2 replies to this topic

[kconradi]

Hello,

 

I recently started at a chocolate manufacturing plant that is basically a startup. I have never written a program before nor have I ever been responsible for developing nutrition labels. We use the free version of ReciPal to help but I'm struggling with how to go about calculating ingredients. Essentially, we are creating a new product... we sell milk chocolate graham crackers (a half of a bar) currently but are going to produce full bars. Picture below for clarification. Because the chocolate doesn't encompass one side of the bar when producing the full bar, how do I calculate this amount of chocolate so that I can subtract it in the nutrition label? Is this even necessary? I've read that the FDA guidelines on this are relatively loose. 

 

This is probably just basic math but I want to make sure I do it correctly.

 

Any guidance would be greatly appreciated!

 

Kristen

[nwilson]

Do you know the quantities of each ingredient that are going into the new formula?  This could be just the percentage of ingredients per batch.  Another way to look at it is if you know how much the graham component weighs then you can then know that the total weight minus the graham cookie is the weight of the chocolate.  You can then reverse engineer this out to a bakers percentage and scale anyway you like.   I use the BOM template offline prior to uploading our information into our nutritional software.  

Attached Files

•  BOM Template.xlsx   10.91KB   6 downloads

[FSM4you]

Hello,

 

The picture did not upload. 

 

Also, the nutritional labels needs to encompass everything that is included in a serving. So, what I would do, it get all the ingredients and amounts that it takes to make 1 bar, and have that as the serving size. Use that as your nutritional's label, for a serving size of 1 bar. It doesn't matter if its half chocolate or not at that point. Unless I am misunderstanding your question?