Project Report on Confectionery Manufacture

Topics: Chocolate, Types of chocolate, Cocoa butter Pages: 5 (776 words) Published: November 13, 2010





This report primarily deals with confectionery products most suitable for the manufacture and sale in South East Asian Countries (S.E.A).

Since Confectionery in general is highly hygroscopic in nature, it is important to produce, pack, distribute and market with this constraint in mind.

By and large the climatic conditions in the S.A.E. is very similar to that of India and hence products produced in India are also suitable for manufacture and sale in S.E.A , save certain minor packaging aspects, & keeping in mind the cost factors.


Confectionery can be broadly classified as:

a) HBSC: - Hard boiled Sugar Confectionery
b) MT : - Modified Toffees
c) CC : - Chocolate Confectionery

Sub Classification:

a) HBSC: - Hard boiled Sugar Confectionery

➢ Formed Candies
➢ Deposited Candies
➢ Lozenges

b) MT : - Modified Toffees

➢ Toffees
➢ Caramels
➢ Fudges

c) CC : - Chocolate Confectionery

➢ Plain Chocolate
➢ Milk Chocolate
➢ Dark Chocolate


Raw Materials:

The Major basic ingredients for all these products are:
a) Sugar (white crystalline, brown etc)
b) Liquid Glucose
c) Cocoa Mass
d) Cocoa powder
e) Condensed Milk ( plain, sweetened)
f) Milk Powder
g) Flavours
h) Colours
i) Anti-oxidants
j) Sequestering & buffering agents

Packing Materials:

a) Cellophane
b) P.V.C
c) B.O.P.P
d) H.D.PE
e) Woven Sacks
f) Cartoons


There are broadly two ways for the Manufacture of Confectionery:

A) Batch Process:

In batch process the required ingredients as per formulations are cooked to the appropriate temperature and formed and cut into various sizes, shapes and weights. This process is essentially ideal for manufacture of small quantities with flexibility in the product and production required.

B) Continuous Process:

In this process products are produced in large quantities. The production process and lines are more automated; sometimes each line is dedicated to a single variety and produced round the clock.


In confectionery manufacture, the products should be produced under controlled conditions especially with respect to humidity. Hence humidity control is critical for the production of good quality of confectionery which also directly influence shelf-life. Air conditioners and de-humidifiers are used to effectively achieve these conditions.

Good Manufacturing Process ( G.M.P.) is another area where plant and in-house hygiene are focused upon.


All the ingredients, such as Raw Materials, packaging materials are to be tested as per BIS and PFA acts.


Packaging of confectionery is done in two steps:

a) Primary Packaging - Wrapping
b) Secondary Packaging

Primary Packaging - Wrapping

Since all confectionery products are highly unstable due to its hygroscopic nature, the only way to maintain good eating qualities and shelf-life is to pack them properly. This is a very important and crucial aspect of confectionery manufacture.

Most of the products are sold individually wrapped which may contain an immediate inner wrap and an over wrap. Wrapping is done in different styles such as single-end twist wrap, double end twist wrap, bunch wrap, rolls, bars etc.,

Secondary Packing:

Individually wrapped products are packed into small pouches in varying weights, jars, small boxes which are then packed into standard boxes and shipped, as per the Weights and Measures Act.


As per the report on the “Biscuits and Confectionery Industry in Key Asian Markets” by our consultants, Akkerald Investments, it is clear that all...
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