Chocolate manufacturing guidelines
Characters “A”
with Features “B”
Are synthesized to a chocolate bar form, preserving the characteristic features “B”
But it’s very important that there are not protrusions nor thin parts that could break during high speed production
It’s also super important for the piece to have:
Clear sides, to travel freely through corridors/guides “D”
Good feet for the pusher “C” to push the piece
This will allow proper flow through the manufacturing process
Examples of correct and incorrect feet
Examples of correct and incorrect sides