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candy manufacturing (cap:300 ton/month)

candy manufacturing (cap:300 ton/month)
Author: EIRI Project Consultants
ISBN: Project Report
Availability: In Stock
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The project report titled 'candy manufacturing (cap:300 ton/month)' 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. Click Here to submit your query.

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The report also points out the latest trends in the Worldwide 'candy manufacturing (cap:300 ton/month)' market and the various opportunities for the 'candy manufacturing (cap:300 ton/month)' market to grow in the near future. The report takes help of various analytical tools to predict the 'candy manufacturing (cap:300 ton/month)' market growth of the market during the forecast period.

Each report include Plant Capacity, requirement of Land & Building, Plant & Machinery, Flow Sheet Diagram, Raw Materials detail with suppliers list, Total Capital Investment along with detailed calculation on Rate of Return, Break-Even Analysis and Profitability Analysis. The report also provides a bird's eye view of the global industry with details on projected market size and then progresses to evaluate the industry in detail

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Additional Details

CANDY MANUFACTURING (CAP: 300 TON/MONTH)
[CODE NO.3252]  



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.

   
COST ESTIMATION

Plant  Capacity                                                        :    8.00 Ton/day
land & Building (2000 sq.mtr)                              :    Rs. 2.24 Cr
Plant & Machinery                                                   :    Rs. 1.25 Cr
Working Capital for 2 Months                               :    Rs  3.84 Cr
Total Capital Investment                                        :    Rs. 7.45 Cr
Rate of Return                                                          :    42%
Break Even Point                                                     :    38%


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      

 

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