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Food Processing News
News Release from: Food Design | Subject: Chocolate panning
Edited by the Processingtalk Editorial
Team on 07 March 2008
New chocolate panning facilities opened!
A recently commissioned chocolate panning room at Food Design, manufacturer of the finest quality toffee and fudge inclusions, enables chocolate coating for the sweet confectionery industry
This new capability will present scope for the development of a diverse and exciting range of eye-catching inclusions and decorations that will provide additional taste and texture to customers The company has invested over GBP150k and extended their existing premises by 4000 square feet to complete this air-conditioned dehumidified chocolate room
This article was originally published on Processingtalk on 1 Aug 2003 at 8.00am (UK)
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This expansion has been driven by customer demand, both in the UK and worldwide, at a time when the Food Design export market accounts for 29% of its turnover, with a forecast that anticipates exports will rise to at least 35% by the end of the current financial year.
By the end of Summer 2008 it is envisaged that positions for a further four permanent full-time factory operatives will be created to meet demand.
Coating is available in milk, plain or white chocolate as well as organic or fair trade.
Most of the company products are suitable for chocolate coating and will be supplied in a random size.
A standard range of chocolate covered products, namely English toffee crunch, honeycomb, butterscotch and biscuit balls will be available on a stock basis, which will allow small deliveries to be made to customers within a very short lead-time.
Chocolate-coated products are ideal for small bakery items such as doughnuts, cup cakes, chilled and frozen desserts or could be used in snack mixes, breakfast cereals or sprinkled on top of ice cream.
Newly appointed Sales Director, Steve Calver said "I am delighted to have joined Food Design at a time when a concept that has been in the developmental stage for several months has finally come to fruition.
It is the natural progression for Food Design and continues our strategy of innovative development.
Watch this space!".
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