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Vantage House (UK) Ltd
PO Box 179
Hove
BN3 4XB, UK
T: ++44 (0)1273 777 002
F: ++44 (0)1273 727 002
info@vantagehouse.com
Phones are open
9 - 4 Monday to Thursday
9am - 1pm on Fridays
 |
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For all your
Confectionery Machinery, Moulds, Equipment & Ingredients.
We are only able to supply addresses in the UK & Ireland.
Phones lines are open 9 - 4 Monday to Thursday and 9am - 1pm on Fridays
Chocolate & Ingredients? Click here for Full Pricelist - New Pricing as of 1st July 2010!
Please note, the main office at Vantage House will be closed from Friday 16th July to Friday 30th July (inclusive)
For ingredients orders and urgent spare part orders only telephone 01273 777 002 and your call will be handled.
For all other enquiries the office will re-open on Monday 2nd August.
| Glossary |
Below is a brief explanation of some of the technical or production terms you may come across within our website. View more information in the Chocolate Processes Area. Click here for answers to Frequently Asked Questions.
| Tempering | The process of heating and cooling chocolate to a specific temperature causing the growth of stable crystals, resulting in the formation of hard, shiny chocolate. |
| Enrobing | The total or partial coating of a pre-made centre with chocolate or fondant. Example: Bounty bars are slabs of coconut centres enrobed in chocolate. |
| Moulding | The production of solid, filled or hollow items using pre-formed plastic moulds. |
| Fat Migration | This is caused by heating and cooling solid chocolate. |
| Bloom | The dull, white appearance on the surface of chocolate caused by fat migration. This happens when it has been on the shelf too long or in the sun for example. |
| Depositing | Depositing is the automatic way of either filling moulds with chocolate or centres, or of forming centres prior to enrobing. A wide range of depositors are available, each being suitable for a different range of applications. |
| Viscosity | The texture or thickness of a product when in liquid form. This can be measured with a Baumeter. |
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The contents of this webpage are copyright © Vantage House 1998-2010. All Rights Reserved.
The contents of this webpage are copyright © Vantage House 1998-2010. All Rights Reserved.
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