Spieveldstraat 29 I 9160 Lokeren I Belgium I T +32 9 340 51 00 I F +32 9 340 51 08 I info@belfine.com


Quality

 

Quality - Belgian chocolate
We have our own recipe, produced by Callebaut and Belcolade.

  1. All ingredients are conched with lots of patience until a fine texture is obtained. The standard process takes 4 hours, for Belfine chocolate a more intensive grinding and conching of 16 hours is applied!
  2. A unique recipe based on a strict selection of Madagascar cocoa beans. We oblige both chocolate suppliers to use our composition and selection of beans for the production of our Belfine chocolate.
    This bean gives a light red, warm colour to our chocolate, this determines the individual character of our products, and enriches our chocolate with a unique and strong flavour.
  3. We use 32 % of cocoa mass.
  4. 100 % cocoa butter.
  5. Natural Vanilla.

 

Quality - Unique (recipe with Madagascar beans)
The Madagascar bean is of perfect quality, has a unique flavour and a specific colour.
This bean comes from Madagascar, an island situated south-east of Africa.
We always use the same selection of beans, of the same origin. We never use cheap mixtures.

 

Quality - HACCP standards
"HACCP" is the abbreviation of "Hazard Analysis Critical Control Points“ and has the purpose to control the processes step by step.  It is a method to detect and trace the dangers which can affect the safety of our alimentation and to classify and control the entire process flow.
Danger can be of microbiological, chemical or physical origin, therefore allergen tests are done.
The HACCP-system is the perfect procedure to restrict these risks.

 

Quality – our BRC standard Level A
BRC is an ISO-certificate in alimentation and is the abbreviation of “British Retail Consortium”.
This certificate stands for obligatory procedures by means of an external audit.  It is an absolute guarantee to bring safe, healthy and well-thought products on the market.
Level A is the highest degree in this process of permanent improvement.
This certificate can only be obtained by daily respect for these procedures and external audits on a returning yearly basis!

Download here our latest BRC certificate

 

Examples BRC standards

  • Reception
    Controlling the taste, flavour and viscosity of the chocolate; lab report for bacteriological dangers; sealed tanks; cleaning report; cleaning the trucks before transport; etc.
  • Flavour test
    Each day at every shift change, a flavour test of the chocolate is done. A sample for control on storage life is kept (to 24 months after production).
  • Straining
    Steady flow of chocolate through filters to avoid the interception of external objects in the liquid chocolate stream; at the start of each new production shift these filters are screened.
  • Metal detection
    Each product passes through a metal detector. A check-up of the system is done every 8 hours.
  • Control weight
    Every 30 min. screening of the weight of the products leaving the transport band.
  • Cleaning registration
    Daily cleaning following a permanent/strict schedule. This information is registered.