Good afternoon from Canada.
1.how is traceability procedure set up in chocolate candy making..
i would think that chocolate candy making would be one of the simplest process especially they just melt, mold /(enrobed),demold and pack. But in a place where batching system is not practised, traceability become so complicated.
lets say the capacity of the holding tank for melted chocolate is 6,000kg. usually they don't use up all the 6,000 kg before refilling. so basically there's still some part of batch 1 added to batch 2. shouldn't they finished the entire 6,000kg before adding batch 2 so that it's easier to isolate the finished products based on batch codes in case of recall?
and also some of the prepared raw materials are not only intended for one type of candy but different kinds and they are not being used on the same day/processing time.
is this normal in a small chocolate factory? is shelf life not shortened because of this?
is it costly to do per recipe if it is small batches? example melt only the chocolate slab you need for the entire production schedule rather than melting so much and keep it there till the production of another kind?
i couldn't imagine how is recall being done in a continous process like this.
2. also how often those pipes are cleaned? and what do they use to clean it assuming that chocolate hates water.
thanks in advance!!!
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