Dark Chocolate Production from Conching and Tempering

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Analysis Basis : Germany

Period of Analysis : Q1 2020

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This report provides the cost structure of dark chocolate production from conching and tempering processes. The cocoa beans are fermented to bring out the full flavour potential of the cocoa beans. These fermented beans are then dried to avoid the growth of mould before being roasted to enhance the colour and taste. The outer shells of the cocoa beans are removed to get the inner nibs. These inner nibs are alkalysed with a mild alkali solution, which helps reduce the bitterness. These alkalysed nibs are processed in a conching press, which converts the nibs into a creamy textured paste. Cocoa butter is added to this paste before it is tempered into crystallised forms and moulded into dark chocolate bars/blocks.

 

The project economic analysis provided in the report discusses a Germany-based plant and encorporates:

 

  • Manufacturing Process
    • Process Flow
    • Material Flow
    • Material Balance
  • Raw Material and Product/s Specifications
    • Raw Material Consumption
    • Product and Co-Product Generation
    • Capital Investment
  • Land and Site Cost
    • Offsites/Civil Works
    • Equipment Cost
    • Auxiliary Equipment Cost
    • Contingency
    • Engineering and Consulting Charges
    • Working Capital
  • Variable Cost
    • Raw Material
    • Utilities
  • Fixed Cost
    • Labor Requirement & Wages
    • Overhead Expenses
    • Maintenance Charges
  • Financing Costs
    • Interest on Working Capital
    • Interest on Loans
  • Depreciation Charges
  • General Sales and Admin Costs
  • Production Cost Summary

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Capital Investment Details

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This report provides the cost structure of dark chocolate production from conching and tempering processes. The cocoa beans are fermented to bring out the full flavour potential of the cocoa beans. These fermented beans are then dried to avoid the growth of mould before being roasted to enhance the colour and taste. The outer shells of the cocoa beans are removed to get the inner nibs. These inner nibs are alkalysed with a mild alkali solution, which helps reduce the bitterness. These alkalysed nibs are processed in a conching press, which converts the nibs into a creamy textured paste. Cocoa butter is added to this paste before it is tempered into crystallised forms and moulded into dark chocolate bars/blocks.


The project economic analysis provided in the report encorporates:


Manufacturing Process; Raw Material and Product/s Specifications; Land and Site Cost; Variable Cost; Fixed Cost; Financing Costs; Depreciation Charges; General Sales and Admin Costs; Production Cost Summary.

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