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List Of Bean-to-bar Chocolate Manufacturers
A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than merely melting chocolate from another manufacturer. Some are large companies that own the entire process for economic reasons; others are small- or micro-batch producers and aim to control the whole process to improve quality, working conditions {{Short description, 1=Overview of and topical guide to working time and conditions This is a list of topics on working time and conditions. Legislation * See :Employment law Working time * See :Working time * Flextime Working conditions * Bios ..., or environmental impact. Bean-to-bar chocolate manufacturers Unsorted * To'ak Chocolate See also * Specialty foods * List of candies * List of chocolate bar brands * List of confectionery brands * Farm to fork References External links * * * {{DEFAULTSORT:Bean-to-bar chocolate manufacturers * Chocolate manufacturers, bean-to-bar Chocolate bean-to-bar Chocolate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean-to-bar
Bean-to-bar is a trade model that was born from the artisan and craft chocolate movement representative of an individual company buying ethically sourced cocoa beans to make high-quality integral chocolate. The term refers to the upper portion of the cacao to chocolate supply chain, it is a legal labelling concept for many chocolate brands and is clearly defined as the consistent manufacturing process of taking whole cocoa beans to make chocolate bars that are ready to eat. Bean-to-bar chocolate manufacturers control the roasting time, sugar content, fat content, additives, flavor ingredients, texture and can even enrich the flavor sensory experience through adding essential oils to create hundreds of flavors, types and classes of chocolate through their businesses. Bean-to-bar is a term that has become synonymous with craft, fine, high-quality, natural and nutritional chocolate. Introduction to bean-to-bar The term "bean-to-bar" emerged from the artisan and craft chocolate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Solids
Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. Physical properties Natural cocoa Natural cocoa powder is extracted with the Broma process where after the cocoa fats have been removed from the chocolate nibs the remaining dry cocoa beans are ground into cocoa powder, which is sold to consumers. Natural cocoa powder has a light-brown color and an extractable pH of 5.3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
François-Louis Cailler
François-Louis Cailler (11 June 1796 – 6 April 1852) was a Swiss entrepreneur and early chocolatier who founded Cailler, the first modern brand of Swiss chocolate and the oldest still in existence, in 1819. Biography Cailler was born in Vevey, in the canton of Vaud, on 11 June 1796, in a family originally from Daillens. After an apprenticeship as a grocer in Vevey, he travelled to northern Italy where, in Turin, he learned the art of chocolate-making from the Caffarel chocolate firm. After returning to Switzerland in 1818, Cailler began a partnership with Abram L.C. Cusin of Aubonne, operating a grocery business in Vevey under the name of ''Cailler & Cusin''. The following year, in 1819, he set up a chocolate factory in a converted former mill, in Corsier, near Vevey, thus establishing what would become the Cailler company, and the world’s first mechanised chocolate factory. Starting in 1820, Cailler rented additional factory space in the area in order to produce choc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vevey
Vevey (; frp, Vevê; german: label=former German, Vivis) is a town in Switzerland in the canton of Vaud, on the north shore of Lake Geneva, near Lausanne. The German name Vivis is no longer commonly used. It was the seat of the district of the same name until 2006, and is now part of the Riviera-Pays-d'Enhaut District. It is part of the French-speaking area of Switzerland. Vevey is home to the world headquarters of the international food and beverage company Nestlé, founded here in 1867. Milk chocolate was invented in Vevey by Daniel Peter in 1875, with the aid of Henri Nestlé. The English actor and comedian Charlie Chaplin resided in Vevey from 1952 until his death in 1977. History A piloti settlement existed here as early as the 2nd millennium BC. Under Rome, it was known as Viviscus or ''Vibiscum''. It was mentioned for the first time by the ancient Greek astronomer and philosopher Ptolemy, who gave it the name Ouikos. In the Middle Ages it was a station on the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Branche
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Branche or la Branche is a surname. Notable people with the surname include: * Alcée Louis la Branche (1806–1861), American politician * George Branche (born 1953), Sierra Leonean middle-distance runner * Derrick Branche (born 1947), British actor * Stanley Branche (1933–1992), American civil rights activist See also * Coudekerque-Branche, a commune of Nord department, France *Branch (other) A branch is a part of a woody plant. Branch or branching may also refer to: Places ;Canada * Branch, Newfoundland and Labrador ;France * Branches, Yonne ;United States * Branch, Arkansas * Branch, Louisiana * Branch, Michigan * Branch, Miss ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cailler
Cailler is a Swiss chocolate brand and production factory based in Broc. It was founded in Vevey by François-Louis Cailler in 1819 and remained independent until the early 20th century, when it associated with other producers. Shortly before, Cailler opened its main factory at Broc in 1898. The company was finally bought by Nestlé in 1929 and became a brand. Cailler is the oldest chocolate brand still in existence in Switzerland. History François-Louis Cailler was born in Vevey, Switzerland in 1796. Together with Abram L. C. Cusin, Cailler first opened a grocery shop in Vevey in 1818, where chocolate was also sold. At that time, chocolate was essentially considered as a tonic rather than a delicacy, and transport of raw ingredients was slow and difficult. Cailler soon opened his first chocolate factory in neighbouring Corsier-sur-Vevey in 1819. It is considered one of the first modern chocolate factories. The factory allowed Cailler to produce solid and affordable chocolate, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bonnat Chocolates
Chocolat Bonnat is a French chocolate manufacturer based in the small town of Voiron. Established in 1884 by Felix Bonnat, the business has been handed down from generation to generation. The current Maitre-Chocolatier is Stephane Bonnat. See also * List of bean-to-bar chocolate manufacturers A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than merely melting chocolate from another manufacturer. Some are large companies that own the entire process for economic reasons; others are small ... External links Official Chocolat Bonnat homepage Food manufacturers of France Food and drink companies established in 1884 French companies established in 1884 Companies based in Auvergne-Rhône-Alpes French brands {{France-company-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
World's Finest Chocolate
World's Finest Chocolate is a chocolate company based in Chicago, Illinois. The company pioneered product fundraising in the 1940s and today is one of the largest fundraising organizations in the United States. History World's Finest Chocolate was founded under the name ''Cook Chocolate Company'' by Edmond Opler Sr. in around 1939. He started the division that produced chocolate bars for fundraising in 1949, and called it "World's Finest Chocolate". The first customer using the company's products for fundraising was a high school from the outskirts of Chicago called Zion High School. In 1972, the company's name was changed to "World's Finest Chocolate". In 1985, the company moved into its 500,000-square-foot factory on South Lawndale Avenue. Opler's son, Edmond Jr., has run the company since Edmond Sr. retired in 1988. In 2006 World's Finest Chocolate acquired Queen Anne, a brand of cordial cherries. In 2011, the company produced a 12,000 pound chocolate bar and thereby ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
World Cocoa Foundation
The World Cocoa Foundation is a non-profit membership organization with 100 member companies, including chocolate manufacturers like Nestlé, The Hershey Company and Mars, Inc. cocoa producers and suppliers such as Barry Callebaut, Olam International and Cargill, shipping companies and ports and retailers such as Starbucks. The World Cocoa Foundation (WCF) represents 80% of the global corporate market. Members are private companies from the chocolate industry. The WCF's charter is broadly stated as energizing public-private partnerships to achieve cocoa sustainability and faces challenges such as child labour in cocoa production, cocoa farming-related deforestation and extreme poverty impacting many of the West African cocoa smallholder farmers. History The World Cocoa Foundation had its roots as a 1995 initiative of the Chocolate Manufacturer's Association (CMA) called the International Cocoa Research and Education Foundation, which was later renamed the World Cocoa Foundati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blommer Chocolate Company
Blommer Chocolate Company is an integrated chocolate manufacturer based in Chicago, Illinois, and it is considered to be the largest chocolate-ingredient supplier in North America. Prior to its acquisition by Fuji Oil Holdings, Inc. in 2018, the company was the largest and oldest independent cocoa bean processor in North America. History Blommer Chocolate was founded in 1939 by the brothers, Henry, Al, and Bernard in Chicago. The family (pronounced "Blummer") has roots in the confectionary, farming and ice cream business. In 1948, the company acquired Bishop chocolate in Los Angeles and Boldeman Chocolate in San Francisco in 1951. In 1970, Blommer opened their second production plant in Union City, California, followed by a plant in East Greenville, Pennsylvania in 1980. In 2001 the company broke ground for a new warehouse in Pennsylvania. In 2003, Blommer employed around 450 people and crossed $500 million in revenue. In 2006, the company acquired a production plant fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ruby Chocolate
Ruby chocolate is a variety of chocolate introduced in 2017 by Barry Callebaut, a Belgian–Swiss cocoa company. In development since 2004, it was patented in 2015 by inventors Dumarche et al. and assigned to Barry Callebaut under patent number US9107430B2.Šeremet, D., Mandura, A., Vojvodić Cebin, A., Oskomić, M., Champion, E., Martinić, A., & Komes, D. (2019). Ruby chocolate–bioactive potential and sensory quality characteristics compared with dark, milk and white chocolate. ''Hrana u zdravlju i bolesti: znanstveno-stručni časopis za nutricionizam i dijetetiku'', ''8''(2), 89-96. It was unveiled at a private event in Shanghai on 5 September 2017. It is marketed as the fourth type of chocolate alongside dark, milk, and white chocolate varieties and has a pink color. Overview The chocolate is characterized by a taste that has been described as slightly sweet and sour, which is comparable to that of berries, as the chocolate's main characteristic is its acidity. In a compari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Couverture Chocolate
Couverture chocolate is a chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor. Definition and term The total "percentage" cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cacao). In order to be properly labeled as "couverture", the dark chocolate product must contain not less than 35% total dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids, milk chocolate couverture must contain not less than 25% dry cocoa solids. Couverture is used by professionals for dipping, coating, molding and garnishing. The term "couverture chocolate" is distinct from compound chocolate. Products that contain compound chocolate have a lower percentage of solids and contain non-cocoa fat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
