Cadbury’s Non-Melting Chocolate – An Expert Lesson In Temperature Control

We’ve all suffered in the heat – we sweat, turn bright-red from the sun and do the very British thing of moaning about even the slightest hint of warm weather.

But if you think you’re hotting up, just imagine the state of the chocolate in your pocket.

Chocolate is well known for its propensity to melt, but those days might finally be behind us.

Cadbury has been busy in its labs perfecting melt-resistant chocolate which remains solid after three hours, even at 104 degrees Fahrenheit.

Why this chocolate is useful

While they might not be necessary for the winter weather of Blighty, these ‘non-melting’ slabs of chocolate are perfect for warm countries like India and Brazil.

Describing their manufacturing process, representatives from Cadbury said, “We have found that it is possible to instil temperature-tolerant properties by refining the conched chocolate after the conching step.

“Production of temperature-tolerant chocolate would allow production of chocolate-containing product more suitable for hot climates, particularly in less economically developed countries where the supply chain is ill-equipped to handle temperature fluctuations.”

The importance of temperature control

If there’s one thing this product can show us it’s the importance of effective temperature control, whether your food produce is in the production facility or on your customer’s table.

We’ve spent more than four decades ensuring that the temperature control in your facilities is consistent, easy to control and gives you safer production facilities.

Cadbury may be able to help warm countries enjoy chocolate more consistently – but in Britain, we’ve helped a wide variety of companies improve the temperature of their facilities.

If you’re interested in effective temperature control, call us on 0113 202 7300 or email info@penmann.co.uk