Thank You for Inquiring About Our Chocolate Bar Fundraising Programs!

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Thank You for inquiring about our Chocolate Bar Fundraising Programs! Malley’s offers 2 Fundraising Programs: 6 oz. Milk Chocolate Pretzelnormous Bar Program 1.75 oz. Chocolate Bar Program $3.00 6 oz. Milk Chocolate Pretzelnormous Bar Guaranteed 50% profit * No Minimum Orders * 18 bars per case $1.00 1.75 oz. Chocolate Bars in 4 flavors Milk Chocolate Almond * Milk Chocolate Pretzel * Milk Chocolate Crunch * Dark Chocolate Pretzel There are 36 bars per case. Each case is one flavor only. You choose how many cases of each flavor you want. Initial order requires a minimum of 14 cases 14 to 25 cases = 33% discount (profit) 26 to 199 cases= 43% discount (profit) 200 cases or more= 50% discount (profit) If you purchase the minimum order of 14 cases x 36 bars = $504.00 you would pay Malley’s $337.68 at pick up and your profit when the bars are sold is $166.32 If you purchase 26 cases x 36 bars = $936.00 you would pay Malley’s $533.52 at pick up and your profit when the bars are sold is $402.48 All orders MUST be paid for at pick up, including returning customers. Please pay with cash, check or money order. Credit card orders are charged an additional 4% Free local delivery (75 mile radius) on orders of 100 cases or more. We will deliver any bar order under 100 cases to any of Malley’s 22 locations for your convenience (deliveries are made weekly to our stores). Bar orders can be picked up at our Brookpark Road location (West 130th & Brookpark Road) by providing 24 hours’ notice. Malley’s does not accept any returns or exchanges. It’s easy to work your way up the profit margin ladder at Malley’s! By starting with 14 cases and reordering within 30 days (minimum reorder- 4 cases per month) we will consider your fundraiser a “continuing sale”. When you hit the 26/200 case mark, we will prorate your entire sale at 43/50%. We are here to help you become successful! We also offer a FANTASTIC Christmas and Easter Fundraising Program! Please let us know where we can be of service to you. Send us an email at [email protected] or feel free to give us a call! Bill Malley Jr. Patrick Malley Vice President of Fundraising and Corporate Sales Vice President of Fundraising and Corporate Sales 216-870-8051 216-255-2875 .

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Development of a Tool for Making Chocolate Chips
Development of a tool for making chocolate chips Bachelor Degree Project in Product Design Engineering Level ECTS 22,5 hp Spring term 2013 Javier Marín Melgar Juan Ramón Medel Cáceres Supervisor: Peter Thorvald Company supervisor: Liberto Ascanio Examiner: Lennart Ljungberg Assurance This report has been submitted by Javier Marín Melgar and Juan Ramón Medel Cáceres to University of Skövde as a Bachelor Degree Project at the School of Technology and Society. I certify that all material in this Bachelor Degree Project, which is not my work, has been identified and that no material is included for which, a degree has previously been conferred on me. Javier Marín Melgar Juan Ramón Medel Cáceres Javier Marín Melgar & Juan Ramón Medel Cáceres Abstract This Bachelor Degree Project report is based on the development of a tool for making chocolate chips from chocolate bars carried out in cooperation with LéKUé, manufacturer company of kitchen tools specialized in silicone and plastic products. The aim is to develop a kitchen tool that breaks chocolate bars in small fragments, as currently there are no utensils that can efficiently solve this task. This tool is oriented to be used at home. The design process includes a pre-study, a concept development and final design chapters. The pre-study consists of the following parts: an evaluation of existing tools, tool testing, early idea generation and selection, chocolate bar dimension study, identification of potential consumers, study of human factors, manufacturing process selection, materials selection and requirement specifications. The concept development section is based on mechanism and aesthetics development. The last chapter presents the final design, which is the result from the combination of findings inferred in the previous parts.
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QUALITY DEVELOPMENT of BAR CHOCOLATE PRODUCTS BASED on CONSUMER PREFERENCES: CASE STUDY on Smes
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The History of Chocolate By: Sue Peterson
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Oat Milk Chocolate Bars
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