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Scope of the call

We are looking to speak with experts who have an understanding of cocoa butter equivalents/substitutes.

A top-tier management consulting firm.

Expected date of call: 28/10/2022 or 4/11/2022

Minimum experience Needed: 10 Year(s)

BROAD CATEGORY

Manufacturing/Operations

Sub CATEGORY

Manufacturing/Operations head

INDUSTRY

Professional Services - Consulting

Domain Expertise Needed

Cocoa beansglucose syrup

Required experience in organisation like

MondelezNestleMarsCadburyFerreroLotte

Have worked in roles like

Research and DevelopmentManufacturing

Question You Would be expected to answer

  • Can cocoa butter equivalents be replaced by cocoa butter substitutes or cocoa butter replacers? What is the regulation on this in different parts of the world?
  • Are Cocoa butter substitutes cheaper than cocoa butter equivalents?
  • How much palm oil is required to make 1 Kg cocoa butter equivalent?
  • What is the cheapest starch source for making high fructose syrup of 42DE and 55 DE and glucose syrup of 62 DE?
  • How much starch is required to make 1 Kg of high fructose syrup and glucose syrup? Does it vary by DE?
  • Are molded cookies more expensive or cheaper than extruded cookies?
  • What is the conversion cost as a % of the total cookies cost?