
consistent
with labor too mild if you remember a board member crew would you agree with
chocolate in the Commons
no jumbled good as it looked of
old but he doesn't want really grueling
not yet one final and important operation is required
and these men are preparing to pump with chocolate paste from the comp
to the refining Department old world
when the refining process massive
steel rollers reduce the particle size a blended ingredients
making a pie and peas even finer really velvety smooth and textured
while the chocolate posed as being refined the peanuts and almonds required
for some products
are prepared for your stuff after cleaning
an electronic sorting but all unit light-colored
automatically rejecting any that are below standard Commons much power
equally rigorous inspection they are conflict prior to roasted
this has got to be one of the most aromatic Department summer
peanuts and almonds are roasted in the stainless steel other
in an automated process that develops and enhances the natural not play over
the result of this special process with a flavor that is
deliciously different a believer that blends especially well with milk
chocolate in the finished product as the not to convey
too many different department the refined milk chocolate paste is cool to
a working temperature

degrees Fahrenheit
degrees Celsius
to make solid bars have no
chocolate Rosa stainless steel moulds
on an endless belt are billed over and over again during
each production Seattle
cool
are
are
to build houses under to deposit each have a link alternate rows of moles
automatically ruled
if a nominal dollars being molded the not so deposited in the mold
before the chocolate
cool
for all
home
of throughout the factory round-the-clock surveillance is
maintained by quality assurance technician
chocolate samples are delivered to the laboratory for analysis to ensure
adherence to all qualities
general the performance of each machine
is also checked regularly here a sample tray from depositor number fifty

is weighing to me sure it is depositing the specified amount of
the field goals are vibrated and who orders the
couple who along the tunnel for vibrational the chocolate while it's
still in a semi liquid
stable hopes to assure solid well for me bar with no iraqi a bubble
at the end of the tunnel finished nope
chocolate bars amor and move toward the automatic packaging equipment
without any human contact
old up
course not all chocolate mold
you know Byzantine you the North dropping
chocolate onto a moving belt cool
cool
home
up
a
no boo
home
boo
up
a
par
up chocolate is made to be
and no one can enjoy the pleasures a bit scared here in the bathroom so
packaging to the various products is probably as important as making the
take special berlin's and equipment to prepare products for delivery to stores
all over the country in
so they can be placed on the shelves red undamaged and properly labeled
home
home
in
in solid chocolate bars liquid Europe and powdered
poconos require a different types of containers in a wide variety of sizes
paper and cardboard and
caymans the almost loop K
the old healed so with complex machines and material handling systems in
operation
all over the battery with a wild and wonderful
as much fun to watch as it is to eat the products themselves
welllll almost are
are
K
le
hmm
little
are
are containers are filled in well automatic
there's anything wrong with our router
you'll automatically %uh
learn you're likely to find a quality assurance technician
picking up samples for the lap
are
them
that
the
on
in
more any product leaves the factory it
and its ingredients have been cap tested analyzed and scrutinized
every step of the way in
in the quality assurance laboratories experts in nutrition
food science and microbiology are guided by the problem Excellence program
they maintain standards that are stricter
more comprehensive than those imposed by government agencies
and their efforts to assure consumers that they'll get the quality and
quantity the expert another consumer service
is generated by home economists the person
the specialist experiment with chocolate and cocoa
in a wide range recipes that can be followed in the home
successful new ideas and traditional favorites are
photograph so collections a village street address the beans can be printed
book redistribution
press releases are also used by newspapers and magazines all over the
country without mention a brand new homes
introducing readers to new and delicious uses a charcoal
we hope you will enjoy this brief introduction
to the great American chocolate factory and the communities surrounding
I'll chocolate user happen flavor and this is a happy town
but never got a chance to visit you might want to sleep talk with world
were simulated tour of the factory was conducted all year round with no charge
for admission
thanks for watching and have a happy day *** *** Chocolate Chip Cookies | How It's Made - YouTube !!!
each ingredient
goes into an industrial size mixer starting with white sugar
then brown sugar do then butter
do the mixer thoroughly blends these first ingredients
until the butter becomes soft and creamy and the sugars
are evenly dispersed I'll then it's time for the headliner
chocolate chips do next
flower followed by baking soda
to make the dough to rise and salt
to add flavor
the final ingredients our whole X beaten
combined with vanilla made from beans harvested in Madagascar Africa
mixing resumes until everything's well blended
which usually takes about five minutes workers transfer the cookie dough to a
machine called a former
it pushes the dough through round eyes producing relevant role
around pieces weighing
grams each
one of several sizes the factory produces good
the factory then flash freeze is the dole rounds for sale to foodservice
customers
such as restaurants and hotels which bake the cookies
in their own kitchens the Freestyle
uses liquid nitrogen to create the frigid temperature
the passing dole rounds solidify in approximately five minutes
exiting the Freestyle the dole grounds pass
under a metal detector to ensure they don't contain any metal particles
the packaging system is entirely automated
the first station directs the box the second station
lines it with plastic well a conveyor belt meanwhile
feeds the frozen and baked cookies onto automated Skeels
once a scale hits the per box wat feeding pauses
the bottom swings open and the cookies drop into the box
now waiting directly underneath the next stations
ceiling label the boxes which workers then load onto pallets
the pallets go into a storage freezer where they stay until it's time to ship
them out by freezer truck
to the customer *** *** How its made Luxury Chocolates - YouTube !!!
finer things in life each one tastes different from the next
and it's that element of surprise that keeps us coming back for more
of course you could consult the index on the box
but that would spoil the fun dude me
ever since chocolate was discovered people have had a craving for it
today's luxury chocolates take our addiction to a whole new level
the at marshmallow cream and lots of pure butter
to a mix of sugar and corn syrup to whip up some butter cream chocolate
water vanilla and a special yeast enzyme complete the recipe
the enzyme will enhance the creaminess
they took the buttercream between ridged rollers which she did into creamy
columns
a wire slices them into bite-size morsels
the 10th the butter creams to a uniform height
chocolate loses up through the slats so this conveyor
to cut the bottoms of the creams then it onto a cool surface
to solidify
next the creams travel through two curtains of chocolate
while being coated on the bottoms again
a worker uses her fingers to make a symbol on the top
it's a clue as to what's inside
a trip to a seven and a half meter long cooling tunnel hardens the chocolate
and it's a feast for the eyes you can look but don't taste
these chocolates are headed to the stock rims
now production takes the sweeter and as they cook up
a caramel filling they add sugar and salt to water
followed by corn syrup and a lot of heavy cream
dome
they fire up the burner and turn on the mixer
they add butter to enhance the flavor as the mix comes to a bubbling Boyle
it caramelized apps then they kill the heat
otherwise the next ingredient pure vanilla would evaporate
do
they apply a non-stick substance to a big pants then pour the caramel
into it
they leave it to set overnight
the next day they divide the caramel slab into squares
dome
they fear the caramel squares into a device
with circular knives it's called again cutter
and it slices the squares into strips
they turn the sliced square sideways and it goes through the gang cutter again
to create carrabelle cubes
they'd s the caramels with starch so they won't stick to each other as they
go through the chocolate coating system
and that's how they get the caramels in the chocolate
to make kordial cherry chocolate they'll the cherries
into a revolving panam
they add sugar crystals and as the cherries roll around
to get an even coating
along with the sugar these cherries have been coated with a special enzyme
it will turn the sugar to liquid over the next
days
for juicier cherry taste the
the enzyme effect is why the cherries get an extra coating of chocolate
it creates a solid shell that contains the sugary liquid
on
and now they're ready for cherry-picking chocoholics
each box of chocolates contains eighteen to twenty different varieties
since they make three to four flavors today he can take up to a week
to produce one of these luxury assortment
discourse they'll be devoured in no time at all
for the customer it's one sweet deal *** *** How It’s Made Luxury chocolate cake - YouTube !!!
T
you'll love cake
especially chocolate cake and this is one of the most luxurious chocolate
cakes
in the world the Sasha viennese chocolate torte
are
one
everyone knows he can't make a cake without breaking a few eggs
and he is a lady who knows better than most
she hopes to break and separate over a million eggs
every year the

X and beat until the form soft peaks
way
in the next mixer is the cake makes this
is not health food along with the yolks and flower
there was a generous dose a butter chocolate and sugar
the fat cats and teeth into dozens of 21 sent me to take teams ready to be baked
just like you might do at home
but here they bake
a tea cakes at a time
they go into the other for an hour at
degrees
that's gas mark 5 if you haven't bought nothing for a few years
when they're baked
a two-man production line gets the cakes and other teens as quickly as possible
the left too long the mix will stick to the tin
and the cakes will be ruined
this machine slices the cakes with a thin wire
leading to perfect holds every time
d
it's the feeling that gives these cakes that distinct taste
dolls have sweet and sticky apical jammer heated in these parts
and then spooned onto the base it's looking like a bit of a mess as the
confection adults along with abandon
but that's not a problem as the whole cake is about to be smeared all over
that with the gooey source
any dieters who have made it this far
look away now it's time for the final layer of the cake
lashings of dark chocolate source
hmmm
the left to cool
and
than ready to be packed
like all the ingredients that go into the cake itself
only the finest is good enough and that means an elegant wooden box
love care and she a number of calories that go into making a sack should be an
easy chocolate torte
will ensure that it won't stay in the box full on
wells *** *** How It’s Made Chocolate spread(Nutella) - YouTube !!!
we all know chocolate is delicious
could weather came up with the idea of spreading chocolate onto bread was a
genius
but how do you get cocoa beans and hazelnuts to stay on your toast
to make this popular nutty chocolate spread first we need Coco
the whole beans grow on trees in countries like the five-week coast where
workers have to toil in extreme temperatures to harvest them
desperate out to dry in the tropical Sun and after
days they're perfect
then banged up and transported round the world to places like this chocolate
spread factory here in Europe
there now headed for the roasting ovens
the beans are almost
percent cocoa butter and roasting reduces them to a
liquid paste
however this butter solidifies at room temperature and you'd never be able to
spread it on your toast
what needs to be removed to do this the paste this into these enormous presses
which squeeze every last drop a butter
out the liquid Butter is sent on to be used in other products
for what emerges from the machine is a chocolate lovers idea of heaven
each desk weighs seven kilos
they look like big blocks that make up but in fact they are pure compressed
Coco
their send-off to be crushed ready to be added to the mixing bowl
next come hazelnuts
and plenty of them the traditional recipe for a spread like this means that
the equivalent of about
knots in each Joe
before they're allowed in the court he controller uses his special guillotine
to chop a sampling of
Williams can get into the nuts or they can go off and that would ruin the
spread

when he satisfied that he's got good nuts
lesson to be processed they need to be cleaned and roasted before they can join
the chocolate
so they all had for the ovens when it's important that each jar of spread
looks and tastes the same
poor quality notes a sorted out and then sent
off to be used in
other recipes
a computer-controlled blaster that flicks out the bad not sleeping only the
best behind
they're joined by the pure cocoa powder sugar
vanilla and skimmed milk in an enormous tank
here the mixed into the smooth paste that so many people love
well the factory has now got enormous tanks have spread
let's get a tee a table they also need joel's
using recycled glass these enormous penis is produced tons of containers
everyday
chocolate spread is so popular that will dwight sales of the brand leader
and sell all brands of peanut butter put together
the furnaces have a lot of work to do to keep up with demand
once it's ready
the molten glass is then sent to a machine which wouldn't cement a place in
the Hollywood sci-fi movie
this is the Joe maker
beech bluff molten glass is shot into one of these molds
fear that pressed into the shape of the job the next machine ensures that the
screw thread for the late is included
and that's it ok
to make sure there were no imperfections the French Joe's pass under a series of
flames
this seals any small holes that might be in the class
where then cooled with a quick blast the water
I get sent to a room where they'll sit for two days at
degrees Celsius
if you were to put hot spread into a cold glass jars to get compensation and
moisture
no one wants that when the jobs ready
that passed under the spikes and filled to the brim ok
all that remains now is to seal them up here
lead so being sorted they only work if they're the right way up
and this ingenious machine only uses ones that are facing the right way
around already
to rest have to try again within each lead is an airtight seal
but how does that attach to a new job spread has a full jar passes beneath
this machine it pastes a layer of glue onto the rim
when the letter added this glue traps the seal
and the job is complete so if your confidence chocolate nuts put down that
marmalade and grab yourself a job will famous nutty chocolate spread
way
well *** *** How It's Made - Chocolate Coins - YouTube !!!
this edible money is a symbolic treat
in some parts of the world chocolate coins are stuffed in Christmas stockings
to celebrate the charity of saint nicholas they're also handed to jewish
children
during the festival hannukah to teach them the value of money
and charity the mint chocolate coins don't have any purchasing power
but they do buy a lot of appreciative smiles from the kids
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they start with a giant chocolate bars each one
is a four and a half kilogram hunk a pure chocolate
the worker transfers the big bars to a cattle it's a kind of double boiler
hot water bubbles and steams inside sleeve shell
to heat and melt the chocolate there are two and a quarter tens and liquid
chocolate
in this cattle
the machine now comes the chocolate through a long pipe with different
cooling zones
the chocolate thickens but not to the point of solidification
a process called tempering it causes the chocolate to form a precise crystal
structure
for just the right texture and taste the cyclic with chocolate
flows onto a conveyor that brings the chocolate under a broad blade
blade levels it to a specific fitness and spreads it evenly
creating a long she have chocolate the chocolate now begins to coagulate
and harden despair that process it travels through a refrigeration tunnel
which is approximately forty meters long this journey transforms the liquid
chocolate
into a soft solid home
next they clean and prepare the dye it's a spring-loaded device
that works cookie-cutter style to punch ok around blanks
but there's one big difference
each cutter is long and tubular so as it punches out the chocolate blanks
the accumulate inside
the lattice work have leftovers journeys forward
to be remounted into the process
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at the end of the line dozens of coin blanks have stacked up in each magazine
the man piles have leftover chocolate have accumulated
in a bin that will now be transferred back to the Melting Pot
on
now it's time to print some chocolate money to do this
there at the chocolate first and then embossed both a wrap and the Chocolate
blank
simultaneously
here's how it works sheets have glossy gold foil travel between rollers
to establish and even tension ahead
a forked are most to talk the blanks between the foil sheets
piston like knives move into rap cud
and fold the foil around the blanks the forked arm then delivers the
foil-wrapped blanks
to a diaper s its stance designs on both sides of the coins
making an impression on the 4 I'll through to the chocolate
the chocolate although solid is still warm enough to receive the image
removed from the machine here's with the die heads look like
these ones are used to emboss chocolate coins with american penny markings
as for the for oil discards they don't end up on the scrap heap
instead they accumulate in a bin to be sent out for recycling
they make one hundred and fifty thousand foil-wrapped coins today
to change the currency type
they simply switch die head chocolate coins can be made in many sizes
with a range of different illustrations %uh
the Collins now spill out onto a conveyor which takes them to a billion
all that's left now is the packaging which will be the traditional mesh bag
from start to finish it takes less than an hour to make a chocolate coins gold
dollars
or five dollar poker chips every day it's a jackpot of chocolate money
at this factory so there's never any shortage in edible cash
only decisions to be made poker chip or chocolate penny
you could always flip a coin *** *** How It's Made Chocolate - YouTube !!!
working in a chocolate factory talk about a childhood fantasy
well how it's made: is about to take a bite out of one of the all-time great
dream jobs
just beware the occupational hazards stomach ache
weight gain and cavities
these delicious chocolate confections are made from melted chocolate flowing
into malls
the master mold her first made of wood for plaster of Paris
there then reproduced as copies in an approximate area
to allow them to become flexible and give them the desired shape
the sheets have a pox your first he did to
degrees
the epoxy she was then placed onto the original malls
up the sheet is he'd
then lifted off
suction from a vacuum system makes it here perfectly to the shapes of the mall
here we see the approxi- adhering to the master moans
still hot and malleable the plastic has to be call
agenda compressed air effectively lowers its temperature
the mold undergoes a visual inspection to make certain of its quality and now
we move on to the chocolate
this melting you need to shell is fed by boiling water
is like a double boiler and melts one and a half tons of chocolate
in
hours at about
degrees
the ready to be filled plastic molds are placed onto a conveyor
billing is done automatically liquid chocolate
runs directly into the malls this particular machine produces four hundred
hearts a minute the hearts are filled with
concoction of chocolate cream and coffee that has been brewed for several minutes
it takes
minutes for the chocolate to set
as the molds move along this nine level conveyor up
well hardened the hearts arrive at the on molding for
the molds are turned over and Iran lightly tap some on the bottom
to allow the choppers to fall out without being broken
the chocolates fall out onto a sheet
as soon as they've been emptied
the molds return to the starting point on the line to be newly Phil
up
during their transport on the line the chocolates complete their calling and
harden up
now they're going to be prepared for packaging
packaging depends on customer's preferences
the chocolates can be sold in ball or placed in boxes
here
parts are put into each box
like the pure chocolate white chocolate comes in a slaps before melting
milk chocolate is often delivered in the form a one inch per steals
some chocolates are hollow
they have to be molded into halves these chocolate players need special
decorations applied by hand
before the pouring of liquid chocolate this decoration is made of white
chocolate with an added color
in just one hour
they will make
pairs they're made by joining two hollow chocolate hands
the assembly is done using a refrigerated rotating machine
up
this machine turns the mall to 4 360 degrees on two axes
and vibrates the chocolates to prevent the formation of their balls
the chocolates rotate for five minutes
before being sent to the cooling conveyor where they will remain for
another
minute period
and now they're ready at this point
the Bears are on mold and they head off for packaging
up
each year this company processes 550 tons of pure chocolate
many thousands of products are made here
using four hundred different malls in a variety of sizes *** *** How It’s Made Luxury Chocolates - YouTube !!!
bite into luxury chocolate
and you'll get a taste one of the finer things in life each one tastes different
from the next
and it's that element of surprise that keeps us coming back for more
of course you could consult the index on the box
but that would spoil the fun
well
ever since chocolate was discovered people have had a craving for it
today's luxury chocolates take our addiction to a whole new level
the at marshmallow cream and lotsa
pure butter to mix up sugar and corn syrup to whip up some butter cream
chocolate
water vanilla and a special yeast enzyme complete the recipe
the enzyme or enhance the creaminess
they took the buttercream between ridged rollers which shaping
into creamy columns the world
a wire slices them into bite-size morsels
lemme %uh
and
they tempt the butter creams to a uniform height I'll
chocolate loses up through the slats so this conveyor to cut the bottoms and the
creams
then it's on to a cool surface to solidify
home
do next the creams travel through two curtains have chocolate
well be encoded on the bottoms again do
a worker uses her fingers to make a symbol on the top
it's a clue as to what's inside durum
a trip to a seven and a half meter long cooling tunnel
hardens the chocolate and it's a feast for the eyes
you can look but don't taste these chocolates are headed to the stock rims
and now production takes the sweeter and
as they cook up a caramel filling they add sugar and salt to water
followed by corn syrup and a lot of heavy cream
%uh
home
they fire up the burner and turn on the mixer
dome
they add butter to enhance the flavor as the mix comes to a bubbling Boyle
it caramelized its then they kill the heat
otherwise the next ingredient pure vanilla would evaporate
do
dreams
and they apply a non-stick substance
to a big pan then pour the caramel into it
I'll
%uh and are they leave it to set overnight
and
the next day they divide the caramel slab
into squares well
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they fear the caramel squares into a device
with circular knives it's called again cutter
and it slices the squares into strips I'll
they turn the sliced square sideways any cost through the gang cutter again
to create carrabelle cubes they'd s the caramels with starch
so they won't stick to each other as they go through the chocolate coating
system
and
and that's how they get the caramels
in the chocolate and to make ordeal cherry chocolate
they'll the cherries into a revolving parent they add sugar crystals
and as the cherries roll around they get an even coating I'll
doing of
along with the sugar these cherries have been coated with a special enzyme
it will turn the sugar to liquid over the next
days
for juicier cherry taste the
the enzyme effect is why the cherries getting extra coated with chocolate
it creates a solid shell that contains the sugary liquid
home
do
and now they're ready for cherry-picking chocoholics
do
the each box of chocolates contains eighteen to twenty different varieties
since they make three to four flavors today he can take up to a week
to produce one of these luxury assortments do
of course they'll be devoured in no time at all
%uh for the customer it's one sweet diem
do *** *** How to Make Home made Chocolate - YouTube !!!
this do
dude hello nice and Ghana Kenya watching a favorite cooking Canada ready steady
eek
today I'm going to show you how to make homemade chocolate and is also better
than the store bought ones
asset base bed and also an expensive and watched in the end as I'm going to show
you
defend the aviation sulfate to let me show you what you need for this
Google powered
tablespoons made powder

grams back to
tablespoons
Shugo with Article what bill
cup
1 teaspoon of vanilla extract footsteps eat the meat powder
and cocoa powder with the help of the screen I know Cantina
and then keep it aside this will help in making a chocolate more creamy and soft
now heat water ensure good in a way say and bring it to boy
reduce the flame and continue cooking the setup I'm pay it preaches one spring
consistency
now you can see my setup is come to one string consistency
now remove it from the flame and acted like a quick now next
from agony like to lick and makes way I'm although but that is nicely made bed
and though many love dance nicely with the setup now next am going to act the
Google and made about a mixture gradually
a few tablespoons added I'm makes nicely slowly pulling it insane
did you get the right consistency and the texture now my lovely
and glossy chocolate is ready and now I'm willing to make
homemade chocolates out of it and when to put it in now chocolate mould
with some roasted almonds and reasons so I hope you like my lovely homemade
chocolate
as you can see they have to come out fairly rich and they couldn't
and as you can see do they have used if in a hosted almonds and raisins open and
if you want you can use different me was like but this collagen rights groups and
all today could take the different backing papers
and even non-defense present day but you can be nice and give gift for any kind
of locations but the five keys and gatherings and if you really enjoyed
watching me do they hate the night but did and do subscribe to a beast adet for
more such recipes
every Tuesdays and Fridays now you can also connect with me on Facebook the
link to my peak is in the description
did and a good get off a safe and happy cooking
I
but dude *** *** HOW IT WORKS - Chocolate Cake - YouTube !!!
you'll love cake
especially chocolate cake and this is one of the most luxurious chocolate
cakes
in the world the Sasha viennese chocolate torte
I'll
everyone knows he can't make it K
without breaking a few X and he is a lady who knows better than most
she hopes to break and separate over a million eggs
every year
YX beaten until the form soft peaks
in mixed mixer is the cake mix this
is not health food along with the yolks and flower
there is a generous dose butter chocolate and sugar
that that gets anti into dozens up twenty one centimeter cake teams
ready to be baked just like you might do at home
but here they bake
a tea cakes at a time
they go into the other for an hour at
degrees
that's gas mark 5 you have important event for a few years
when they're baked a two-man production line gets the cakes and other teens as
quickly as possible
the left too long the mix will stick to the tin
and the cakes will be ruined
this machine slices the cakes with a thin wire
leading to perfect holds every time
it's the feeling that gives these cakes their distinct taste
battles have sweet and sticky apical Germany heated in these parts
and then spooned onto the base it's looking like a bit of a mess as the
confectioner dollops along with abandon
but that's not a problem as the whole cake is about to be smeared all over
with the gooey source
and he dieters who have made it this far
look away now it's time for the final layer of the cake
lashings of dark chocolate source
it
the left to cool and
they're ready to be packed
Mike all the ingredients that go into the cake itself
among the finest is good enough and that means
an elegant wooden box love
care and she a number of calories that go into making a sack should be an easy
chocolate torte
will ensure that it won't stay in the box along
up *** *** How It's Made, Assorted Chocolates. - YouTube !!!
e
I'll
ever since chopper was discovered people have had a craving for
today's luxury chocolates take care addiction to a whole new level
well
the ad marshmallow cream and lotsa pure butter
to make some sugar and corn syrup to whip up some butter cream chocolates
well
water vanilla and a special yeast enzyme complete the recipe
the enzyme will enhance the creaminess
they took the buttercream between raged rollers would shape in a creamy columns
a wire slices them into bite-sized morsels
I'll
well
the Tampa butter creams to uniform height I'll
chocolate loses up through the slats have this conveyor
to coat the bottom serve the creams then it's on to
cool surface to solidify next
the creams travel through two curtains have chocolate
well-being code on the bottoms again
a worker uses her fingers to make a symbol on the top
it's a clue as to what's inside
I'll a trip through a twenty four and a half foot long
cooling tunnel hardens the chocolate and it's a feast for the eyes
to make cordial cherry chocolate they loaded shari's into a revolving pans
they add sugar crystals and as the cherries roll around
they get an even coating well
along with the sugar these cherries have been coated with a special enzyme
it will turn the sugar to liquid over the next
days
for juicier cherry taste I'll
the enzyme effect is why the cherries getting extra coding the chocolate
it creates a solid shell that contains the sugary liquid
well
and now they're ready for cherry-picking shopaholics
well
each box of chocolates contains eighteen to twenty different varieties
since they make three to four flavors a day
it can take up to a week to produce one of these luxury assortments
well of course they'll be devoured in no time at all
for the customer it's one sweet deal *** *** How It's Made Luxury Chocolates | Chocolate Making In Factory | How is chocolate made in factories - YouTube !!!
%uh
well
ever since chocolate was discovered people have had a craving for it
today's luxury chocolates take our addiction to a whole new level
they at marshmallow cream and lots of pure butter
to a mix of sugar and corn syrup to whip up some butter cream chocolate
and
%uh
water vanilla and a special yeast enzyme complete the recipe
the enzyme or enhance the creaminess
they took the buttercream between ridged rollers
with shaping into creamy columns the world
a wire slices them into bite-size morsels
lemme
%uh
do
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they tempt the butter creams to a uniform height I'll
now
chocolate loses up through the slats so this conveyor to cut the bottoms up the
creams
then it's on to a cool surface to solidify
do next
the creams travel through two curtains have chocolate well be encoded
on the bottoms again do
%uh a worker uses her fingers to make a symbol on the top
it's a clue as to what's inside that ripped through a seven and a half meter
long cooling tunnel
hardens the chocolate and it's a feast for the eyes
you can look but don't taste these chocolates are headed to the stock rims
now production takes the sweeter and as they cook up
a caramel filling they add sugar and salt to water
followed by corn syrup and a lot of heavy cream well
home
they fire up the burner and turn on the mixer home
they add butter to enhance the flavor as the mix comes to a bubbling Boyle
it caramelized its then they kill the heat
otherwise the next ingredient pure vanilla would evaporate
do
do
dreams
and they apply a non-stick substance
to a big pan then pour the caramel into it
I'll
are they leave it to set overnight
the next day they divide the caramel slab into squares
I'll %uh
duh
home they fear the caramel squares into a device
with circular knives it's called again cutter
and it slices the squares into strips I'll
they turn the sliced square sideways and it goes through the gang cutter again
to create carrabelle cubes they'd s the caramels with starch
so they won't stick to each other as they go through the chocolate coating
system
and
and that's how they get the caramels
in the chocolate and to make corneal cherry chocolate
they'll the cherries into a revolving pant they add sugar crystals
and as the cherries roll around to get an even coating I'll
door or
along with the sugar these cherries have been coated with a special enzyme
it will turn the sugar to liquid over the next
days
for juicier cherry taste the
the enzyme effect is why the cherries get an extra coated with chocolate
it creates a solid shell that contains the sugary liquid
the
and now they're ready for cherry-picking chocoholics
do each box of chocolates contains eighteen to twenty different varieties
since they make three to four flavors today he can take up to a week
to produce one of these luxury assortments do
of course they'll be devoured in no time at all
%uh for the customer it's one sweet do:
dutton
this looks like a banana but its actually
a plant ain't a stable food in many parts of the world
on in tropical countries like Austria Rica
it's made into a popular snack called the plan paint chips
%uh %uh
the cycle from fruit to snack begins here %uh
a worker cleans of the room the last spring from the mature plant Aintree
brudnoy prepares the route for planting
as if it were stedman's
in time it will grow into a mature plant a new tree limbs
the %uh after about nine months
the plant anus ready to harvest bread
%uh nope %uh
when a worker picks the fruit the wrap it in plastic
to protect it against in sex and disease each mature tree
yields only one bushel a fruit its entire life but once he harvests the
mature tree
it's the trees offspring that yield more fruit *** *** How is Chocolate Made - YouTube !!!
children's amram Chocolat decelerate X
personal pride in choosing only prime grade
venezuelans upon reception at our factory
the dried grains are run through machines to remove all extraneous
material
then they are shelled to expose the mir where the meat
the Cal colonel and roasted careful up
a typical day they'll raise factories up
the grinding up the roasted needs commences it takes place in high-speed
mills in three processing stages
this transforms the kernel into a fantastic
dark brown discuss mass called Cacau liquor
was valuable fat content in Venezuela's anywhere between
and
percent
the liquor is then refined by subjecting the master great pressures the fat
content or cacao butter
is extracted
the solids remaining in the form of a hard cock I'll cake
are ground into what we know is cacao powder home
we're about to start making chocolate now different types of end products
imply different mixtures
at this stage in the process other ingredients are mixed in with the Qatar
liquor
Cal butter is at
at El Rey we believe there is no satisfactory substitute for pure
unadulterated cacao butter
sugar precise amounts of natural vanilla
and milk the desired end product is milk chocolate
this solid mix is transported to the refining machines were to spur the
ground in the men's
rumor its dust guaranteeing a smooth and textured plan
it's reduced to a particle sizes 70 microns which is
indiscernible to the power conscience the last meeting stage
subjects the mass to a series of changes humility in volatile acids are expelled
in the chocolate is smoooooth to its final
texture labor and Wisconsin
without conscience chocolate would end up being a rock and really substance
like in the uniform texture
fine china
only when it has been determined but the chocolate mass has reached its
optimal state of texture and flavor is to warm liquid
into storage tanks
temperature is raised and lowered to give this cover church quality product
its sheen and velvety texture
up this is called the tempering stage
which takes place just before the mold glossy
anxious flow dark brown liquid is then transformed into chips
discs up scrumptious part
up
a vibrating move would extract any remaining air bubbles from the Barnes
up
up the conveyor belt transports the product through calling titles
and finally does on molded in the glossy blocks proceed to the packing your
we are very conscientious throughout the fabrication process
well ongoing lab evaluation and direct line supervision
a routine activities in our factories but
room
them
and
home
home
but
moment
dreams
%uh
%uh once the premium grade Venezuelan chocolate is packed in its various
presentations
it is shipped to the best shops confectioners
and shock allowed to use in the world
children
since amram *** *** How chocolate is made - YouTube !!!
hi Michael didn't complete double
you know each other countries well done let me show you which one
big this one but the Caddy brinkley them to enjoy a cup
account now the way to cope they all %uh Japanese at killing the entrenched in
your
from this lady my and my spreading to the fourth grade and
Wed Catholic patient in a lil bit worried make drug called
I'm going to tell you and show you all about me
making doubt that the this little like lowered the cookout bring
be plowed up on me by a pool cue
paint my called me make you have to test the spelling bee
of pain creature acts it between
have been kinda not keep
have to make pancakes the flowering a free blood-like
this texting funneled take that pic club
I think it would be a final plastic right up we'll keep
I got the upper hand football be turned bright yellow orange red willing to
write
the cab but can be home to the bank he but they have to become
I need anybody up left elbow pad
looking paddled
in fact that gap ad by between twenty
in fifty heap developed got out the but you might know me
couple from the cocoa bean good job good mate
rocky paper towel wrap we had to go through ranking
just don't taste like chocolate let me show you how it's done
engine kind and hang begins people still do it K
Morocco Kathy going to this back
for a few weeks deferment act enough momentum back
they going to this back to jiang sign for a few more weeks
after heated dry year old
it picked up
min well the real thing
let me tell you a little bit about drug testing
chopper and the long importing his chin world
it's Diane about fifteen hundred years ago in nineteen Afghan in live now
change america th in people al
taking the mad have text you didn't tell me
can make a special drink for religious family
basically they're making the world first catch up
Gill taken people hot chocolate it could drink on the back
let's check in a row think kathie cannot tell you how to make
jingle the back something to now in look like you're ready
narrowly beat me ingrained Amanda stone came up
now make love sugar
any here fairly
him condition lookup
used by millions we think this stuff
producing here now you gotta put them
hot water and truck quickly
if you make them
you bernie & at the root that playing three to help
communique conclude lol
case my leading Corp
act Lincoln the GAD drop that channel yep
with six boards like Christopher Columbus the first brought my Kathy
baptist me nearly

within the honeybee is arriving name chocolate with got beer
all yep blue domingo energy drink
the one count

%um
at the first chapter by then bank then morry amalia should mean the old fashion
way to make a chocolate bar from the Cook County
if we take is grounded chocolate and we just not there
we gonna be able to make it back that's hot
no Jack taken out cut-rate likely grow a gimmick icing on the cake
and use burning to go home
we got butterflies capitalisation whenever you want and that

dracula make and you've got your Chocolat
him *** *** How It's Made Cake Sprinkles - YouTube !!!
believe it or not cake sprinkles have been around since the late
when French confectioners use them as decorations
chocolate sprinkles are believed to have been invented in

by a Dutchman responding to a little boys request
for a chocolate bread thumping on k sprinkles come in a variety of colors
and can be found decorating adding texture too many treats
on such as cupcakes doughnuts
ice cream and cookies in
they can quickly turn a tasty treat into a visual one as well
on a variety of liquid and powder food colorants
are among the ingredients used to make these colorful desert decorations
on shortening is one of the other ingredients
on worker as an exact quantity of shortening into a mixing tank a
water in the tank is heated to as the mixtures agitated
do
do within minutes the ingredients are adorable on worker ants powdered sugar
to a dry mix earnings
by the time all the needed sugar has been added the machine is full
dokie answer pre-measured amount of liquid food coloring do different food
colorants and deferred amounts of colorants produce different colored
sprinkles
and different shapes and colors
do mixture of water and shortening are added to the dry mixture
containing the powdered sugar and color in
on he closes the list and begins the dough mixing process
on about
minutes later
a worker opened the lid to reveal the freshly mixed and colorful does
da worker pushes the dole along a conveyor in to shoot
on it leads to a wide collection area
and another conveyor machine which moves to go toward an extruder
does the dole falls into the extruder
it's forced through many small holes dude emerges as these long narrow
strands
which fall into another conveyor do
drill holes through which the dough is forced are in a big plate
to make sure the quality of the product doesn't vary group temperature in the
production area
is kept constant and the relative humidity is capped at
percent
do on
then same ambient air dries the does it moves along a conveyor
through a tunnel on about
seconds after dentures a ton of but falls into a
holding that with a pale
on workers sift through the journal
to make sure it is properly dried on she lifts the does feel compelled
and places it on a trolley for the trip to a tumbler
do
on the tumbler breaks the strands into smaller sizes
did you know usually spends about 10 minutes here
any longer and this trend this will be too small
darn oscalus craze a mixture of confectioner's glaze
and carnauba wax the mixer keeps the cake sprinkles from reaching color
once they were placed in finished products do
now dried in print for sinus co worker removes the sprinkles from the tumbler
and
& Poor's them onto a shaker table do properly sized pieces of dough fall
through ice cream
along with smaller pieces as larger clubs are sorted out
on before dropping to another conveyor
a second filter below removes undersized granules
this sprinkles fall into a plastic lined packaging Tom
on cake sprinkles come in a variety of colors
a tumbler mixes all the colors together in order to package a multi-colored
product
on various colors are mixed together for about five minutes
call for worker samples to mixture to make sure the variety of colors is
consistent on once the sprinkles have been thoroughly mixed do the phone to
line up bottles
agenda they're directed at the top of the bottles
keep sprinkles away from the cafeteria do capping machine not only positions
the cap
it also spinster bottle to screw the cap into place
on
a
the cap bottles had to labeling area do
does he should labels apply to the bottom
doing these colorful sprinkles crush or to make any dessert
Dassel the night
first good *** *** how it's made Snickers - YouTube !!!
it said Louis she we candy bar known for new
peanut and caramel wrapped in chocolate and ever since

their Snickers bars been putting a smile on people's faces
with a name then mars founder Frank see mars pics
as in inside joke of sorts some people think about the name stickers I think
all is probably talking about healing are lapping
but in reality Snickers was named after the family's over course
today this silly sounding snack is the world's
best selling candy bar globally will sell about two billion dollars
a Snickers a year and at the master Food USA plan
a divisional mars in Chicago Illinois in all starch
with Snickers signature new get to make this jury chase
a mixture corn syrup egg whites sugar and salt with into an a reply in
called Press then fresh ground peanut butter
mixes in flavoring the sticky stuff finish mix
pics to
degrees Fahrenheit then drops onto a chilly contraption with
giant rolling pins
rowers themselves are actually ice-cold and the new get then forms a skin
tired and is then transferred to offer those rollers onto a stainless steel
belt
meanwhile in another area fresh roasted peanuts mix with buttery caramel
in fact in the US
tons a poll peanuts
go into making Snickers bars every day because that gives a Snickers bar
variety of texture and also a stronger Pena
impact just like new get this warm and gooey mix chills out by taking a ride
through the refrigerated rollers
at that stage it's very runny so we wanna call the caramel downs we can
begin to format and Leah right down on top of the new Getzlaf next this candy
slab cools down to the core
in an enclosed refrigerated tunnel we don't want to have it really cold on the
surface and and warming run in the middle
wanted firms up blades slit the slab in a long strips
it's like cutting a ribbon were making into thin slices so that we can cut into
the appropriate line
and today those trips are being cut down to
fun size pieces just before diving for a covering a chocolate feet first
the reason we're doing that is so that when we cover the entire bar
we've got the right height profile so we get a complete coverage
top bottom and sides next bars right under a chocolate waterfall
in on the way out get top of with their distinctive design
at mars we've put a different generation our school on the top of every one of
our products just imagine if you didn't have a squirtle
you would mister barred watch the chocolate cools the home size Snickers
wrap-up iterative about

bars per minute whether it's the regular size bars that gives niggas its
ninety reputations a handful not

peanuts reactions tomorrow *** *** How It's Made - Chocolate - YouTube !!!
working in a chocolate factory talk about a childhood fantasy
well how it's made: is about to take a bite out of one of the all-time great
dream jobs
just beware the occupational hazards stomach ache
weight gain and cavities
these delicious chocolate confections are made from melted chocolate flowing
into malls
the master mold her first made of wood for plaster of Paris
there then reproduced as copies enough obscene material to allow them to become
flexible
and give them the desired shape the sheets have a pox your first he did to

degrees
the park Si she was then placed onto the original malls
the sheet is heated then lifted off
suction from a vacuum system makes it here perfectly to the shapes of the
malts
here we see the approxi- adhering to the master moans
still hot and malleable the plastic has to be call
agenda compressed air effectively lowers its temperature
the mold undergoes a visual inspection to make certain of its quality and now
we move on to the chocolate
this melting you need to shell is fed by boiling water
is like a double boiler and melts one and a half tons of chocolate
in
hours at about
degrees
the ready to be filled plastic molds are placed onto a conveyor
filling is done automatically liquid chocolate
runs directly into the malls this particular machine produces four hundred
hearts a minute the hearts are filled with a concoction of chocolate freemen
coffee
but has been brewed for several minutes it takes
minutes for the chocolate to
set
as the molds move along this nine level conveyor up
well hardened the hearts arrive at the on molding for
the molds are turned over and a rod lightly tap some on the bottom
to allow the chocolates to fall out without being broken
the chocolates fall out onto a sheet
as soon as they've been empty
the malls return to the starting point on the line to be newly Phil
during their transport on the line the chocolates complete their calling and
harden
now we're going to be prepared for packaging
packaging depends on customer's preferences
the chocolates can be sold in Paul or placed in boxes
here
parts are put into each box
like the pure chocolate white chocolate comes in a slaps before melting
milk chocolate is often delivered in the form of one inch per steals
some chocolates are hollow
they have to be molded into halves these chocolate players need special
decorations applied by hand
before the pouring of liquid chocolate this decoration is made of white
chocolate with an added color
in just one hour
they will make
pairs they're made by joining two hollow chocolate halfs
the assembly is done using a refrigerated rotating machine
this machine turns to malls a full 360 degrees on two axes
and vibrates the choppers to prevent the formation of their balls
the chocolates rotate for five minutes
before being sent to the cooling conveyor for they will remain for
another
minute period
and now they're ready at this point
the Bears are on board and they head off for packaging
up
each year this company processes 550 tons of your chocolate
many thousands of products are made here using four hundred different moulds
in a variety of sizes *** ***