Inside the Kägi factory

See what happens inside the Kägi factory: discover how homemade chocolate, crispy wafers and an airy-light filling are all combined to make the classic Kägi wafer speciality.

Homemade chocolate
In the wafer 'bakehouse'
The melt-in-the-mouth filling
The delicious chocolate coating
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Exquisite taste experience

An exquisite taste experience is our proof of the highest quality. And the recipe for this is our closely-guarded secret. The care and passion that go into the production of our delicious wafers and chocolate that have been made in the Toggenburg since 1934 are also decisive for their enjoyment.

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One of the most critical steps in the production of chocolate is conching. A conche is shaped like a shell – the Spanish for which is 'concha'. It consists of the conch wheel, four troughs and four conching rollers.

The chocolate mixture is filled into these troughs and moved, aerated, but also warmed as the result of friction. This refinement process helps to release bitter-tasting substances, allows the chocolate to develop its wonderful flavour and makes it magnificently smooth and silky. Quality, that immediately becomes apparent on being tasted.

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Flour made from sun-ripened ears of wheat, milk powder and egg yolk powder as well as sugar are the main ingredients for our magnificent wafer sheets, the recipe for which Kägi proudly guards.

It takes only a few minutes for the large waffle irons to bake the wonderfully-scented wafer sheets that also give Kägis their special crispness. This wafer expertise has been acquired over many years by Kägi, whilst the traditional production process has undergone continual refinement.