Robert Whitefield’s book is intended to help owners, managers and operators with practical advice on all aspects of running a factory and concentrates on the details of operating enrobers, moulding plants and dragée equipment. It includes basic recipes and advice on modifying recipes for reasons of texture, taste and cost. Robert also provides guidance on making good-quality chocolate confectionery and maximising profitability.

The author was weaned on chocolate, having been born to the family owning Jameson’s Chocolates in Tottenham, London. Starting work in the 1950s, he rapidly learned the basic principles of chocolate and confectionery manufacturing. The factory produced its own chocolate straight from the bean, and Robert became familiar with roasting, winnowing, grinding the nib into liquor, manufacturing of chocolate paste and five-roll refining. During his professional career, Robert Whitefield saw the evolution from a factory that had fundamentally remained unchanged since 1929 through to automation. The company later became part of Bassett’s and then Cadbury’s. Robert has worked as a consultant in the UK, Europe, USA, the Caribbean, Middle East and Africa.