Primary Cocoa Processing at plantations is important in achieving bean quality and hence final product quality I have included this in the discussion because it illustrates the importance of primary ingredient processing and quality in the production of high quality finished products. In spite of its botanical origins being in South America, the large scale …
Category Archive: Chocolate
May 16
Chocolate Process Optimising
A major confectionery manufacturer based in the Gulf states needed to re-evaluate their chocolate making process to reduce fat usage and consequently enhance profitability. It was essential not to affect the quality, viscosity or process performance of their high quality chocolate. It was also important that the manufacturing operations were not interrupted by the tests …
Apr 04
Cocoa and the Environment
Further Thoughts on Cocoa and the Environment In my previous article, I raised questions about our industry’s continuing devotion to the concept of “100% Cocoa Ingredients”. In this I suggested that as over 80% of cocoa bean is fundamentally used for the production of cocoa butter then the time had come to challenge whether the …
Apr 04
Serious about Sustainability?
Serious about Sustainability? There has been a debate about the sustainability of many aspects of the confectionery business and in particular about Cocoa. However, none of these has actually asked the most significant question – why do we continue to grow large amounts of cocoa for cocoa butter production when technology has for many years …
Jan 16
Understanding and Monitoring your Manufacturing Processes
Understanding and Monitoring your Manufacturing Process There are two core issues which are essential for any business:- • Produce a consistent, high quality product which meets the consumer’s needs • Ensure that operations are functioning within their cost limits and that opportunities for improvement are constantly sought. Every business is under a pressure of one …
Nov 06
Cocoa Powder – an ingredient with opportunities
Cocoa Powder – really good cocoa powder – is an ingredient which deserves greater consideration and use in confectionery than it possibly gets at the moment. It has a flavour of its own and comes in a range of colours and flavour intensities with great potential. Using cocoa powder within the product range presents another …
Aug 01
The Importance of New Product Development
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 …
May 08
The Magic of Chocolate
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 …
Nov 29
Refining Chocolate and Compound Coatings
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 …
Jul 31
Make your Chocolate stand out from the crowd
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. …