4691. The Haulage Drivers' Apprentice Scheme
January 08, 2016
With the possibility of excellent financial rewards and the promise of plenty of work due to the ageing of the existing workforce, a career in HGV driving is a very attractive prospect for many young people.
But getting the required credentials and licenses can be a long and expensive proce...
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4692. Hauliers After Dark - Working on a 24-Hour Supply Chain
January 08, 2016
In a world that’s full of consumers who increasingly expect everything at their fingertips, there are many opportunities for hauliers who are prepared to drive at night as part of a 24-hour supply chain. While it's not for everyone, this constant demand means that the rewards can be very attractive....
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4693. Understanding Cold Chain Logistics
January 08, 2016
While many hauliers prefer to keep their options open and transport a diverse variety of available loads, there are some who see the better business in specialising. One such specialised area of haulage is 'cool cargo', or refrigerated transport. Although require research, in-depth planning and subs...
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4694. "Welcome to My Cab" - Revealing the Life of Hauliers
January 08, 2016
Ever wondered what goes on inside the cabs of other professional truck drivers? Welcome to My Cab is a fun and thought-provoking series created and curated by Volvo Trucks, in the USA, that exposes the softer, more personal side of the trucking industry. The project gives drivers a medium through wh...
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4695. What Are Cocoa Percentages And What Do They Mean?
January 01, 2016
Is Some Chocolate more Chocolate than Others?
Everybody knows that chocolate come from the cacao bean. Everybody has also seen the labelling saying that the chocolate includes various percentages (30%, 50%, 70%) of cocoa content. The question is – what do these percentages mean and how do ...
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4696. The Meteoric Rise of Dark Chocolate's Popularity
January 01, 2016
Chocolate is the new “super food” according to the heath gurus and enthusiasts around the globe who expound its virtues. As a result, there seems to be a trend, both in the retail and wholesale chocolate markets, away from the sweetness of sugar rich milk chocolate to the more intense, complex flav...
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4697. How to Satisfy that "Sweet Tooth" Without Eating Too Much Sugar
January 01, 2016
A Healthy “Sweet Tooth”
In an increasingly healthy world, sugar has become “Public Enemy Number 1” and we are increasingly encouraged to cut down on our daily sugar intake. This is especially true of processed or “white” sugar which can be found in large quantities in many of our day to day...
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4698. Chocolate - What Better Way to Say I Love You on Valentine's Day
January 01, 2016
Christmas and the New Year are behind us, and sales of chocolate have gone back to their regular levels after experiencing their annual boom over the Christmas period.
Next on the calendar for the retail and wholesale chocolate supplier is February the 14th – Valentine’s Day when, once again...
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4699. Caramelised sugar - the Heart and Soul of Many Sweet Delights
January 01, 2016
So Many Ways to be Sweet
Caramel is one of the major ingredients of so many of our favourite sweets and confections. It’s so simple to make, but so versatile in its uses and, when prepared in a specific way, or combined with different ingredients, it can produce sweets and desserts that will...
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4700. The Chocolatier's Art: Truffles
January 01, 2016
A mainstay in the gift boxes and shop windows of chocolate suppliers the world over, the chocolate truffle is what many consumers think of when they think of a premium product. The truffle’s influence on the industry over the past century is undeniable, with its combination of flavour, mouthfeel and...
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Author: Laura Jeeves
