Inside Hershey's Chocolate Factory: From Raw Cocoa Bean to Wrapped Bar (Full Process) скачать в хорошем качестве

Inside Hershey's Chocolate Factory: From Raw Cocoa Bean to Wrapped Bar (Full Process)

In 1903, Milton Hershey broke ground on a chocolate factory in the middle of Pennsylvania dairy country — three thousand miles from the nearest cocoa tree. The decision had nothing to do with chocolate. It had everything to do with milk. This documentary follows the complete transformation of a raw cocoa bean into a finished Hershey's chocolate bar inside one of the largest chocolate manufacturing plants on Earth. From equatorial fermentation and ocean-crossing transport to roasting, winnowing, grinding, and the secretive Hershey Process — the controlled lipolysis technique that gives American chocolate its distinctive tangy flavor — every stage of production solves one problem while creating the next. Inside the West Hershey plant, 26,000 cows supply 400 million pounds of fresh milk per year. Cocoa beans from West Africa, Latin America, and the Caribbean are blended, roasted, and ground into chocolate liquor. The proprietary "chocolate crumb" — a unique intermediate product found nowhere else in food manufacturing — is refined through steel rollers, conched for up to 72 hours, and tempered through a precise thermal cycle that manipulates cocoa butter crystallography at the molecular level. The result: over 70 million Hershey's Kisses per day. One million pounds of milk chocolate per day. A product whose signature flavor traces back to a preservation technique developed in a farmhouse kitchen before the turn of the 20th century — a chemical compromise that half the world considers a defect and the other half considers the definition of chocolate itself. Featuring the $300 million West Hershey expansion (2012), the new $1 billion Reese Chocolate Processing facility (2025), and the full industrial journey from tropical cacao pod to wrapped bar. ━━━━━━━━━━━━━━━━━━━ ⚠️ DISCLAIMER: This video contains AI-generated narration and visual reconstructions. While based on documented industrial processes, historical records, and verified technical sources, some details may contain inaccuracies. This content is intended for educational and documentary purposes only. This video is not sponsored by, affiliated with, or endorsed by The Hershey Company. ━━━━━━━━━━━━━━━━━━━ 📌 TOPICS COVERED: • Cocoa bean fermentation and drying at equatorial farms • Ocean transport and supply chain from West Africa to Pennsylvania • Bean blending, roasting, and winnowing inside the factory • Chocolate liquor production and cocoa butter pressing • The Hershey Process — controlled lipolysis and butyric acid • Chocolate crumb: the proprietary intermediate product • Five-roll refining and 24-72 hour conching • Cocoa butter crystallography and Form V tempering • Hershey's Kisses production at 70 million units per day • Bar molding, cooling tunnels, and continuous-flow packaging • The $1 billion expansion strategy and Reese Chocolate Processing plant • Global cocoa sourcing challenges and sustainability ━━━━━━━━━━━━━━━━━━━ 🔔 Subscribe for more deep-dive documentaries on how massive factories transform raw materials into the products we consume daily. ━━━━━━━━━━━━━━━━━━━ #HersheyChocolate #ChocolateFactory #HowItsMade #FoodFactory #CocoaBeans #HersheyKisses #ChocolateProduction #FactoryTour #FoodManufacturing #MiltonHershey #HersheyPennsylvania #ChocolateProcess #FoodScience #IndustrialProcess #Documentary #FullProcess #Manufacturing #FoodEngineering #CocoaButter #Conching #Tempering #ChocolateBar #AmericanChocolate #FoodIndustry ━━━━━━━━━━━━━━━━━━━