What’s old is new again
Technical Editor Clay Gordon tackles the topic of alternative chocolates, looking more specifically at formulating
Tag: Clay Gordon
Inside View: Chocolate at a crossroads
In this first exclusive column for International Confectionery, Technical Editor Clay Gordon writes about his
EUDR compliance: It’s complicated
As the EUDR regulation is set to come into force in 2025, Technical Editor Clay
How cool it is!
Technical Editor Clay Gordon explores time and temperature and their influence on cooling down chocolate.
Wrap, pick and place
What considerations go into picking a wrapping machine, asks Technical Editor Clay Gordon as he
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
