Kitchen Work Plan

A Flexible Approach to Managing and Growing your Business with the Cacao Cucina® Line of Equipment

Here are a few scenarios for planning a work day in your Chocolate Kitchen. These are simply ideas to help you think about your production plan.
Our scenarios assume an average time of refining/conching in the Chocolate Maker of 8 hours. Your recipe may take more time, or less time. The time identified as “other” could be for molding, enrobing, packaging, shipping, etc. Other assumptions include:

  • 30 lbs. raw beans in roaster
  • 28.2 lbs roasted beans out of roaster
  • 23.3 lbs. nib from winnowing
  • 25 lb. Chocolate Recipe =
  • 12.5 lbs/ground nib +
  • 9.25 lbs/sugar +
  • 3.25 lbs/cocoa butter

Scenario 1 Single Man Operation – 100 lbs/week

Machines in the Cucina:

  •  Roaster
  • Winnower
  • Grinder
  • CM-10 Chocolate Maker
  • TM-10 Tempering Machine

Monday

Single Man Monday

Tuesday-Friday

Single Tuesday to Friday

Scenario 2A Multi-Man Operation – 500 lbs/week

Machines in the Cucina:

  • Roaster
  • Winnower
  • Grinder
  • Two CM-10 Chocolate Makers
  • Two TM-10 Tempering Machines
  • One CM/TM for Milk Chocolate, the other CM/TM for Dark Chocolate

Note: Depending on your end product, more hours may be needed for “Other.”

Monday-Friday

Work Plan 2 Man

Scenario 2B Multi-Man Operation – 500 lbs/week

Machines in the Cucina:

  • Roaster
  • Winnower
  • Grinder
  • Two CM-25 Chocolate Makers
  • Two TM-25 Tempering Machines
  • One CM/TM for Milk Chocolate, the other CM/TM for Dark Chocolate

Note: Depending on your end product, more hours may be needed for “Other.”

Monday-Friday

Work Plan 2 Man Plan B

Scenario 3 Multi-Man Operation – 1,000 lbs/week

Machines in the Cucina:

  • Roaster
  • Winnower
  • Grinder
  • Two CM-25 Chocolate Makers
  • Two TM-25 Tempering Machines
  • One CM/TM for Milk Chocolate,the other CM/TM for Dark Chocolate

Note: Depending on your end product, more hours may be needed for “Other.”

Monday-Friday

Cucina-Work-Plan-Scenario3

The information contained in the Kitchen Work Plan is not intended to recommend the use of Cacao Cucina® equipment. No warranty is expressed or implied regarding the fitness of the equipment for any particular purpose. The customer is responsible to determine the fitness of Cacao Cucina® equipment for their specific production requirements.

We also encourage you to visit the FDA website and take a look at their Good Manufacturing Practices (GMP) guidelines.