Sugar Free Dairy Milk

1. production steps of
sugar-free Dairy milk
METHOD OF PRODUCTION:
Cadbury world mainly produce chocolate bars in batch production , this the
most convenient way that
Cadbury can manufacture its products due to there being a high demand of
chocolate and the way that fixed
amounts of chocolate is needed to make each individual chocolate bare,
hence this is also a quicker method to
make large amounts of chocolate. Mainly Batch production is used because
Cadbury produce a wide variety,
including sizes and flavor. Although their main method of production is
batch, Cadbury also offer job
production as well. They use this method when producing handmade or
personalized goods (e.g. writing using
melted chocolate).

2. HOW CADBURY CHOCOLATE IS MADE.
The following steps define a detailed process of how
chocolate is made at various factories of Cadbury
globally. The process starts from the harvesting of
Cocoa beans to molding in the final shape.

3. THE SEED HARVEST:
The harvesting of cocoa pods is very labor-intensive. On West African small-holdings the whole
family, together with friends and neighbors help out.
Ripe pods are gathered every few weeks during the peak season. The high pods are cut with large
knives attached to poles, taking care not to damage nearby flowers or buds. The pods are
collected in large baskets, which workers carry on their heads, and piled up ready for splitting

4. PROCESSING
 FERMENTATION
 DRYING AND BAGGING
 CLEANING PROCESS
 ROASTING:
 BLENDING
 GRINDING
 PRESSING

5. MIXING OF MILK CHOCOLATE
 DRIED IN VACCUM
 CONCHING
 TEMPERING
 MOULDING

6. What is sugar free Cadbury made of?
A sugar free chocolate recipe made with stevia. It contains no added
sugar alcohol. It uses natural sweeteners along with cocoa butter and
unsweetened cocoa

7. PACKAGING:
Cadbury Schweppes has been upgrading its manufacturing facility since 2001. At that time,
the company announced an investment of $25 million, a significant portion of which was
earmarked for upgrading packaging lines. The facility upgrade was completed in 2003. The
packaging upgrade was for the large pieces line; large pieces are the company's range of 19
different chocolate bars varying in weight from 100g up to 500g

8. TESTING & QUALITY
STOCK CONTROL
• Cadbury, use “just in time”
as their method of stock
control. Cadbury carry stock
of packaging materials for
• the next two to three days.
JIT systems keep the stock
levels to a minimum and
rely on the delivery of
• materials just when they
are needed
QUALITY CONTROL
• In the older days of chocolate
production the only way that the
standard of the chocolate would be
measured
• is by taste testing it, this is known as
the traditional method.
• Even today the traditional method is
still being followed, although there
are often meetings of workers to
• discuss the quality of the chocolate,
and what they can do to improve and
raise their standards.
• The every 20 minutes a chocolate bar
is taken from each batch that is being
produced and will be checked for
• their, appearance and taste.