HACCP

Hazard Analysis and Critical Control Points

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) use mandatory juice, seafood, meat and poultry HACCP programs as an effective approach to food safety and protecting public health. Meat and poultry HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries. [1]
A forerunner to HACCP was developed in the form of production process monitoring during World War II because traditional "end of the pipe" testing wasn't an efficient way to ferret out artillery shells that would not explode. HACCP itself was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices. In 1994, the organization of International HACCP Alliance was established initially for the US meat and poultry industries to assist them with implementing HACCP and now its membership has been spread over other professional/industrial areas.[2]
Hence, HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices, differs from traditional "produce and test" quality assurance methods which are less successful and inappropriate for highly perishable foods. In the US, HACCP compliance is regulated by 21 CFR part 120 and 123. Similarly, FAO/WHO published a guideline for all governments to handle the issue in small and less developed food businesses.[3]

Tips for chocolate care

Storage And Care of Chocolate
Chocolate should be wrapped tightly and kept in a cool, dry place with a temperature ranging from 60–75°F.
If the storage temperature exceeds 75°F, some of the cocoa butter may appear on the surface, causing the chocolate to develop a whitish cast, known as "bloom." The chocolate will still be fine to eat.
In hot climates or during the summer, chocolate can be stored in the refrigerator, although this isn’t ideal as the chocolate may absorb odors from other foods. Dark chocolate actually improves with age, like a fine wine, if stored in an airtight container at 60–65°F.
Bloom
Blooming of chocolate products is the most common problem you will encounter in the world of chocolate. There are two forms of "bloom": fat bloom and sugar bloom.
Fat bloom is the visible accumulation of large cocoa butter crystals on the chocolate surface. It is often accompanied by numerous minute cracks that dull the appearance of the chocolate.
Sugar bloom is a crystallization of sugar that is often caused by high humidity and the formation of condensate ("sweating") when cold product is brought into a warm area.
To differentiate between fat and sugar blooms, fat bloom will feel oily and melt when touched, while sugar bloom will feel grainy to the touch.
Poor storage conditions cause fat bloom. To prevent bloom, it is important not to expose chocolate to wide fluctuations in temperature; instead, make all temperature changes gradually. Although it may look unpleasant, bloomed chocolate is fine to eat.

Guruvayur Temple, Kerala

Situated approximately 33 kms from Thrissur, Guruvayur temple is one of the most famous temples of Lord Krishna in South India. It is also considered to be the Dwarka of Southern region. It is said that Lord Brahma worshipped Lord Krishna's idol and gifted it to Lord Vishnu during Krishnavtaram. After Bhagwan Krishna left for heavenly abode, and the city of Dwarka was submerged, Vayu-lord of winds and Guru were entrusted with the work of finding a suitable place to install the holy idol. After a long search, it is said that both Guru and Vayu installed the idol at the temple at the insistence of guru Parshuram. The place got its name Guruvayur because both Guru and Vayu installed the idol. It was initially called Guruvayurappa which was later changed to what is today famously known as Guruvayur. Guruvayur temple is linked with Melpattur Narayana Bhattathiri, the author of 'Narayaneeyam' (16th century) a Sanskrit work comprising 1000 slokas (couplets) of inimitable beauty which is believed to have been composed in front of the deity here. The beautiful idol of Lord Vishnu, with four arms carrying the conch, the discus, the mace and the lotus, and adorned with a tulsi garland and pearl necklaces, is made of a distinct stone, uniquely called 'Patala Anjanam'. Only Hindus are allowed inside the temple. Maximum number of weddings and first feeding ceremony of children takes place in this most sacred temple of Kerala. This is done to seek the blessings of Lord Krishna for a happy future ahead. The temple is also famous for its healing powers.

cocoa processing and chocolate making

Manufacturing Process of Chocolates
There is a consistent pattern to chocolate making although manufacturers may incorporate their own nuances throughout the process to achieve their desired finished chocolate product.

Bean Selection and Cleaning

After the cocoa beans are carefully selected, they are cleaned when they pass through a bean cleaning machine that removes extraneous materials. Different bean varieties are then precisely blended to produce the desired flavor of chocolate.Developing the right formula of beans is integral to the art and science of chocolate making.

Bean Roasting

The beans are roasted to develop the characteristic chocolate flavor. During roasting, the bean color changes to a rich brown, and the aroma of chocolate comes through. After roasting, the bean shells are cracked and removed, leaving the essence of pure chocolate called the “nib”. For Dutch roasts, an alkaline solution is added to produce nibs that are darker and less acidic in flavor.The roasted nibs are milled through a process that liquefies the cocoa butter in the nibs and forms “chocolate liquor.” Chocolate liquor is non-alcoholic and simply refers to the chocolate liquid. The chocolate liquor can either be pressed for cocoa butter and cocoa powders, or molded and solidified to make unsweetened chocolate.

Cocoa Pressing

The cocoa press hydraulically squeezes a portion of the cocoa butter from the chocolate liquor, leaving “cocoa cakes.” The cocoa butter is used in the manufacture of chocolates; the remaining cakes of cocoa solids are pulverized into cocoa powders.Making CocolatesIngredients such as chocolate liquor, sugar, cocoa butter, and milk powder, in quantities that make up the different types of chocolate, are blended in mixers to a paste with the consistency of dough. Chocolate refiners, a set of rollers, crush the paste into flakes that are significantly reduced in size. This step is critical in determining how smooth chocolate is when eaten.

Conching

Conching is a flavor development process during which the chocolate is put under constant agitation. The conching machines, called “conches,” have large paddles that sweep back and forth through the refined chocolate mass anywhere from a few hours to several days.Conching reduces moisture, drives off any lingering acidic flavors, and coats each particle of chocolate with a layer of cocoa butter. The resulting chocolate has a smoother, mellower flavor.

Tempering and Molding

The chocolate then undergoes a tempering heating and cooling process that creates small, stable cocoa butter crystals in the fluid chocolate mass. It is deposited into molds of different forms.Proper tempering creates a finished product that has a glossy, smooth appearance.

Cooling and Packaging

The molded chocolate enters controlled cooling tunnels to solidify the pieces. Depending on the size of the chocolate pieces, the cooling cycle takes between 20 minutes to two hours. From the cooling tunnels, the chocolate is packaged for delivery to retailers and ultimately into the hands of consumers.

memories

chocolates

Types of Chocolate
There are many different types of chocolate available, and the chocolate bars we usually eat or use for cooking are mainly of three types:
Dark chocolate
Milk chocolate
White chocolate
Dark ChocolateDark chocolate contains cocoa butter and cocoa solids (the meat of cocoa beans); it can also contain sugar and flavourings like vanilla. There are various types of dark chocolate, according to the percentage of cocoa solids and the amount of sugar they contain.
Unsweetened chocolate, also called bitter chocolate or chocolate liquor. It contains no sugar and 99 to 100% of cocoa solids. Unsweetened chocolate is unsuitable for eating and it is usually used for cooking only.
Bittersweet chocolate contains little sugar and between 35 and 85 % cocoa solid (a good quality bittersweet chocolate contains at least 50% cocoa solids)
Semisweet chocolate contains a little bit more sugar and between 40 and 62% cocoa solids.
Sweet chocolate is sweeter and contains between 35 and 45 % cocoa solids.
Milk chocolateIn addition to cocoa butter, cocoa solids, sugar and flavourings, milk chocolate contains milk (at least 12% of the whole composition).
White chocolate
White chocolate contains cocoa butter, sugar, milk, vanilla but no cocoa solids. This is the reason why it is white and in some countries, like in the USA, law forbids to call it chocolate.