Bäckerei Konditorei Sailer

sailer[1]

Bäckerei Konditorei Sailer

Baker and confectioner chef Mr. Jörg Sailer is the 3. generation of Bäckerei Konditorei Sailer in Stuttgart. For more than 75 years Bäckerei Konditorei Sailer has made fine chocolate cakes and biscuits. Beside this hollow figures are moulded around festivals, for instance hares at Easter.

Since year 2003 the double melting and tempering machine from Chocoma model 6T20CD2 has contributed to the work of Mr. Jörg Sailer in making high quality cakes.

www.baeckerei-sailer.de

 

Backerei Confiserie Voland

rene[1]

Backerei Confiserie Voland

In the midtle of the Swiss Alps, in Zürcheroberland, is “Bäckerei Confiserie Voland located.

Founded on the Swiss chocolate tradition, Mr. René Schweizer and his team of expierenced confectioners and chocolatiers are making local specialities based on chocolate. On a daily basis the specialities are delivered directly from the confectioner’s shop to cafés throughout the region.

In year 2003 Mr. René Schweizer got the combined automatic melting and tempering machine model 6T20C22 from Chocoma. It has been in operation every day ever since.

www.baumerfladen.ch

 

ZAO Chelny Khleb

gayfullin[1]

ZAO Chelny Khleb

ZAO Chelny Khleb is one of the leading bakery and confectionery companies in Tatarstan in Russia.

24 hours a day 7 days a week, ZAO Chelny Khleb has since year 2005 cooled a wide range of confectionery products weighting up to 300 gram, by means of a 8,6 meter long cooling tunnel, type C+CS 32.

This quite extreme manufacturing conditions are in the hands of Cheif Engineer Mr. Gayfullin Rais Hasbiulovich.

 

Cacaobønnen (“The Cocoa bean”)

einar[1]

Cacaobønnen (“The Cocoa bean”)

Cacaobønnen (“The Cocoa bean”) is located in a small town called Os close to the city Bergen in Norway. With a fucus on high quality raw materials and professionel workmanship, Cacaobønnen offers a limited but high quality assortment of hand made chocolate products. Among their specialities is the chocolate truffles called Fleur de Pomme created by Mr. Einar Henriksen.

In the factory Chocoma equipment has been used since 1989, and within the recent years additional tempering and enrobing capacity is acquired by means of 6T and 5B18 machines.

www.cacaobonnen.no

 

Handmade Cake

HandmadeCake

Handmade Cake

The Handmade Cake Company is an independent UK based baker of handmade cakes founded 1984.

All cakes are frozen and delivered to cafes and coffee shops in Britain and Europe.

The Handmade Cake Company has been using Chocoma Tempering machines 2T130 since 2004. They are used for melting and tempering Belgian milk and plain chocolate to coat the cake slices.

The production of the cakes are in the control of Production Manager Mrs. Pam Sidhu and Senior Supervisor Mrs. Maria Rodriques

www.handmadecake.co.uk

 

Mrs. Yvonne Johansen

MrsYvonneJohansen

Mrs. Yvonne Johansen

Located in the Denmark Mrs. Yvonne Johansen opens in year 2015 a local chocolate outlet offering high end pralines.

The tempered chocolate supply is based on the proto type of the double melting and tempering machine model TB220.