Chocolate Liquor Production Cost Analysis 2019

Chocolate liquor is extracted from the pure mass of nibs of roasted cocoa beans in its original form. When chocolate liquor is further refined and tempered, it produces chocolate. It does not have any alcoholic content but is named so due to it’s liquid or semi-liquid state.

Procurement Resource provides an in-depth cost analysis of Chocolate Liquor production. The report incorporates the manufacturing process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges. The study is based on the latest prices and other economic data available. We also offer additional analysis of the report with detailed breakdown of all cost components (Capital Investment Details, Production Cost Details, Economics for another Plant Location, Dynamic Cost Model).

Reports

Chocolate Liquor Production from Milling/ Grinding Process

Related Reports

Dark Chocolate Production from Conching and Tempering
  • Dark Chocolate Production from Conching and Tempering

    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.

    Analysis Basis: Germany

    Period of Analysis: Q3 2019

    Starting at USD 1199


Milk Chocolate Production from Conching and Tempering
  • Milk Chocolate Production from Conching and Tempering

    This report shows the cost structure of milk chocolate production using various processes including conching and tempering. Dark chocolate is derived from the nibs of cocoa beans of the cocoa plant.

    Analysis Basis: Germany

    Period of Analysis: Q3 2019

    Starting at USD 1199


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This report presents an analysis of capital and operating costs of a -based industrial plant. For those interested in economic assessments considering other plant locations, Procurement Resource offers optional analyses that complement this report.