Wrap, pick and place
What considerations go into picking a wrapping machine, asks Technical Editor Clay Gordon as he
Tag: Clay Gordon
Automated materials handling
Technical Editor Clay Gordon investigates the meaning of ‘craft’ and ‘industrial’ chocolate, as he seeks
Not all fats are created equal
Technical Editor Clay Gordon dives into the history of formulating with oils and fats, and
Meaningful innovation for cocoa
Technical Editor Clay Gordon challenges what innovation means for cocoa, chocolate and confectionery as he
How sweet, milky, and chocolatey it is!
Technical Editor Clay Gordon takes a deep dive into the world of alternative ingredients as
Connecting depositing and extruding
International Confectionery’s Technical Editor Clay Gordon draws parallels between depositing chocolate and extruding liquorice, what
What the FDA response to Barry Callebaut’s petition says
By Clay Gordon, Technical Editor of International Confectionery Magazine. Back in November 2018, Barry Callebaut
The future of regenerative cocoa farming
Technical Editor Clay Gordon explores the possibility of employing regenerative agriculture practices in the growing
Adding flavour to the mix
Editor Caitlin Gittins explores early process steps as they play an important part in creating
Scaling chocolate production
Technical Editor Clay Gordon recently visited a factory in Ecuador and takes us through scaling
