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)
