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Confectionery or sweetmeats are preserved edible delicacies consisting of a solid or crystalline phase and a liquid or non-crystalline phase the relative proportion of which determine the type of confectionery. The principal types of confectionery are hand boiled goods, caramel and toffee, comfits or draggees, and lozenges.
Sugar is the principal ingredient of confectionery. There are about 50 important confectionery factories in the country. Mainly in U.P. Bihar, Mumbai, Punjab, and Bengal. In addition, a large number of small concerns are producing sugar confectionery with indigenous equipments.
The covering of chocolates was originally carried out solely by hand the process being known as `hand dipping’. Each piece or `centre’ was handled individually, dropped into molten chocolate (temperature 88- 92 deg.F), covered , and finally placed a plaque to set. The process gave results which even today are superior to any mechanical methods although in production to out put, a high cost of labour is involved.
The enrober machine, originally designed by Savy, jean – jean, for the mass production of covered chocolates, revolutionized the chocolate industry.
The high labour charges of the hand- dipping process was eliminated and the output considerably increased. The covering, however although extraordinary good, did not equal the hand dipping process in the early stages.
INTRODUCTION
APPLICATION OF INGREDIENTS IN THE CONFECTIONERY
MANUFACTURING INDUSTRY
PROPERTIES
USES AND APPLICATION
NUTRITIONAL PROPERTIES OF CHOCOLATES PRODUCTS
B.I.S. SPECIFICATION
MARKET SURVEY
CONFECTIONERY MARKET: GLOBAL INDUSTRY ANALYSIS
AND FORECAST TO 2015 TO 2021
DETAILED EXPORT DATA OF CONFECTIONERY LOLLIPOP
DETAILED IMPORT DATA OF SUGAR CONFECTIONERY
PRESENT MANUFACTURERS/EXPORTERS OF CONFECTIONERY (TOFFEE, CANDY, BUBBLE GUM/CHEWING GUM, CHOCOLATES ETC.)
MANUFACTURER & EXPORTER OF CHOCOLATE
FORMULATIONS FOR CHEWING GUM/BUBBLE GUM
MANUFACTURING PROCESS OF CHEWING GUM
FLOW SHEET FOR CHEWING GUM
BUBBLE GUM PLANT
MACHINES TO BE REQUIRED FOR MAKING THE BUBBLE GUM
CHEWING GUM
CHEWING GUM AND BUBBLE GUM
RAW MATERIALS FOR CONFECTIONERY (TOFFEE, CANDY, CHEWING GUM)
MANUFACTURING PROCESS OF TOFFEE AND CANDY
MANUFACTURING PROCESS OF TOFFEE
FLOW DIAGRAM FOR THE MANUFACTURE OF TOFFEE
PROCESS AND GUIDELINES OF CANDY MAKING WITH BUTTER
DETAILS OF SUGAR BOILING AND CONFEDTIONERY EQUIPMENTS
METHOD OF SUGAR BOILING
CUTTING THE GRAIN, LOWERING OR GREASING
FLAVORS AND COLORS
WRINKLES WORTH READING ON SUGAR BOILING
MANUFACTURING PROCESS OF CHOCOLATE
PROCESS FLOW DIAGRAM OF CHOCOLATE
FORMULATIONS OF CHOCOLATES AND CHOCOLATE TOFFEE
SUPPLIERS OF PLANT AND MACHINERIES
SUPPLIERS OF RAW MATERIALS
APPENDIX – A :
1. COST OF PLANT ECONOMICS
2. LAND & BUILDING
3. PLANT AND MACHINERY
4. FIXED CAPITAL INVESTMENT
5. RAW MATERIAL
6. SALARY AND WAGES
7. UTILITIES AND OVERHEADS
8. TOTAL WORKING CAPITAL
9. COST OF PRODUCTION
10. PROFITABILITY ANALYSIS
11. BREAK EVEN POINT
12. RESOURCES OF FINANCE
13. INTEREST CHART
14. DEPRECIATION CHART
15. CASH FLOW STATEMENT
16. PROJECTED BALANCE SHEET
| Plant Capacity | 1.00 Ton/day |
|---|---|
| Land & Building | (1200 Sq.Mtr) Rs. 1.03 Cr |
| Plant and Machineries | Rs. 60.40 Lacs |
| Working Capital for 2 Months | Rs. 82.56 Lacs |
| Total Capital Investment | Rs. 2.56 Cr |
| Rate of Return | 49% |
| Break Even Point | 43% |
