Code 2041 applies to employers engaged in, but not limited to, manufacturing candy bars, chocolate bars, chewing gum, glaceed fruit, jellybeans, lollipops, licorice, breath mints, taffy, and other confections.  Includes manufacturing from cocoa beans.  The processes of manufacturing products included under this classification may be automated or manually performed.

The processing of cocoa beans includes cleaning and roasting of the cocoa beans.   Once the roasted beans are cooled, they crack open and the nibs (inner portions) are separated from the shells.  Some manufacturers will pack the shells and sell them as a by-product.  The nibs are blended and milled which converts them into a coarse liquor.  This chocolate liquor is pumped through a hydraulic press which extracts the fat, (cocoa butter) leaving a caked residue.  The cakes are broken down, pulverized to a fine powder, and the powder is sifted, cooled and packed.

The chocolate manufacturing process begins the same as the cocoa manufacturing process up to the point where the nibs are converted into a coarse liquor.  At this point, the cocoa liquor is combined with powdered sugar or artificial sweeteners, milk or milk powder, cocoa butter and flavorings.  All ingredients are mixed forming a paste.  The paste is refined and tempered until it reaches the desired liquid consistency.  This chocolate liquid is then pumped into forms or molds and cooled, forming ten-pound cakes.  The cakes are removed from the molds, wrapped and packed.  These are usually sold to confectionery manufacturers or bakeries for use in their own operations.

Also included under this classification are employers that are engaged in manufacturing candy and confections whether from chocolate or sugar, artificial sweeteners, corn syrup, extracts, flavorings, fruits, nuts, gelatin or other ingredients. 

Manufacturing chewing gum, gum balls, gum with liquid centers, different shapes and sizes of gum are also included under this classification.