Industry Overview
Candy and confectionery products are among the most widely consumed sweet products worldwide, offering diverse textures, flavours, and applications across different consumer groups. Candy is produced by dissolving sugar in water or milk to create a syrup, which is boiled until the required concentration is achieved or caramelization begins. Hard candies, also known as boiled sweets, are generally manufactured using ingredients such as sucrose, glucose, water, colours, and flavours.
Confectionery products include a broad range of edible delicacies consisting of solid or crystalline and liquid or non-crystalline phases, with their composition determining the product category. The major types of confectionery include hand-boiled goods, chocolates, caramel and toffee, and lozenges. Hard candies continue to maintain strong consumer acceptance, particularly among children, while functional ingredient-based candies provide opportunities for products targeting adult consumers through applications such as lozenges and nutraceutical confectionery.
Candy products are consumed by people of various age groups as snacks, refreshments after meals, and during occasions such as parties and festivals. They are also valued for their refreshing taste and mouth-freshening properties. The confectionery industry covers various manufacturing processes, raw materials, packaging methods, machinery requirements, quality control practices, and market considerations for establishing a commercial production facility.
Cost Estimation
| Particulars | Details |
|---|---|
| Plant Capacity | 3 MT/Day |
| Land & Building ( sq.mt.) | US$ 1.89 Lac |
| Plant & Machinery | US$ 3.00 Lac |
| Working Capital for 2 Months | US$ 2.54 Lac |
| Total Capital Investment | US$ 7.70 Lac |
| Rate of Return | 20% |
| Break Even Point | 68% |
Content Index
- INTRODUCTION
- PRODUCT PROPERTIES
- B.I.S. SPECIFICATIONS
- MARKET
- RAW MATERIALS
- SWEETENING AGENTS:
- COCOA BEAN:
- FLAVOUR:
- COLOURS:
- OTHER INGREDIENTS:
- PROCESS OF MANUFACTURING (BASED ON AUTOMATION)
- THECOMMON CONFECTIONERYARE:
- MANUFACTURE OF HAND CANDY:
- COMPOSITION OF FONDANTS
- PROCESS FLOW DIAGRAM FOR MANUFACTURING OF TOFFEE AND CARAMEL
- FLOW DIAGRAM OF NUTTIES MANUFACTURING:
- FLOW DIAGRAM OF CHOCOLATE MAKING:
- STANDARD OPERATING PROCEDURE FOR CHOCOLATE MAKING
- CHOCOLATE COATING FOR NUTTIES:
- BANKING SYRUP MAKING:
- IMPORTANCE OF BANKING SYRUP
- DEXTRIN GLAZE MAKING:
- IMPORTANCE OF DEXTRINGLAZE
- MACHINERIES & EQUIPMENTS
- QUALITYCONTROLLABOPERATIONS
- PACKAGING
- MARKET OVERVIEW
- SEGMENTATION
- BY TYPE ANALYSIS
- CONFECTIONERY MARKET
- BY PRODUCT TYPE
- KEY SEGMENTS PROFILED IN THE CONFECTIONERY INDUSTRY SURVEY
- BY TYPE:
- CONFECTIONERY MARKET
- BY AGE GROUP
- CONFECTIONERY MARKET
- BY DISTRIBUTION CHANNEL
- MAJOR PLAYER’S
- AVAILABILITY OF TECHNOLOGY/KNOW HOW
- FOREIGN EQUIPMENT MANUFACTURERS
- MANUFACTURING PROCESS OF CONFECTONERIES
- DOCUMENTS REQUIRED TO GET LICENSES
- PRINCIPLES OF PLANT LAYOUT
- PLANT LOCATION FACTORS
- EXPLANATION OF TERMS USED IN THE PROJECT REPORT
- PACKAGING TYPES
- RAW MATERIAL SUPPLIERS
- PROCESSING MACHINES MANUFACTURES
- EFFLUENT TREATMENT AND DISPOSAL
- MANPOWER
- UTILITIES
- WAREHOUSING & DISTRIBUTION
- SWOL ANALYSIS
- ORGANIZATION CHART
- PLANT LAYOUT
- TURNKEY CONSULTANT
- IMPLEMENTATION SCHEDULE
Appendix
- 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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