Cadbury new.pptx

7/29/2019 Cadbury new.pptx

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Cadbury is a confectionery company owned by Kraft

Foods. Headquartered in Uxbridge, London, United

Kingdom, the company operates in more than 50

countries worldwide.

The company was known as Cadbury Schweppes plcfrom 19692008.


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Major chocolate brands produced by

Cadbury include the bars Dairy Milk,

Crunchie, the boxed chocolate brand MilkTray; and the twist-wrapped chocolates

Heroes.


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Bournville, the home of Cadbury, is the largest

of several processing and production sites

across the UK.

Each week Bournville alone produces more

than 1,800 tonnes of chocolate or 1.6 millionbars of different sizes.


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Manufacturing at Cadbury

Cadbury uses three main manufacturing methods.

Job production - To make one-off products

Batch production - To make fixed quantities of

products in batches

Flow production - To make large numbers of

identical products


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There are two stages in manufacturingfood products:

Primary processing Converting raw

materials into ingredients.

Secondary processing Processing

ingredients to make food products.


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After Production

Once Cadbury chocolate has been produced, it is

used to manufacture a wide variety of products.

The chocolate and any additional ingredients are

pumped from holding tanks to different production

lines.


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Countlines - These products are made by

the enrobing method.

Moulded bars - Moulded bars are made

by pouring liquid chocolate into bar-

shaped moulds.

Selflines - Selflines are identical chocolate.


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Technology

Cadbury uses computerised scales, boiling vats, date-

stamping machines etc.

Depositors

Mandolines

Bench or floor-standing mixers


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The use of computers to perform fast,

accurate, repeatable production

processes reduces the possibility of

human error and helps make sure thatthe product is always exactly the same.

Cadbury uses specialised machineryfrom both Britain and abroad.


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Quality Control at Cadbury

Cadbury uses a system called Hazard Analysis Critical

Control Points (HACCP).

Quality control checks might include visual, weight,

temperature, microbiological, pH, chemical and

metal checks, as well as organoleptic checks.

Cadburys plants operate 24 hours a day, producing

products to the highest standards of quality control.


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The Cadbury Dairy Milk Bubbly plant, for

example, produced bars with such

precision that the tiny air bubbles in thechocolate were within 0.20.3 mm of each

other.

Factors such as temperature are monitored

at about 1,000 points in the plant, feeding

information to central computers, which

can deal with 360,000 instructions aminute.


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Maintaining the Quality

Cadbury adopts new Pathogen testing system

Cadbury has stepped up its mircobiological surveillance

by adopting the Patharix pathogen testing system.

This system allows cadbury to test large samples of afood product at one time.


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The system is fast and efficient.

Strict quality control tests take place

when the cocoa beans are bought

from the farmers and duringtransportation to ensure high

standards.


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TQM in Cadbury

Cadbury monitors the production process by

using total quality management to ensure that

the chocolate/products that are produced are

of a high quality.

To enforce total quality management Cadburys

have supervisors that monitor the machines,

the other workers and the products that are

made.


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Legal Issues

UK food labelling laws are very specific about what

can and cannot be called chocolate.

The Food Standards Agency is responsible for

checking that the law is upheld on the safety of

materials that come into contact with food.


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Labels must contain certain information,

e.g. the products name, the companys

name, a list of ingredients, special storageinstructions). Companies have to make sure

they know what the law is and that they

conform to it.


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Milk chocolate must either be:

20:20, with a minimum of 20% dry cocoa solids (ofwhich 2.5% non-fat cocoa solids) and a minimum of

20% milk solids (minimum 5% milk fat).

Dairy Milk is this type of milk chocolate

14:25, with a minimum of 25% dry cocoa solids (of

which 2.5% non-fat cocoa solids) and a minimum of

14% milk solids (minimum 3.5% milk fat). This type

of milk chocolate can be called "European or

coating chocolate".


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Cadbury new.pptx

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