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The chocolate melangeur, a piece of equipment used in bean-to-bar chocolate manufacturing which enables chocolate manufacturing in the home kitchen.. Bean-to-bar is a business model [1] in which a chocolate manufacturer controls the entire manufacturing process from procuring cocoa beans to creating the end product of consumer chocolate.
Candy making is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies, jelly beans, gumdrops, taffy, liquorice, cotton candy, chocolates and chocolate truffles, dragées, fudge, caramel candy, and toffee.
A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than melting chocolate from another manufacturer. Some are large companies that own the entire process for economic reasons; others are small- or micro-batch producers and aim to control the whole process to improve quality, working conditions, or environmental impact.
Plant and equipment for making chocolate and speciality masses and for processing cocoa and nuts. Processing systems, equipment, and services in the fields of dry pasta, extruded snack foods and couscous. Extrusion technology for making foods and feeds such as pet foods, aqua feeds, breakfast cereals, snack foods and ingredients.
Hammond's specializes in handmade confectionery products, using much of the same equipment and recipes as used in the early days of the company and avoiding significant automation of the process. [12] The machines at the company's Denver plant date from the late 1800s and early 1900s. [5]
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