by Abi Carter | May 24, 2023 | News
As the UK chocolate and confectionery sector continues to evolve in response to consumer demands, it is crucial for manufacturers to keep up with these trends. Consumers are now more conscious about the origin of their food and the impact it has on the environment and...
by Abi Carter | Mar 14, 2023 | News
One of the key stages during chocolate production is tempering, an advanced technique that requires skill and concentration, that can cause the product to fail on the production line if done badly. Careful tempering is essential to a successful production run that...
