Capacity-enhancing project of Dane Choco Kft. (Q3919984): Difference between revisions
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In order to offer consumers the best quality, we need the most modern production equipment. One of the indispensable elements of the confectionery industry is the chocolate distillery. This is a professional equipment to perform repetitive processing with high precision, while placing the coating in uniform quantities and thicknesses on confectionery products. Two types of equipment will be purchased from this equipment. Chocolate tempering equipment is a central tool for chocolate production and a significant item between the cost. The purpose of tempering is to create chocolate with a stable crystal structure. The cocoa butter, made up of microscopic crystals, melts when heated, allowing you to work with this chocolate. By tempering, we create the stable crystal structure that will make the finished chocolate shiny, crunchy surface. An important part of the new sales strategy is the introduction of a complex corporate management system related to the monitoring of sales, as well as the purchase of the business know-how of Mira Premium Chocolate, which includes the marketing, sales network development strategy for the whole product family, and the assessment of consumer needs for product positioning. (Website with webshop, facebook page, domain, newsletter template graphic design, web pigeon newsletter sending system, product photos, recipes, etc.) It covers the entire sales cycle of the product. This is an existing brand, the strategy behind the Mira Premium chocolate brand is unique in the domestic market. This means that Dane Choco can be estimated in market sales and reduce market risk. With the help of our development program, the production of new, unique, premium products will be realised. (English) | |||||||||||||||
| Property / summary: In order to offer consumers the best quality, we need the most modern production equipment. One of the indispensable elements of the confectionery industry is the chocolate distillery. This is a professional equipment to perform repetitive processing with high precision, while placing the coating in uniform quantities and thicknesses on confectionery products. Two types of equipment will be purchased from this equipment. Chocolate tempering equipment is a central tool for chocolate production and a significant item between the cost. The purpose of tempering is to create chocolate with a stable crystal structure. The cocoa butter, made up of microscopic crystals, melts when heated, allowing you to work with this chocolate. By tempering, we create the stable crystal structure that will make the finished chocolate shiny, crunchy surface. An important part of the new sales strategy is the introduction of a complex corporate management system related to the monitoring of sales, as well as the purchase of the business know-how of Mira Premium Chocolate, which includes the marketing, sales network development strategy for the whole product family, and the assessment of consumer needs for product positioning. (Website with webshop, facebook page, domain, newsletter template graphic design, web pigeon newsletter sending system, product photos, recipes, etc.) It covers the entire sales cycle of the product. This is an existing brand, the strategy behind the Mira Premium chocolate brand is unique in the domestic market. This means that Dane Choco can be estimated in market sales and reduce market risk. With the help of our development program, the production of new, unique, premium products will be realised. (English) / rank | |||||||||||||||
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| Property / summary: In order to offer consumers the best quality, we need the most modern production equipment. One of the indispensable elements of the confectionery industry is the chocolate distillery. This is a professional equipment to perform repetitive processing with high precision, while placing the coating in uniform quantities and thicknesses on confectionery products. Two types of equipment will be purchased from this equipment. Chocolate tempering equipment is a central tool for chocolate production and a significant item between the cost. The purpose of tempering is to create chocolate with a stable crystal structure. The cocoa butter, made up of microscopic crystals, melts when heated, allowing you to work with this chocolate. By tempering, we create the stable crystal structure that will make the finished chocolate shiny, crunchy surface. An important part of the new sales strategy is the introduction of a complex corporate management system related to the monitoring of sales, as well as the purchase of the business know-how of Mira Premium Chocolate, which includes the marketing, sales network development strategy for the whole product family, and the assessment of consumer needs for product positioning. (Website with webshop, facebook page, domain, newsletter template graphic design, web pigeon newsletter sending system, product photos, recipes, etc.) It covers the entire sales cycle of the product. This is an existing brand, the strategy behind the Mira Premium chocolate brand is unique in the domestic market. This means that Dane Choco can be estimated in market sales and reduce market risk. With the help of our development program, the production of new, unique, premium products will be realised. (English) / qualifier | |||||||||||||||
point in time: 8 February 2022
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Revision as of 17:17, 8 February 2022
Project Q3919984 in Hungary
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Capacity-enhancing project of Dane Choco Kft. |
Project Q3919984 in Hungary |
Statements
18,166,666 forint
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36,333,332.0 forint
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50.0 percent
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25 May 2016
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5 January 2017
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Dane Choco Édesipari Korlátolt Felelősségű Társaság
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46°30'9.14"N, 19°56'32.42"E
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Ahhoz, hogy a fogyasztóknak a legjobb minőséget tudjuk kínálni, a legmodernebb gyártóeszközre van szükség. Az édesipar egyik nélkülözhetetlen eleme a csokoládé mártósor. Ez egy professzionális berendezés, mellyel nagy pontossággal végezhető ismétlődő feldolgozás, miközben a bevonatot egységes mennyiségben , vastagságban helyezi az édesipari termékekre. Ebből a berendezésből két típusú berendezés is megvásárlásra kerül. A csokoládé temperáló berendezés a csokoládé gyártás egyik központi eszköze és a költségek között is jelentős tétel. A temperálás célja stabil kristályszerkezetű csokoládé létrehozása. A mikroszkopikus méretű kristályokból álló kakaóvaj a melegítéskor felolvad, lehetővé téve ezzel a csokival való munkát. A temperálással ismét létrehozzuk azt a stabil kristályszerkezetet, amitől a kész csoki fényes, roppanós felületű lesz. Az új értékesítési stratégia fontos részét képezi, az értékesítés nyomonkövetéséhez kapcsolódó komplex vállalati irányítási rendszer bevezetése, továbbá a Mira Prémium Csokoládé üzleti know-how-jának megvásárlása is, melynek részét képezi a teljes termék családra vonatkozó marketing, értékesítési hálózat kialakítási stratégia, fogyasztói igények felmérése a termék pozícionálására. (Honlap webáruházzal, facebook oldal, domain, hírlevél sablon grafikai terve, webgalamb hirlevél küldő rendszer, termékfotók, receptek stb.) A termék teljes értékesítési ciklusát átfogja. Egy már meglévő, felépített brand-ről van szó, a Mira Prémium csokoládé márka mögött rejlő stratégia egyedülálló a hazai piacon. így a Dane Choco részére felbecsülhető piaci forgalomban és a piaci kockázat csökkentésében nyilvánul meg. A fejlesztési programunk segítségével megvalósul a termelési kapacitásunk bővítése, új, egyedi, prémium termékek gyártása. (Hungarian)
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In order to offer consumers the best quality, we need the most modern production equipment. One of the indispensable elements of the confectionery industry is the chocolate distillery. This is a professional equipment to perform repetitive processing with high precision, while placing the coating in uniform quantities and thicknesses on confectionery products. Two types of equipment will be purchased from this equipment. Chocolate tempering equipment is a central tool for chocolate production and a significant item between the cost. The purpose of tempering is to create chocolate with a stable crystal structure. The cocoa butter, made up of microscopic crystals, melts when heated, allowing you to work with this chocolate. By tempering, we create the stable crystal structure that will make the finished chocolate shiny, crunchy surface. An important part of the new sales strategy is the introduction of a complex corporate management system related to the monitoring of sales, as well as the purchase of the business know-how of Mira Premium Chocolate, which includes the marketing, sales network development strategy for the whole product family, and the assessment of consumer needs for product positioning. (Website with webshop, facebook page, domain, newsletter template graphic design, web pigeon newsletter sending system, product photos, recipes, etc.) It covers the entire sales cycle of the product. This is an existing brand, the strategy behind the Mira Premium chocolate brand is unique in the domestic market. This means that Dane Choco can be estimated in market sales and reduce market risk. With the help of our development program, the production of new, unique, premium products will be realised. (English)
8 February 2022
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Kistelek, Csongrád-Csanád
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Identifiers
GINOP-1.2.2-15-2015-02239
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