Analysis of information sources in references of the Wikipedia article "Cailler" in English language version.
Emballée de rouge, de bleu ou de vert, la branche de chocolat au lait fait partie de l'identité helvétique. Créée en 1907 par Cailler dans son usine de Broc pour écouler les déchets et brisures de confiserie qui étaient refondus et roulés à la main en boudins [...] Emballée dans une feuille d'aluminium, elle fut appelée «branche». Cette appellation trop générale ne fut pas protégée. Elle devint peu à peu le nom générique de tout bâtonnet de chocolat, qu'il soit sorti de Broc ou fabriqué par les marques concurrentes qui toutes se mirent à copier l'original.[Wrapped in red, blue or green, the milk chocolate bar is part of the Swiss identity. Created in 1907 by Cailler in its factory in Broc to dispose of broken confectionery that was remelted and rolled by hand into sticks [...] Wrapped in aluminum foil, it was called a "branch". This too general appellation was not protected. It gradually became the generic name for any chocolate stick, whether it came out of Broc or manufactured by competing brands, all of which began to copy the original.]
The Nestlé S.A. facility in Broc, Switzerland, is steeped in the tradition of fine chocolate manufacturing as a company that has played an important part in industry history. [...] Cailler brand and his signature is still embossed on chocolate. In Switzerland, Cailler is the leading chocolate brand. Charles-Amedee Kohler (1790-1874) began producing chocolate in 1830. The Kohler firm later merged with that of Daniel Peter. Daniel Peter (1836-1919), who became the son-in-law of Francois Louis Cailler, assured his place in chocolate industry history with his invention in 1875 of milk chocolate. Henri Nestlé had first become an important manufacturer of milk products. Among his accomplishments was the development of a process to produce condensed milk which would be used in the making of milk chocolate. It wasn't until 1929 that these pioneering companies agreed to merge, but the plant at Broc had been built by the Cailler family in 1898. The selection of a site in Broc was made deliberately to locate it in Switzerland's picturesque Gruyere region, renowned for its fine milk production.
Chocolate factories began to appear in Europe as early as 1728, but they used age-old labor-intensive methods to grind and churn their products. It was not until 1819 that the first sophisticated chocolate factory was established in Corsier, Switzerland, by François-Louis Cailler.
À partir de 1820, ce sont surtout les Suisses qui vont innover, créer, améliorer les techniques de chocolaterie. Le premier est François-Louis Cailler, l'inventeur de la tablette de chocolat telle que nous la connaissons aujourd'hui.[From 1820, it was above all the Swiss who were to innovate, create and improve chocolate-making techniques. The first is François-Louis Cailler, the inventor of the chocolate tablet as we know it today.]
Transport was slow and difficult, for raw materials had to pass through several countries and were liable to be held up at times, because of political troubles in the aftermath of the Napoleonic wars, or merely due to the weather. In 1821 , Cailler — who was manufacturer, inventor, designer of his packaging's graphic artwork, marketing agent, and traveling salesman — was deeply involved in making constant improvements to his machines, which, while rudimentary, were nonetheless the prototypes for today's conching machines and blenders. Cailler's clients received their chocolate in the form of small individual blocks — another of Cailler's ideas — improving on the method of the Italians, who produced their handmade chocolate in long rolls, which were cut into slices of varying length for the customer. Cailler soon introduced his own specialty products, by adding vanilla or cinnamon to the cocoa and sugar mixture during manufacture. His so-called pur caraque and commun sucré varieties were sold beyond the borders of Switzerland. And the famous French statesman Talleyrand was among Cailler's early customers.
Pourtant il y en avait déjà pour tous les bourses, du «Pur Caraque» au «Commun sucré». Il s'en faisait alors à la cannelle et à la vanille. Le prix-courant d'alors disait: «Ceux à la cannelle demi batz en sus, ceux à la vanille un batz par livre de douze onces». Le tout formait une série de 16 qualités avec 16 emballages différents[However, there was already something for every wallet, from "Pur Caraque" to "Common sweet". Cinnamon and vanilla flavored chocolates were made. The list price then read: "Cinnamon ones half batz extra, vanilla ones one batz per pound of twelve ounces." The whole formed a series of 16 qualities with 16 different packaging]
F.-L. Cailler s'établit en 1819 à Vevey; ses machines étaient actionnées par un cours d'eau, dérivé de la Veveyse, le canal de la Monneresse.[F.-L. Cailler settled in Vevey in 1819; its machines were driven by a watercourse, derived from the Veveyse, the Monneresse canal.]
Daniel Peter (1836-1919) acquired cacao mills from the Cailler family in 1861, although the contract of sale stipulated that he was not permitted to produce chocolate himself for a period of six-year. [...] in 1867 Daniel Peter began producing chocolate which he marketed under his business pseudonym of Peter Cailler.
Les eaux de la Jogne furent détournées sur la rive droite, au moyen d'un tunnel, long d'un kilomètre environ, débouchant vis-à-vis des usines. On eut ainsi une chute de 44 mètres de hauteur, procurant, à l'aide d'installations hydro-électriques, une force de plus de 2,000 HP. Les usines elles-mêmes furent construites et équipées tout spécialement pour la fabrication du chocolat au lait, et installées suivant les données les plus modernes, tant au point de vue de l'agencement industriel et mécanique qu'au point de vue de l'hygiène, de la salubrité et du bien-être du personnel.[The waters of the Jogne were diverted to the right bank, by means of a tunnel, about a kilometer long, emerging opposite the factories. There was thus a fall of 44 meters in height, procuring, with the aid of hydro-electric installations, a force of more than 2,000 HP. The factories themselves were built and equipped especially for the manufacture of milk chocolate, and installed according to the most modern data, both from the point of view of industrial and mechanical layout and from the point of view of hygiene, safety and well-being of staff.]
In 1904, Daniel Peter and Charles-Amédée Kohler became partners and founded the company Société Générale Suisse de Chocolats Peter et Kohler Réunis. Cailler began to produce their own Branches. The original Branche was first mentioned in Kohler's recipe books in 1896. [...] In 1920, Kohler launched Chocmel brand chocolate with honey and almond slivers. In 1923 Cailler launched Frigor, which was developed by Cailler confectioner Charles Panchaud. In 1929, Peter, Cailler, Kohler and Chocolats Suisses S. A. all merged with the Nestlé group.
Nestlé ended the confusion in 1951 when it dropped what the community had come to call the PCK brand
Nasce così una delle aziende che hanno fatto la storia e la fortuna del cioccolato, creatrice di prodotti inimitabili (ma spesso imitati) come le praline Ambassador (1890) e Fémina (1902), le leggendarie Branches (1904), la delicata Frigor (1923) o Rayon, la cioccolata leggera come una nuvola (1937).[Thus was born one of the companies that made the history and fortune of chocolate, creator of inimitable (but often imitated) products such as the Ambassador (1890) and Fémina (1902) pralines, the legendary Branches (1904), the delicate Frigor (1923) or Rayon, the light chocolate like a cloud (1937).]
It has to be said, however, that confectionery factories are masters at using re-work for making new, bespoke products. The "Cailler Branche" from Nestlé [...] is a typical example.
Elle pose un sachet de boulangerie sur le bar en béton. Je sais qu'il contient un petit pain et une branche Cailler comme à chacune de ses visites.[She puts a bakery bag on the concrete bar. I know that it contains a bun and a Cailler Branche as in each of his visits.]
1920: In 120 Ländern erhältlich, Tobler führt Kleinformate ein. Nestle und andere handeln Kopien wie Costarone, Salvirone, Tamborine und Chocmel.[1920: Available in 120 countries, Tobler introduces small formats. Nestle and others sell copies such as Costarone, Salvirone, Tamborine and Chocmel.]
Dès l'inauguration de l'usine électrique (12) en 1899, le village de Broc est éclairé gracieusement par la «fée électricité»[From the inauguration of the electricity plant (12) in 1899, the village of Broc was gracefully lit by the "electricity fairy"]
Les années de prospérité qui suivent sont aussi marquées par une concurrence féroce, visible dans les changements de nom de la société de Daniel Peter au fil des fusions et acquisitions jusqu'à son rachat par Nestlé. Ce sont aussi les coups bas: la trahison de son neveu Paul Brandt qui vend la recette du chocolat au lait à Kohler vers 1897 ou celle de l'un de ses contremaîtres qui va offrir ses services à Cailler... (dont la petite manufacture est passée de huit salariés à Vevey en 1890 à 1300 salariées en 1903 à Broc!)[The years of prosperity that followed were also marked by fierce competition, visible in the name changes of Daniel Peter's company through mergers and acquisitions until its takeover by Nestlé. These are also the low blows: the betrayal of his nephew Paul Brandt who sells the milk chocolate recipe to Kohler around 1897 or that of one of his foremen who will offer his services to Cailler... (whose small factory has gone from eight employees in Vevey in 1890 to 1300 employees in 1903 in Broc!)]
Décidément, la relance de la marque Cailler s'avère plus difficile que prévu pour la directrice de Nestlé Suisse Nelly Wenger. Après la Fédération romande des consommateurs (FRC), les actionnaires de Nestlé la semaine dernière, c'est au tour des distributeurs de faire la grimace devant le chocolat «réemballé» en boîtes de plastique malpratiques, non écologiques, par l'architecte Jean Nouvel... et surtout vendu plus cher.[Definitely, the relaunch of the Cailler brand is proving more difficult than expected for the director of Nestlé Switzerland Nelly Wenger. After the Fédération romande des consommateurs (FRC), the shareholders of Nestlé last week, it is the distributors' turn to wince at the chocolate "repackaged" in impractical, non-ecological plastic boxes, by the architect Jean Nouvel... and above all sold at a higher price.]
La fabrique de chocolat de Nestlé (1898): Création de grands classiques du chocolat, tel que Ambassador, Femina, Frigor, Branche, Rayon, Chokito[The Nestlé chocolate factory (1898): Creation of great chocolate classics, such as Ambassador, Femina, Frigor, Branche, Rayon, Chokito]
dal 1904, e la ricetta è rimasta invariata: un composto di cioccolato per il praliné interno, e una copertura di cioccolato al latte e nocciole per l'esterno [...] anche il colore dei Branches Cailler è tradizione, sono così dal 1904[since 1904, and the recipe has remained unchanged: a mix of chocolate and praline for the inside, and milk chocolate with hazelnuts for the outside [...] even the colors of the Cailler Branches have been like this since 1904]
Les chocolats Cailler emballés en PET avaient été lancés au printemps 2006 et avaient fait rapidement l'objet de critiques pour leur côté peu écologique.[Cailler chocolates packaged in PET had been launched in the spring of 2006 and had quickly come under fire for being unsustainable.]
Cailler had spent four years in Turin as a chocolatier's apprentice and when he returned home he invented a technique for making chocolate solid (unhappy Italians accused him of sticky fingers). Automation also made chocolate affordable for the masses.
Quand on déchire le mythique emballage mauve de la plaque de chocolat au lait Cailler et qu'on porte un carré à sa bouche, c'est le goût des souvenirs qui surgit. Cette saveur onctueuse aux notes légèrement caramélisées – que l'on doit à une double condensation du lait utilisé pour sa fabrication – renvoie à l'enfance, mais aussi aux images bucoliques de vaches broutant dans les verts pâturages gruériens.[When you tear off the mythical mauve wrapper of the Cailler milk chocolate bar and put a square in your mouth, the taste of memories emerges. This unctuous flavor with slightly caramelized notes – which we owe to a double condensation of the milk used to make it – refers to childhood, but also to the bucolic images of cows grazing in the green pastures of Gruyère.]
