Confectionery

CONFECTIONARY

 

Production capacity/annum :    240 thousand kg.

Production process

These are manufactured by preparing a solution of Cane sugar to which invert sugar or glucose syrup or a chemical reagent for bringing about partial inversion is added. The syrup is cooked to a temperature of 310-320° F, in an open pan or a steam jacketed kettle. In the open fire boiling process, however, a certain amount of caramalisation takes place, which imparts a characteristic flavour to the product.

Process flow chart

Weighing   ►   Mixing   ►  Rolling

Packing   <    Cutting  <   Spreading

Machinery & equipment required

• Weighing Scale 0-100 & 0-25 Kg.
• Steam jacketed Kettle
• Steam Generator
• Emulsifier
•  Mixing Pan
• Stainless Steel Kettles
• Roller Machine
• Power Operated Press
• Toffee Spreading trays
• Hand operated toffee Cutter
• Paper cutting machine
• Foil scaler

Raw material/consumables required

• Sugar
• Cream
• Condensed milk
• Glucose
• Syrup
• Hard Fat
• Butter
• Vanilla
• Salt
• Eriable Colour

Utilities required

Power required(load)  :  15K.W.

Water required(per shift basis)  :  2500 litres.

Manpower required

• Skilled Workers  :  3 Nos.
• Unskilled   :  5 Nos.

Area required

Total Area       :  350 Sq. Mir

Covered Area   :  250 Sq. Mtr.

Investment required

Machinery & Equipment

Working Capital for 3 Months  :  Rs 35.0 lakhs

(Raw material, utilities & salary)





Contact us

 
Add: 283/53/2, Ground Floor, Mukundpur Delhi 110042, Ph: 011-65446600, 9811442146
Email: develop@vividfoundation.org, vikasch01@gmail.com
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