Sorry, me again. I was wondering if there is a industry standard on wastage as far as the chocolate goes. I mean the whole tempering and dipping. How much chocolate is wasted that you cannot use again. I mean sticking to bowls and utensils and such.
Of course I need it to make my sums with the real chocolate that is more expensive than the coating I have been using. This is making the product a lot more expensive and I have to bring it to the attention of the client wanting it.
I will, of course, not say it as bluntly, the price will simply have to go up1