Factory worker in protective clothing inspecting milk chocolate inside a chocolate tank.

Our Processes

At Premier Forrester, we help you design and optimise your production lines across every stage of chocolate and confectionery processing.

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From tempering and moulding through to enrobing, decorating, and cooling, our role is to integrate the right machinery and systems so that each process works seamlessly with the next.

With more than 25 years of industry experience, we understand where inefficiencies and bottlenecks can occur. By working directly with our principals, we build reliable and flexible processes that cut costs, reduce waste, and improve consistency – whether you’re producing at an industrial scale or developing small-batch innovations.

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Whether you need a complete production line or want to improve one stage of your process, we bring the technical expertise and equipment to deliver lasting results.

Established in 2018, Premier Forrester works with leading brands like Nestlé, Thorntons, Hotel Chocolat, and Burton’s Biscuit Co, alongside many specialist manufacturers.

Led by founder Mike Gee, who has more than 25 years of food manufacturing strategy and engineering experience, our team combines consultancy with project management. That means you get a process that runs efficiently, supports sustainable production, and delivers a strong return on investment.

With UK-based servicing, after-sales support, and access to parts through our principals, we make sure your investment continues to perform.

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