The Chocolate Life

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Mickey Miller
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  • Mount Vernon, IA
  • United States
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Mickey Miller's Discussions

Putting a Price on My Business

Started this discussion. Last reply by It's Chocolate Sep 9. 1 Reply

I will be selling my small chocolate business, but I am unsure how to value it.  I've read a lot online about selling and valuing businesses, but nothing seems similar enough to what I'm doing to…Continue

How to Value a Chocolate Business

Started Aug 29 0 Replies

I will be selling my small chocolate business, but I am unsure how to value it.  I've read a lot online about selling and valuing businesses, but nothing seems similar enough to what I'm doing to…Continue

Tags: financial, business, Selling

Color fade

Started this discussion. Last reply by Andy Ciordia Apr 30, 2012. 5 Replies

What is the best coloring method to prevent or decrease color fade?I’m currently using oil-based colorings (Chefmaster and some Wilton) with white Callebaut couverture.Until now, I’ve only used small…Continue

 

Mickey Miller's Page

Latest Activity

It's Chocolate replied to Mickey Miller's discussion Putting a Price on My Business
"The value of your business is calculated on many factors including your balance sheet, amount of assets less depreciation and your liabilities. If most of your equipment is older and fully depreciated then you can't charge much for them.…"
Sep 9
Mickey Miller posted a discussion

Putting a Price on My Business

I will be selling my small chocolate business, but I am unsure how to value it.  I've read a lot online about selling and valuing businesses, but nothing seems similar enough to what I'm doing to serve as a good guide.For equipment, packaging and fixtures, do I use the replacement cost?  Or what I would be able to make if I had to liquidate?  Seems like there should be value in coming into a business with stock and inventory in place.Anyone been through this and have some pointers?  One of my…See More
Sep 8
Mickey Miller posted a discussion

How to Value a Chocolate Business

I will be selling my small chocolate business, but I am unsure how to value it.  I've read a lot online about selling and valuing businesses, but nothing seems similar enough to what I'm doing to serve as a good guide.For equipment, packaging and fixtures, do I use the replacement cost?  Or what I would be able to make if I had to liquidate?  Seems like there should be value in coming into a business with stock and inventory in place.Anyone been through this and have some pointers?  One of my…See More
Aug 29
Andy Ciordia replied to Mickey Miller's discussion Color fade
"You know come to think of it I've never seen our transfer sheets fade.  There must be something out there that has a more reliable or longer color hold that isn't toxic."
Apr 30, 2012
Mickey Miller replied to Mickey Miller's discussion Color fade
"Yes, because the appeal of this product is visual, I'm reluctant to put them in anything but a clear package."
Apr 30, 2012
Sebastian replied to Mickey Miller's discussion Color fade
"Your all natural, food concentrates, will fade faster i'm afraid."
Apr 30, 2012
Andy Ciordia replied to Mickey Miller's discussion Color fade
""In these black bags we have 2 colored pretzel sticks.", heheh!  We've noticed colors can fade in the dark as well, might be an oxidization thought to it.  Mainly it is our blues that go--sometimes red but it's not…"
Apr 28, 2012
Sebastian replied to Mickey Miller's discussion Color fade
"Package them in something that doesn't let the light pass through.  What you're seeing is a photo-catalytic degradation."
Apr 28, 2012
Mickey Miller posted a discussion

Color fade

What is the best coloring method to prevent or decrease color fade?I’m currently using oil-based colorings (Chefmaster and some Wilton) with white Callebaut couverture.Until now, I’ve only used small amounts of color for drizzle decorations on truffles. I have noticed a slight amount of color fade (especially with pink), but it’s not particularly noticeable, since there is so little of it.I’ve started doing solid chocolate lollipops with larger swaths of color. In particular, we’re doing some…See More
Apr 25, 2012
Mickey Miller is now a member of The Chocolate Life
Apr 25, 2012

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
First time I tasted a truffle
My favorite chocolate is:
Vahlrona, but I can only afford to use Callebaut

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