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The topic I have chosen to study is the classic 'Cadbury Dairy Milk' chocolate bar.

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The topic I have chosen to study is the classic 'Cadbury Dairy Milk' chocolate bar. With such a wide range of products to choose from it was difficult to narrow down my search, I needed something that had a long history and an impressive reputation. I believe that 'Cadburys Chocolate' has this and more. I decided to concentrate on 'Cadburys Dairy Milk' bar, as it was the first product to come out in 1905. Since then 'Dairy Milk' has evolved into new and exciting confectionary such as 'Dairy Milk Mint Chips' and 'Dairy Milk Biscuit'. Today 'Cadbury' has become so successful it now holds one of the biggest market shares, and is still growing. By completing this project I expect to learn about the founder, John Cadbury and how the product came to be one of the biggest market leaders today along with some of its sister products such as 'Dairy Milk Fruit and Nut' and 'Dairy Milk Caramel'. I am also hoping to learn about how the packaging and manufacturing has changed over time since the 1900s, concentrating on production methods and the design used today. 'What machinery has been introduced and replaced? What is the difference of the demand and output then and now?' Hopefully from this project I won't be the only one learning something new about 'Cadbury' chocolate. I hope the reader will learn more about the history of the product, the manufacturing of the actual packaging and all round information that we don't really take into consideration when enjoying this confectionary. ...read more.


Due to principles, they were not permitted to enter the Universities or military for a career therefore focused their energy on business. Many Quaker families have made their mark on the British business scene - in addition to the Cadbury's, the Fry's of Bristol, Rowntree's and Terry's of York who developed the confectionery business; Sampson Lloyd of Birmingham founded Lloyd's Bank and the Darby's of Coal Brooke were the founders of the British iron industry. In 1847 a larger factory was rented, John Cadbury became partners with his brother Benjamin and the family business became Cadbury Brothers of Birmingham. During the mid 1850s business began to decline, and the partnership between the first Cadbury brothers was broken in 1860. John Cadbury's sons Richard and George, who'd joined the company in 1850 and 1856, became the second Cadbury brothers to run the business, when their father retired due to failing health in 1861. George was more concerned with manufacturing and Richard with selling, but both brothers went out and promoted their goods amongst the trade. The dedication and hard work of the two young Cadbury brothers helped the business survive and grow. The turning point came in 1866 when the introduction of a new cocoa bean processing technique enabled Cadbury Brothers to market a new cocoa essence: "Absolutely Pure - Therefore Best". By the 1870s Cadbury business had outgrown the Bridge Street Factory, and the Cadbury brothers started their search for a new site. ...read more.


Before arrival at the factory the raw cocoa beans have been fermented and dried. On arrival at the processing factory the beans are thoroughly inspected, from then on to be sorted and cleaned. They are roasted in revolving drums at 135. During the roasting the shells become brittle and the beans darken to the characteristic coca colour and aroma. Kibbling and Winnowing are the next processes as the roasted beans are broken down into small pieces known as 'nibs' (kibbling) and the brittle shells are blown away by air currents (winnowing). The nibs are then grounded in steel pin mills and due the heat and friction turns into a thick dark liquid called 'mass'. Coca Butter is then extracted from the mass in heavy duty pressers, what remains after the removal of the cocoa butter are cocoa cakes. These cakes are broken up and ground into a fine cocoa powder which contains the aroma, taste and colour of cocoa. Chocolate is made from cocoa mass, with sugar, cocoa butter and, optionally, milk added. The mixture is then rolled and 'conched' (a treatment whereby chocolate is kept in continuous movement to allow the cocoa mass to thicken and to develop into the right substance). Depending on the desired taste, other ingredients may be added. Finally, the hot chocolate mass must be allowed to cool slowly. This process, called 'tempering', is important for the right crystallization of the cocoa butter. After tempering, the chocolate can be poured into any desired form and hardened. ...read more.

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