Martin Wells offers consultancy in the following typical activities:

• Crumb manufacture and sugar crystallisation within it,
• Crumb handling and how to avoid compaction in similar materials,
• Chocolate recipe development,
• Chocolate ingredient size reduction - milling, five roll refining and pre-refining,
• Chocolate conching,
• Chocolate flavour development,
• Chocolate viscosity measurement and control,
• Chocolate emulsifier choice and optimal use,
• Chocolate temperers and tempering,
• Control of chocolate viscosity after temper,
• Control of chocolate weight in enrobing and shell making,
• Chocolate cooling; how to optimise conditions to achieve gloss, hardness and good contraction,
• Heat damage, white work, bloom and how to avoid it,
• Self heating due to Maillard reactions in storage silos.

This cannot be an exhaustive list. If there are other problems you have, do get in contact: there is always a chance that I'll be able to help.

I am also very happy to carry out a tailored training programme for you or your staff on any of the above topics.