The History Of The WAWI chocolate Company

 

From Wikipedia, the free encyclopedia

 

WAWI chocolate

legal form

joint-stock company 

seat

Pirmasens 

management

Walter Müller 

sales

EUR 110 million (2013) [1] 

business

confectionery 

website

www.wawi-group.de 

 

The WAWI Chocolate AG, based in Pirmasens is a German company in the confectionery industry and a manufacturer of chocolate advent calendars.  Main products are chocolate rice, Advent, season Hohlfiguren and baking chocolate.

 

Table of Contents  [Verbergen]

1 Company

2 History

3 Products and Glass Production

4 investments

5 External links

6 References

 

Company [ Edit | Source Edit ]

 

The WAWI group to which the WAWI-Euro GmbH belongs, has scored nine factories on four continents in fiscal year 2012/2013 world with approximately 550 employees, sales of more than 15,000 tonnes of chocolate products and sugar confectionery.

 

History [ Edit | Source Edit ]

 

Walter Müller Sen. founded 1957 confectionery business in Zweibrücken , the later six more stores in the Pfalz followed.  In the 1950s and 1960s, the company grew with the hollow figures production (Easter Bunny and Santa Claus).  1967 own shops were abandoned. [2] The two sons Jürgen and Walter Müller took over 1983 the line and built the new location for the just started production of puffed rice -Schokolade in Münchweiler Rodalb the company further.

 

Mid-1990s began expanding the company outside Germany.  In 1994, the first production in Xiamen (China).  Followed in 1996 Montreal (Canada), 1998 other locations in Melbourne (Australia) and St.  Petersburg ( Russia ).  2009 factory was Satu Mare (Romania) opened.  Since 1996 the company Fuchs & Hoffmann in part Bexbach under a participation to WAWI Group.

 

In the old factory building in Pirmasens Visitors can since 2004 in the Glass production, which includes factory outlet, museum and cafeteria belong to watch in the production and decoration of Santa Clauses and Easter bunnies.

 

2007 sales of the two brands Nappo the WAWI-Euro GmbH - acquired Dutch nougat and Moritz ice confection produced by the company Nappo & Moritz GmbH in Krefeld are produced in the Lower Rhine.  2009 and 2010 a total of 74.9% of the shares of Fuchs & Hoffmann GmbH were in the Kruger group sold. [3] [4] Since 2010 WAWI is through a minority interest with the company Coppeneur et Compagnon in Bad Honnef , a manufacturer of quality chocolates, truffles and chocolate, respectively.  2011 added Andreas Nickenig Walter Müller on the board of WAWI AG.

 

Since 2013, the group returns with appearance as The WAWI Group, which a relaunch followed with brand repositioning WAWI.  The WAWI brand should stand for natural and light chocolate pleasure with cereal and no artificial additives.

 

Products and view production [ Edit | Source Edit ]

 

The main product is the chocolate rice from fine milk chocolate and toasted crisp rice, and is produced at the main plant in Münchweiler Rodalb.  There are also chocolate rice varieties in the White and Dark Chocolate and chocolate puffs from puffed wheat precious milk chocolate.  Other products include seasonal hollow figures for Christmas and Easter, which are decorated by hand or wrapped in aluminum foil, stockings and baking chocolate (baking chocolate and chocolate).  The preparation of the Santas and Easter bunnies can be visited in the Glass production in Pirmasens.

 

Investments [ Edit | Source Edit ]

 

The WAWI chocolate AG is involved in the Wawi Euro GmbH, Münchweiler (Percentage: 100%), WAWI confectionery seasonal specialties, Pirmasens (100%), WAWI Society Auslandsbet.  Area China GmbH, Münchweiler (90%), WAWI Chocolate (Aust) Pty Ltd., Australia (51%), Nappo & Moritz GmbH, Kempen (35% and trademarks), Heritage Fine Chocolates (Aust) Pty Ltd, Australia, ( 20%), CCC Confiserie Coppeneur et Compagnon GmbH, Bad Honnef (25.1%), SC Müller & Prietenii SRL, Odoreu / Romania (37%).

 

Web Links [ Edit | Source Edit ]

Chocolate industry - every year she hopes to Christmas. GENIOS industry knowledge No 12/2007 of 13 December 2007.

 

 References [ Edit | Source Edit ]

1.  Hochspringen ↑ Wawi makes more sales, less profit. Retrieved on 9.  September, 2014. 

2.  Hochspringen ↑ WAWI - EURO GmbH at theobroma-cacao.de, accessed November 11, 2014.

3.  Hochspringen ↑ History 2009 to wawi-group.de, accessed on November 3, 2014.

4.  Hochspringen ↑ Fuchs & Hoffmann GmbH in theobroma-cacao.de, accessed on November 3, 2014.

 

Categories :  Manufacturer of cocoa and chocolate products (Germany)

Companies (Pirmasens)

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Sprachen

 

 

Nappo

 

 

The Nappo-Dr.  Bright & Co. GmbH & Co. KG was established in 1920 with confectioners last 150 employees (as of 2006) in Krefeld .  The main product was since 1925 Nappo, Dutch Nougat with chocolate coating in a typical diamond shape and has scarcely altered package of red, blue or green printed metal foil.  Since 1936, the company also provides Eiskonfekt ago.

 

In 1994 the Nappo KG the Hamburger confectioners Moritz, the hitherto largest producer of ice confection.

 

On 28 April 2006, the insolvency proceedings over the Nappo-Dr.  Bright Company opened and announced the closure on 31 December 2006.  Earlier was the Nappo-Dr.  Bright negatively hit the headlines when she - in consultation with the workforce -. Temporarily wanted to introduce a 60-hour week without paying overtime pay [1]

 

The company also provided cereal bars for Aldi and Kellogg's ago, it is speculated that here are the reasons for the decline of traditional Krefeld company called.

 

All existing products of the Krefeld  manufacturer were from 1 January 2007 WAWI chocolate AG [2] adopted and are sold through the subsidiary WAWI-Euro GmbH.

 

 References [ Edit | Source Edit ]

1.  Hochspringen ↑ Nappo and the tale of the 60-hour week

2.  Hochspringen ↑ Nappo subpage on the website of WAWI chocolate

 

Categories :  Brand Name (confectionery)

Former enterprise (Krefeld)

Established 1920

Manufacturer of sugar confectionery (Germany)

Manufacturer of cocoa and chocolate products (Germany)

 

Main Product:

Dutch Nougat

 

 

(Redirected from White Nougat )

 

Under nougat (also nougat, the od that.) Various confectionery masses or therefrom manufactured confectionery understood, in principle to distinguish between dark nougat with cocoa and white nougat without cocoa - the two types are not related.  In Switzerland also is Blätterkrokant called Nougat.  Nougat comes in many different flavors: classic nougat, almond nougat, light nougat, dark nougat, nougat layer and brittle nougat.

 

Table of Contents  [Verbergen]

1 etymology

2 Dark Nougat  2.1 origin

2.2 production

2.3 differences

2.4 use

3 White Nougat  3.1 origin

3.2 French Montelimar nougat

3.3 Gaz

3.4 Dutch Nougat

3.5 Turkish Nougat

3.6 Turrón

3.7 Torrone

4 References

5 External links

 

 

Etymology [ Edit | Source Edit ]

The French name for the nougat white nougat is from the Occitan borrowed nogat, a derivative of okz. Noga "nut" ( lat. Nux).

Dark Nougat [ Edit | Source Edit ]

Nougat chocolate and praline

Nougat in bars

Origin [ Edit | Source Edit ]

 

Dark Nougat originates from the Turin originating Gianduia; (also see Gianduja. Giandujafolklore known and is in the Romance languages ​​by that name, a traditional figure of the carnival in Piedmont).  The Gianduia arose as a result of high tariffs levied on goods from England and its colonies during the time of Napoleon ( Continental Blockade 1806-1814), including cocoa: In Turin, where even then used the art of chocolate-making, which was chocolate with roasted and then ground hazelnuts stretched.  Shortly afterwards, this makeshift solution was a famous specialty.

 

A first written notice there in 1813 written by Antonio Bazzarini work "Piano teorico-pratico di sostituzione nazionale al cioccolato" (German: "Theoretical and practical plan for the national replacement of chocolate"), in which he describes as a mixture from sweet almonds, lupine, corn and sugar syrup of cocoa solids can be reduced.  In 1832 worked in Bianchini Schokoladenmanufaktur Pier Paul Caffarel, who after his death began to produce on an industrial scale.  Michele Prochet should have recognized in 1852 that with roasted hazelnuts, the taste can be increased many times over.  He started first on their own - later together with Caffarels son Isidore - to produce with "Pasta Gianduja" refined chocolate specialties. [1]

 

In Turin Gianduia is in small pieces under the name " Gianduiotto offered" as a typical local specialty.  come to use here mainly hazelnuts from Piedmont, as the grown here variety "tonda gentile" is characterized by refined taste and lower spoilage Nisa maturity than the Turkish hazelnut varieties today predominant in food production.

 

Meanwhile the name Gianduia is well known in Germany, where she next to the French for fine chocolates will use designation praline.

 

Production [ Edit | Source Edit ]

 

The main ingredient of dark nougat are hazelnuts.  The cores are roasted at 150-180 ° C for about 20 minutes and then cooled and ground in a mill.  This arises a cake similar to marzipan , the lecithin is added to make it more binding.  The paste is walnut crunchy mixed when the nougat to be darker.  The hazelnut mass with powdered sugar , cocoa butter , soya fat , chocolate , vanilla and milk powder kneaded and rolled until it forms a homogeneous mass.  If this is cool, it solidifies and the nougat can be plated and cut.

 

Differences [ Edit | Source Edit ]

 

The relationship between hazelnuts, chocolate and sugar ultimately decides not only about the taste, but also the consistency of the mass, which can be hard but also creamy.

 

Dark Nougat can be in the hazelnut, distinguish the melting and the fineness.  A high proportion of hazelnut (about 30%), a fresh roasting best Levantine hazelnuts only current crop are some quality indicators, as well as the degree of comminution.  Since the human tongue can distinguish components up to 15 microns, the nougat has to be ground more finely to produce a particularly smooth texture and thus the right nougat pleasure can.

 

Use [ Edit | Source Edit ]

Nougat can be eaten alone.  Moreover, nougat and nougat are in fillings and masses used for bakery products and for the production of chocolates and other sweets .  Another Nougat product is mainly as a spread used Nougatcreme that characterized the nougat is different, that their vegetable fats are added.

 

White Nougat [ Edit | Source Edit ]

White nougat

Majority nougat in the world in the Palais des bonbons et du Nougat , 96 × 130 × 112 cm, 1300 kg

Under the category of white nougat covered marshmallow cream products , which are known as Gaz, Turkish honey, oriental honey, Dutch Nougat, nougat Montelimar, nougat and nougat. [2] : 140

 

White Nougat comprises a frothy whipped bright mass of sucrose , glucose syrup , egg white , gelatin , honey and other ingredients like seeds seeds ( almonds , walnuts or pistachios ) and / or candied fruit .  Examples of these are the Turrone cherries and grapes. [2] : 140 Recipes vary depending on the production area.  White Nougat has, depending on the recipe and the water content (10% and less) a soft to semi-solid consistency. [3] [2] : 140

 

Origin [ Edit | Source Edit ]

 

Based on Greco-Roman and Persian roots ( Gaz ) have in particular in France (Montelimar nougat), the Iberian peninsula ( nougat ) and Italy (Torrone) emerged great traditions in the production of white nougat for centuries.  Belgian Noga, Dutch Soft Nougat, Turkish delight and halva (Asia and Eastern Europe) are similar desserts.  All included in the basic recipe no cocoa.

 

French Montelimar nougat [ Edit | Source Edit ]

This is a specialty confectionary French city Montélimar in the North Provence .

The history of Montelimar nougat allegedly goes back to the Greeks, who brought it to Europe.  The recipe came over Marseille in Provence, where the production in the 16th century with the introduction of Asian almond trees began.  As nux gatum, d. H. "(Cake) with nuts", it is mentioned since 1700.  In Montélimar even though the folk etymology explanation is preferable that the designation of tu nous gates ( "you spoil us") is derived.

 

The nougat de Montelimar consists of water , lavender honey , egg whites , toasted almonds, pistachios , sugar , glucose syrup and vanilla .  When Nougat Montélimar seed core portion must be at least 30%, of which 28% roasted almonds and 2% pistachios. [2] : 140 As this Nougat may the label Appellation d'Origine Contrôlée (AOC), and bear the name nougat de Montelimar.  The egg white is mixed with heated honey, with a boiled sugar solution is added and mixed with the other ingredients.  There are different variations: hard or soft, white or mixed color and with different flavors.  In cheaper Nougat part of the almonds is hazelnuts or peanuts replaced and there are cheaper honeys used.

 

Gaz [ Edit | Source Edit ]

Gaz is Persian nougat from Iran , from the milky juice of Tamariskenpflanze , beaten egg whites, sugar, rose water and pistachios and almonds is produced.

Dutch Nougat [ Edit | Source Edit ]

Under the brand name Nappo and own label "Dutch Nougat" an industrially produced cheap confection is offered.  A similar product is manufactured by the company Dresse Nougat in Aachen, a small factory owned by the family.  Both companies produce the product in diamond shape.

Turkish Nougat [ Edit | Source Edit ]

Bicolor Turkish Nougat - from block severed, portioned pieces

The Turkish Nougat (Turk .: Koz helvası, see Halva ) is often referred to as Turkish delight. [2] : 140 This is an older term for white nougat.

 

Turrón [ Edit | Source Edit ]

Spanish Turrón is at least half of almonds.

Torrone [ Edit | Source Edit ]

In Italy and in Switzerland comparable products are as Torrone referred.  In particular, the region of Piedmont is known.

 

References [ Edit | Source Edit ]

1.  Hochspringen ↑ Peter Prantner: . The Nougatei and Napoleon embargo first written reference of 1813. In: ORF.at. 30th  March 2013, retrieved on 30th  March, 2013. 

2.  ↑ Hochspringen nach: a b c d e Hartmut Hoffmann: Sugar confectionery, in: Hartmut Hoffmann, Werner Mauch, Werner Untze: Sugars and sugar confectionery, Hamburg: Behr's Verlag, 2000 ISBN 3-86022-937-0 , pp 81-192.

3.  Hochspringen ↑ food dictionary Dr. Oetker, 4th ed. 2004 Article Turkish honey and White Nougat

Web Links [ Edit | Source Edit ]

Commons: Nougat - collection of images, videos and audio files

Wiktionary: Nougat - meaning explanations, word origin, synonyms, translations

Wiktionary: Nougat - meaning explanations, word origin, synonyms, translations

Categories :  Raw material for the production of confectionery

confectionery

 

Eiskonfekt

 

 

Eiskonfekt

Ice confection is a sweet chocolate praline which was invented in 1927 in Germany.  This specially prepared chocolates are out in Germany and in Sweden , Austria and in Switzerland used and well known.

 

Despite the name, it has nothing to do with ice to do.  Colloquially partly small pieces of vanilla ice cream, which are covered with a chocolate glaze, also called "ice confection".

An ice confection according to the original recipe is to a large extent of unhardened coconut fatty established, the melt in pure form at 20 to 23 degrees Celsius.  In addition, cocoa powder or cocoa mass, possibly also fills in other flavors (more recently, strawberry flavor), where nougat predominates.

The feeling of coolness is caused by the fact that the coconut fat melts in your mouth and the mouth that the melting energy required, so heat escapes.  If the temperature of the tongue surface at 24 degrees Celsius, it is perceived as cold.  By dextrose or menthol feeling of coolness is amplified in the mouth again.

A known form of packaging are colorful, small, serrated aluminum loaves;  often ice confection is also sold in the form of small, wrapped in different colored paper boards.

Literature [ Edit | Source Edit ]

Thomas A. Vilgis : Eiskonfekt - Physics meets Physiology, in: Physik in unserer Zeit, 3/2009 (40), p 162

 

 

It all began in 1957 when Walter Müller sen. opened his first confectionery store. The WAWI-Group can look back over an eventful history.

1957

Former Zentis sales representative and REWE buyer Walter Müller sen. decides to set up his own business. He opens a confectionery store in Zweibrücken, soon followed by six other branches in the area.

1959

Production of chocolate Easter bunnies is launched.

1964

Purchase of first automatic line for hollow chocolate figures.

1982

Start of chocolate puffed rice production.

1983

Dr Walter Müller and Jürgen Müller take over the family business.

1988

Construction of a new production plant and administration centre in Münchweiler.

1994

Start of production at WAWI Xiamen, China.

1996

Acquisition of Fuchs & Hoffmann, Bexbach/Saar. Start of production at WAWI Chocolate Inc, Laval, Montreal, Canada.

1998

Plants open in Melbourne, Australia.

2004

Opening of "transparent factory"/visitor centre in Pirmasens.

2007

WAWI celebrates 50 years in business.

Acquisition of stake in Nappo and Moritz brands along with distribution rights.

2009

Opening of new production facility in Romania.

Sale of 74.9% stake in Fuchs & Hoffmann GmbH to Krüger Gruppe, Bergisch Gladbach.

2010

Acquisition of minority 25.1% stake in premium chocolatier Confiserie Coppeneur et Compagnon, Bad Honnef.

 

2013

Comprehensive redesign and relaunch of WAWI brand and website.

 

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