Cocoa beans arrive at Cadbury's Chirk factory. They are emptied out onto a moving belt, sorted, cleaned, roasted and ground down to make a thick, chocolate-coloured liquid called cocoa mass.
At Cadbury's Bournville factory, chocolate crumb is blended with cocoa butter and other ingredients. Special mixing and cooling finishing processes make sure that the chocolate has a glossy, smooth texture and appearance.
Liquid chocolate is poured into shaped moulds, shaken and cooled.
Flow production techniques are used to assemble the products in stages either mechanically or manually (by hand).
The white centre is added mechanically to the chocolate shells of Cadbury Creme Eggs a row at a time, followed by the yellow centre.
The chocolate solidifies in the moulds and continues along the production line to high-speed wrapping plant. Creme Eggs are wrapped at a rate of 320 eggs a minute.
Small bags of miniature Creme Eggs are added to the centres of hollow Cadbury Dairy Milk Easter Eggs manually. Easter Eggs are wrapped in foil mechanically.
Products such as Easter Eggs are boxed mechanically on the final stage of the production line.
Boxes to be used for transporting Cadbury products to wholesalers and shops move along a production line to be filled mechanically.