45,836
edits
Changes
no edit summary
|colspan="3" | [[File:Cinagra 028.jpg|600px]]Crushed cocoa nibs ready to be mixed in the conching machine.
|-
|[[File:Cinagra 029.jpg|196px|]]Conching: The conching is a 72-hour mixing process of cocoa and other ingredients, such as cocoa butter.
|[[File:Cinagra 033.jpg|196px|]]After conching, the chocolate mix is stored at 44°C until further processing.
|[[File:Cinagra 041.jpg|196px|]]The tempering machine adjusts the mixture to an exact temperature prior to moulding bars or pralines.
|[[File:Cinagra 047.jpg|196px|]]Small chocolate bars, often with coffee orders in cafe's etc.
|[[File:Cinagra 049.jpg|196px|]]Date expiry marking machine.
|[[File:Cinagra 055.jpg|196px|]]Ready packed chocolates: A 44% cocoa (red package) and a 72% cocoa (grey package) contentschocolate ready for sale.
|}
[[File:Cinagra differentiates between superior cocoa beans used for export and standard cocoa beans used for the local market. All cocoa beans undergo a quality check at the factory. Thereafter the cocoa beans are roasted for 50 minutes to bring out the chocolate flavour and colour. After cooling down the beans are cracked, separating the hard outer shell from the cocoa nib. At the same time, the nibs are sorted by size and thereafter crushed in a grinding machine. The crushed nibs are mixed with other ingredients, such as cocoa butter, soya lecithin, sugar, milk powder and vanilla. This chocolate mixture undergoes the process of kneading and agitating in a conching machine for 72 hours non-stop. After finishing the chocolate mixture is stored at 44°C until further processing. Depending on the final type of chocolate, a tempering machine adjusts the chocolate mixture to the necessary temperature (29°C for milk chocolate and 31°C for dark chocolate). The chocolate is now ready to be filled into bar forms or various theme forms. A cooling tunnel chills the chocolate slowly down to 4°C at the end of the process. The individual wrapping of the chocolate is made by hand063.jpg|600px]]
Besides the various chocolate bars and cooking chocolate sold in super markets and shops throughout the country, Cinagra also supplies confectioneries, such as [[Chocolaterie Colbert]], with so-called industrial chocolate. The dark chocolate bars named ''Eben'' and ''Tsar'' have between 55% and 100% of cocoa, the milk chocolate bars such as ''Palissandre'' vary between 38% and 44% in cocoa. One of their latest products is Tsar with 72% cocoa, flavoured with chocolate nibs and Fleur de Sel (sea salt). In 2009 Cinagra won the 1st price at the international chocolate competition ''Salon du Chocolat de Paris'' with their dark Tsar chocolate (63% cocoa).
<!--notes:
Cocoa beans in hand:
An opened chocolate bar:
Cinagra 016.jpg
Cooking chocolate with 70% cocoa
Cinagra 057.jpg
Previous image display:
[[File:Cinagra_007.jpg|thumb|left|590px|Cinagra range of chocolate brands]]<br clear="all">
