Additional information
| Plant Capacity | 8.00 Ton/day |
|---|---|
| Land and Building | (2000 sq.mtr) |
| Plant & Machinery | Rs. 1.72 Cr |
| Rate of Return | 30% |
| Break Even Point | 50% |
| profit on sales per year | Approx Rs.2.24 Cr |
CANDY MANUFACTURING (CAP: 300 TON/MONTH)
The project report includes Present Market Position and Expected Future Demand, Market Size, Statistics, Trends, SWOT Analysis and Forecasts. Report provides a comprehensive analysis from industry covering detailed reporting and evaluates the position of the industry by providing insights to the SWOT analysis of the industry.
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Candy making is the preparation of candies and sugar confections.
Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. A chocolatier is a person who prepares confectionery from chocolate, and is distinct from a chocolate maker, who creates chocolate from cacao beans and other ingredients. Cotton candy is a form of spun sugar often prepared using a cotton candy machine.
Making candy can be hazardous due to the use of boiled sugar and melted chocolate. Boiling sugar often exceeds 150°C (302°F) hotter than most cooked foods and the sugar tends to stick to the skin, causing burns and blisters upon skin contact. Worker safety programs focus on reducing contact between workers and hot food or hot equipment, and reducing splashing, because even small splashes can cause burns. Some ingredients can also irritate the eyes and lungs, if, for example, powdered ingredients are accidentally inhaled, so worker protection involves reducing exposure to potentially irritating ingredients.
Hard candy, also referred to as boiled sweet, is a candy prepared from one or more syrups boiled to a temperature of 160°C (320°F). After a syrup boiled to this temperature cools, it is called hard candy, since it becomes stiff and brittle as it approaches room temperature. Hard candy recipes variously call for syrups of sucrose, glucose, or fructose. To add color, food coloring is sometimes used.
INTRODUCTION
CLASSIFICATION OF CANDIES
OVERVIEW OF CONFECTIONERY MARKET
MARKET SURVEY
PROPERTIES AND SPECIFICATIONS
RAW MATERIALS
OTHER INGREDIENTS
MANUFACTURING PROCESS OF CANDY
PROCESS IN DETAILS
FORMULATIONS
FRUIT JELLY CANDIES
SUGAR COATING FOR CANDY
FRENCH CHEWING CANDY
HARD CANDY
MANUFACTURE OF HARD CANDY
PROCESS FLOW SHEET
DEHUMIDIFICATION IN CANDY PROCESSING
PROCESS AND QUALITY CONTROL OF CANDY CANES
CANDY MANUFACTURING TECHNOLOGY
TECHNICAL SPECIFICATION OF CANDY MAKING PLANT
PLANT LAYOUT
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED
IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERY
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
