Nugbari, which means Sweets in Georgian, has a factory in Kakheti Region, where most of Georgia’s vineyards are located.

Company produces Churchkhelas with traditional recipe and modern standards and sells them in Georgia and several export countries.

For export, Nugbari created brand name for Churchkhelas – WholeNuts, underlining its healthiness and the fact that nuts in churchkhela are not processed; They are just covered with flour-thickened grape juice, which prevents nuts from being exposed to air or humidity.

This traditional food preparation technique helps churchkhela to keep its natural flavor without any food preservative for minimum 1 year.

STORY OF CHURCHKHELA
In one small country on the crossroads of Europe and Asia, this natural high-energy snack existed from the ancient times. Abilities to not expire for long periods of time and satisfy hunger for almost half a day, combined with its pleasant taste and pragmatic size, made churchkhela a favorite food for Georgian soldiers in long-distance wars.

That is why today Churchkhela is national sweet of Georgia and part of its cultural identity. Over the recent years, in line with healthy food trend in the world, reinventing of churchkhela as a wholesome and delicious snack is going on and this one-time ethnic food is gaining more and more mainstream popularity abroad.

Opposed to its difficult name, Churchkhela has a very simple recipe. It is nuts candied in flour-thickened grape juice. Traditional technology of preparation, which was handed down from generation to generation without a single word written, is inscribed on the registry of Georgia’s Intangible Cultural Heritage. In other south-eastern European countries like Turkey, Armenia, Azerbaijan it is known as sweet sausage.

If we look to Churchkhela from nutrition perspective, it is a vegetarian product with lots of healthy calories. One 120-gram churchkhela can keep a person full for almost a half a day, making it ideal food while travelling. Besides energy sources, it contains lots of vitamins, minerals and phytochemicals coming from 3 natural ingredients. Moreover, walnuts and hazelnuts contain Omega 3, 6, 9 fatty acids, which are essential for functioning of brain. These qualities make churchkhela best snack for people adhering healthy lifestyle, who like feeling energetic and experiencing natural flavors.

FACTORY
Churchkhela preparation process in the factory is almost the same as at home, just ingredients are prepared at place and modern international standards of ISO and HACCP are used. Each year during vintage company buys grapes and makes grape concentrate. Using vacuum evaporation process, water from juice is removed at 70 degrees Celsius and in much shorter time, which leaves many healthy chemicals in the juice compared to traditional cauldron boiling. After concentration, juice is poured into special containers and stored at refrigerator.

For boiling, traditional aluminum cauldron is replaced by stainless steel. This makes food safer, as grape juice contains natural acids not compliant with aluminum.

Instead of traditional fire, cauldrons are heated by oil. Before pouring in, juice is monitored with refractometer to have exact sweetness and acidity, for the same taste. For stirring traditional wooden spoons are also replaced with stainless steel spoons, so that wood elements do not enter grape juice jelly. Electric oven is used for roasting, distributing heat among nuts equally. Dipping and labeling processes are handmade. The whole process is done in the building which is safe from insects.

The main process in churchkhela preparation is drying. Opposed to traditional sun-drying, which largely depends on the sun and humidity, drying in the factory is done in 5 closed rooms for each day of work; So, we exactly know when churchkhelas will be dried enough. During the drying process relative humidity and circulation of air are monitored, as well as moisture levels and water activity of churchkhelas.

After drying, thread is removed and churchkhelas are packed in special vacuum with high water barrier, so that texture and unique flavor stays the same for a long period.

 

FACTORY
Churchkhela preparation process in the factory is almost the same as at home, just ingredients are prepared at place and modern international standards of ISO and HACCP are used. Each year during vintage company buys grapes and makes grape concentrate. Using vacuum evaporation process, water from juice is removed at 70 degrees Celsius and in much shorter time, which leaves many healthy chemicals in the juice compared to traditional cauldron boiling. After concentration, juice is poured into special containers and stored at refrigerator.

For boiling, traditional aluminum cauldron is replaced by stainless steel. This makes food safer, as grape juice contains natural acids not compliant with aluminum.

Instead of traditional fire, cauldrons are heated by oil. Before pouring in, juice is monitored with refractometer to have exact sweetness and acidity, for the same taste. For stirring traditional wooden spoons are also replaced with stainless steel spoons, so that wood elements do not enter grape juice jelly. Electric oven is used for roasting, distributing heat among nuts equally. Dipping and labeling processes are handmade. The whole process is done in the building which is safe from insects.

The main process in churchkhela preparation is drying. Opposed to traditional sun-drying, which largely depends on the sun and humidity, drying in the factory is done in 5 closed rooms for each day of work; So, we exactly know when churchkhelas will be dried enough. During the drying process relative humidity and circulation of air are monitored, as well as moisture levels and water activity of churchkhelas.

After drying, thread is removed and churchkhelas are packed in special vacuum with high water barrier, so that texture and unique flavor stays the same for a long period.