New - Koa Cacao Fruit Juice
Koa Cacao Fruit Juice is made 100% from the pulp of the cacao fruit and does not contain any kind of supplements. The juice of outstanding quality comes directly from the smallholder structure in Ghana to the pâtisseries and kitchens of the world.
Social and ecological responsibility
For the fermentation of the cacao beans, only a small amount of the pulp is needed. A big amount of that pulp has not been used so far and was wasted. The extraction process has been decentralised and is not damaging the beans. It includes the local communities and does not only represent a responsible added value, but also leads to an income increase of 30% for the cacao farmers.
Koa and Felchlin have created a partnership in which the quality of unique products and a respectful approach towards humans and the environment play an important role. Our values connect us and build the base for the distribution of an exclusive product.
Together with experts of the Swiss Universities ETH, the ZHAW and the Ghanaian University UCC Koa has developed a process for the extraction of the juice. This method integrates modern technology into a traditional local environment. The machines are powered by a mobile solar plant – even in the remotest areas.
Enjoying the Koa Cacao Fruit Juice can truly be called a unique flavour experience. Aromas that will surprise you, a balance of sweet and acid notes and an herby aftertaste that is so typical for cacao. These qualities set barely any limits when it comes to applications.
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We use supreme raw ingredients such as Piedmont hazelnuts and Valencia almonds for our gianduja base masses and giandujas. We roast these noble nuts in our own factory in Ibach-Schwyz. Combined with our Grand Cru couvertures, the perfect base for pralines, bakery items, desserts, pastries and ice-cream is created.
Fillings & flavour pastes
Our high quality, ready to use fillings based on couverture, fruit powder, almonds or hazelnuts are available in a soft, hard or crunchy texture. Only a small amount of these highly flavourful fillings and pastes are required to lend your creations a unique culinary experience. The simple and rational application enables an efficient production of pralines, truffles, mousses, baked items and desserts.
Our four glazes (dark, milk, white and hazelnut) are distinguished through their simple handling when coating products. The glazes have been developed with great care and implementing the highest standards of quality which is reflected in their unmistakeable gloss, adaptable application and technical characteristics which convince the most demanding clients.
More information about the products
Ready to use almond masses, almond and hazelnut baking masses, fruit fillings and other baking specialties have been developed from premium raw components to round-off our selection. Seasonal products such as cherry or plum baking masses embody typical, authentic Swiss quality products.
We offer a wide range of decorating products and bases to delight your customers from their first glance. Whether decorating masses, chocolate shavings, chocolate chips, caramelized cacao nibs or marzipan, you will find everything you need at Felchlin to lend your specialities and desserts their final polish.
Patisseries & friandises
Our patisseries and friandises are based on a light, pure butter, short-crust pastry. Whether round, square, sweet, neutral or sprayed with a glazing mass, they are ideal for the rational production of mini-pastries, confectionaries, apero bakery items and patisseries.
Market performance concept
Our aim is to help our clients reach their full potential – that is why we offer much more than just high quality products. In the Felchlin client section you will find our concepts and ideas, recipes, tools and packaging which we continuously develop and enhance for your benefit. We will create customised products from a defined volume and share our ideas and outstanding service. Our development team is there to apply their know-how and experience to create your personalized perfect product.