Detailed Project Report on Confectionery Unit (Toffee, Candy/Lollipop, Chewing Gum, Bubble Gum & Chocolate)

CONFECTIONERY UNIT (TOFFEE, CANDY/LOLLIPOP, CHEWING GUM, BUBBLE GUM & CHOCOLATE)

[EIRI/EDPR/1488] J.C. 272(INR)

INTRODUCTION

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- 92deg.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.

With the new light thrown by research as chocolate manipulation and the better understanding of fundamental principles, it has been possible to produce & results very nearly very equal to the hand dipping process.

The many additions & variations which have been worked round the original design of chocolate enrobber have produced a machine, which to all intents & purposes can be described as " the mechanical Hand cover".

The enrobber machine is somewhat complicated in construction. The centers are first fed as to a traveling band and placed in alignment either by an automatic "lining up" attachment or by hand. Then they travel over what is known as the "bottoming attachment". This attachment is a small tank of chocolate containing a rotating drum over which rides a wire belt. The rotation of the drum keeps a shallow layer of chocolate at the surface, over which the "centers" are carried by the traveling wire belt. In so doing the bottoms the centers are coated with a thin layer of chocolate.

They travel from the bottoming attachment as to another belt of canvas, color they are chilled by a water circulation cooling table over which the belt rides. It is essential that thin cooling is efficient in order that the chocolate as the bottom of the "Centre "will "set" by the time it reaches the end of the belt as the other hand, thin cooling must not be too drastic, otherwise the centers become too cold for covering.

COST ESTIMATION

Land & Building (1200 Sq.Mtr)                  Rented
Plant & Machinery                                       Rs..50.00 Lacs         
W.C. for 3 Months                                       Rs. 1.22 Cr         
Total Capital Investment                             Rs  1.82 Cr              
Rate of Return                                             48%   
Break Even Point                                       46%

CONTENTS

INTRODUCTION

APPLICATION OF INGREDIENTS IN THE CONFECTIONERY MANUFACTURING INDUSTRY

CANDY MAKING PLANT

AUTOMATIC CANDY FORMING MACHINE (CAPACITY 2500 KG/SHIFT OF 8 HOURS)

PROPERTIES

USES AND APPLICATION

NUTRITIONAL PROPERTIES OF CHOCOLATES PRODUCTS

B.I.S. SPECIFICATION

MARKET SURVEY

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 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

GRINDING - PARTICLE SIZE REDUCTION

PROCESS FLOW DIAGRAM OF CHOCOLATE

FORMULATIONS OF CHOCOLATES AND CHOCOLATE TOFFEE

SUPPLIERS OF PLANT AND MACHINERIES

SUPPLIERS OF RAW MATERIALS

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)