But have we ever gave a thought how they are created and delivered to us?
Let’s have a little discussion regarding cocoa harvesting. The concept of sustainable home food production has attracted a lot of attention. Not only is it far healthier, but it also usually has a positive environmental impact. It makes sense that some people have started cultivating their own cocoa because small-scale farming is more easier on the environment than large-scale mono crop farming. In case you didn’t know, the cacao tree’s beans are what make chocolate. These beans are cocoa in its unprocessed, natural state. Let’s speak about how to produce kitkat chocolate and how to harvest this plant!
Tools for harvesting cocoa
The harvesting of cocoa is not difficult and only takes one tool: a blade with good edge. It could be a machete, knife, or any other sharp object. The strong stems that hold the cocoa pods to the tree must be removed in order to remove them. Don’t attempt to tear them off manually; doing so will cause a lot of twisting and breakage. Both the tree and you find it to be rather annoying.
Cocoa harvesting.
The pod must first be cut from the tree. The luscious white pulp is now edible uncooked. If you want to be a little more daring, you can even eat the rind. Even though it might not be as tasty as chocolate, it is unquestionably far healthier.
A mature tree should produce between 100 and 350 pods per year, with each pod containing roughly 40 beans. These beans can be dried and fermented, which is a must if you want to use them to manufacture chocolate.
How is it produced?
Over 7 million chocolate bars are produced daily in the UK at one of the Nestle plants in York.
Only in the UK are 1 billion bars consumed annually, or 1900 chocolate bars every minute. That presupposes that your neighbourhood grocer will soon receive a large shipment of chocolate bars.
1. The Cocoa.
– After the beans arrive at the facility, a 3-hour procedure begins that consists of cleaning, which allows the beans to become free of dirt, and deshelling, which involves crunching the beans to release the cocoa nibs. The cocoa nibs are currently being placed in ovens, where pressure and heat will cause the chocolate liquor, a treasure, to be released.
Once it has been warmed up to roughly 31°C. As a result, less crystallisation forms on the chocolate. In essence, crystallisation is what causes the grey layer or loss of shine that makes chocolate less appealing to customers.
2. The waffles.
– To start, flour and water are combined to make a batter. This batter is then transferred to waffle lanes, where it transforms into large waffle sheets.
– The waffle is roasted at 150 degrees when it is conveyed into big ovens. As soon as it has cooled, it is prepared to be filled with the waffle in between. This is accomplished by spreading filling over one waffle layer, placing it on top of another waffle layer that has filling already applied, and then adding a waffle layer without filling. It is comparable to creating a three-layer sandwich using a waffle for the bread and a hamburger for the contents.
3.ssembling the Kit Kat is the last step.
Waffles are placed inside the mould after the final layer of chocolate has been added, and then the chocolate is pumped into moulds to make the Kit Kat’s exterior. The mould is now turned in a cold atmosphere in order to detach it from the bars.
-After the bars are made, quality managers remove those that contain flaws like bubbles or fractures and To make the filling, they are mashed up and combined with chocolate. After that, the packaging happens, with atomatically controlled robots handling the procedure.
-The cupboards.
– The packaged bars are placed into a storage facility where, in response to the arrival of orders, the bats are automatically moved into the loading area and dispatched.
