CONFECTIONERY UNIT (TOFFEE, CANDY/LOLLIPOP,
CHEWING GUM, BUBBLE GUM & CHOCOLATE)
[CODE NO.3772]
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 output, 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.
COST ESTIMATION
Plant Capacity 2000 Kg/Day
Land & Building (2000 sq.mt.) Rs. 2.94 Cr
Plant & Machinery Rs. 1.02 Cr
Working Capital for 1 Month Rs. 1.77 Cr
Total Capital Investment Rs. 5.89 Cr
Rate of Return 25%
Break Even Point 60%
INTRODUCTION
APPLICATION OF INGREDIENTS IN THE CONFECTIONERY
MANUFACTURING INDUSTRY
GLUCOSE SYRUPS
MALTODEXTRINS AND SPRAY DRIED GLUCOSE
DEXTROSE
POLYOLS
CARAMELS
VITAL GLUTEN
MODIFIED STARCHES
CANDY MAKING PLANT
CLASSIFICATION OF CANDIES
CORDIALS
FONDANT CANDIES
AUTOMATIC CANDY FORMING MACHINE
HARD CANDIES
WHIPPED CANDIES
PROPERTIES
USES AND APPLICATION
NUTRITIONAL PROPERTIES OF CHOCOLATES PRODUCTS
AMINO ACID CONTENT OF CHOCOLATE PRODUCTS
VITAMIN CONTENT OF CHOCOLATE PRODUCTS WHOLE WEIGHT BASIS
TOCOPHEROLS OF CHOCOLATE PRODUCTS
MINERAL ELEMENT CONTENT OF CHOCOLATE PRODUCTS
(BY ATOMIC ABSORPTION SPECTROPHOTOMETRY)
B.I.S. SPECIFICATION
MARKET OVERVIEW OF CONFECTIONERY IN UNITED
ARAB EMIRATES & DUBAI
CHOCOLATE CONFECTIONERY
SUGAR CONFECTIONERY
GUM
FUTURE & PROSPECTS OF CHOCOLATE CONFECTIONERY
AND SUGAR CONFECTIONERY IN UAE
CONFECTIONERY MARKET: GLOBAL INDUSTRY ANALYSIS AND FORECAST
FORMULATIONS FOR CHEWING GUM/BUBBLE GUM
GUM BASE
FOR CHEWING GUM
MANUFACTURING PROCESS OF CHEWING GUM
(1) GUM BASE PREPARATION
CHEWING GUM PREPARATION
FLOW SHEET FOR CHEWING GUM
BUBBLE GUM PLANT
WORKING PROCEDURE
MACHINES TO BE REQUIRED FOR MAKING THE BUBBLE GUM
OTHER ITEMS
CHEWING GUM
FORMULATIONS FOR CHEWING GUM
GUM BASE
FOR CHEWING GUM
CHEWING GUM AND BUBBLE GUM
ESSENTIAL INGREDIENTS
OPTIONAL INGREDIENT
SOURCES FOR GUM BASE
FORMULATION
THE GENERAL FORMULA FOR CHEWING GUM WILL BE
BUBBLE GUM
CHEWING GUM
FORMULATION 1
FORMULATION III
RAW MATERIALS FOR CONFECTIONERY (TOFFEE, CANDY, CHEWING GUM)
THE PRINCIPAL INGREDIENTS OF CONFECTIONERY ARE
SUGAR
CORN SYRUP
FLAVOUR
COLOURS
CONFECTIONERS GLUCOSE
CONDENSED MILK
FATS
BUTTER
OTHER INGREDIENTS
INVERT SUGAR
FORMULATION OF TOFFEE
1. ENGLISH TOFFEE NOUGATS
2. RUM BUTTER TOFFEE (WRAPPED)
3. EVERTON TOFFEE
RASPBERRY FLAVOURED SOFT CANDY
PLAIN CANDY
LEMON CANDY
BUTTER SCOTCH
COCONUT CANDY
MANUFACTURING PROCESS OF TOFFEE AND CANDY
THE COMMON CONFECTIONERY ARE
MANUFACTURE OF HARD CANDY
HARD & PULLED GOODS
CARAMEL & TOFFEE
COATED CONFECTIONS
COMPOSITION OF FONDANTS
LOZENGES
JELLY CRYSTALS
MANUFACTURING PROCESS OF TOFFEE
FLOW DIAGRAM FOR THE MANUFACTURE OF TOFFEE
PROCESS AND GUIDELINES OF CANDY MAKING WITH BUTTER
HARD CANDIES
SOFT CANDIES
DROPS/JELLIES/GUMDROPS
PROCESSING DETAILS OF HARD BOILED CANDIES
TIPS FOR MAKING TOFFEE
PREVENTING SEPARATION:
WHAT TO DO IF SEPARATION OCCURS:
TIPS FOR MAKING CARAMELS
TIPS FOR MAKING FUDGE
THE SECRET
DETAILS OF SUGAR BOILING AND CONFECTIONERY EQUIPMENTS
LIST OF SUGAR BOILING TOOLS REQUIRED FOR A START.
CANDY MACHINE AND ROLLERS FOR BOILED SUGAR.
METHOD OF SUGAR BOILING
CUTTING THE GRAIN, LOWERING OR GREASING
FLAVORS AND COLORS
WRINKLES WORTH READING ON SUGAR BOILING
MANUFACTURING PROCESS OF CHOCOLATE
GRINDING - PARTICLE SIZE REDUCTION
COUCHING - FLAVOR AND TEXTURE DEVELOPMENT
CONCHING
ROLLER CANCHES
VISCOSITY OF CHOCOLATE -USE OF EMULSIFIERS
PROCESS FLOW DIAGRAM OF CHOCOLATE
FORMULATIONS OF CHOCOLATES AND CHOCOLATE TOFFEE
MILK CHOCOLATE
COATING CHOCOLATE
I) TYPICAL CBE COATING
II) TYPICAL LAURIC FAT COATING (FOR COVERING CENTERS,
COOKIES PANNED GOODS)
III) TYPICAL NON-LAURIC FAT COATING (FOR CAKES, WATER
AND CRISPY CENTERS)
COUVERTURE CHOCOLATE
DARK CHOCOLATES
DARK CHOCOLATE
MILK CHOCOLATE:
ENGLISH MILK CHOCOLATE:
CHOCOLATE TOFFEE:
CHOCOLATE ANNEX CARAMELS
SUPPLIERS OF PLANT AND MACHINERY (GLOBAL)
SUPPLIERS OF RAW MATERIALS (GLOBAL)
SUPPLIERS OF PLANT AND MACHINERIES (INDIA)
BUBBLE GUMS AND CHEWING GUMS
CONFECTIONERY MACHINE SUPPLIERS
TOFFEE WRAPPING MACHINE
HOMOGENISER
COOLING BATH
CANDY WRAPPING MACHINE
AUTOMATIC BALL LOLLYPOP FORMING MACHINE
CANDY PACKAGING MACHINE
LOLLYPOP MAKING MACHINE
TOFFEE CUTTING & WRAPPING MACHINE
TOFFEE MAKING MACHINES
CHOCOLATE MAKING MACHINE
SUPPLIERS OF RAW MATERIALS
FATS
FOOD FLAVOURS/COLOURS
LECITHIN
PEPPERMINT OIL
CORN SYRUP
COCOA BUTTER
MILK POWDER
FOOD FLAVOURS/ESSENCES
APPENDIX – A:
01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)
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