Scharffen Berger Chocolate Maker

4081 words 17 pages
Scharffen Berger Chocolate Maker

Product Quality and Process Quality
Product quality
“Quality is the measure of excellence or state of being free from deficiency, defects, and significant variations", (Nader, 2009).
Quality of a product can be mainly assessed from a manufacturer and a customer point of view.
From a customer point of view, product quality is perspective as each individual perceives quality differently. Ultimately, product quality is the capability of the product to fulfil customer expectations as required from the users.
Quality from a manufacturer’s perspective depends on company size, culture, financial resources, human resources, market pressures and company strategy.
Due to the availability of a large
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The following table details each process where Harris and his team have incorporated quality control schemes to minimise variation.
Table 2 Harris’s Quality Control Schemes in the process Process sequence Quality control
Raw material quality control Purchase
Beans Find the farmers who grew the highest quality bean
Ferment beans properly before dried and shipped to US
Process quality control Bean
Cleaner The precise process associated with separating the waste from beans.
Once cleaned, storing the beans under specific climate and humidity controls. Roaster Roasting different types of beans separately to optimize the flavor.
Operator monitor the temperature and taste the sample. Winnower Precise process associated with separating cocoa beans from the shell Melangeur Use historical melangeur to perform task.
Operator determined the time of completion based on look, feel, and taste. Ball Mill It provide quality benefits by decreasing the amount of flavor degradation.
The resulting chocolate be tested and evaluated for quality. Conche Aeration was an important step for the quality control as bubble will created when blades moves.
Quality testing of the product done through a scrape gauge to measure the level of smoothness Tempering and molding Human testing for level of stability, glossy surface, smooth feel in the mouth and snap.
Quality control when transporting liquid chocolate to third-party molding.
Finished product

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