Our favorite sweet, and to the great many the favorite food, chocolate begins its life in a form of a small bean, the product of the adorable cocoa tree.
The cocoa powder, from which chocolate is derived, is made from the beans of the tropical tree - Theobroma cacao. It originates from the tropical climate areas of Southern and Central America. Its leaves have leathery texture and oval shape, and the flowers are red and yellow. The pods are picked from the trees and opened using a hammer, extracting the produce. They are thereafter laid on the banana leaves, allowing five to six days for the fermentation process to complete. During that time, the color of the beans changes from purplish red to dark brown. Following the fermentation process, the produce is dried and cooked. The resulting compound is the base for all chocolate and cacao products.
Chocolate had not been only a desert delicacy. During the time of the Mayan civilization cocoa beans were often used as currency and chocolate was considered to be the food of the Gods. Throughout history chocolate was often intertwined in stories of love and power.
Chocolate started to pioneer into the history of gastronomy and conquer the World in 1528, when Spanish sailor Cortes brought to Spain, over from Mexico, a freight of cocoa beans and chocolate processing equipment. The Spanish court simply went mad over the beverage derived from these beans. The further excursion throughout Europe was continued by marriage of Spanish princess Ana, who was accompanied by her servant specializing in the production of the cacao beverage, to French King Louis XII. That is how the chocolate beverage conquered France, and eventually the entire world.
In the form that is similar to the one largely consumed today, chocolate was produced at the start of the nineteenth century.
KCacao mass, cacao butter, and sugar represent the main ingredients of chocolate. The quality of chocolate depends on the quality of cocoa beans, methodology of production, ingredients, and the freshness of raw ingredients.
Chocolate is considered a great energy booster and as such it is often recommended in the diets of athletes and soldiers, or anybody who is exposed to strenuous physical activity. Moderate amounts of chocolate entice greater mind-focus and strengthen one's intellectual and psychological capabilities. Chocolate contains calcium, which is known to enhance muscular contractions, including the heart muscle, and entice enzyme building activities in the human body. Consumption of chocolate causes the release of endorphin, substance present in human brain and used in clinical science for mood elevation in patients.
SIMKA is a prestigious Serbian producer of chocolate candy. Its chocolate products are made according to the original Swiss recipe containing high-quality organic raw ingredients. The raw ingredients used to make the chocolate products (cacao mass and butter, palm oil) are considered aphrodisiacs and are nourished only in the southern hemisphere of our planet. SIMKA imports them from only the leading suppliers in the industry, conducting delicate selection process of the cacao liquid in order to create the taste of chocolate appreciated by the domestic chocolate-enthusiasts, and also to ensure highest product quality. SIMKA’s production facility is equipped with the latest technology of production, producing the chocolate products rated according to the modern technical standards.
SIMKA’s product assortment is stately and it can easily be said that over fifty different types in this assortment excel above all products available in the domestic market. Who, in its product assortment, contains an item such as GIANDUJA, he deserves to be the leader among the chocolate producers. The subject of the chocoholics’ cult following, SIMKA produces in Serbia and supplies the entire Balkans region. GIANDUJA is a mix of cacao butter, cacao liquor, and the most delicate cream - squeezed and refried hazelnut and almond from Piemonte, Italy (only found there). During the creation of the assortment, the wishes and tastes of the consumers are held at the outmost importance, allowing for wide audiences to choose their favorite SIMKA product.
The process of perfecting the production program is constant and the best proof of this is SIMKA’s magnificent innovation - CHOCOMETER - which, from its unveiling in the marketplace, has shown to be the star product, constantly drawing the consumers’ attention. The vast success of CHOCOMETER did not slow down the creative team at SIMKA, as the utterly new product line called KREMENTINA was lunched at the beginning of March of this year. The core of the product line is a fantastic series of easily-melted chocolate products filled with air-pocketed cream, offering genuine feeling of enjoyment.
Currently, we are promoting three new flavors - HAZELNUT CREAM, RUM PUNCH, and CHERRY - which will shortly be joined by additional flavors. The product series, KREMENTINA, is wrapped in an attractive packaging that evokes striking visual effect, projecting elegance and style.
SIMKA is a well recognized brand which belongs to the group of the highest selling chocolate products in the domestic market. Numerous research studies showed that SIMKA is the favorite brand of consumers who also rate it with highest quality. The quality of our chocolate products is confirmed by awards such as winner’s cups and medals which SIMKA collected over the past several years. All this supports the fact that SIMKA is a brand who rightfully deserves the leading position among domestic chocolate producers.
The New SIMKA Products
At the very beginning, SIMKA, the chocolate candy producer, confronted the virtues of the domestic market. The production of chocolate products of questionable quality, the import of chocolate products from abroad - lacking sanitary standards, the competition for the consumers in the marketplace characterized by low income, and the acquisition of a place among the leading producers of chocolate candy, are only some of the battles that SIMKA fought over the years. The ferocious battle carried on by all of our employees eventually started to bear fruit. Shortly after, SIMKA has become renowned brand name. Always churning new products and adhering to the hightest quality standards, SIMKA quickly found the way to provide to its customers. While the rest of the chocolate producers complained about the difficulties in the marketplace, SIMKA used a prudent approach and new ideas to pave its own road to success. From GIANDUJA and SIMCE to CHOCOMETER, SIMKA proved that a superior product line overcomes all obstacles in the marketplace.
In its collection, SIMKA offers 53 different types of chocolate products. It started with basic chocolate candy products and offered consumers true product value, becoming the leader in its sector. From that position, SIMKA embarked on “brand stretching” or extension of the existing brand through the variety of different combinations, tastes, and forms of models of chocolate products – under the motto: “For everyone – its own SIMKA”
These successful results have not “put asleep” SIMKA’s team tasked with creating new products. The meticulous observations of the evolutionary changes in the tastes of the chocolate-enthusiasts compel innovation in chocolate production. Uninhibited flow of new ideas, new creations in new settings, new forms, and new presentations – that is what one can expect regarding the further growth of SIMKA in the next epoch.
The Implementation of the HCCP System
The products from the chocolate producer SIMKA are made according to the Swiss recipe, using the highest quality raw ingredients which, with their freshness, contribute to the products’ highly regarded quality and taste – because of which SIMKA excels among the foreign and domestic candy producers.
The constant commitment to the highest professional standards and product quality was the result of the process of preparation and order of integrated system of quality control according to the ISO 9001:2001 standards and the system of food safety control based on HACCP – according to the DS 3027 and ISO 2200 standards – Food Safety Management Standard – published in the Alimentarius Codex CAC/RCP Edition 1.