|
||||||||||||||
|
| |||
| |||
|
| | |
| Brief Portrait Chocoladefabriken Lindt & Sprüngli AG, the worldwide recognised leader in the premium chocolate segment with its company headquarters in Kilchberg (Zurich), was founded around 160 years ago in Zurich. Lindt & Sprüngli has full and uncompromising control of all stages of production in the quality of its chocolate products – from the accurate selection of premium cocoa varieties from the best cultivation areas in the world to careful manufacturing through to elegant packaging. Lindt is one of Switzerland’s oldest traditional brands. In 1879, Rodolphe Lindt invented the “conche”, a revolutionary procedure which he used to manufacture the world’s first smooth and creamy chocolate, Lindt Surfin. Based on this pioneering spirit, Lindt & Sprüngli continuously increased its acquired know-how and the expertise of its Maîtres Chocolatiers. Lindt quality chocolate is distributed by over 15 company-owned subsidiaries and an extensive network of independent distributors across the globe. The main markets are in Switzerland, Germany, France, Italy, Great Britain, Spain and in other European countries, as well as the USA, Canada and Australia. Lindt & Sprüngli also operates branches in Dubai and Hong Kong. During the course of the geographic expansion, the group of companies took over the two traditional brands Caffarel, a renowned Italian chocolate manufacturer, and Ghirardelli Chocolate Company, the oldest producer of premium chocolate in the United States, in 1997 and 1998. Chocoladefabriken Lindt & Sprüngli AG was listed on Switzerland’s main stock exchange in 1986 and, in 1994, changed its company’s legal form to a holding company. In 2004, the Lindt & Sprüngli group of companies generated a turnover of 2,017 billion Swiss francs with approximately 6,300 employees. If you want to find out more about the company history of Lindt & Sprüngli, click here. | |
| ||
| | |
| Factory Tours For reasons of hygiene and organisation, we unfortunately no longer give tours of our production facilities. | |
| ||
| | |
| Exhibition Until further notice, our company exhibition on the 160-year success story of the Lindt & Sprüngli company remains closed due to construction work. We look forward to welcoming you after the reopening in Kilchberg. | |
| ||
| | |
| Chocosuisse For information on the history and manufacture of Swiss chocolate, please contact the Union of Swiss Chocolate Manufacturers. Tel. +41 (0)31 310 09 90, www.chocosuisse.ch. | |
| ||
| | |
| Direct Sales At our three locations and in the online shop, you can directly purchase our products: Kilchberg: Monday to Thursday, from 10.00 am to 5.00 pm; Friday from 10.00 am to 4.00 pm. Altendorf: Monday to Thursday from 2.00 pm to 5.00 pm; tel: +41 (0)55 451 23 23. Olten: Tuesday and Thursday from 1.30 pm to 5.30 pm; tel: +41 (0)62 286 63 70. Directions Online shop: In our online shop you can find a selection of our fine chocolate, which we will send anywhere in the world, www.lindt.com/shopswitzerland. Please note: As Chocoladenfabriken Lindt & Sprüngli, we are unable to accept orders from private persons as we only supply the retail trade with our chocolate. | |
| ||
| | |
| Samples Due to numerous enquiries, we are unfortunately unable to cater for requests for samples. For information on current promotions and competitions with sweet prizes, please click here. | |
| ||
| | |
| Nutrition Facts Information on the nutritional values of our products can be found here. | |
| ||
| | |
| Allergy Sufferers Coeliac disease
Lactose allergy/ | |
| ||
| | |
| TFAs, trans-fatty acids Lindt & Sprüngli (Schweiz) AG does not use any hardened fats that contain TFAs in the manufacture of its chocolate products. An appropriate changeover project was started as early as 1999 and successfully completed in 2005. Detailed analyses of our products indicate that milk chocolates do contain a minimal proportion of TFAs (manifestly less than 1% of the finished product), however this is something that can be traced back exclusively to the natural and perfectly healthy content in the milk fat. Dark chocolates do not contain any TFAs. Given the measures already introduced, Lindt & Sprüngli (Schweiz) AG is not affected by the TFA problem. The company will also consistently refrain from using any hardened fats that contain TFAs in future. | |
| ||
| | |
| Genetically Modified Organisms - Lecithin Since as far back as 1998, Lindt & Sprüngli has been checking raw materials which could be linked to genetic modifications before their use based on the official PCR detection method for genetic modifications. This has long since been practiced for lecithin. Lindt & Sprüngli will use lecithin from genetically unmodified raw materials for as long as possible. The entire Lindt & Sprüngli Group currently has lecithin supplies from conventional soybean farming. We assure you that Lindt & Sprüngli completely complies with the labelling and approval duty for products manufactured from genetically modified organisms, as is stipulated in the respective legislation. | |
| ||
| | |
| Presentation Material Under the sections Products & Brands, About Lindt and Chocomania you can find detailed information on our products, the Lindt & Sprüngli company and chocolate. If you would like detailed documentation, send your address to: customerservice-ch@lindt.com | |
| ||
| | |
| Annual Reports We publish our annual reports at www.lindt.com/Investor Relations → Annual Reports [Link]. For further questions on this or for a printed version, please contact: investors@lindt.com. | |
| ||
| | |
| Ideal Conditions for Storing Chocolate - Ideal temperature 16 - 18°C, neutral-smelling and dry air - Avoid local heat sources (sunrays, lamps, radiators) - If stored at too warm a temperature, loss of flavour and blooming may occur on the surface (white deposit which is formed by secreted crystallised cocoa butter. Blooms can impair the taste of the chocolate, although it is still safe to eat). - By chilling (e.g. in a fridge or cellar) the chocolate’s shelf life can be extended. Too great temperature fluctuations may however lead to the formation of condensation, sandiness and blooms. - Chocolate very easily absorbs foreign smells. It should thus not be stored in the vicinity of strong smelling food (fish, cheese, spices), soap, dyes or chemicals. | |
| ||
| | |
| How do you recognise Quality Chocolate? By the sensitisation of the senses, you can recognise the quality standard of chocolate. High quality is characterised by the following features: - The chocolate has an even structure and sheen. - High-quality, unfilled bars break with a distinctly perceivable cracking sound and the edge of the break is clear and without crumbs. - First-class chocolate develops various aromas. By carefully smelling and tasting, you will perceive a wide range of aromas. | |
| ||
| | |
| Origin of Cocoa Lindt & Sprüngli is one of the biggest buyers of fine cocoa (Criollo/Trinitario) from the Caribbean. In addition, our Maîtres Chocolatiers also process cocoa from Ghana and other first-class provenances for some of our filled cocoa specialities. | |
| ||
| | |
| Ingredients of Chocolate On average, chocolate contains the following nutritional values per 100 g: Energy Fat Carbohydrates Protein Dark: 495 kcal 33.5g 60.3g 3.2g | |
| ||
| | |
| Quality Guarantee We furnish a guarantee for the premium quality of our creations. If you do not experience the utmost Lindt enjoyment with one of our chocolate products, please send this back for analysis to: Lindt & Sprüngli (Schweiz) AG, Seestrasse 204, 8802 Kilchberg, Switzerland. In order to re-convince you of the premium quality of our chocolate, our Maîtres Chocolatiers will gladly send you a replacement product and a small selection of our sweet creations to compensate your efforts. | |
| ||
| | |
| For further questions, you can contact us at any time:
Lindt & Sprüngli (Schweiz) AG Seestrasse 204 8802 Kilchberg Schweiz customerservice-ch@lindt.com | |
| ||
| | |
| Kilchberg, October 2007 | |
| ||