Detailed Project Report on manufacturing hard boiled candles, lollipops & bubblegums

MANUFACTURING HARD BOILED CANDIES, LOLLIPOPS & BUBBLEGUMS
[CODE NO.1914]



     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.


COST ESTIMATION

Plant Capacity                                    1.00 Ton/day
Land & Building (1200 Sq.Mtr)         Rs. 1.03  Cr  
Plant & Machinery                               Rs. 60.40 Lacs     
W.C. for 2 Months                                 Rs. 82.56 Lacs
Total Capital Investment                     Rs. 2.56  Cr          
Rate of Return                                       49%  
Break Even Point                                  43%


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