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A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than 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, or environmental impact.
The chocolate melangeur, a piece of equipment used in bean-to-bar chocolate manufacturing which enables chocolate manufacturing in the home kitchen.. Bean-to-bar is a business model [1] in which a chocolate manufacturer controls the entire manufacturing process from procuring cocoa beans to creating the end product of consumer chocolate.
It is known for plant and equipment and related services for processing foods and manufacturing advanced materials. The organization holds leading market positions worldwide in the fields of technology as well as processes for transforming grain into flour and animal feeds, producing pasta and chocolate, and manufacturing die cast components. [3]
In 2013, the company secured a majority share in the Belgian chocolate producer Bouchard. [3] The factory also features the Halloren Schokoladenmuseum (Halloren Chocolate Museum), which includes exhibits about the history of chocolate, chocolate making equipment, molds, and a view of the factory process.
Gunther Chocolate Company later merged with another, smaller, Farley-family-owned candycompany in 1891, becoming Farley Candy Company. [13] Example of product produced by the panning process; multiple layers of coatings are gradually added to a core within a large spinning pan. The core can be chocolate, a nut, or almost anything edible.
Hebert Candies was founded in 1917 when Frederick E. Hebert purchased a copper kettle, knife, table iron, and thermometer for $11.00. In 1946, Mr. Hebert purchased a Tudor stone mansion on Route 20 (the major route connecting Central Massachusetts with Boston) in Shrewsbury, Massachusetts, and moved his candy-making operations there.
Barry Callebaut AG is a Swiss-Belgian cocoa processor and chocolate manufacturer. [5] It was created in 1996 through the merging of the French company Cacao Barry and the Belgian chocolate producer Callebaut and is currently based in Zürich, Switzerland.
Scharffen Berger is an American chocolate manufacturing company, which was a subsidiary of The Hershey Company after it had been acquired in 2005. [2] Scharffen Berger was established as an independent Berkeley, California-based chocolate maker in 1996 by sparkling wine maker John Scharffenberger and physician Robert Steinberg.