Project Report on Confectionery Unit With Toffee, Candy, Chewing Gum & Bubble Gum
Confectionery Unit With Toffee, Candy, Chewing Gum & Bubble Gum
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, ratin goods, 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. Glucose syrups are obtained by hydrolyzing starch a process which cleaves the bonds linking simple sugar units. Complete hydrolysis yields the monosaccharide dextrose - controlled hydrolysis yields a mixture of dextrose, maltose, maltotriose and higher saccharides. In addition, under specific conditions dextrose can be converted into fructose.
Plant Capacity 1400 KGS/Day
Land & Building (Area 1100 sq.mt.) Rs. 69 Lacs
Plant & Machinery Rs. 52 Lacs
W.C. for 3 Months Rs. 82 Lacs
Total Capital Investment Rs. 2.16 Cr.
Rate of Return 19%
Break Even Point 66%
Note: ITI can modify the Capacity and Project Cost based on your requirement.
Contents of the Project Reports
Uses and Applications
Detailed Process of Manufacture
Process Flow Sheet Diagram, Plant Layout,
Cost Economics with Profitability Analysis
Land & Building Requirements with Rates
List & Details of Plant and Machinery with their Costs
Raw Materials Details/List and Costs
Power & Water Requirements
Utilities and Overheads
Total Capital Investment
Cost of Production
Break Even Point
Land Man Ratio
Suppliers of Plant & Machineries and Raw Materials
Cash Flow Statement
Projected Balance Sheet for 5 Years etc.
4449, Nai Sarak, Main Road, Chawri Bazar, Delhi, Delhi, 110006, India