Bakeries have special requirements for hot drinks. We at J.J. Darboven understand your needs, and we offer you a broad and high-quality range, a sales concept geared towards bakeries and many years of consulting expertise.
Are you looking for a competent hot drinks partner who knows the requirements of your industry, offers you a wide range of products and develops catering concepts together with you? We are your perfect partner.
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Whether the Italian way of life, French savoir-vivre or Bavarian coffee culture – we offer you various regional and international coffee concepts along with the matching ranges and accessories.
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Today, system catering appeals to more and more guests. The mostly younger target group attaches great importance to design and quality – and this is exactly what J.J. Darboven can offer you as a partner. We offer many trendy brands that stand out visually from traditional hot drinks.
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Today, hot drinks sold in bakeries and cafés are nearly always also available to go. We are happy to supply you with to-go cups in various sizes and designs. We also offer suitable accessories such as lids, cuffs and stirrers.
Our to-go concept
Make selling a pleasure!
The chocolate side of your drinks menu
Alongside coffee and tea, cocoa is the third essential hot drink that definitely belongs in your range. Hot chocolate is particularly popular on cold days or with children, and it therefore has great potential to increase your sales. With our brand COCAYA, you have ten different varieties at your disposal to optimally fulfil the wishes of your guests.
We will be happy to advise you on our cocoa products, and to support you – among other things – with the correct and LMIV-compliant labelling of our products for your displays and drinks menus.
Cocoa drinks from fine and bitter (36% cocoa content) to sweet (13% cocoa content)
versatile preparation: cold or warm, with milk or water, by hand or in a cocoa dispenser
2 Fairtrade and organic products with different cocoa content
In manual cocoa harvesting, it’s crucial to exercise good judgement in assessing the degree of ripeness of the fruit, and to take special care when cutting it off the tree. If the cocoa fruits are separated too close to the tree, the fruit’s roots can be damaged. Then no new flowers can appear.
The harvested fruit is opened and the cocoa beans removed. This is followed by a fermentation process lasting several days and subsequent drying of the beans. A controlled process is crucial for the formation of flavouring substances, as is the available transport and processing capability for the raw material.
For shipment, the cocoa beans are filled into jute sacks or loaded loose into containers. During unloading at the port of destination, the warehouse keeper responsible for quality controls checks the delivery.
The goods in bags are inspected in the container for external damage and possible contact with moisture. In addition to the sensory evaluation using an odour test, a “cut test” is also standard: for this purpose, some cocoa beans are halved and examined to check bean size and determine any possible defects.
The loose cocoa powder is finally transported to a factory that produces different varieties of cocoa for J.J. Darboven. Various products are made from the cocoa powder and other ingredients. They undergo various quality tests with regard to appearance, smell, taste and composition.
Cocoa samples are analysed both by our own laboratory and by an independent testing laboratory. If the analytical values comply with J.J. Darboven’s quality criteria, and if the declaration also complies with EU regulations, the packaged product is released for delivery.