1. COLLEGE OF FOOD TECHNOLOGY, VNMKV, PARBHANI
Journey towards spreading smiles with delicious moments…

2. • PRODUCT BRIEF
• CHARACTERISTICS
INTRODUCTION
• MARKET SURVEY
• RAW MATERIAL INFORMATION
• RECIPE FORMULATION
PREPARATORY
PHASE
• PROCESS FLOWCHART
• CRITICAL CONTROL POINTS
• MACHINARIES
PRODUCTION
PHASE
• PACKAGING
• STORAGE
• PRICING
• SALES
• PROFITS
POST –
PRODUCTION
PHASE

3. PRODUCT BRIEF
CHARACTERISTICS

4. “Cake is a form of bread or bread-like food. In its modern
forms, it is typically a sweet baked dessert.”
In its oldest forms, cakes were normally fried breads or cheesecakes,
and normally had a disk shape.
Modern cake, especially layer cakes, normally contain a combination
of flour, sugar, eggs, and butter or oil, with some varieties also
requiring liquid (typically milk or water) and leavening agents (such
as yeast or baking powder). Flavorful ingredients like
fruit purées, nuts, dried or candied fruit, or extracts are often
added, and numerous substitutions for the primary ingredients are
possible.
Cakes are often filled with fruit preserves or dessert sauces, iced
with buttercream or other icings, and decorated with marzipan, piped
borders or candied fruit.

5. FRESH
CREAM
CAKE
BUTTER
CREAM
CAKE
PHOTO
CAKE
PASTRIES
During the tenure of ELP, the following range of products were
produced :

6. The pastries are essentially cakes which are made in a size
that is suitable for consumption in a single serving. The size
is generally smaller for this purpose.
Pastries may be made in butter cream, fresh cream or even
designed with a photo sheet if desired.

7. SR NO. EXTERNAL INTERNAL
1. Volume Grain
2. Color of crust Color of crumb
3. Symmetry of form Aroma
4. Character of crust Taste
5. Weight Texture
The quality of a cake is characterized by the judgment of the following
parameters :

8. MARKET SURVEY
RAW MATERIAL INFORMATION
RECIPE FORMULATION

9. The market survey was carried out in two stages :
At national level
At city level
AT NATIONAL LEVEL :
At national level, there are two major cake producers with a vivid
variety of cakes available at a vast range of prices :
Monginis
Ribbons and Balloons
AT CITY LEVEL :
In the Parbhani city, there are two major cake manufacturers :
Kissan Bakery
Golden Bakery

10. RAW MATERIAL ROLE
1. Eggs
Acts as moistener and structure
builder
2. Sugar Acts as tenderizer
3. Baking powder Acts as leavening agent
4. Flour Acts as structure builder and drier
5. Cake gel Acts as emulsifier
6. Soya oil Acts as moistener
7. Water Acts as moistener
8.Icing sugar Provides base for making icing
9. Margarine Used in making icing
10. Whipped cream Used for icing in fresh cream cakes
11. Edible photo sheet Used as topping of photo cakes

11. Developing a best recipe for cake is a very difficult task which we
have overcome in this ELP and finalized best recipe by taking care of
different cake parameters. Each step has its own importance it should
be carried out perfectly.
After 3 trials cake recipe was got finalized. All such recipes which had
some demerits and some merits.
A concept recipe was developed by the finalization of the following
parameters :
Flour : Sugar Ratio
Flour : Baking Powder Ratio
Baking Powder : Cake Gel Ratio
Flour : No. Of Eggs Ratio
Water : Oil Ratio
Volume : Filled Weight Ratio
Baking Time
Baking Temperature

12. Based on the trials conducted, the faults in the cake were identified
and accordingly corrective measures were taken to improve the recipe.
The recipe finalized for cake base is as below :
INGREDIENTS CHART
SL.NO. INGREDIENTS INGREDIENT QUANTITY(WEIGHT)
1 Eggs 3
2 Sugar 100g
3 Flour 100g
4 Baking powder 1g
5 Cake gel 10g
6 Water 40ml
7 Oil 20ml
8 Essence 2ml

13. The following specifications were finalized for the cake parameters :
PARAMETERS CHART
PARAMETERS PARAMETERS SPECIFICATION
Flour : sugar ratio 1 : 1
Flour :baking powder ratio 100 : 1
Baking powder : cake gel ratio 1 : 10
Flour : no. of eggs ratio 100 : 3
Water : oil ratio 2 : 1
Baking tin volume : filled batter weight ratio 0.7
Baking time 45mins
Baking temperature 180C

14. PROCESS FLOWCHART
CRITICAL CONTROL POINTS
MACHINARIES

15. EGGS + SUGAR
CAKE GEL
BAKING
POWDER+ FLOUR
WATER
SOYA OIL
ESSENSCE AND
COLOUR
PRE-OILING OF
TINS
FILLING TINS
BAKING IN PRE-
HEATED OVEN
Mixing for 5min at high speed
Mixing for 2min at high speed
Mixing for 4min at high speed
Mixing for 2min at high speed
Lining of tin with PGPR coated
butter paper
Filled weight : volume ratio = 0.70
Temperature 1
80 C, Time 45 min
CAKE BASE

16. BUTTER CREAM ICING
MARGARINE
ICING
SUGAR
SOYA OIL
Mixing for 5 min at high speed
Mixing for 20 min at high speed
Addition at regular intervals of
2min with continuous mixing

17. FRESH CREAM ICING
FROZEN FRESH CREAM
DEFROST FOR 24HRS AT
5  C
WHIPPING AT HIGH SPEED
TILL SOFT PEAKS FORM
STORAGE OF WHIPPED
PRODUCT AT 5  C

18. PHOTO CAKE ICING
PRINTING OF FROSTING
SHEET WITH EDIBLE
COLOR
HEATING OF PRINTED
SHEET AT 150  C FOR 2
MIN
PEELING OF THE SUGAR
FROSTING LAYER
PLACING THE FROSTING
SHEET ON CAKE
The sheet placed on the surface of cake dissolves within 20 minutes
leaving the image on the cake surface.

19. SL.
NO.
PROCESS
STEP
CRITICAL CONTROL
POINT
CRITICAL
CONTROL
LIMIT
1. Egg - whipping Time
Not more than
5mins
2. Baking
Temperature
Not more than
180c
Time
Not more than
45mins

20. MACHINERIES /
EQUIPMENTS
ROLE
1. Flour sifter Used for sifting flour
2. Digital weighing balance
Used to weigh proper proportion of
ingredients
3. Cake mixer
Used for mixing all ingredients
properly
4. Baking tins used for filling batter
5. Electric baking oven Used for baking cake

21. PACKAGING
STORAGE
SALES
PRICING
PROFITS

22. Packaging is essential part of processing and distributing food. It may
be emphasized that preservation of food in a safe condition is the
major role of packaging. In addition, there are several other functions
for packaging which should be kept in mind by the food manufacture:
CHARACTERISTICS OF PACKAGING MATERIAL:
The packaging material suitable for cake and pastries are cardboard
boxes so it can support the cake easily
These boxes should be such that it can transmit air to maintain cake
freshness.
It should be attractive, so that consumers can easily buy that stuff.

23. PRODUCT BOX DETAILS DIMENSION
RATE OF
BOXES
Cake
½ kg box 6” x 6” Rs. 2.50
1kg box 8” x 8” Rs. 2.50
Pastry
2 - pastry box 4 “ x 4” Rs. 1.60
4 - pastry box 6” x 4” Rs. 1.60
DETAILS OF CAKE AND PASTRY BOX :

24. DETAILS OF CAKE AND PASTRY STICKERS:
PRODUCTS STICKER TYPES DIMENSION RATE
Cake
For both half
and one Kg box
6” x 6” Rs. 1.60
Pastry
For both 2 and 4
pastries box
4” x 4” Rs. 1.40

25. LABEL SAMPLE

26. Shown below is a reference of the cake boxes of the different cake
shops for comparison with the designed packaging :
DESIGNED
PACKAGING
GOLDEN
BAKERY
PACKAGING
KISSAN
BAKERY
PACKAGING

27. PRODUCTS
STORAGE
TEMPERATURE
STORAGE TIME
PERIOD
Fresh cream cake and
pastries
Below 5C One day
Butter cream cakes and
pastries
At room temperature or
below it
Four days
Photo cream edible
sheets for photo cake
Between 10C - 20C One day
Cakes and pastries are perishable products. Hence they must be
stored under proper conditions for the maintenance of the cake
quality. Following are the storage directions for the different types of
cakes and pastries :

28. The costing of cakes and pastries is affected by various factors as described below :
•WEIGHT:
Cost of cake depends on weight. Cost is directly proportional to the weight, as
the weight increases cost of cake increases.
•FLAVOUR:
Cost of cake also depended on flavor of cake, cost of chocolate cake is higher
than other flavor cakes because inclusion of chocolate powder in batter.
•COATING:
Chocolate coated cake is of higher rate as compared to normal flavored cake.
And chocolate cake with chocolate coating is priced even more.
•SHAPES:
Cake comes in several special shapes like guitar, Mickey Mouse, star, ship, cars
and custom shapes and all these shaped cakes are priced higher more as
compared to normal shapes.
•EGG/EGGLESS:
Eggless cake is more expensive than cake with egg because it includes fresh
cream in place of egg to make it spongy.

29. PRODUCT
RAW
MATERIAL
COST
(Rs.)
PACKAGING
MATERIAL
COST
(Rs.)
PROCESSING
COST
(Rs.)
DESIGNER
COST
(Rs.)
TOTAL
PRODUCTION
COST
(Rs.)
Butter
cream
cake
22.00 7.00 3.00 3.00 35.00
Fresh
cream
cake
65.00 7.00 9.00 9.00 90.00
Photo cake 150.00 7.00 22.50 22.50 200.00
Pastry 3.25 0.75 0.50 0.50 5.00
Although there is a great variation in the pricing of a cake due to many factors
involved as stated below, still the costing for the basic model f each type of cake
have been shown below:

30. SL.NO.
TYPE OF
CAKE
WEIGHT COST
NOS.
SOLD
SALE
AMOUNT
1.
Butter
cream cake
500g Rs. 70.00 21
Rs.
1470.00
1 kg Rs. 140.00 2
Rs.
280.00
2.
Fresh
cream cake
500g Rs. 180.00 5
Rs.
900.00
3.
Multiple
storey cake
1 kg Rs. 200.00 2
Rs.
400.00
3.5 kg Rs. 750.00 1
Rs.
750.00
4. Photo cakes 500 g Rs. 400.00 2
Rs.
800.00
5. Pastries 50g Rs. 10.00 800 Rs. 8000

31. CAKE:
A total of 35 cakes were sold during the ELP.
Total profit = total sale amount – total cost of production
i.e. total profit = Rs. (4600 – 2300)
= Rs. 2300
Total profit % = (total profit / total cost) x 100 %
i.e. profit % = (2300 / 2300) x 100%
Profit % = 100.00%
CBR = total cost of production / total benefit
CBR = 1.00

32. PASTRIES:
A total of 800 pastries were sold during the ELP.
Total profit = total sale amount – total cost of production
i.e. total profit = Rs. (8000 – 4000)
= Rs. 4000
Total profit % = (total profit/total cost) x 100 %
i.e. profit % = (2300 / 2300) x 100%
Profit % = 100.00%
CBR = total cost of production / total benefit
CBR = 1.00