Process costing Journal Entry:
The Geneve Chocolate company is located in French Speaking Switzerland. The company makes truffles that are sold in propular embossed tins. The company has 2 processing departments-Cooking and Molding. In the cooking Department the raw ingriedients for the truffles are mixed and cooked on special candy making vats. In the molding Department the melted chocolate and other ingridients from the cooking department are carefully poured into molds and decorative flourishes are applied by hand. After cooling, the truffles are packed for sale. The company uses a process costing system. The T-accounts below show the flow of costs through the two departments in April (all amounts are in Swiss francs)
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Work in Process-Cooking
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Balance 4/1
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6000
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Transferred out 160000
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Direct Materials
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42000
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Direct Labors
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50000
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Overhead
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75000
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Work in Process-Molding
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Balance 4/1
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4000
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Transferred out 240000
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Transferred in
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160000
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Direct Labors
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36000
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Overhead
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45000
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Prepare journal entries showing the folw of costs through the two processing departments during April.