Typical % Rework Added for Chocolate Bars
Hi Everyone.
I am trying to find out what is a typical "% rework" of chocolate bars that can be added to a new batch.
Any help would be appreciated.
Thanks!
That depends---------how do you record it on the new batch record?
Why are you reworking it?
Are there any inclusions added that are not listed on the new packaging?
If your answer to the above makes good sense, and you're using actual chocolate, not chocolate flavoured candy, then really upto 100% without processing issue
That depends---------how do you record it on the new batch record?
Why are you reworking it?
Are there any inclusions added that are not listed on the new packaging?
If your answer to the above makes good sense, and you're using actual chocolate, not chocolate flavoured candy, then really upto 100% without processing issue
1. How do you record it on the new batch record? - The company currently does not record their rework of chocolate bars and do not have a procedure for determining how much to add
2. Why are you reworking it? - Currently mainly issues with appearance, shape etc. However, they were not conducting chemical testing (they just started this) and I am creating some corrective actions for out of specifications chemical quality parameters such as % Fat and so on. I am really trying to find out a maximum % rework that would not significantly impact the chemical quality of the new batch of chocolate bars.
3. No inclusions or allergens in the chocolate bars
Thanks and any further insights will be appreciated.
If the composition is identical, it can be 100%.
The following could be a problem though, for traceability and recall:
1. How do you record it on the new batch record? - The company currently does not record their rework of chocolate bars and do not have a procedure for determining how much to add
Hi srose,
The % rework would depend on the reason the chocolate is being reworked. It may be a % calculated to ensure that it still meets legal composition requirements. It could be 100% if the only issue is misshapes.
My main concern would be not recording or having a procedure for rework. The rework operation is clearly completely out of control. You need to address this as a priority.
My other concern would be the potential for micro contamination and the fact that chocolate is quite a sensitive product in which pathogens are able to survive in low numbers and cause illness. Hence having a hygienic procedure for rework is very important as well.
Kind regards,
Tony
I don't know of a typical % as I have seen 5% to 100%.