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CHOCOLATE
[CODE NO. 0636]
The covering of chocolates was originally carried out solely by hand the process being known as `hand dipping’. Each piece or `centre’ was handled individually, dropped into molten chocolate (temperature 88- 92 deg.F), covered , and finally placed a plaque to set. The process gave results which even today are superior to any mechanical methods although in production to out put, a high cost of labour is involved.
PROJECT REPORT COVERS:
| Plant Capacity | 500.00 Kgs/Day |
|---|---|
| Land and Building | Area 600.00 sq.mtr. Rs. 42.25 Lacs |
| Plant & Machinery | Rs. 14.60 Lacs |
| Working Capital 3 Months | Rs. 81.00 Lacs |
| Total Capital Investment | Rs. 1.47 Cr |
| Rate of Return | 47% |
| Break Even Point | 43% |
