Chocolate Factory - Cailler

Chocolate Factory Cailler
Stage of production
8 steps
Roasting
releases flavours
Crusching
The cacao beans are fragmented
Only the cores of cacao beans are used for production of chocolate.
Milling
The niblets are ground
Mixing
Proper dosage of ingredients
it is one of the secrets of Cailler recipes
Grinding
the sandy chocolate paste acquires proper consistency
assures a pleasant feeling of melting in your mouth
Tempering
The chocolate is reheated
Then cooled down
and then reheated again
is an important step
giving delicate melting
and a brillant look to the chocolate
Moulding
The chocolate bar assumes its shape
Packaging
Protect the chocolate
It was made by robots
Production
Stages of production
Economic information
Turnover
4 millions CHF
The swiss chocolate factory
OPEN ALL YEAR ROUND 7 Days a Week
Ticket for a visit
Adults
12 CHF
Children
Free
Student or Senior
9 CHF
Price of chocolates
The cost
Cheaper
2 CHF
the most expensively
100 CHF
Ambassador
Femina
Perles
Frigor
Since his creation
The factory welcomed
2 billions visitors
Visited by many foreigners
The most popular chocolate
History
Founder
François Louis Cailler
Opened a store
in 1825
Vevey
About chocolate
In 1875
The milk chocolate was invented
by Daniel Peter
In 1890
Invention of pralines
In 1903
Introduction of milk and nut chocolate.
In 1907
Beginning of production of “branches” Cailler
1923
Launching of FRIGOR chocolate
CALLIER becomes a brand of the NESTLE Group.
in 1929
Relaunching of the brand under the name of “CAILLER of Switzerland”
in 2006
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