The U.S. Environmental Protection Agency cited the Blommer Chocolate Coo's Chicago plant earlier this month for violating
limits on opacity, or the amount of light blocked by the factory's grinder dust. After a neighbor complained about the smell of burnt chocolate, the EPA sent an inspector to the plant in early Sept., leading to the citing and possibly a future government fine. Blommer
says it is installing new filtering equipment to prevent opacity violations from recurring.
B. Ghirardelli UpS cocoa content in baking chocolate
Improving its already popular dark baking chocolate, San Leandro, Calif.-based Ghirardelli Chocolate Co. announced a formula change that includes higher cocoa content. The Bittersweet Chocolate Baking Bar and Bittersweet Chocolate Chips now contain 60 %
cocoa, giving their chips the highest cocoa content of any national baking chip brand. The company also added a new Extra Bittersweet Chocolate Baking Bar with 70 % cocoa. Ghirardelli becomes the first nationally available brand of baking chocolate to
include cocoa percentage information on the packaging of its dark chocolate products.
C. Fanny May opens both seasonal and permanent locations
Preparing for increased demand with the coming holiday season, Fanny May Candies opened their 50th retail store earlier this month in Mount Prospect, Ill. Located at 201 S. Main St., the first 50 customers to the store received a I-lb. box of Pixies. Three other
Chicago-area stores will open throughout November in Orland Park, Palos Heights and Romeoville, with six other seasonal locations also opening this month in Chicago-area shopping malls.
D. Company introduces chocolate line with herb blends
A new range of Swiss chocolate bars was introduced by Orgasmic Chocolates this month. Launched in the UK, these bars contain organic and Fair Trade-certified cocoa beans and herbs to produce a mellowing effect. Different blends of Chinese herbs are
used: Sage root to invigorate blood circulation, Longan fruit to reduce stress and Radix ginseng to increase stamina and recovery.
E. Gertrude Hawk launches new Web site
Together with Pipeline Interactive, Dunmore, Penn.-based Gertrude Hawk Chocolates launched a new company Web site. The site was restructured to provide greater integration with company stores in New York, Pennsylvania and New Jersey. Sections include
products, gifts, corporate gifts and fundraising, with sections for wedding gift and baby shower favors to be added in the near future.
Pipeline also worked with Gertrude Hawk on a full promotional campaign including search engine marketing and e-mail broadcasts.
The site can be viewed at https://www.gertrudehawkchocolates.com.
F. New study reveals how taste buds react to sugar
According to a study conducted by The University of Manchester and The University of Maryland School of Medicine, a lowcalorie sweetener that tastes exactly like sugar could be just around the corner. The study measured for the first time how sugar and
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some synthetic sweeteners interact with two types of taste receptors on the tongue. Some synthetic sweeteners only interact with one receptor while sugar interacts with both. Sucralose, or Splenda (manufactured by Tate & Lyle) interacted with both receptors, but with
a greater intensity than sugar.
UNIT 39
BUTTER MANUFACTURE
Butter Manufacture includes:
1. Definitions and Standards;
2. Overview of the Butter making Process;
3. The background science of butter churning;
4. Crystallization of milk fat during aging;
5. Butter Structure;
6. Continuous Butter making;
7. Yield Calculations;
8. Whipped Butter;
9. Anhydrous Milk fat.
T a s k O n e. Read the article below and write one word to fill each gap.
Butter 1. _____ essentially the fat of the milk. It is usually made 2. _____ sweet cream and is salted. However, it can also
3. _____ from acidulated or bacteriological soured cream and selfless (sweet) butters are also available. Well into the 19th century butter was still made from cream that had been allowed 4. _____ stand and sour naturally. The cream was then skimmed from the top
5. _____ the milk and poured into a wooden tub. Butter making was done 6. _____ hand in butter churns. The natural souring process is, however, a very sensitive one and infection by foreign micro-organisms often spoiled 7. _____ result. Today's commercial butter making
is a product of the knowledge and experience gained 8. _____ the years in such matters as hygiene, bacterial acidifying and heat treatment, as well 9. _____ the rapid technical development that has led 10. _____ the advanced machinery now used. The commercial
cream separator was introduced 11 _____ the end of the 19th century, the continuous churn had been commercialized 12. _____ the middle of the 20th century.
T a s k T w o. Sum up the main facts from the following text.