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Your Chocolate Problems Solved

Equipment Set Up & Optimisation

Cost Reduction

Bespoke Coaching & Training

Quality Improvement

Recipe Reformulation

Contact Me

Your Chocolate Problems Solved

Equipment Set Up & Optimisation

Cost Reduction

Bespoke Coaching & Training

Quality Improvement

Recipe Reformulation

Contact Me

Some Previous Clients INCLUDE

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

East Coast Bakehouse, Elkes Biscuits, Farmhouse Biscuits, Forsan Foods,

Fox’s Biscuits, Halo Foods, Hotel Chocolat, Jaffa Crvenka, Kraft-Heinz,

Meadow Foods Inclusions, 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

Equipment Set Up & Optimisation

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

Maximising throughput, minimising waste and downtime

Optimising coverage and weight control. Minimising overuse.

First time industrial manufacturing

Equipment specification, installation and commissioning assistance

Process scale up

New product launches and first production support

Best practice line set up for traditional recipes, Free-From recipes and Reduced Sugar recipes

Best practice supercoating and compound coating operation

Best practice use of tempermeters

Plant troubleshooting

New supplier and new ingredient introduction

Cocoa powder, cocoa liquor and cocoa butter production optimisation

BESPOKE COACHING & TRAINING

Bespoke training 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

Business and Material Strategy Workshops - chocolate strategy building and implementation to drive profit and reduce costs

Coaching on in-house formulation modelling

Quality improvement

End 2 end chocolate performance auditing

Bloom Risk Assessment mapping

Diagnosing and preventing chocolate bloom

Minimising fat migration issues and impact on product quality

Optimising coating coverage and surface appearance

Optimising coating rheology - viscosity and yield stress

Investigating and reducing consumer complaints

Building Good Manufacturing Practice documents, specifications and visual standards

Ingredient intake testing and in-process material testing guidance

How to improve and get more value from your Supplier relationships

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"

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 n

"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 n

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 n

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. A series of site visits allowed me to train and coach the team in all aspects of chocolate manufacturing, tempering, depositing and cooling

"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"

Contact Me

Your Chocolate Problems Solved

Your Chocolate Problems Solved

Some Previous Clients INCLUDE

Equipment Set Up & Optimisation

Cost Reduction

BESPOKE COACHING & TRAINING

Quality improvement

recipe reformulation

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 n

"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 n

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

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

"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 n

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

"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"

"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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