Quality Assurance and Quality Control.

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Quality Assurance and Quality Control

CS production process is a quite simple process. The production process that I will use for this section is a chocolate process bar. This process of making a chocolate goes through quality assurance ad control system so that the customers are satisfied with the final outcome of the chocolate bar. This is a brief diagram D1, which shows how CS typically does the process of chocolate bars:

However, I will use CS product ‘Dairy Milk’ chocolate bar as a good example how CS uses their production process to make Dairy Milk and how they use quality assurance and control system to make the perfect chocolate bar to their customers and suppliers. Here’s is a diagram (D2) of how the production process of Dairy Milk  

Brief description on how Dairy Milk is developed:

  1. Production starts at the Chirk cocoa factory in North Wales. Top quality cocoa beans, mainly from Ghana in West Africa, are cleaned, roasted and processed to produce the cocoa mass, which contains 55 - 58 % cocoa butter, and is the basis for all chocolate products.

  1. During the roasting process, the characteristic chocolate aroma and flavour are developed. Some of the cocoa mass is pressed to extract half the cocoa butter. The solid block of cocoa remaining is used to make Cadbury's cocoa powder and drinking chocolate.

  1. Cocoa mass for milk chocolate production is taken to the milk factory at Marlbrook where it is mixed with full cream milk and sugar, then condensed to a rich creamy liquid. This is dried to give 'milk chocolate crumb' which is transported to the chocolate factory at Bournville, Birmingham to make Cadbury's Dairy Milk. Crumb also goes to the factory at Somerdale near Bristol where more of the famous Cadbury products such as Crunchie, Fuse and Double Decker are made.

  1. At the chocolate factories, the 'crumb' is ground and the resultant particle size is critical. If it is too coarse the chocolate would taste gritty; too fine and the chocolate becomes too smooth in texture and its flavour will not be properly released.

  1. Cocoa butter and particular flavourings are added before the final special production stages.

  1. These special processes – conching and tempering - are carefully controlled to produce milk chocolate with the famous Cadbury's Dairy Milk smoothness, gloss and 'snap'.

  1. Conching involves mixing the semi-liquid mixture, developing the flavour, removing unwanted flavours and reducing the viscosity of the chocolate.
  2. Tempering is the final crucial stage, which involves mixing and cooling the liquid chocolate under controlled conditions. This ensures that the fat in the chocolate crystallises in the most stable form. Without tempering, the chocolate would be very soft and would not have the lovely gloss and snap of top quality CS chocolate.

  1. Finally, tempered liquid chocolate is poured into bar shaped moulds, shaken and cooled before continuing along the production line to the high speed wrapping plants.

  1. Quality checks are built in at the end of the production process before packing; un-moulded chocolate bars are automatically checked for appearance, shape and weight.

As you can see above that CS process of producing Dairy Milk is helped to satisfy customers by quality assurance and quality control system. The way that CS has added value on the dairy milk, is helped by the production process. The added value is on the raw materials, which is used in the production process. Raw materials are primary products in that they have not undergone any sort of processing. Added value is when sources of materials and other inputs is contributed to the final output, which the dairy milk. Value added is the difference between the value of CS output, as measured by sales revenue, and the cost of its inputs bought in form outside, which contributes to the dairy milk. This show to me that raw material is vital for the production process and does add value because the added value raw materials have been covered all the cost of all the activities to producing and getting the diary milk to the customers. This shows that raw materials have gained CS a profit and that the added value of the raw material has been helped by the production process of making the dairy milk to make the final outcome of the product.        

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Quality assurance refers to the attempt to achieve customer satisfaction, by ensuring that the business sets certain quality standards and publicises the fact that these standards are met throughout the business. In other words customers can be consulted about their views through marketing research before the product is manufactured. Marketing research is important to CS because research can help to provide an early indication of which to progress and which product to discard. A qualitative approach to research is usually adopted at the early stage of marketing research with the products being explored amongst small groups of consumers. After ...

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