Class Code: 2041
Per NCCI's Scopes Code Description:
Code 2041 includes the manufacture of products known as candy or associated with candy that include chocolate or other confections. The code is applicable to all candy or candy-related manufacturing operations ranging from risks that manufacture and wrap candy by hand to risks that manufacture and wrap candy using mechanized, automated mass production equipment. Code 2041 includes candy manufacturing whether or not cooking is involved in the preparation of the product.
Major candy varieties include taffy, jellybeans, marzipan, and candy bars.
Chewing gum manufacturing involves the use of the following ingredients: a gum base, which includes rosins or softeners; sweeteners, such as sugar or other natural or artificial sweeteners; and natural or artificial flavorings, such as but not limited to mint, cinnamon, or other spices or fruit. The manufacturing process begins with a thorough mixing of these ingredients, based on formulas to produce specific types of gums. The resulting mixture is then placed through a series of rollers to flatten the gum and produce sticks. The sticks are then packaged and shipped. Other types of gum may include sticks with a liquid center or gum that is candy-coated in either ball or stick form.
Chocolate manufacturers receive bags of dried cocoa bean varieties from suppliers and blend them together. Most companies roast the beans with the shell on, and some shell the beans and roast the nib (meat of the bean). After roasting, the shell is removed and the nib is milled to liquefy the cocoa butter into chocolate liquor. Chocolate liquor is nonalcoholic and simply refers to chocolate liquid. The chocolate liquor is pressed into cocoa butter or cocoa powders, or molded and solidified to make unsweetened chocolate.
The cocoa butter is used in the manufacture of chocolates. Additional ingredients are added, such as chocolate liquor, sugar (or artificial sweeteners), cocoa powder, and milk powder in precise amounts depending on the type of chocolate that is being made (unsweetened, semisweet, dark, milk, or white chocolate) and blended to a paste-like dough for refining. At this stage, the unfinished chocolate is sold to other companies as unsweetened or sweet chocolate blocks, powders, chips, or chocolate syrup.
Rollers crush the paste into flakes, which are crushed further to reduce their size. This process determines how smooth the chocolate is when eaten. Conching (flavor-developing process that puts the chocolate under constant agitation) can last anywhere from several hours to several days. This process reduces moisture and acidic flavors, and coats each particle of chocolate with a layer of cocoa butter. The resulting chocolate has a smoother, mellower flavor.
The chocolate then undergoes a melting and cooling process, and is deposited into different types of molds. The types made vary by manufacturer and include chips, chunks, wafers, squares, and bars. After the cooling process, the chocolate is packaged for delivery to retailers and consumers.
Mochi preparation starts by pounding steamed, glutinous rice in a large wooden container (called the “usu”). This is done with a wooden mallet (called the kine). The centers are flavored with licorice and then the remaining glutinous rice is rolled around the centers to make a ball shape. Once the batch is completed, it is eaten as is or with condiments.
Equipment and Materials:
Related Operations Not Classified to Code 2041: