Difference between revisions of "Cinagra"

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'''Cinagra is a Madgascar chocolate factory in [[Antananarivo]], producing high quality chocolate made with cocoa grown exclusively in the [[Ambanja]] region of Madagascar. Cinagra is a so-called bean-to-bar chocolate producer of single origin cocoa.  
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'''Cinagra is a bean-to-bar chocolate factory producing a range of pralines and chocolate bars using single-origin cocoa grown in the Sambirano region in northwest Madagascar. Cinagra's fine chocolates are sold under brand names such as ''Tsar,'' ''Eben'' and ''Palissandre''.'''
  
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{| class="imageTable"
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{| class="captionTable" style="width:600px;"
 
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|colspan="3" | [[File:Cinagra 068.jpg|600px]]
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|colspan="3"|[[File:Cinagra 066.jpg|600px]]
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|}
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Since 2006 Cinagra produces chocolate in a factory located on the outskirts of [[Antananarivo]], approximately 15 kilometres from the city centre. About 20 employees work in the factory, where its production facilities meet [http://www.haccpalliance.org HACCP standards]. All processed cocoa beans originate from organic cocoa plantations in northwest Madagascar.
 +
 
 +
{| class="captionTable" style="width:600px;"
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|[[File:Cinagra 019.jpg|196px]]Unroasted cocoa beans
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|[[File:Cinagra 021.jpg|196px]]Roasting of the cocoa beans
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|[[File:Cinagra 027.jpg|196px]]Crushed cocoa with nibs splinters
 
|-
 
|-
 
|[[File:Cinagra 053.jpg|196px]]Milk and dark chocolate drops
 
|[[File:Cinagra 053.jpg|196px]]Milk and dark chocolate drops
 
|[[File:Cinagra 036.jpg|196px]]Wrapped chocolate bars
 
|[[File:Cinagra 036.jpg|196px]]Wrapped chocolate bars
 
|[[File:Cinagra 042.jpg|196px]]Gift-wrapped chocolate drops
 
|[[File:Cinagra 042.jpg|196px]]Gift-wrapped chocolate drops
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|-
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|[[File:Cinagra 046.jpg|196px]]Packaging
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|[[File:Cinagra 049.jpg|196px]]Date expiry marking machine
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|[[File:Cinagra 047.jpg|196px]]Chocolate bars
 
|}
 
|}
  
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Since 2006 Cinagra produces fine chocolate in a factory located on the outskirts of Antananarivo, about 15 kilometres from the city centre. 20 employees work in the factory, where its production facilities meet European standards. All processed cocoa beans originate from organic cocoa plantations in the northwest of Madagascar.  
+
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 between 50 and 100 minutes to bring out the chocolate flavour and colour. After immediate cooling, 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 at a temperature of around 50°C. When finished, 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) which allows it to crystallise. 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 done by hand.
  
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{| class="captionTable"
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{| class="captionTable" style="width:600px;"
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|[[File:Cinagra 019.jpg|196px]]Unroasted cocoa beans.
 
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|[[File:Cinagra 021.jpg|196px]]Cocoa beans are roasted for 50 minutes prior to grinding.
 
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|[[File:Cinagra 025.jpg|196px]]Grinding process.
 
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|-
 
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|colspan="3" | [[File:Cinagra 070.jpg|600px]]Crushed cocoa nibs ready to be mixed in the conching machine.
 
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|-
 
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|[[File:Cinagra 029.jpg|196px]]The conching is a 72-hour mixing process of cocoa and other ingredients, such as cocoa butter.
 
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|[[File:Cinagra 033.jpg|196px]]After conching, the chocolate mix is stored at 44°C until further processing.
 
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|[[File:Cinagra 041.jpg|196px]]The tempering machine adjusts the mixture to an exact temperature prior to moulding bars or pralines.
 
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|-
 
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|[[File:Cinagra 037.jpg|196px]]Chocolate moulding machine
 
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|[[File:Cinagra 040.jpg|196px]]Chocolate bars
 
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|[[File:Cinagra 046.jpg|196px]]Packaging
 
 
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|-
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|[[File:Cinagra 047.jpg|196px]]Small chocolate bars, often with coffee orders in cafe's etc.
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|[[File:Cinagra 018.jpg|600px]]
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|[[File:Cinagra 049.jpg|196px]]Date expiry marking machine.
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Cinagra's Tsar range
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|[[File:Cinagra 055.jpg|196px]]A 44% cocoa and a 72% cocoa chocolate ready for sale.
 
 
|}
 
|}
  
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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 hand.
+
Besides the various chocolate bars and cooking chocolate sold in supermarkets and shops throughout the country, Cinagra also supplies confectioneries, such as [[Chocolaterie Colbert]], with bulk chocolate. The dark chocolate bars named ''Eben'' and ''Tsar'' contain between 55% and 100% cocoa, while their 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 cocoa nibs and Fleur de Sel (sea salt).
 +
 
 +
[[File:Cinagra 081.jpg|600px]]
 +
 
 +
In 2007, Cinagra won second price for its milk chocolate with natural Malagasy vanilla at [http://www.salon-du-chocolat.com Salon de Chocolat Paris]. At the same competition in 2009, Cinagra won first price with their dark 63% cocoa chocolate with Fleur de Sel.
 +
 
 +
[[File:Cinagra 146.jpg]]
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 +
Cinagra currently exports their products to France, Mauritius, South Africa and USA. in 2011 Cinagra launched the [[Menakao]] brand with seven different bars ranging from 63% to 100% cocoa. The Menakao range is produced for export only and sold in Europe and elsewhere. Additionally, Cinagra manufactures and packages chocolate on behalf of [[Madécasse]], a US company selling chocolate as well as other products of Malagasy origin such as vanilla in the US and other countries.
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[[File:Menakao 001.jpg|600px|link=Menakao]]
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<HTML5video type="youtube">BzBqicGhBRE</HTML5video>
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Interview with Shahin Cassam Chenaï, founder of Cinagra.
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== Contact information ==
 +
 
 +
[[File:Cinagra 058.jpg|150px|left]]
 +
 
 +
''Factory:''<br>
 +
'''Chocolaterie Cinagra'''<br>
 +
Lot 288 F 93 Ambohitahara - Ambohidratrimo<br>
 +
101 Antananarivo<br>
 +
Madagascar<br>
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Factory location in [http://maps.google.de/maps?hl=de&ll=-18.817978,47.448996&spn=0.004936,0.010836&t=h&vpsrc=6&z=17 Google Maps]
 +
 
 +
Tel: +261-(0)22 535 23 or (0)32 05 520 80
 +
 
 +
''Head Office:''<br>
 +
'''[[SCEM]] / CINAGRA'''<br>
 +
Lot II M35 GF Androhibe - Analamahisty<br>
 +
101 Antananarivo<br>
 +
BP 4101<br>
 +
Madagascar
 +
 
 +
Tel: +261-(0)20 22 535 23 or (0)20 22 537 33<br>
  
 +
Office location in [http://maps.google.mg/maps?q=-18.865737,47.544349&hl=en&ll=-18.865519,47.544354&spn=0.004934,0.010836&sll=-18.865737,47.544349&sspn=0.002345,0.005418&vpsrc=6&gl=mg&t=h&z=17 Google Maps]<br>
 +
 +
Email: [mailto:contact@cinagra.com contact@cinagra.com]
  
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{| class="captionTable"
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View all [[Cinagra photos]]
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|-
 
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|colspan="4" | [[File:Cinagra 063.jpg|600px]]
 
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|-
 
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|[[File:Cinagra 001.jpg|147px]]Palissandre (80g)
 
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|[[File:Cinagra_003.jpg|147px]]Tsar Noir (75g) 100%
 
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|[[File:Cinagra_009.jpg|147px]]Tsar (80g) 63%
 
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|[[File:Cinagra_005.jpg|147px]]Eben (80g)
 
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|}
 
  
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[[fr:Cinagra]]
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[[mg:Cinagra]]
  
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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:
 
<!-- notes:
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Cocoa beans in hand:
 
Cocoa beans in hand:
 
File:Cinagra 024.jpg|196px|]]
 
File:Cinagra 024.jpg|196px|]]
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Cinagra 057.jpg
 
Cinagra 057.jpg
  
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still 9 products or more
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list of chocolate bar names with cocoa percentage
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[[File:Cinagra_007.jpg|thumb|left|590px|Cinagra range of chocolate brands]]<br clear="all">
 
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<table cellpadding="0" cellspacing="0" border="0" style="margin-right:10px;"><tr>
 
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<td valign="top">[[File:Cinagra_001.jpg|135px|none|thumb|Palissandre (80g)]]</td>
 
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<td valign="top">[[File:Cinagra_003.jpg|135px|none|thumb|Tsar Noir (75g) 100%]]</td>
 
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<td valign="top">[[File:Cinagra_009.jpg|135px|none|thumb|Tsar (80g) 63%]]</td>
 
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<td valign="top">[[File:Cinagra_005.jpg|135px|none|thumb|Eben (80g)]]</td></tr>
 
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<tr>
 
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<td valign="top">[[File:Cinagra_002.jpg|135px|none|thumb|38% cocoa, cane sugar, dried wholemilk, soy lecithin and natural vanilla]]</td>
 
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<td valign="top">[[File:Cinagra_004.jpg|135px|none|thumb|Cocoa, pure cocoa butter]]</td>
 
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<td valign="top">[[File:Cinagra_010.jpg|135px|none|thumb|Cocoa, cane sugar, pure cocoa butter, emulsifier and soy lecithin]]</td>
 
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<td valign="top">[[File:Cinagra_006.jpg|135px|none|thumb|55% cocoa, cane sugar, cocoa butter, emulsifier and natural vanilla]]</td>
 
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</tr></table>
 
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-->
 
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<!-- still 9 products or more
 
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    list of chocolate bar names with cocoa percentage
 
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old sentence: Cinagra produces various brands of chocolate bars, such as ''Pallissandre'' with 38% cocoa, ''Eben'' with 55% cacao and ''Tsar'' which contains 63% cocoa.-->
 
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== Contact information ==
 
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[[File:Cinagra 058.jpg|150px|left]]
 
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'''Chocolaterie CINAGRA'''<br>
 
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II M35GF<br>
 
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Androhibe / Analamahitsy<br>
 
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BP 4101 / Antananarivo 101<br>
 
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Madagascar<br>
 
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Tel: +261 (0)20 22 535 23<br>
 
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Fax: +261 (0)20 22 535 24
 
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Email: [mailto:contact@cinagra.com contact@cinagra.com]
 
  
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[[fr:Cinagra]]
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old sentence:
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[[mg:Cinagra]]
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Cinagra produces various brands of chocolate bars, such as ''Pallissandre'' with 38% cocoa, ''Eben'' with 55% cacao and ''Tsar'' which contains 63% cocoa.
  
 +
http://www.hellopro.fr/CINAGRA-595607-profil-fr-societe.html
  
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<!--
 
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== Additional information ==
 
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* http://www.hellopro.fr/CINAGRA-595607-profil-fr-societe.html
 
 
-->
 
-->

Latest revision as of 18:45, 14 March 2017

Cinagra is a bean-to-bar chocolate factory producing a range of pralines and chocolate bars using single-origin cocoa grown in the Sambirano region in northwest Madagascar. Cinagra's fine chocolates are sold under brand names such as Tsar, Eben and Palissandre.

Cinagra 066.jpg

Since 2006 Cinagra produces chocolate in a factory located on the outskirts of Antananarivo, approximately 15 kilometres from the city centre. About 20 employees work in the factory, where its production facilities meet HACCP standards. All processed cocoa beans originate from organic cocoa plantations in northwest Madagascar.

Cinagra 019.jpgUnroasted cocoa beans Cinagra 021.jpgRoasting of the cocoa beans Cinagra 027.jpgCrushed cocoa with nibs splinters
Cinagra 053.jpgMilk and dark chocolate drops Cinagra 036.jpgWrapped chocolate bars Cinagra 042.jpgGift-wrapped chocolate drops
Cinagra 046.jpgPackaging Cinagra 049.jpgDate expiry marking machine Cinagra 047.jpgChocolate bars

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 between 50 and 100 minutes to bring out the chocolate flavour and colour. After immediate cooling, 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 at a temperature of around 50°C. When finished, 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) which allows it to crystallise. 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 done by hand.

Cinagra 018.jpg

Cinagra's Tsar range

Besides the various chocolate bars and cooking chocolate sold in supermarkets and shops throughout the country, Cinagra also supplies confectioneries, such as Chocolaterie Colbert, with bulk chocolate. The dark chocolate bars named Eben and Tsar contain between 55% and 100% cocoa, while their 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 cocoa nibs and Fleur de Sel (sea salt).

Cinagra 081.jpg

In 2007, Cinagra won second price for its milk chocolate with natural Malagasy vanilla at Salon de Chocolat Paris. At the same competition in 2009, Cinagra won first price with their dark 63% cocoa chocolate with Fleur de Sel.

Cinagra 146.jpg

Cinagra currently exports their products to France, Mauritius, South Africa and USA. in 2011 Cinagra launched the Menakao brand with seven different bars ranging from 63% to 100% cocoa. The Menakao range is produced for export only and sold in Europe and elsewhere. Additionally, Cinagra manufactures and packages chocolate on behalf of Madécasse, a US company selling chocolate as well as other products of Malagasy origin such as vanilla in the US and other countries.

Menakao 001.jpg

Interview with Shahin Cassam Chenaï, founder of Cinagra.

Contact information

Cinagra 058.jpg

Factory:
Chocolaterie Cinagra
Lot 288 F 93 Ambohitahara - Ambohidratrimo
101 Antananarivo
Madagascar
Factory location in Google Maps

Tel: +261-(0)22 535 23 or (0)32 05 520 80

Head Office:
SCEM / CINAGRA
Lot II M35 GF Androhibe - Analamahisty
101 Antananarivo
BP 4101
Madagascar

Tel: +261-(0)20 22 535 23 or (0)20 22 537 33

Office location in Google Maps

Email: contact@cinagra.com

View all Cinagra photos

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