Available for on-site or remote support

Your Chocolate Problems Solved

Process Set Up & Optimisation

Recipe Cost Saving

Quality Improvement

Sourcing & Specifications

Training & Coaching

Contact Me

Your Chocolate Problems Solved

Process Set Up & Optimisation

Recipe Cost Saving

Quality Improvement

Sourcing & Specifications

Training & Coaching

Contact Me

WHY I KNOW I CAN HELP YOU ...

I KNOW WHAT I'M DOING and have almost 35 years of experience in chocolate manufacturing and use, process equipment troubleshooting, recipe reformulation and team development

I OFFER END-TO-END EXPERTISE in sourcing, recipe design, value engineering and specification optimisation, through to factory handling, finished product manufacture and product handling

I'M 100% INDEPENDENT of any chocolate or coatings supplier or any process equipment supplier

BLOOM PREVENTION, HOT WEATHER HANDLING and BEST PRACTICE PROCESS CONTROL are my specialities

My CHOCOLATE EXCELLENCE PROGRAM is a unique, longer term continuous improvement coaching program for your teams to drive productivity, quality and profitability

I'M ENERGETIC AND PASSIONATE about coaching individuals and teams to improve their understanding and impact

I'VE A HUGE NETWORK of equipment, ingredient and coatings suppliers

I OFFER FLEXIBLE SUPPORT OPTIONS, across single day or multi day, short or long term projects

I WORK GLOBALLY, working throughout the UK, EU and outside the EU

I BELIEVE HAPPY CLIENTS ARE REPEAT CLIENTS, 95% of my work is done via referrals or is repeat service

I LOVE TO HELP INDIVIDUALS AND TEAMS TO GROW, regularly sharing information, know-how and knowledge via LinkedIn

Previous Clients INCLUDE

ADI Group, Border Biscuits, Brighter Foods (THG), Burtons Biscuits, Cerealto, Deans of Huntly, Dream Chocolate USA, Elkes Biscuits, Farmhouse Biscuits,

Forsan Foods, Fox’s Biscuits, Halo Foods, Hotel Chocolat, Jaffa Crvenka,

Kraft-Heinz, MinterEllison, National Brands Ltd (AVI), Natra Cacao, Park Cakes, pladis, Premier Foods, Pulsin, Pure Heavenly Chocolate,

Valeo Foods (Valeo Confectionery UK, Balconi (Italy), Schluckwerder (Germany), Carstens Lübecker Marzipan (Germany), IDC Holding (Slovakia)), Wholebake and Zar Group

using or making coatings? You're in the right place ...

Cost Savings and Value Improvement

Cocoa cost mitigation through formulation, specifcation and manufacturing savings

Chocolate overuse? Unscheduled production downtime? Recipes too expensive?

From savings across one material (for example, chocolate!) to savings across your complete ingredients portfolio

click for more info on cost saving and value improvement

Set-Up and Optimisation of Your Chocolate Production

Manufacturing or using chocolate for the first time, or scaling up your process

New product launch help, new equipment setup and optimisation

Traditional recipes, Free-From recipes and Reduced Sugar recipe development and processing

Cocoa powder, cocoa liquor and cocoa butter production optimisation

Chocolate manufacture, bulk storage, tempering, enrobing, depositing, aerating, cooling, finished product storage and product distribution

Plant throughput improvement, troubleshooting, waste reduction, faster start-ups

click for more info on services offered

Solutions to Quality Problems and Consumer Complaints

Persistent chocolate bloom? Poor coverage? Quality worsening over life?

Investigating and reducing consumer complaints

Helping build GMP documents, specifications, visual standards

click for more info on quality issue support

Expert Help Building Your Business Sourcing and Material Strategies

Constructing materials (ingredients, packaging) strategies for your business to manage sourcing and production risk, drive cost saving, speed up NPD

Go beyond a procurement strategy - into a total material sourcing and use strategy

click for more info on material strategy building

Tailored Chocolate Training and Coaching of Your Team

Each training session is built with the needs of your team, your product range and your equipment in mind. In the classroom or on your line.

For first time chocolate users through to experienced teams

Basic, Intermediate and Masterclass level training as 1-2-1s or for groups

Specialist team training and coaching for teams such as plant engineers and QA/Technical teams

Can be tailored for specific subjects - such as recipe optimisation, legislation etc

Click for more info on Training

Expert Help with Your Product and Process Development

Identifying innovative formulation, product and process solutions to drive new product development or value improvement

Traditional recipes, Free-From recipes and Reduced Sugar recipes covered

click for more info on services offered

End to End Business Improvement Visits

Maximise the value of chocolate to your business - the best recipe, the best setup, the best controls and the best finished product quality

Ensure your Procurement, Manufacturing, Technical, NPD and QA teams are working collaboratively and not competitively

click for more info on end to end audits

Examples of Previous Client Work

"We want to save costs across our coatings"

" We want to increase our production throughput, but we have persistent quality problems"

On site visits assessed processing, specification and formulation optimisation to deliver a €1.5M opportunity on a €14M spend

" We want to increase our production throughput, but we have persistent quality problems"

A 2 day end to end survey of their production identified improvements to their existing production line and guidance on selecting and operating new manufacturing equipment

"We'd like to start manufacturing our own chocolate and coatings in house"

" We want to increase our production throughput, but we have persistent quality problems"

"We want to reduce chocolate bloom and need a way of telling if production is at risk"

I provided guidance on the identification of an equipment supplier, specification of equipment and and ancillary equipment capable of meeting the clients expected chocolate needs of 15,000T / year

"We want to reduce chocolate bloom and need a way of telling if production is at risk"

" We want to be able to develop our own chocolate recipes - what kit and supporting equipment do we need?"

"We want to reduce chocolate bloom and need a way of telling if production is at risk"

I developed a new quality assessment tool (with photographic visual standards) which enabled the client to rapidly identify whether product is at risk and what remedial action or subsequent distribution controls needed to be applied

" We want to be able to develop our own chocolate recipes - what kit and supporting equipment do we need?"

I recommended pilot plant equipment and ways of working including sensory assessment requirements to enable the client to produce their own in house test recipes. Analytical requirements including testing equipment were also agreed

"My entire team need to understand how to process and handle chocolate, not just one or two of them"

" We want to be able to develop our own chocolate recipes - what kit and supporting equipment do we need?"

A bespoke 1 day training course was developed to train a team of operators to best store, temper, enrobe, cool and handle finished products through the distribution chain - with the classroom session supported by time on the production line to demo critical WOWs discussed and explored

"How do I stop my manufacturing team arguing with my buying team about the chocolate they source?"

"We haven't changed our chocolate recipe in years - and the supplier isn't providing great service"

By running a workshop on collaborative and strategic thinking AND reviewing the recipe in use, we developed a more optimal product AND a robust, future WOW that meant all business teams could influence the recipe being used to ensure it was optimal with respect to cost, claim, ease of handling, line running etc

"We haven't changed our chocolate recipe in years - and the supplier isn't providing great service"

I conducted a one day visit to review the recipe and site performance, and discussed how to manage suppliers and conduct effective performance reviews

"I'm giving away more than 10% of chocolate during enrobing - how can I reduce this?"

"We haven't changed our chocolate recipe in years - and the supplier isn't providing great service"

"We'll be using chocolate for the first time soon and need some fundamental guidance and training"

A line visit and audit quickly identified the root cause of the issue - the chooclate recipe - an provided guidance on how to move to a recipe that simplified production. A skills gap analysis was run and training for the Operators in chocolate process control provided over 3 sessions

"We'll be using chocolate for the first time soon and need some fundamental guidance and training"

A specially constructed 1 day training for key personnel gave them the fundamental information and watch outs they needed - this was after a familiarisation discussion with them that allowed me to pitch and tailor the content to their proposed product, equipment and way of working

"We make specialist "Free From" chocolate bars and are struggling with our manufacturing process"

"We'll be using chocolate for the first time soon and need some fundamental guidance and training"

"We make specialist "Free From" chocolate bars and are struggling with our manufacturing process"

I provided hands on set-up and processing recommendations to recover their processing capability and control

AND THIS IS RESERVED FOR WHEN I HELP YOU!

"We'll be using chocolate for the first time soon and need some fundamental guidance and training"

"We make specialist "Free From" chocolate bars and are struggling with our manufacturing process"

Get in touch by email or phone and let's discuss how I could be helping you and your business!

Contact Me

Your Chocolate Problems Solved

Your Chocolate Problems Solved

WHY I KNOW I CAN HELP YOU ...

Previous Clients INCLUDE

using or making coatings? You're in the right place ...

Cost Savings and Value Improvement

Set-Up and Optimisation of Your Chocolate Production

Solutions to Quality Problems and Consumer Complaints

Expert Help Building Your Business Sourcing and Material Strategies

Tailored Chocolate Training and Coaching of Your Team

Expert Help with Your Product and Process Development

End to End Business Improvement Visits

Examples of Previous Client Work

"We want to save costs across our coatings"

" We want to increase our production throughput, but we have persistent quality problems"

" We want to increase our production throughput, but we have persistent quality problems"

" We want to increase our production throughput, but we have persistent quality problems"

" We want to increase our production throughput, but we have persistent quality problems"

" We want to increase our production throughput, but we have persistent quality problems"

"We'd like to start manufacturing our own chocolate and coatings in house"

" We want to increase our production throughput, but we have persistent quality problems"

"We want to reduce chocolate bloom and need a way of telling if production is at risk"

"We want to reduce chocolate bloom and need a way of telling if production is at risk"

" We want to be able to develop our own chocolate recipes - what kit and supporting equipment do we need?"

"We want to reduce chocolate bloom and need a way of telling if production is at risk"

" We want to be able to develop our own chocolate recipes - what kit and supporting equipment do we need?"

" We want to be able to develop our own chocolate recipes - what kit and supporting equipment do we need?"

" We want to be able to develop our own chocolate recipes - what kit and supporting equipment do we need?"

"My entire team need to understand how to process and handle chocolate, not just one or two of them"

" We want to be able to develop our own chocolate recipes - what kit and supporting equipment do we need?"

" We want to be able to develop our own chocolate recipes - what kit and supporting equipment do we need?"

"How do I stop my manufacturing team arguing with my buying team about the chocolate they source?"

"We haven't changed our chocolate recipe in years - and the supplier isn't providing great service"

"We haven't changed our chocolate recipe in years - and the supplier isn't providing great service"

"We haven't changed our chocolate recipe in years - and the supplier isn't providing great service"

"We haven't changed our chocolate recipe in years - and the supplier isn't providing great service"

"We haven't changed our chocolate recipe in years - and the supplier isn't providing great service"

"I'm giving away more than 10% of chocolate during enrobing - how can I reduce this?"

"We haven't changed our chocolate recipe in years - and the supplier isn't providing great service"

"We'll be using chocolate for the first time soon and need some fundamental guidance and training"

"We'll be using chocolate for the first time soon and need some fundamental guidance and training"

"We'll be using chocolate for the first time soon and need some fundamental guidance and training"

"We'll be using chocolate for the first time soon and need some fundamental guidance and training"

"We make specialist "Free From" chocolate bars and are struggling with our manufacturing process"

"We'll be using chocolate for the first time soon and need some fundamental guidance and training"

"We make specialist "Free From" chocolate bars and are struggling with our manufacturing process"

AND THIS IS RESERVED FOR WHEN I HELP YOU!

"We'll be using chocolate for the first time soon and need some fundamental guidance and training"

"We make specialist "Free From" chocolate bars and are struggling with our manufacturing process"

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