The document summarizes the production strategy of Cadbury Dairy Milk chocolate. It describes the key steps in the process which include transporting cocoa mass to the milk processing factory, mixing it with milk, sugar and cocoa butter, grinding the mixture, and pouring it into molds to cool before wrapping. It emphasizes Cadbury's use of high quality raw materials and computer-aided manufacturing technology to ensure consistency and safety in the automated production process.

1. PRODUCTION STRATEGY
OF
CADBURY DAIRY MILK

2. CADBURY DAIRY MILK
JOHN CADBURY
GEORGE CADBURY

3. PROCESSING
COCOA POD
FERMENTATION
PROCESS

4. PROCESSING
BOX METHOD
HEAP METHOD

5. PROCESSING
DAIRY MILK (MILK CHOCOLATE)
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Transportation of cocoa mass to Marlbrook, the milk
processing factory
Cocoa mass mixed with liquid full cream, milk and sugar,
condensed to a rich, creamy liquid, and dried to produce
chocolate crumb.
Grinding of the chocolate crumb with cocoa butter and
flavorings
Special mixing and cooling finishing processes (conching and
tempering) take place,
Developed to reduce the thickness of the liquid and make sure
that the fat settles in a particular way so the chocolate has a
glossy, smooth texture and appearance.
liquid chocolate is poured into bar shaped moulds , shaken and
cooled before continuing along the production line to highspeed wrapping plants.

6. 
QUALITY OF RAW MATERIAL USED:
Cadbury uses the system called HAZARD
ANALYSIS CRITICAL CONTROL POINTS which
helps it to identify what could go wrong in the
production process. Other than safety issues it
makes sure that the product has the same
appearance,taste and aroma.
TECHNOLOGY
USED:
The process is undertaken by machinery which is
supervised by one person from control room called
as COMPUTER AIDED MANUFACTURING which
allows faster,accurate and more flexible
manufacturing.

7. THANK YOU