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Cinagra
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'''Cinagra is a bean-to-bar of single origin Malagasy cocoa chocolate factory in [[Antananarivo]], producing high quality a range of pralines and chocolate made exclusively from bars using single-origin cocoa grown in the [[Ambanja]] Sambirano region of in northwest Madagascar.Cinagra's fine chocolates are sold under brand names such as ''Tsar,'' ''Eben'' and ''Palissandre''.'''
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|colspan="3" | [[File:Cinagra 013066.jpg|600px]]|} 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;"|[[File:Cinagra 019.jpg|196px]]Unroasted cocoa beans|[[File:Cinagra 021.jpg|196px]]Roasting of the cocoa beans|[[File:Cinagra 027.jpg|196px]]Crushed cocoa with nibs splinters|-|[[File:Cinagra 053.jpg|196px]]Milk and dark chocolate drops|[[File:Cinagra 036.jpg|196px]]Wrapped chocolate bars|[[File:Cinagra 042.jpg|196px]]Gift-wrapped chocolate drops|-|[[File:Cinagra 046.jpg|196px]]Packaging|[[File:Cinagra 049.jpg|196px]]Date expiry marking machine|[[File:Cinagra 047.jpg|196px]]Chocolate 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. {| class="captionTable" style="width:600px;"
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|[[File:Cinagra 011018.jpg|196px|600px]]|[[File:Cinagra 008.jpg|196px|]]|[[File:Cinagra 012.jpg|196px|]]'s Tsar range
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[[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 hand146.jpg]]
Interview with Shahin Cassam Chenaï, founder of Cinagra.
== Contact information ==
[[File:Cinagra 058.jpg|150px|left]] '''Chocolaterie CINAGRA'Factory:''<br>II M35GF'''Chocolaterie Cinagra'''<br>Androhibe / AnalamahitsyLot 288 F 93 Ambohitahara - Ambohidratrimo<br>BP 4101 / 101 Antananarivo 101<br>
Madagascar<br>
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 23or (0)20 22 537 33<br>FaxOffice location in [http: +261 (//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)20 22 535 24.005418&vpsrc=6&gl=mg&t=h&z=17 Google Maps]<br>
Email: [mailto:contact@cinagra.com contact@cinagra.com]
View all [[Cinagra photos]]
[[fr:Cinagra]]
[[mg:Cinagra]]
<!-- notes:
Cocoa beans in hand:
File:Cinagra 024.jpg|196px|]]
Storage machine:
Cinagra 031.jpg
Chocolate moulding machine:
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Uncut dark chocolate bars:
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Staff wrapping chocolate bars by hand
Cinagra 038.jpg
Samples:
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Wrapping department:
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An opened chocolate bar:
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Cooking chocolate with 70% cocoa
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still 9 products or more
list of chocolate bar names with cocoa percentage
http://www.hellopro.fr/CINAGRA-595607-profil-fr-societe.html
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