different products
Once Cadbury chocolate has been produced, it is used to manufacture a wide variety of products. The chocolate and any additional ingredients are pumped from holding tanks to different production lines.
Click on the products below to find out more about how they are made.
Countlines
At Cadbury, individually-wrapped, chocolate-covered bars, such as the Cadbury Crunchie, Boost, Time Out or Double Decker, are called countlines because they are sold by numbers rather than by weight. Countlines tend to be eaten as a treat. These products are made by the enrobing method, where the centres pass on a continuous belt beneath a curtain of liquid chocolate.
Moulded bars
Moulded bars are made by pouring liquid chocolate into bar-shaped moulds, for example the Cadbury Dairy Milk range. They may have added ingredients, such as nuts, raisins or biscuit pieces, and they come in different sizes.
Products like the Cadbury Caramel are made by setting a layer of chocolate in moulds, adding the filling and sealing the base of the bar with a layer of chocolate.
Assortments
Assortments are boxes of chocolates with a variety of different centres, such as Cadbury Milk Tray, Heroes or Roses, which are bought as gifts or for sharing. These are either made by enrobing or shelling. During shelling, liquid chocolate is deposited into a mould to form a shell. The centre is then put inside the shell, which is sealed.
Cream-centred bars are made by the same process, as are the seasonal novelties such as Easter Eggs and Creme Eggs.
Panning
Panning is another process used to coat centres. It is used in making sugar-coated Cadbury Mini Eggs. It involves using large, continuously-revolving drums to coat the centres.
Selflines
Selflines are identical chocolate sweets, packed in boxes or bags and include Cadbury Buttons and Mini Eggs.
Seasonal ranges
Seasonal ranges include Christmas and Easter selection packs, novelties and Easter Eggs. The Creme Egg plant produces more than 400 million eggs a year, at the rate of 70,000 per hour.
