IngredientsHow to choose cocoa powder for production
Processing, fat content, colour and pH: the data needed for a meaningful comparison of brands.
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Practical articles on ingredient characteristics, technical selection and arranging direct procurement.
Ingredients
TechnologyHow to compare confectionery fat specifications
Why melting point alone is not enough to select a fat for coatings, creams or fillings.
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IngredientsCoconut, palm kernel and palm oils: understanding the differences
Different origins and characteristics — why an oil's name matters to buyers and food technologists.
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TechnologyHow to prepare for an ingredient replacement in production
From the current specification to a trial report and a decision on the first batch.
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ProcurementHow to compare factory and stockist ingredient prices
A consistent basis for comparison: product, taxes, delivery, volume and payment timing.
Read articleProcurementHow to plan procurement with a 40–60-day delivery time
Consumption, safety stock and order milestones — before the last bag runs out.
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