Killis Marshall

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BY Killis Marshall Deysi Ludena
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• Milton S. Hershey was raised in rural central
  Pennsylvania.

• At the age of 18, Milton established his first
  candy business in Philadelphia.

• After his first candy business failed, Hershey
  followed his father to Denver where he took a job
  with a candy maker and learned the secret of
  making caramels with fresh milk.

• Milton returned to Lancaster Pennsylvania and
  once again tried making a go of the caramel
  business.

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• Finally success!!! Lancaster Caramel Company was
  shipping all over the U.S. and Europe, employing
  1,400 people and turning him into one of the
  areas leading citizens.

• However Milton did not have enough capital
  invested into the business to keep it running.

• Hershey sold his Lancaster Caramel Company for 1
  billion dollars to better focus his attention on
  making chocolate candies.

• Hershey began looking for a new place to start
  his new company. Pennsylvania provided easy
  access to nearby port cities in which provide
  cocoa beans and sugar were shipped.

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Born in the Jungle
Cocoa trees are found in jungles from
different countries.
Beans are removed from pods and placed into
piles to become fermented.
After beans dry out, they are transported to
chocolate factory.
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Railroad cars carry Cocoa beans from the dock to
the chocolate factory where they are cleaned
and stored.
Beans are stored by country of origin until they
are blended.
Beans are roasted in large, revolving roasters at
high temperatures.
A special hulling machine takes the beans and
separates shell from the inside of the bean.
The nibs are ground into chocolate liquor.
Pasteurized milk is tested and mixed with sugar.
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The milk-sugar mixer is dried until turns into a
thick taffy-like material.
The chocolate liquor is combined with milk and
sugar.
The new mixture is dried into a brown powder
called chocolate crumb.
The chocolate crumb powder is added to cocoa
butter.
The crumb travels through a steel roller to make
it smoother.
The new paste is poured into vats where large
granite rollers smooth out the gritty particles
from the crumb.
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The paste is cooled to the right texture and
consistency.
A special machine drops a precise amount of
chocolate onto a moving steel belt.
Hershey chocolate bars are placed into molds.
The filled moulds are shaken to remove air
bubbles.
The moulds are chilled into a solid candy bar or
a Hershey Kiss.
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http//www.hersheys.com/discover/tour_video.asp
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How long should I keep chocolate? Most
confectionery products are at their best flavor
for one year after manufacture. Ingredients such
as nuts will shorten the shelf life. Products
kept beyond recommended "best before" date may
have flavor loss or texture changes. Keep in mind
that storage conditions greatly affect the
quality of our products.
How should I store chocolate? Solid chocolate
products will maintain their quality if well
wrapped and stored in a cool, dry place
(55-60F). While refrigerated chocolate is
certainly safe to use, it isnt recommended.
Chocolate kept in the refrigerator may "sweat"
when brought to room temperature and may not melt
properly.
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Which stores carry Hershey products? A
computerized distribution system makes sure that
fresh products arrive at retail outlets across
the country. Hershey's product line is available
to all distributors and retailers. Retailers and
distributors determine which items they stock
based on consumer demand. Asking local store
managers to stock a particular product often
helps to expand the selection of our products on
store shelves.
THE END