Manufacture
The manufacture of MINOROnly the best fermented and dried cocoa beans from various countries are used in the production of our delicious MINOR praline bars. The secret of the Minor recipe lies in the special mixture of different varieties of cocoa.
The cocoa beans are dusted using state-of-the-art cleaning machines, with all alien particles being removed. Flawed beans are rejected.
The roasting process in modern automated machinery brings out the enticing flavour of the cocoa beans and they take on their characteristic colour. During this process, husks and bitter kernels are separated from the seeds and are removed.
The broken and crushed cocoa beans are then ground into a thick creamy paste in the cocoa mill.
The high quality ingredients of our traditional MINOR recipe are then mixed thoroughly. These ingredients include cocoa paste, cocoa butter, sugar, milk powder and flavouring, and they combine to form an evenly-textured paste.
The chocolate paste is then fed onto big rollers, where it is ground into a much finer paste. Through this process, the thin chocolate layer has turned into a flaky powder, which is then scraped off the last steel roll by large blades.
The ultimate refining of texture and flavour of the MINOR chocolate paste is achieved through "conching". During this process, which is carried out in large containers (conches) the chocolate paste is stirred and "aired" for 24 hours.
The finished paste is then heated to the right temperature. Before the forming process, the fine and freshly roasted hazelnut chips are added.
The pouring equipment fills the paste into moulds of the correct thickness. The smooth chocolate carpet is then transported to a cooling tower, where the chocolate praline paste begins to solidify. It is then cut into the right form and left to cool down completely.
As the last step in the manufacturing process, the MINOR products are wrapped in the familiar red, green and blue aluminium foil on modern, high-performance machines.
Depending on the article, the finished MINOR products are packed singly into bags, cans, boxes or multipacks. They are then delivered to food stores and kiosks. Mini-MINORs are also very popular when served with coffee in restaurants and hotels.
Why not succumb to the temptation of this Swiss speciality and enjoy a bite of delight? Alternatively, you can spoil your loved ones with a gift of MINOR.
The manufacture of Prügeli
Only the very best fermented and dried cocoa beans from various countries are used in the production of our famous Munz Prügeli. The secret of our Prügeli recipes lies in the special mixture of different varieties of cocoa.
The cocoa beans are dusted using state-of-the-art cleaning machines, with all alien particles being removed. Flawed beans are rejected.
The roasting process in modern automated machinery brings out the enticing flavour of the cocoa beans and they take on their characteristic colour. During this process, husks and bitter kernels are separated from the seeds and are removed.
The broken and crushed cocoa beans are then ground into a thick creamy paste in the cocoa mill.
The high quality ingredients of our traditional Prügeli recipe are then mixed thoroughly. These ingredients include cocoa paste, cocoa butter, sugar, milk powder and flavouring, and they combine to form an evenly-textured paste.
The chocolate paste is then fed onto big rollers, where it is ground into a much finer paste. Through this process, the thin chocolate layer has turned into a flaky powder, which is then scraped off the last steel roll by large blades.
The ultimate refining of texture and flavour of the Prügeli chocolate paste is achieved through "conching". During this process, which is carried out in large containers (conches) the chocolate paste is stirred and "aired" for 24 hours.
The fine and freshly roasted hazelnut chips are now added. The smooth, creamy filling of the Munz Prügeli is created.
The smooth hazelnut Prügeli filling is cooled. With a special pressing machine, 21 threads are pressed onto a conveyor belt. The chocolate paste is then cooled to solid consistency (in a cooling tower) and cut to the right length.
The Prügeli are transported to a chocolate bath, sprinkled with freshly roasted hazelnut chips and again covered in chocolate.
After cooling, the Prügeli and Munzli (mini Prügeli) are fed (by means of a computer-controlled system) to the appropriate packing machine and packed according to sort in coloured aluminium foil.
Our Munz Prügeli are now ready for enjoying - as a tasty snack in the office, during sports or school break, while travelling, as an accompaniment to your coffee or last thing at night... As everyone knows: "Munz gives sweet delight"