Published
22 August 2011 | By Palsgaard
Chocolate milk is a well-known and popular product around the world. Except for a few products where a visible sedimentation is desired, chocolate milk is expected to be a homogeneous product without visible sedimentation and creaming. Most of the cocoa powder is insoluble in milk and water meaning that if no precautions are taken, the cocoa particles settle at the bottom and the text 'shake before use' will have to be written clearly on the packaging. This labelling has a negative impact on the consumer. Further, for long shelf life products creaming occurs over time - a process which can also be delayed by taking appropriate action.
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All activities and stages in the manufacturing process are controlled by the Willo operational planning process. Our basic philosophy has always been based on what is now termed World Class Production. Willo is involved in projects from initial concept to finished product. For the customer this means human resources, speed, security and cost efficiency. From the very outset, at the tendering stage, we identify optimal production equipment to ensure quality stipulations, volume requirements and the lowest possible manufacturing cost.
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