Chocolate, Chewing Gum , Sugar Free Confectionery, Liquorice Paste, Cream Paste , Aerated Confectionery, Invert Sugar, Jam, Jelly, Marmalade, Toffee and Caramel Industry (Confectionery Products Business) Introduction www.entrepreneurindia.co www.entrepreneurindia.co www.entrepreneurindia.co www.entrepreneurindia.co www.entrepreneurindia.co Table of Contents 1. INTRODUCTION History Raw materials 1. Physical and chemical properties 2. Sweetening ingredients 3. Other raw materials Properties and microbiology of confectionery Types of confectionery Process and Machinery for confectionery production Modern developments Production of typical confectionery products Fondant www.entrepreneurindia.co Production of fondant Casting fondant articles Figure 1. Baker - Perkins fondant machine Figure 2. NID high speed mogul molder Caramel, fudge, and toffee Formation of caramel bars and small units Boiled sweets, hard candy, brittle, croquante, and butterscotch Marshmallows and nougat Jellies, gums, and turkish delight Panning Other products Packaging, storage, and economic aspects www.entrepreneurindia.co 2. PACKAGING IN THE CONFECTIONERY INDUSTRY Trends and developments The purpose of a package The container Materials Metal cans Paper and associated materials Types of paper Metal foil Transparent films Metallized films www.entrepreneurindia.co Shrink and stretch films Laminates Selection and use of wrapping materials for chocolate and confectionery The machinery The type of wrap Physical properties of wrapping materials-testing methods Strengh Permeability Physical structure Printing odors in food wrappers Testing of wrappers for various other properties www.entrepreneurindia.co