Grahamgodfrey

Author's details

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

Latest posts

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

Author's posts listings

Sep 26

Maximising the Performance of Your Business

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In order to maximise performance a business must use all its assets to the full. However the “assets” of a business need to be considered much more broadly than just its manufacturing facilities. Businesses have three main groups of assets Their Brands Their Intellectual Property (Recipes, Processes, Technologies, Skills, Patents, Ingredients) Their Capability (Financing, People, …

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Sep 24

Starting a Chocolate or Confectionery Business

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Chocolate, Uncategorized

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Starting or radically extending a business in chocolate confectionery is an exciting and challenging thing to do and extremely satisfying if it is successful.  The purpose of this article is to highlight some of the important issues you have to consider, choices you may have to make and where it may be useful to seek …

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Sep 21

Change is a Way of Life

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We can’t go on like this!” Almost every manufacturing operation eventually needs to change. The reasons for this can include expanding or relocating production, manufacturing cost reduction, equipment which is worn out, processes which are no longer acceptable from a hygiene or labour point of view, expansion into a new market place and many others …

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Apr 12

Chocolate

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Chocolate

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chocolate bar

Great stuff chocolate, very, very few people don’t like it and I would guess it must be about the most universally accepted flavour.  It is also a huge subject – after about forty years in the industry I have come to the conclusion that experience just proves how little, rather than how much, you know …

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Mar 26

Making Things – Profitably!

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A high proportion of the work we do as a consulting business involves helping people to bring their ideas to fruition.  This requires working with them to identify the best technical and commercial approach to achieve a profitable realisation and commercial success from their idea. Most small and start-up businesses in food and confectionery fall …

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Jun 07

Novel heat transfer approach reduces energy consumption

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Novel process techniques

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The industry’s approach to heat transfer and energy usage needs o=to be rethought in the context of the current environment

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Mar 21

Cocoa from Tree to Bean

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Chocolate

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Cocoa bean is the basis for the world’s most loved flavour – Chocolate – so its origins and a bit about its science is not only interesting but also has some general lessons on the importance of understanding traditional methods of primary crop treatment.  The ways in which many crops are harvested and treated immediately …

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Feb 05

Why has Confectionery become so boring?

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Why has the Confectionery Display become so boring? A glance at any confectionery display – whether in a supermarket, service station or newsagent – will convince you that new product development has all but ceased in the confectionery industry.  Of course there are occasionally a few unfamiliar products, but these are generally either imports that …

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