Chocolate Project Report manufacturing Ebook

  • Model: PR-280
  • 2 Units in Stock


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.

Our Chocolate Project Report manufacturing Ebook
The Contents on manufacturing Project Report eBook are


1. Introduction of Chocolate
2. Uses of Chocolate
3. Formulations of Chocolate
4. B.I.S Specification of Chocolate
5. Market survey of Chocolate
6. Chocolates of Chocolate
7. Present manufacturers/exporters of confectionery of Chocolate
8. Process flow chart of Chocolate
9. Raw material suppliers of Chocolate
10. Suppliers of plant and machinery of Chocolate
11. Present manufacturers of Chocolate
12. Suppliers of imported plant & machinery of Chocolate
13. Cost of plant economics of Chocolate
14. Land & building of Chocolate
15. Plant and machinery of Chocolate
16. Fixed capital investment of Chocolate
17. Raw material of Chocolate
18. Salary and wages of Chocolate
19. Utilities and overheads of Chocolate
20. Total working capital of Chocolate
21. Cost of production of Chocolate
22. Profitability analysis of Chocolate
23. Break even point of Chocolate
24. Resources of finance of Chocolate

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This product was added to our catalog on Friday 28 July, 2017.


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