I would like to know answers to all the questions in this below page 1.
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# I would like to know answers to all the questions in this below page 1.     Once you have replaced all

the "TBD" cells with appropriate estimates, look at the two sets of numbers describing "capacity equivalents" for the Bean Cleaner.

a.      Interpret what is meant by "finished chocolate capacity equivalents", both for 99% chocolate and 62% semi-sweet. In your answer discuss why the numbers are different for 99% and 62% chocolate.

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b.     Why is the concept of "finished chocolate capacity equivalents" needed to understand process capacity?

c.      Is the finished chocolate equivalents capacity equal to the weekly output capacity for 99% chocolate? 62% chocolate Why or why not?

2.     Understanding process constraints (i.e., the bottleneck step or steps) for the current process (without ball mill, worksheet 1).

a.      What are the constraint(s) and total system's capacity at:

% chocolate

Constraint(s)

System Capacity (kgs/day)

99% unsweetened

Roaster

997

82% extra dark

Roaster

1203

70% bittersweet

Conche

1344

62% semi-sweet

Conche

1344

41% milk choc.

Conche

1344

3.     Understanding process constraint for the expanded operations (with ball mill, worksheet 2)

a.      What are the constraint(s) and total system's capacity at:

% chocolate

Constraint(s)

System Capacity (kgs/day)

99% unsweetened

Roaster

997

82% extra dark

Roaster

1203

70% bittersweet

Roaster

1410

62% semi-sweet

Roaster

1591

41% milk choc.

Tempering & Molding

2240

4. Assuming all production is at 62% semi-sweet and the ball mill is in place, what process steps must be expanded and in what order to increase output to three times the output of the base case?

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