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
Tuesday-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
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
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
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.