grahamgodfrey

Author's details

Name: Graham Godfrey
Date registered: January 25, 2011
URL: http://www.ggconsult.co.uk

Latest posts

Chocolate coating in belt, drum or Volvo pans — February 4, 2024
Operational Efficiency – A simple tool to improve your understanding of operations — March 7, 2022
Raw Cocoa – Importance of Primary Processing — March 7, 2022
Opportunity Alignment — March 7, 2022
Chocolate Process Optimising — May 16, 2021

Author's posts listings

Aug 01

The Importance of New Product Development

Categories:

Chocolate, Innovation

by grahamgodfrey

New Product Development – a Vital Component No company can rely on mature products for its future. The commonly accepted ratio in FMCG is that at least 30% of your sales should be from products less than 3 years old. Almost without exception, therefore, companies in an innovative and exciting business like confectionery should be …

Tags: New Products

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May 08

The Magic of Chocolate

Categories:

Chocolate

by grahamgodfrey

The Magic of Chocolate Chocolate must be a main contender for the world’s favourite flavour, the only other I can immediately think of which has such wide acceptance is peppermint. Why is this, why is chocolate so “Magic”, so widely accepted by people of such a wide range of cultures which are so different in …

Tags: Chocolate

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May 08

Aerated Confectionery

Categories:

Novel process techniques

by grahamgodfrey

Aerated Confectionery – Some First Principles Aerating confectionery not only adds interest and novelty in terms of texture and flavour but it also it greatly increases apparent value and of course air is about the cheapest ingredient available. There are many ways of aerating and other articles in the magazine will discuss them in …

Tags: Aerated Confectionery

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Nov 29

Refining Chocolate and Compound Coatings

Categories:

Chocolate

by grahamgodfrey

Chocolate Refining – a review of appropriate technology There are a number of technologies available for making chocolate (and similar vegetable fat based coatings) but they differ considerably in their application, particularly in their suitability for different scales of operation and the degree of product flexibility required. Most of the issues around scale are associated …

Tags: Bead Mills Refiner/Conches, Capacity, Chocolate, Compound Coatings, Dry Grinding, Performance, Refiners, Refining

Sep 18

Satisfying the Customer and Consumer – Vital for any Business

Categories:

Uncategorized

by grahamgodfrey

The Route to Success – Satisfying the Customer and Consumer Satisfying the customer and consumer is a fundamental step to success in any business. The product you offer must generate an image of Desirability, Quality, Trust, Consistency, Service and Value. Whilst there is reasonable and logical emphasis on satisfying and motivating the consumer, the customer …

Tags: Chocolate, Confectionery, Consistency, Desirability, Product Quality, Quality, Service, Trust, Value

Jul 31

Make your Chocolate stand out from the crowd

Categories:

Chocolate

by grahamgodfrey

Many small and medium sized producers of chocolate products rely either on chocolate purchased from a third party or a recipe and set of ingredients which have a long history within their company. These products are often very “anonymous”, they lack character, that spark which will make the consumer remember them as an exceptional product. …

Tags: Chocolate, Customise, Innovation

Mar 27

So You Want to Start a Chocolate Business – Part 2, Products!

Categories:

Chocolate

by grahamgodfrey

It is not possible to cover in any detail all the myriad of possibilities which there are for products in the confectionery business in an article such as this. There are some basic ideas and guidance here, but unless you are reasonably experienced in all aspects of the industry you will need to seek advice …

Tags: Chocolate, Ideas, New Business, Products

Mar 27

So… you want to start a Chocolate Business – Part 1

Categories:

Chocolate

by grahamgodfrey

Lots of people want to start a chocolate business; it is one of the most frequent enquiries which come to my inbox. I can understand why, I’ve worked in chocolate most of my career and I’m still as entranced by it today as I was when I started. So what do you start with? …

Tags: Chocolate, Innovation, New Business, Product Ranges, Start Up

Grahamgodfrey

Author's details

Latest posts

Author's posts listings

The Importance of New Product Development

The Magic of Chocolate

Aerated Confectionery

Refining Chocolate and Compound Coatings

Satisfying the Customer and Consumer – Vital for any Business

Make your Chocolate stand out from the crowd

So You Want to Start a Chocolate Business – Part 2, Products!

So… you want to start a Chocolate Business – Part 1

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