Project Report on Confectionery Unit [Eiri-1488]

35000 INR/Piece

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Project Report on Confectionery Unit [Eiri-1488] Price And Quantity

Price 35000 INR/Piece
Minimum Order Quantity 1 Piece

Project Report on Confectionery Unit [Eiri-1488] Trade Information

Supply Ability 1 Piece Per Day
Delivery Time 2-3 Days
Main Domestic Market All India

Product Description

Project Report on Confectionery Unit [Eiri-1488]

Confectionery Unit (Toffee, Candy/Lollipop, Chewing Gum, Bubble Gum & Chocolate) [Eiri-1488]

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 `center' was handled individually, dropped into molten chocolate (temperature 88- 92 deg.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 labor is involved. The enrober machine, originally designed by Savy, jean - jean, for the mass production of covered chocolates, revolutionized the chocolate industry. The high labor 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.

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