This Sub-class includes the manufacture of non-chocolate confectionery. Units in this Sub-class are primarily engaged in the manufacture of: •sugar confectionery: caramels, cachous, nougats, fondant, white chocolate, sweets, toffees •chewing gum •confectionery lozenges and pastilles •preserving in sugar of fruit, nuts, fruit peels and/or other parts of plants
•manufacture of sucrose sugar, see 10720