Chocolate & Confectionery Manufacturing
Industri Cokelat dan Kembang Gula dari Cokelat
🏭 Section C — Manufacturing
Chocolate and confectionery manufacturing — bean-to-bar chocolate, pralines, candies, sweets, and sugar confectionery production. This is a consolidated code in 2025 that merged several previous confectionery subcategories into one.
What You Need
PP28/2025 Licensing Data3 scales
Post-License Obligations4
Small scale: Low risk. NIB issued automatically.
Small / Medium scale: Medium-Low risk. NIB + Standard Certificate, with food safety compliance.
Large scale: High risk. Full GMP, BPOM registration, Halal certification (if applicable), and environmental compliance.
Fully open — 100% foreign ownership allowed.
Consolidated in KBLI 2025 (MATCH_CON_AGGREGAZIONE). Multiple old confectionery and chocolate codes were merged into this single code. If you previously held a more specific confectionery code, it now falls under 10732.
Bali Intelligence
Bali has a growing bean-to-bar chocolate scene — brands like Pod Chocolate and Krakakoa source cacao from Jembrana (west Bali) and Tabanan. The tropical climate means temperature-controlled production and storage are non-negotiable. Many chocolate makers combine manufacturing with a café/tasting room for tourism revenue (add 56303). Export potential is real — Balinese craft chocolate commands premium prices in Australia, Japan, and Europe.
KBLI 2025 Manufacturing & Production: Industrial Business Codes
kita.balizero.comTKA Eligible Positions
Kepmenaker 228/2019 — Category 4: Industri Makanan
Kepmen 228/2019 lists 44 TKA-eligible positions in this category. Selection optimized using ISCO classification methodology.
KEDUA Provision — Directors & Commissioners Exemption
- 56303 — If you run a tasting room or chocolate café
- 47241 — If you retail your products directly
- 46329 — If you wholesale to shops, hotels, or export
- 10761 — If you also process coffee (common combo for specialty food producers)
Related Codes
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