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 plc from 19692008.

 Major chocolate brands produced by Cadbury include the bars Dairy Milk, Crunchie, the boxed chocolate brand Milk Tray; and the twist-wrapped chocolates Heroes.

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 million bars of different sizes.

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

There are two stages in manufacturing food products: Primary processing Converting raw materials into ingredients. Secondary processing Processing ingredients to make food products.

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.

 Countlines - These products are made by the enrobing method. Moulded bars - Moulded bars are made by pouring liquid chocolate into barshaped moulds.
Selflines - Selflines are identical chocolate.

Technology
Cadbury uses computerised scales, boiling vats, datestamping machines etc. Depositors
Mandolines Bench or floor-standing mixers

 The use of computers to perform fast, accurate, repeatable production processes reduces the possibility of human error and helps make sure that the product is always exactly the same. Cadbury uses specialised machinery from both Britain and abroad.

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.

 The Cadbury Dairy Milk Bubbly plant, for example, produced bars with such precision that the tiny air bubbles in the chocolate 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 a minute.

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 a food product at one time.

 The system is fast and efficient.

Strict quality control tests take place when the cocoa beans are bought from the farmers and during transportation to ensure high standards.

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.

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.

 Labels must contain certain information, e.g. the products name, the companys name, a list of ingredients, special storage instructions). Companies have to make sure they know what the law is and that they conform to it.

Milk chocolate must either be:

20:20, with a minimum of 20% dry cocoa solids (of which 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".