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Technology of production of Deva brand products Print E-mail
 

From the history of candy making


Deva - History of production chocolate, bars, sweets and candiesThe making of sweets and chocolates has centuries of history behind it. Even in antiquity people collected honey and boiled it with herbs and edible seeds. In addition to feeling satiated, they discovered that sweet foods offer feelings of satisfaction, enjoyment and well-being. Today candies fulfill this same role. Sweet candies were already known in ancient times in Egypt and the Orient. An important turning point in the making of sweets took place with the discovery of sugar cane in Asia around the 6th century AD. Since that time sugar has become a fundamental ingredient for the production of sweets. In the 16th century explorers returning from Central America brought reports and knowledge of cocoa beans, which are the basic material for the making of chocolate. Originally, only cocoa-based drinks were made because cocoa beans were very expensive. In Mexico they were, alongside gold and silver, even used as a form of currency.

The origin of chocolate


The first methods of processing cocoa beans were very primitive. Cocoa beans (cocoa) were first roasted in a metal pan and after cooling were ground by hand on a stone surface. The resulting mass was then mixed with honey and sugar. In the 19th century, after preconceptions about cocoa and chocolate were overcome, the first large workshops utilizing hand production were founded and then later mechanized. Testifying to the level of production back then is the fact that the first Swiss chocolate factory had one mixing machine capable of producing 25 to 30 kilograms of chocolate per day. In the year 1828 the first cocoa powders like those we know today were produced in Holland. The production of chocolate was also made easier by the discovery that sugar could be produced from sugar beets. The first genuine sugar factory actually producing sugar was built in 1801 in Silesia. Today the production of chocolate has been so perfected that in the most moden companies chocolate is made without ever being touched by human hands.

How is chocolate actually made?


The basic raw material for the production of chocolate is the cocoa bean. Cocoa beans are the fruits of the cocoa plant, which grows in the shade of other taller trees in tropical countries. Inside the cocoa fruits, which are some 21 centimeters in length, is a sticky pulp containing 7 to 14 seeds. The seeds are removed, fermented (they are left to ferment with part of the pulp), dried in the sun and later over fire. They are wrapped in bags and transported to the processers. There they are sorted, roasted, ground and the surface peel and interior nibs are removed. The cocoa nibs are then gently ground into a cocoa mass, which is now the direct raw material for the production of chocolate. A fat, known as cocoa butter, is then pressed from part of the cocoa mass. The pressed cocoa, the so-called cocoa cake, is very finely ground, and this is the cocoa powder which we commonly know.

 

How basic types of chocolate are made:


Dark chocolate:

mix together sugar, cocoa mass, cocoa butter and add a small amount of soya lecithin as an emulsifier (for better liquification of the mass).
 

Milk chocolate: 

mix together sugar, dehydrated milk, cocoa mass, cocoa butter, soy lecithin and vanilla.
 

The mixed chocolate mass is still relatively course, therefore it must be gradually rolled and softened by a number of degrees. At the same time the whole taste and aroma of the chocolate is generated and modified. Depending on the technology used, a chocolate emerges with a certain taste and delicacy. Belgian and Swiss chocolates, with their superb delicacy, taste and characteristic chocolate aroma, represent the peak result of this process. High quality chocolate is declared by the content of its cocoa as a percentage total; in addition to this value, for milk chocolate the content of milk as a percentage must be introduced. The consumer can find these data on the wrapper of each quality chocolate. The higher the cocoa content, the better quality the chocolate. Proper chocolate must contain only cocoa butter as its constituent fat, while according to applicable EU legislation, a mere 5% of subsitute fat for cocoa butter is admissable. Chocolate mass made with the use of other vegetable fats cannot be declared as chocolate. It must be stated in the ingredients on the wrapping of the product that the product contains vegetable fats. It is then up to the consumer to decide what quality of chocolate to buy in the shop. We can assure you that the chocolate used by the firm ChocoSuc Partner s.r.o. for DEVA brand products is of the highest quality. All types of chocolates used are produced on the basis of recipes for Belgian brands of chocolate. One guarantee for retaining quality is the proper storage of chocolate products. Chocolate products should be stored in dry conditions and at a temperature up to 20-25° C. The company is equipped with an air-conditioned warehouse which ensures that the dispatched products have all of the required quality characteristics.

 

Technology of production of Deva brand products

 

Solid chocolate bars:

Deva - technology of production Solid chocolate bars

  • receiving of liquid chocolate at the warehouse,
  • storing of chocolate in storage tanks,
  • piping of chocolate to the machinery,
  • molding of the chocolate bars,
  • wrapping,
  • storage and shipping.
  
Molded filled chocolate bars, filled chocolate bars and filled chocolate bonbons(desserts):

Deva - technology of production Molded filled chocolate bars

  • receiving of liquid chocolate at the warehouse,
  • storing of chocolate in storage tanks,
  • piping of chocolate to the machinery,
  • pouring and molding of chocolate shells, 
  • wrapping,
  • storage and shipping.
  
Dipped chocolates, jellies and deserts dipped in chocolate:
Deva - technology of production Dipped chocolates, jellies and deserts
  • receiving of liquid chocolate at the warehouse,
  • storing of chocolate in storage tanks,
  • piping of chocolate to the machinery,
  • shaping the given mass into desired form of bar or praline,
  • enrobing in chocolate,
  • wrapping,
  • storage and shipping.
  
Production of pectin and agar jellies lightly sprinkled with sugar:

Deva - technology of production pectin and agar jellies

  • receiving of liquid chocolate at the warehouse,
  • transport of ingredients directly to production,
  • boiling of the jellies,
  • pouring and molding,
  • wrapping,
  • storage and shipping.
  
Chocolate dragées: the production process consists of a number of production phases:

Deva - technology of production Chocolate drages

  • receiving of liquid chocolate at the warehouse,
  • transport of ingredients directly to production,
  • application of chocolate over the filling,
  • lacquering and polishing of dragées,
  • wrapping,
  • storage and shipping.
During the production of chocolate dragées, that is, dragées which have on the surface a layer of chocolate, different fillings are used. Jellies, fondants, dried fruit, hazelnuts, almonds and the like can be used as fillings for dragées.
 
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ChocoSuc Partner, s.r.o.
Cukrovarská  502,   075 01  Trebišov,  Slovak republic
Tel.: +421 (0) 56 668 15 70, Fax: +421 (0) 56 672 50 83