Project Report Candy Making Plant 

Content

Annexure

Process 

2.0

Plant & Machinery

2.1

Plant Layout

2.2

Fuel/Power/Water

2.3 

Man Power Required

2.4

          Raw Material Required

2.5

Process : Annexure 2.0

First Method :- There are two Methods for Cooking of Candy Mass. One is open fire Cooking in the open type over any type of Coal or diesel Bhatti with Manual Stirring, Manual Handling or Cooked Mass to the Vacuum Pan than to the Cooling Plate.This process is caused to pollution also  

Second Method :- Other  method of cooking is with steam jacketed stainless steel cooking with motorized chamber stirring. The quality of the product made with this system is excellent moderate and there is no manual handling of cooked batch. There is no pollution in the cooking area Thus this system is suggested in this report.

                             Steam is generated in the boiler with help of fuel and this boiler is kept away from the cooking or processing area to maintain the cleanliness. Steam is supplied to the cooker through the pipeline. While operating the cooker, put sufficient water in cooking chamber, add sugar, liquid glucose, switch on the stirrer (Alternately sugar, liquid glucose syrup can be pumped from the pre-dissolved tank) when sugar is dissolved put other ingredients in cooking chamber step by step. When the desired temperature is achieved, vacuum is applied and valve is opened. It sucks cooking mass into lower pan, cooking chamber’s valve closed. Here vacuum is applied further for 4-5 minutes to remove the moisture of mass. This improves the quality and clarity of sweets. Next step is to release the vacuum and thick syrup of lower pan is poured on cooling plate by tilting the pan. Here color, flavors and other things are added to the batch.

Forming:- After cooling, the mass is put in the batch former which produces a thick conical sugar rope this rope is further passed through the three stage rope sizer to give the universal size and then to the forming machine. Here the rope is cut into required size and shape (According to Candy Degine) and discharged on three way cooling. On Three Way Cooling Conveyor  Sugar Candies are cooled down and carried away. Now Candies ready for wrapping (or for marketing if sold in loose condition)

Double end twist Type Candy Wrapping:- The Sweets Candies after Three Way Cooling Conveyor are puts into the hopper of twist wrapping machine. This wrapping machine is fully automatic. The sweets are delivered by Vibrator to the feeder plate where every candy is lifted one by one, wrapped with one or two wrapper, twisted from both Side ends at the speed of 300 PCs. per minute

Plant & Machinery : Annexure 2.1

S.NO.

Machines

Required

1.

ONE

2.

ONE

3.

TWO

4.

ONE

5

ONE

6

Automatic high speed Plast-O-Plast sweet forming machine production capacity upto 2500 kgs. per shift.

ONE

7.

ONE

8

ONE

9.

ONE

10.

TWO

Plant Layout : Annexure 2.2

Fuel / Power / Water Requirement : Annexure 2.3

Fuel / Power / Water Consumption

S.NO.

Name of Machine

Load

Nos.

Total Load

1.

Steam Boiler

2 h.p.

One

2 h.p.

2.

Vacuum Cooker

Stirrer

5 h.p.

1.5 h.p.

One

One

5 h.p.

1.5 h.p

3.

Batch Roller

Heater

0.5 h.p

3 k.w 

One

One

0.5 h.p.

3 k.w

4.

Rope Sizer

1 h.p.

One

1 h.p.

5.

Forming Machine

1 h.p.

One

1 h.p.

Three-Way Cooling Conveyor 

3 h.p.

One

3 h.p.

7.

Pillow-Pack (Candy Packing)

Electrical Heaters

1 h.p.

1 k.w

One

Three

1 h.p.

3 k.w

8.

Candy Wrapping (Double End Twist)

2 h.p.

Two

4 h.p.

1.

About 10 Liters Water required per Minute for Cooling Plate 

( This Water can be recirculated after cooling)

2.

About 40 Liters Water is required for circulation in Vacuum Pump (Vacuum Cooker)

(This Water can be recirculated after Vacuum)  

3.

An Oil fired Boiler Consume Appox 8 - 10 Liters of  LDO ( Light Diesel Oil)  per Hour

(This Boiler can operate up to three Vacuum cookers. There is less consumption of fuel for each batch if more then one Vacuum cooker is installed 

Man Power Required : Annexure 2.4

S.NO.

REQUIRED FOR  

NOS.

1.

Boiler and cooling Plate

One

2.

Vacuum Cooker

One

3.

Weighing & Dosing

One

4.

Forming Machine

One

5.

Pillow-Pack (Candy Packing)

One

6.

Candy Wrapping

Two

7.

Handling

2 - 5

8. 

Packing & Storage

8 -10

9.

RAW MATERIAL REQUIRED

Sugar (Sucrose)

Liquid Glucose

Citric Acid

Flavors and colors

Packaging material

Paraffin wax

Dusting powder