Scharffen berger chocolate maker case d
To ensure the comparison between each process was consistent, it was useful to adjust all the processes to nib-equivalent production.
Scharffen Berger Chocolate Maker does apply some continuous process improvement principles by reducing their end-of-life waste stream such as using rejected nibs for bird seed however; Scharffen Berger Chocolate Maker could realize better gains by focusing on their entire supply chain to determine ways to make it leaner.
Aeration was an important attribute in the production process to eliminate the small bubbles of air in the chocolate. Jim Harris, Chief Operating Officer for Scharffen Berger Chocolate Maker, relates to the challenge of trying to increase the current production capacity at Scharffen Berger Chocolate Maker to meet the increasing demand forecasts.
Their alignment efforts also included traveling to remote locations to ensure farmers were fermenting, drying, and shipping the beans to their facility in Berkeley, California properly.
Scharffen berger chocolate maker case study
Conching On the couche the chocolate is mixed and refined and ground the remaining nibs that require further grounding. Winnower: Its function is to crack each cacao bean to separate the chocolate nib from the centre of the shell. Tempering and molding: Turns the liquid chocolate mixture into solid state by introducing changes in temperature while make sure that the gloss is well maintained. Any other potential bottlenecks arising from any modifications shall be discussed in the next section. It was in this area that Scharffen Berger Chocolate Maker had experimented with powdered instead of granular sugar to decrease process cycle-time. Scharffen Berger Chocolate Company Web Tutorial Case Study 1 Conching: Involves further refinement and grinding of the chocolate mass while introduces air into the mixture for a better taste, which has great influence in the quality of the product. Finally, the Conche operator used a measuring tool during this process to measure the level of desired smoothness of the chocolate. After tempering the chocolate took 20 minutes to solidify, after this the chocolate was send to molding to prepare the chocolate for packaging, the molding process KG for hour.
Calculations shown below 2. Production Cycle The production cycle has 8 main processes. This process gave the chocolate a desired level of stability, glossy surface, smooth feel in the mouth and the snap of chocolate another highly effective quality discriminator for Scharffen Berger Chocolate Maker among the other fine chocolatiers.
The new building also provided space for them to create a visually appealing area for tour groups to see, smell and understand their chocolate-making process. Scharffen Berger Chocolate Maker could consider moving non-manufacturing employees offices out of their production facility. Operators determined when the grinding process was completed based on the look, feel, and taste of the nibs.
The tempering machine could process KG of chocolate per hour but it operated under max capacity at KG per hour. Any expansion of capacity to their production processes clearly required an unwavering commitment to quality control to ensure the Scharffen Berger Chocolate Maker brand sustained its established fine chocolate identity.
Its current capacity has the highest margin of all other processes that could require expansion.
What are the most important competitive operational priorities for scharffen berger
Scharffen Berger Chocolate Maker could consider moving non-manufacturing employees offices out of their production facility. The details of Scharffen Berger Chocolate Makers production processes were set in a series format. The analysis of this paper begins with the first question: Comment on the alignment of product quality and brand image with process quality for Scharffen Berger Chocolate Maker. Scharffen Berger Chocolate Maker could also couple inventory reduction with producing more just-in-time products on the delivery side for domestic retailers and domestic suppliers on the source side. Though the physical differences of Tempering and Molding could be difficult to integrate; a long term option integration option could be developed. Since this is obviously a much slower process as compared to a mechanised one, another suggestion could be to either increase the number of employees doing this task or by employing a trained third party to do the same. This option would also add cost instead of reducing their process cycle-time by making them more efficient. Scharffen Berger Chocolate Maker should determine the optimum way to scope their focus on where to increase capacity and avoid taking on every aspect of their manufacturing performance cost, quality, speed and reliability. Operations and Supply Management The Core.
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