Difference between revisions of "Cinagra"

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|colspan="3" | [[File:Cinagra 068.jpg|600px]]
 
|colspan="3" | [[File:Cinagra 068.jpg|600px]]
 
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|-
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|[[File:Cinagra 053.jpg|196px|]]Milk and dark chocolate drops
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|[[File:Cinagra 053.jpg|196px]]Milk and dark chocolate drops
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|[[File:Cinagra 036.jpg|196px|]]Wrapped chocolate bars
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|[[File:Cinagra 036.jpg|196px]]Wrapped chocolate bars
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|[[File:Cinagra 042.jpg|196px|]]Gift-wrapped chocolate drops
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|[[File:Cinagra 042.jpg|196px]]Gift-wrapped chocolate drops
 
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{| class="captionTable"
 
{| class="captionTable"
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|[[File:Cinagra 019.jpg|196px|]]Unroasted cocoa beans.
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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 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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|[[File:Cinagra 025.jpg|196px]]Grinding process.
 
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|-
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|colspan="3" | [[File:Cinagra 028.jpg|600px]]Crushed cocoa nibs ready to be mixed in the conching machine.
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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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|[[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 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 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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|[[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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|[[File:Cinagra 037.jpg|196px|]]Chocolate moulding machine
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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 040.jpg|196px]]Chocolate bars
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|[[File:Cinagra 046.jpg|196px|]]Packaging
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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 047.jpg|196px]]Small chocolate bars, often with coffee orders in cafe's etc.
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|[[File:Cinagra 049.jpg|196px|]]Date expiry marking machine.
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|[[File:Cinagra 049.jpg|196px]]Date expiry marking machine.
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|[[File:Cinagra 055.jpg|196px|]]A 44% cocoa and a 72% cocoa chocolate ready for sale.
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|[[File:Cinagra 055.jpg|196px]]A 44% cocoa and a 72% cocoa chocolate ready for sale.
 
|}
 
|}
  
 
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.
 
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.
  
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[[File:Cinagra 063.jpg|600px]]
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<table cellpadding="0" cellspacing="0" border="0" style="margin-right:10px;"><tr>
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{| class="captionTable"
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<td valign="top">[[File:Cinagra_001.jpg|135px|none|thumb|Palissandre (80g)]]</td>
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|-
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<td valign="top">[[File:Cinagra_003.jpg|135px|none|thumb|Tsar Noir (75g) 100%]]</td>
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|colspan="4" | [[File:Cinagra 063.jpg|600px]]
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<td valign="top">[[File:Cinagra_009.jpg|135px|none|thumb|Tsar (80g) 63%]]</td>
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|-
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<td valign="top">[[File:Cinagra_005.jpg|135px|none|thumb|Eben (80g)]]</td></tr>
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|[[File:Cinagra 001.jpg|147px]]Palissandre (80g)
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<tr>
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|[[File:Cinagra_003.jpg|147px]]Tsar Noir (75g) 100%
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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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|[[File:Cinagra_009.jpg|147px]]Tsar (80g) 63%
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<td valign="top">[[File:Cinagra_004.jpg|135px|none|thumb|Cocoa, pure cocoa butter]]</td>
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|[[File:Cinagra_005.jpg|147px]]Eben (80g)
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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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|}
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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>
 
  
  

Revision as of 09:55, 4 April 2011

Cinagra is a Madgascar chocolate company and factory in Antananarivo, producing high quality and primarely dark chocolate made with cocoa grown exclusively in the Ambanja region of Madagascar.

Cinagra 068.jpg
Cinagra 053.jpgMilk and dark chocolate drops Cinagra 036.jpgWrapped chocolate bars Cinagra 042.jpgGift-wrapped chocolate drops

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 019.jpgUnroasted cocoa beans. Cinagra 021.jpgCocoa beans are roasted for 50 minutes prior to grinding. Cinagra 025.jpgGrinding process.
Cinagra 070.jpgCrushed cocoa nibs ready to be mixed in the conching machine.
Cinagra 029.jpgThe conching is a 72-hour mixing process of cocoa and other ingredients, such as cocoa butter. Cinagra 033.jpgAfter conching, the chocolate mix is stored at 44°C until further processing. Cinagra 041.jpgThe tempering machine adjusts the mixture to an exact temperature prior to moulding bars or pralines.
Cinagra 037.jpgChocolate moulding machine Cinagra 040.jpgChocolate bars Cinagra 046.jpgPackaging
Cinagra 047.jpgSmall chocolate bars, often with coffee orders in cafe's etc. Cinagra 049.jpgDate expiry marking machine. Cinagra 055.jpgA 44% cocoa and a 72% cocoa chocolate ready for sale.

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.


Cinagra 063.jpg
Cinagra 001.jpgPalissandre (80g) Cinagra 003.jpgTsar Noir (75g) 100% Cinagra 009.jpgTsar (80g) 63% Cinagra 005.jpgEben (80g)


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).



Contact information

Cinagra 058.jpg

Chocolaterie CINAGRA
II M35GF
Androhibe / Analamahitsy
BP 4101 / Antananarivo 101
Madagascar

Tel: +261 (0)20 22 535 23
Fax: +261 (0)20 22 535 24

Email: contact@cinagra.com

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