Brittle in Chocolate

In 1968-1990 there were four confectionery factories in Georgia: Production Association Tbilkonditer with a capacity of 28 thousand tons per year; Kutaisi confectionery factory with a capacity of 10 thousand tons per year; Sukhumi confectionery factory with a capacity of 10 thousand tons per year; Batumi Confectionery Factory with a capacity of 8 thousand tons per year.

The Georgian confectionery industry reached its peak in 1985–1990, and in general Georgia produced 56,000 tons of confectionery, 30% of which was exported to the republics of Central Asia and to the Far North (Russia).

Cocoa beans were exported to Georgia from abroad. The production association Tbilkonditer processed cocoa grains and manufactured semi-finished products: chocolate glaze, cocoa butter and cocoa powder used in production and also supplied the confectionery factories of Kutaisi, Sukhumi, and Batumi on demand.

 

The following assortment was produced in Georgia:

 

1.	Chocolate and chocolate products (tile, different sets of chocolate);
2.	Candies
3.	Caramel
4.	Iris
5.	Dragee
6.	Marmalade
7.	Marshmallow
8.	Halva
9.	Sugar Cake;
10.	Muffins, rolls, pasca;
11.	Cakes
12.	Crackers;
13.	Waffles
14.	Eastern sweets (Including: Grilling in chocolate, Kozinak, Nougat).

A working group of professionals was created in 2007 at the Tkbili Kvekana confectionery:

 

David Chkhenkeli - General Director

 

Manana Chagelishvili -chief technologist

 

David Khelashvili - Chief Engineer

 

This group aimed to restore the forgotten traditional assortment of confectionery factories in Georgia and introduce “Tkbili Kvekana” into the new enterprise.

A work plan has been developed:

1. Selection of assortment;
2. The processing of technologies and recipes is based on technological flows of production processes that were not in the range before;
3. Introduction of assortment products.

Selected assortment:

1.Pasca

2.Gozinak;

3.Chocolate candied roasting;

4.Nougat, Chocolate nougat.

Chocolates - Chocolate-Fried Cakes - Continuous Flow Technology:

1. Preparation of raw materials in phases
2. Cooking the mass of the grill
3. Mass cooling on refrigerated tables
4. Cut a thin layer of mass on an automatic cutting machine
5.Cooling;
6. Glazing sweets on the enrobing unit;
7. Cooling of glazed chocolates;
8. Packing;
9.packing.

The introduction of the production technology ,, Chocolate-fried roasting, “with a continuous technological process was first carried out by the Tkbili Kvekana enterprise, which completely eliminated the violation of technological parameters, which, of course, is a prerequisite for the production of high-quality products.

And indeed it was. This was confirmed by the appreciation and admiration of the clients in writing, and phone calls. They noted that, “Chocolate-fried roasting,” was delicious and beautiful. Some consumers came to the company to make sure that it was possible to make chocolate roasted so continuous process.

In addition, the company carried out systematic monitoring of the sanitary and hygienic condition with strict observance of the requirements of the Food Safety Service.

Depending on the foregoing, the consumer still remembers the taste and design of that, Chocolate-coated roasting, which has not changed. And today, too, buyers have remained loyal to the products that ,,Tkbili Kvekana ,,produces

Manana Chagelishvili
Technologist of bakery and confectionery industry.