White Chocolate Production Cost Analysis 2020
White chocolate is a chocolate confection that is prepared from cocoa butter, sugar, and milk solids. White chocolate does not contain cocoa solids that are often found in other types of chocolates in general. A pale ivory color distinguishes it from other kinds of chocolate. The melting point of cocoa butter, which is the only cocoa bean component in white chocolate, is optimum to keep white chocolate solid at room temperature, as is the case with milk chocolate and dark chocolate.
White chocolate does not include cocoa solids, which are the non-fat component of cocoa. Cocoa solids are the primary constituent of traditional chocolate liquor chocolate in its raw, unsweetened form.
During manufacturing, the dark-coloured solids of the cocoa bean are removed from its fatty content, as with milk chocolate and dark chocolate. Since it is composed of no cocoa solids, white chocolate comprises only trace amounts of the stimulants, theobromine and caffeine. White chocolate may also include additional flavourings, such as vanilla.
Procurement Resource provides an in-depth cost analysis of White Chocolate 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).