This document provides a detailed project report for establishing a bakery unit by PACS to generate additional income and employment. Key details include:
- The unit will produce khari, rusk, and atta biscuits with a total installed capacity of 500kg per day.
- Total project cost is Rs. 60 lakhs to be financed through promoter's capital, loan, and government subsidy.
- Over six years, sales are projected to increase from Rs. 10.75 crores to Rs. 13.82 crores as capacity utilization rises from 70% to 90%.
- The bakery will source raw materials locally and employ 20 people. It is expected to break even in year 4
This document discusses the manufacturing process for glucose biscuits in India. It begins by introducing different types of biscuits produced in India, with glucose biscuits making up 44% of the market. It then provides an overview of the key ingredients in biscuit production like flour, sugar, fats, milk, water, salt, and leavening agents. The document outlines the basic biscuit manufacturing process of premixing, creaming, mixing, moulding, baking, cooling, stacking, and packing. It also discusses how maillard reactions and caramelization impact flavor development in biscuits during baking.
The document discusses biscuits and cookies, including their definitions, types, ingredients, and manufacturing processes. Some key points:
- Biscuits are cereal-based products with less than 5% moisture that have a crisp crust and tender layers.
- India's annual bakery production in 2004-2005 was 50 lakh tones worth Rs. 69 billion, with organized players having 45% market share. Major biscuit brands include Britannia, Parle, and Bakeman.
- Biscuits can be classified by dough (hard, semi-hard, soft) and shaping method (embossing, rotary cutting). The manufacturing process involves ingredient preparation, mixing, molding, baking, cooling
The document provides an overview of the Indian bakery industry. It discusses the history and development of baking, key raw materials used, major bakery products including bread and biscuits, and the present status and structure of the industry in India. The biscuit and bread segments are dominated by a few major players and hold most of the market share. The industry is growing at a rate of 6-7% annually and expected to reach over Rs. 4,300 crore by 2012. The document also presents a case study on the success of Monginis bakery in Kolkata.
This document discusses various methods of bread making. It begins by introducing traditional bread making processes and how modern processes are faster and more efficient. The document then defines lean and rich doughs. It describes five common bread making methods: straight dough method, salt delayed method, no dough time method, sponge and dough method, and ferment and dough method. Each method is explained in one to three sentences. The document concludes by listing common bread faults, their causes, and suggested corrections.
Parle-G Biscuits Pvt. Ltd is an Indian company established in 1929 that was the first to manufacture biscuits in India. Parle holds a 40% market share of the total biscuit market in India. The company produces a wide range of biscuits and confectionery including their most popular product, Parle-G biscuits, which are considered the world's largest selling biscuit. The company focuses on quality, health, and taste and has various manufacturing plants across India.
This document defines and describes different types of confectionery. It explains that confectionery includes both bakers' confections and sugar confections. Bakers' confections include pastries, cakes and baked goods made with flour, while sugar confections are made primarily of sugar and include sweets, candies and chocolates. Confectionery gets its sweetness from natural and synthetic sweeteners like sugar, syrups and chocolate. Common confectionery products mentioned include chocolate bars, muffins, nuts, pies, cookies, jelly, cakes, doughnuts and pastries.
Britannia Industries Limited has been operating since 1892 and is a leading Indian bakery company. It has a 38% market share in India and produces over 400,000 tonnes of biscuits annually. The document provides details about Britannia's Rudrapur production facility, including an overview of the biscuit manufacturing process from receiving ingredients to packaging. Key steps include premixing, creaming, mixing, moulding, cutting, baking, cooling, inspection, stacking and packaging. The facility uses modern machinery and exports biscuits to over 30 international markets.
Fondant is a type of icing or filling used to coat and decorate cakes, consisting of sugar, gelatin and glycerin that creates a smooth dough-like texture. There are two main types - poured fondant used as filling and rolled fondant that is rolled out and used to cover cakes. Reality TV shows featuring complex fondant cake designs have increased fondant's popularity as a decorating method, with many wanting cakes resembling those seen on popular shows like Ace of Cakes and Cake Boss.
This document discusses the manufacturing process for glucose biscuits in India. It begins by introducing different types of biscuits produced in India, with glucose biscuits making up 44% of the market. It then provides an overview of the key ingredients in biscuit production like flour, sugar, fats, milk, water, salt, and leavening agents. The document outlines the basic biscuit manufacturing process of premixing, creaming, mixing, moulding, baking, cooling, stacking, and packing. It also discusses how maillard reactions and caramelization impact flavor development in biscuits during baking.
The document discusses biscuits and cookies, including their definitions, types, ingredients, and manufacturing processes. Some key points:
- Biscuits are cereal-based products with less than 5% moisture that have a crisp crust and tender layers.
- India's annual bakery production in 2004-2005 was 50 lakh tones worth Rs. 69 billion, with organized players having 45% market share. Major biscuit brands include Britannia, Parle, and Bakeman.
- Biscuits can be classified by dough (hard, semi-hard, soft) and shaping method (embossing, rotary cutting). The manufacturing process involves ingredient preparation, mixing, molding, baking, cooling
The document provides an overview of the Indian bakery industry. It discusses the history and development of baking, key raw materials used, major bakery products including bread and biscuits, and the present status and structure of the industry in India. The biscuit and bread segments are dominated by a few major players and hold most of the market share. The industry is growing at a rate of 6-7% annually and expected to reach over Rs. 4,300 crore by 2012. The document also presents a case study on the success of Monginis bakery in Kolkata.
This document discusses various methods of bread making. It begins by introducing traditional bread making processes and how modern processes are faster and more efficient. The document then defines lean and rich doughs. It describes five common bread making methods: straight dough method, salt delayed method, no dough time method, sponge and dough method, and ferment and dough method. Each method is explained in one to three sentences. The document concludes by listing common bread faults, their causes, and suggested corrections.
Parle-G Biscuits Pvt. Ltd is an Indian company established in 1929 that was the first to manufacture biscuits in India. Parle holds a 40% market share of the total biscuit market in India. The company produces a wide range of biscuits and confectionery including their most popular product, Parle-G biscuits, which are considered the world's largest selling biscuit. The company focuses on quality, health, and taste and has various manufacturing plants across India.
This document defines and describes different types of confectionery. It explains that confectionery includes both bakers' confections and sugar confections. Bakers' confections include pastries, cakes and baked goods made with flour, while sugar confections are made primarily of sugar and include sweets, candies and chocolates. Confectionery gets its sweetness from natural and synthetic sweeteners like sugar, syrups and chocolate. Common confectionery products mentioned include chocolate bars, muffins, nuts, pies, cookies, jelly, cakes, doughnuts and pastries.
Britannia Industries Limited has been operating since 1892 and is a leading Indian bakery company. It has a 38% market share in India and produces over 400,000 tonnes of biscuits annually. The document provides details about Britannia's Rudrapur production facility, including an overview of the biscuit manufacturing process from receiving ingredients to packaging. Key steps include premixing, creaming, mixing, moulding, cutting, baking, cooling, inspection, stacking and packaging. The facility uses modern machinery and exports biscuits to over 30 international markets.
Fondant is a type of icing or filling used to coat and decorate cakes, consisting of sugar, gelatin and glycerin that creates a smooth dough-like texture. There are two main types - poured fondant used as filling and rolled fondant that is rolled out and used to cover cakes. Reality TV shows featuring complex fondant cake designs have increased fondant's popularity as a decorating method, with many wanting cakes resembling those seen on popular shows like Ace of Cakes and Cake Boss.
The document discusses the key ingredients and processes involved in bread making. It provides information on various flour parameters like moisture content, protein content, ash content, and how they impact bread quality. It also discusses the roles of other ingredients like water, salt, sugar and yeast. Water is important for gluten formation and fermentation. Salt strengthens gluten and improves flavor while sugar feeds the yeast. Yeast is the main leavening agent and produces carbon dioxide through fermentation. The document outlines the fermentation process and optimal conditions for yeast activity.
This document discusses flaked rice, also known as poha. It provides details on the agronomy, nutritional aspects, production process, and yield of flaked rice. The production process involves soaking, roasting, flaking, sieving, grading, and packing rice into bags for local markets. Flaked rice yields range from 55-70% depending on the rice variety. The document concludes that standardization of the flaked rice production process could help enhance the product and its export potential.
Frozen dough refers to semi-finished dough products that have been kneaded, processed by machine, and frozen for later use. There are two types - broad frozen dough includes all flour-based semi-finished products, while narrow frozen dough specifically refers to pre-made dough used in baking that contains yeast, freezing agents, and is frozen below -7°C. Frozen dough must be stored at -18°C and used within 3 months to maintain quality. It cannot be refrozen after thawing. The document describes methods for making straight dough and sponge dough, freezing, storing, thawing, proofing, and baking the frozen dough into final products.
A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.[1] Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
This document provides an overview of the manufacturing process for Parle-G biscuits. It describes the raw materials, production flow including mixing, baking, cooling and packaging. Key aspects of quality control like inventory management, HACCP, GMP are also summarized. The production unit has strict protocols to ensure safety and consistency in manufacturing India's most popular biscuit.
- The document describes the manufacturing process of Rasgullas, a traditional Indian sweet.
- It outlines the key steps: boiling milk, adding lemon juice to curdle the milk, kneading the curds, preparing sugar syrup, shaping the curds into balls and cooking them in the syrup until absorbed.
- It then provides a financial analysis of starting a small-scale Rasgulla manufacturing business, including costs for materials, machinery, staff salaries, expected sales and projected profits over 3 years.
Wheat flour is produced through a milling process that breaks and grinds wheat kernels to extract the endosperm for flour while removing the bran and germ. The milling process produces different types of flour based on gluten content and particle size. Flour can be made from other grains like corn, rice, rye and produces different flour types based on degree of milling and grain used.
BAKERY AND CONFECTIONERY TECHNOLOGY notesMohit Jindal
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
India is the second largest manufacturer of biscuits globally after the US, with the organized sector producing around 57% of branded biscuits in volume. The biscuit industry in India has seen annual growth of 15% in recent years and is estimated to be worth Rs. 68.6 billion, dominated by large players like Parle, Britannia, and Sunfeast. Per capita biscuit consumption in India is lower than other countries at around 2.1kg but is growing steadily due to rising urbanization and income levels.
This document discusses packaging materials and systems for various dairy products including liquid, concentrated, dried, frozen and fat-rich products. It describes common packaging materials like paperboard, polyethylene and aluminium foil used in cartons. It also discusses retort packaging processes and benefits. Different sections summarize packaging for specific dairy products like cream, butter, ghee, milk products and concentrated/dried products. Packaging formats, materials requirements and challenges are outlined for each dairy type. Potential health and environmental impacts of some packaging materials are also mentioned.
Bakery products final project report cd versionDavidEdem4
This document provides a business plan for Dawn 2 Dusk Entertainments, a proposed bakery products manufacturing business. The business will be located in Mahindra World City and owned by Priya Ganesh. The plan outlines Priya's qualifications and experience in retail management. It provides details on the business goals, products, target customers in both wholesale and retail, expected sales volumes and revenues. Financial projections developed through EDI software are included. The plan also includes market research, equipment quotations, product profiles, and permits/approvals required to set up the business.
The document discusses biscuits and the biscuit manufacturing industry in India. It provides details on key players in the Indian biscuit market like Parle, ITC, Surya Foods and Britannia. It also mentions that India is the third largest biscuit manufacturer globally after the US and China. The document lists the raw materials used to manufacture biscuits like refined wheat flour, sugar, hydrogenated vegetable oil, salt, water, sodium bicarbonate and skimmed milk powder. It briefly discusses the advantages of biscuits providing some nutritional value from wheat content but also the disadvantages of high sugar content.
The document provides an overview of the confectionery sector in India. It discusses key topics like the major players and their market shares, the competitive landscape, contribution to the economy, government policies, and a SWOT analysis of three major players - Cadbury, Ferrero, and Nestle. It also outlines the future prospects of growing demand for premium chocolate, new flavors, and functional confectionery products in India.
Este documento presenta recetas para cuatro postres lácteos: crema quemada al café, crema de limón, crema de limón al vacío y panna cotta de frambuesa. Proporciona ingredientes, instrucciones de preparación detalladas y notas sobre cada receta. También incluye variaciones y consejos útiles sobre técnicas como la manipulación de la gelatina y la cocción al vacío.
This document discusses different types of biscuits and cookies. It begins by defining biscuits and describing their characteristics like shelf life and nutritional formulations. It then categorizes biscuits into crackers, semi-sweet biscuits, short-dough biscuits, and cookies. For each category, it outlines their typical recipes, processes, and examples. It also covers topics like types of chocolate and the nutritional profiles of dark, milk, and white chocolate. References are provided at the end from published books and websites.
Breakfast cereals classification and technologiespriteesutar
This document discusses breakfast cereals, including their classification, manufacturing processes, and key ingredients. It notes that breakfast cereals have evolved from simple cooked grains to highly processed ready-to-eat products. Cereals are classified as either hot (requiring cooking) or ready-to-eat. The major manufacturing processes include cooking, tempering, puffing, flaking, shredding, baking, drying, and adding flavorings and nutrients. Ready-to-eat cereals undergo processes like extrusion cooking before forming and drying operations to produce different cereal types.
The document outlines the manufacturing process for making biscuits at Parle. Key steps include: mixing raw materials, moulding dough, baking in a 260 foot long oven, cooling on a 260 foot long conveyor, packaging, and dispatching finished biscuits. Parle aims to minimize wastage at each step and ensures quality through processes like HACCP and regular staff training. The production capacity has increased from 160 tons in 1960 to 35,000 tons currently.
Rusk Production
Introduction: Rusk production involves a series of unit operations comprising dough mixing, molding, dividing and panning, proving, baking, cooling and wrapping. Measurements of final product quality are made, typically after baking, and few measurements are made at intermediate stages of processing (e.g., dough properties). The quality of the final product and the processing requirements of the dough are critically dependent on the flour properties.
Principle of bread making
Rusk is a double-baked product. At first, Bread is made from the first baking of dough, and the second baking transfer the bread into Rusk.
Raw materials for bread making
The raw materials which used for making bread are:
Wheat flour: This is the composition of the wheat grain and flour. Among other things, one can determine the quality of flour using the following methods: Chopin, amylograph, falling number, moisture content, etc.
Water: Water plays an important role in bread preparation. An essential element of any recipe is water, the importance of which is very often overlooked. A bread dough is roughly 40 % water.
Yeast: Yeast is a microorganism cultivated in yeast factories. Its scientific name is Saccharomyces cerevisiae. The name stems from Latin: "saccharo" which means sugar and "myces" which means fungus. Baker's yeast is a single-celled mold which is capable of transforming sugars in alcohol, carbon dioxide and various aromatic compounds. We call the process of this transformation "the fermentation".
Sourdough: Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a sourer taste and improved keeping qualities.
Enzymes: Enzymes are proteins that catalyze chemical reactions. This means that they help to initiate the chemical reaction. In this reaction, the enzymes are not converted or broken down, but they are deactivated by baking. One does not have to be afraid of enzymes. Our bodies are full of them and if they didn't exist there would be no life.
Gums and hydrocolloids: Today, products in general, and bakery products in particular, need to be kept fresh for longer. This is mainly stimulated by the supermarket chains who have a total aversion to "unsold" products because they represent an outright loss. Gums and hydrocolloids can help extend the life of products in certain cases.
Salt and salt product: Today's consumers are increasingly in need of healthy products, and are aware that too much salt is not good for health. It is sometimes claimed that bread is a "culprit" in that regard. But that is not the case at all. This does not alter the fact that the baker can intervene to reduce the salt content of his products and still make tasty products.
Automatic Bread and Biscuit Plant, Bakery Products, Flour-based food products, Biscuits Baking Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
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India's Animal Feeds, Livestock Feed Demand to Reach $30 Billion By 2020, Cat...Ajjay Kumar Gupta
India's Animal Feeds, Livestock Feed Demand to Reach $30 Billion By 2020, Cattle Feed – An Investment Opportunity, Using Molasses and Bagasse, Sugarcane fiber for Animal Feed, Sugar cane by-products as livestock feed Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
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The document discusses the key ingredients and processes involved in bread making. It provides information on various flour parameters like moisture content, protein content, ash content, and how they impact bread quality. It also discusses the roles of other ingredients like water, salt, sugar and yeast. Water is important for gluten formation and fermentation. Salt strengthens gluten and improves flavor while sugar feeds the yeast. Yeast is the main leavening agent and produces carbon dioxide through fermentation. The document outlines the fermentation process and optimal conditions for yeast activity.
This document discusses flaked rice, also known as poha. It provides details on the agronomy, nutritional aspects, production process, and yield of flaked rice. The production process involves soaking, roasting, flaking, sieving, grading, and packing rice into bags for local markets. Flaked rice yields range from 55-70% depending on the rice variety. The document concludes that standardization of the flaked rice production process could help enhance the product and its export potential.
Frozen dough refers to semi-finished dough products that have been kneaded, processed by machine, and frozen for later use. There are two types - broad frozen dough includes all flour-based semi-finished products, while narrow frozen dough specifically refers to pre-made dough used in baking that contains yeast, freezing agents, and is frozen below -7°C. Frozen dough must be stored at -18°C and used within 3 months to maintain quality. It cannot be refrozen after thawing. The document describes methods for making straight dough and sponge dough, freezing, storing, thawing, proofing, and baking the frozen dough into final products.
A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.[1] Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
This document provides an overview of the manufacturing process for Parle-G biscuits. It describes the raw materials, production flow including mixing, baking, cooling and packaging. Key aspects of quality control like inventory management, HACCP, GMP are also summarized. The production unit has strict protocols to ensure safety and consistency in manufacturing India's most popular biscuit.
- The document describes the manufacturing process of Rasgullas, a traditional Indian sweet.
- It outlines the key steps: boiling milk, adding lemon juice to curdle the milk, kneading the curds, preparing sugar syrup, shaping the curds into balls and cooking them in the syrup until absorbed.
- It then provides a financial analysis of starting a small-scale Rasgulla manufacturing business, including costs for materials, machinery, staff salaries, expected sales and projected profits over 3 years.
Wheat flour is produced through a milling process that breaks and grinds wheat kernels to extract the endosperm for flour while removing the bran and germ. The milling process produces different types of flour based on gluten content and particle size. Flour can be made from other grains like corn, rice, rye and produces different flour types based on degree of milling and grain used.
BAKERY AND CONFECTIONERY TECHNOLOGY notesMohit Jindal
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
India is the second largest manufacturer of biscuits globally after the US, with the organized sector producing around 57% of branded biscuits in volume. The biscuit industry in India has seen annual growth of 15% in recent years and is estimated to be worth Rs. 68.6 billion, dominated by large players like Parle, Britannia, and Sunfeast. Per capita biscuit consumption in India is lower than other countries at around 2.1kg but is growing steadily due to rising urbanization and income levels.
This document discusses packaging materials and systems for various dairy products including liquid, concentrated, dried, frozen and fat-rich products. It describes common packaging materials like paperboard, polyethylene and aluminium foil used in cartons. It also discusses retort packaging processes and benefits. Different sections summarize packaging for specific dairy products like cream, butter, ghee, milk products and concentrated/dried products. Packaging formats, materials requirements and challenges are outlined for each dairy type. Potential health and environmental impacts of some packaging materials are also mentioned.
Bakery products final project report cd versionDavidEdem4
This document provides a business plan for Dawn 2 Dusk Entertainments, a proposed bakery products manufacturing business. The business will be located in Mahindra World City and owned by Priya Ganesh. The plan outlines Priya's qualifications and experience in retail management. It provides details on the business goals, products, target customers in both wholesale and retail, expected sales volumes and revenues. Financial projections developed through EDI software are included. The plan also includes market research, equipment quotations, product profiles, and permits/approvals required to set up the business.
The document discusses biscuits and the biscuit manufacturing industry in India. It provides details on key players in the Indian biscuit market like Parle, ITC, Surya Foods and Britannia. It also mentions that India is the third largest biscuit manufacturer globally after the US and China. The document lists the raw materials used to manufacture biscuits like refined wheat flour, sugar, hydrogenated vegetable oil, salt, water, sodium bicarbonate and skimmed milk powder. It briefly discusses the advantages of biscuits providing some nutritional value from wheat content but also the disadvantages of high sugar content.
The document provides an overview of the confectionery sector in India. It discusses key topics like the major players and their market shares, the competitive landscape, contribution to the economy, government policies, and a SWOT analysis of three major players - Cadbury, Ferrero, and Nestle. It also outlines the future prospects of growing demand for premium chocolate, new flavors, and functional confectionery products in India.
Este documento presenta recetas para cuatro postres lácteos: crema quemada al café, crema de limón, crema de limón al vacío y panna cotta de frambuesa. Proporciona ingredientes, instrucciones de preparación detalladas y notas sobre cada receta. También incluye variaciones y consejos útiles sobre técnicas como la manipulación de la gelatina y la cocción al vacío.
This document discusses different types of biscuits and cookies. It begins by defining biscuits and describing their characteristics like shelf life and nutritional formulations. It then categorizes biscuits into crackers, semi-sweet biscuits, short-dough biscuits, and cookies. For each category, it outlines their typical recipes, processes, and examples. It also covers topics like types of chocolate and the nutritional profiles of dark, milk, and white chocolate. References are provided at the end from published books and websites.
Breakfast cereals classification and technologiespriteesutar
This document discusses breakfast cereals, including their classification, manufacturing processes, and key ingredients. It notes that breakfast cereals have evolved from simple cooked grains to highly processed ready-to-eat products. Cereals are classified as either hot (requiring cooking) or ready-to-eat. The major manufacturing processes include cooking, tempering, puffing, flaking, shredding, baking, drying, and adding flavorings and nutrients. Ready-to-eat cereals undergo processes like extrusion cooking before forming and drying operations to produce different cereal types.
The document outlines the manufacturing process for making biscuits at Parle. Key steps include: mixing raw materials, moulding dough, baking in a 260 foot long oven, cooling on a 260 foot long conveyor, packaging, and dispatching finished biscuits. Parle aims to minimize wastage at each step and ensures quality through processes like HACCP and regular staff training. The production capacity has increased from 160 tons in 1960 to 35,000 tons currently.
Rusk Production
Introduction: Rusk production involves a series of unit operations comprising dough mixing, molding, dividing and panning, proving, baking, cooling and wrapping. Measurements of final product quality are made, typically after baking, and few measurements are made at intermediate stages of processing (e.g., dough properties). The quality of the final product and the processing requirements of the dough are critically dependent on the flour properties.
Principle of bread making
Rusk is a double-baked product. At first, Bread is made from the first baking of dough, and the second baking transfer the bread into Rusk.
Raw materials for bread making
The raw materials which used for making bread are:
Wheat flour: This is the composition of the wheat grain and flour. Among other things, one can determine the quality of flour using the following methods: Chopin, amylograph, falling number, moisture content, etc.
Water: Water plays an important role in bread preparation. An essential element of any recipe is water, the importance of which is very often overlooked. A bread dough is roughly 40 % water.
Yeast: Yeast is a microorganism cultivated in yeast factories. Its scientific name is Saccharomyces cerevisiae. The name stems from Latin: "saccharo" which means sugar and "myces" which means fungus. Baker's yeast is a single-celled mold which is capable of transforming sugars in alcohol, carbon dioxide and various aromatic compounds. We call the process of this transformation "the fermentation".
Sourdough: Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a sourer taste and improved keeping qualities.
Enzymes: Enzymes are proteins that catalyze chemical reactions. This means that they help to initiate the chemical reaction. In this reaction, the enzymes are not converted or broken down, but they are deactivated by baking. One does not have to be afraid of enzymes. Our bodies are full of them and if they didn't exist there would be no life.
Gums and hydrocolloids: Today, products in general, and bakery products in particular, need to be kept fresh for longer. This is mainly stimulated by the supermarket chains who have a total aversion to "unsold" products because they represent an outright loss. Gums and hydrocolloids can help extend the life of products in certain cases.
Salt and salt product: Today's consumers are increasingly in need of healthy products, and are aware that too much salt is not good for health. It is sometimes claimed that bread is a "culprit" in that regard. But that is not the case at all. This does not alter the fact that the baker can intervene to reduce the salt content of his products and still make tasty products.
Automatic Bread and Biscuit Plant, Bakery Products, Flour-based food products, Biscuits Baking Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
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Agro Based Small Scale Industries Projects, Automated biscuit Manufacturing Plant, Automated Bread Manufacturing Plant, automatic bakery plant in india, Automatic biscuit Plant, Automatic bread and biscuit unit (modern bakery plant), Automatic Bread Plant, Bakery Business, Bakery Business | Profitable Small Scale Manufacturing, bakery equipment, bakery plant and machinery, bakery unit project report, best small and cottage scale industries, biscuit factory business plan, biscuit industry profile, Biscuit Making | Small Business Manufacturing, biscuit manufacturing plant cost, biscuit manufacturing plant layout, biscuit manufacturing plant project report, biscuit manufacturing process pdf, biscuit plant manufacturers, biscuit Baking Plant, biscuits making machine factory, Bread & Biscuit Small Scale Industries Projects, Bread & Biscuit Processing Based Profitable Projects, Bread & Biscuit Processing Industry in India, Bread & Biscuit Processing Projects, Bread Baking Plant, bread factory project report, bread manufacturing plant cost, bread manufacturing plant project report, bread plant manufacturers, business plan on bakery pdf, cost of setting up a biscuit factory, Detailed Project Report on Bread & Biscuit plant, Download free project profiles on automatic Bread & Biscuit plan, feasibility study on bakery business, Food Processing & Agro Based Profitable Projects, food processing business list, Food Processing Industry in India, Food Processing Projects, Free Project Profiles on Bread & Biscuit making plant, fully automatic biscuit making machine, fully automatic bread making machine, Get started in small-scale food manufacturing, how to start a bakery business in India, How to Start a Bakery?, How to start a Bread & Biscuit Production Business, how to start a bread bakery business, how to start a food manufacturing business, How to Start a Food Production Business, how to start a successful bread bakery business
India's Animal Feeds, Livestock Feed Demand to Reach $30 Billion By 2020, Cat...Ajjay Kumar Gupta
India's Animal Feeds, Livestock Feed Demand to Reach $30 Billion By 2020, Cattle Feed – An Investment Opportunity, Using Molasses and Bagasse, Sugarcane fiber for Animal Feed, Sugar cane by-products as livestock feed Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
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animal feed industry in india, animal feed market size in india, animal feed production business plan, animal feed production plant, animal feed production process pdf, Animal Feed Technologies, Business Opportunities: How to produce Poultry feed, Cattle & Poultry Feed Manufacturing Business- How To Start, cattle and poultry feed - Industrial Project Report, Cattle Feed - An Opportunity In India, Cattle Feed & Feed Additives Market, cattle feed industry profile, cattle feed industry project report, Cattle Feed Manufacturing and Processing Unit, cattle feed manufacturing plant, cattle feed manufacturing process pdf, cattle feed plant cost in india, cattle feed plant machinery details, cattle feed plant project pdf, cattle feed project details, Detailed Project Report on Cattle Feed , Download free project profiles on Cattle Feed, Feasibility report on Cattle Feed, Feed Processing Plant, Free Project Profiles on Cattle Feed, How to start a small scale Livestock feeds production business, indian animal feed industry pdf, indian cattle feed industry, livestock feed formulation, Livestock Feed Industry, Livestock Feed manufacturing plant, Livestock Feed Production, Small Business Idea, Livestock Feed Production Business Plan, Market Survey cum Techno-Economic feasibility study on Cattle Feed, Poultry Feed Industry, Poultry Feed manufacturing plant, poultry feed production process, Pre-Investment Feasibility Study on Cattle Feed, Profile on the Production of Poultry Feed, Project Profile on Cattle Feed Manufacturing Unit, Project profiles on Cattle Feed, Project Report on Cattle Feed, Project Report on Livestock Feed, Project Report on Poultry Feed, project report on poultry feed manufacturing, scope of cattle feed industry in india, setting up an animal feed manufacturing unit, The Indian animal feed industry, The Indian feed industry, what is feed production
Potato Starch Production. Extraction of Starch from PotatoAjjay Kumar Gupta
Potato Starch Production. Extraction of Starch from Potato. Profitable Potato Processing Business Ideas
Potato Starch is a very fine flour with a bland taste that is made by removing the potato peel, made into a slurry and watery mix, and then dehydrated to form Potato Starch. The Potato Starch is not cooked, thus it does not absorb much water unless it is heated. For example, it will make an excellent gravy if heated with liquid in a saucepan.
Food manufacturers produce potato starch by extracting and processing only the starchy component of potatoes.
Potato starch is used as:
• Water binder
• Thickener
• Anti caking ingredient
• Bulking ingredient
• Glueing agent
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Production of Potato Starch, Potato Starch Production, Starch Manufacturing Process, Manufacturing of Potato Starch, Potato Starch in India, Potato Starch Uses, Starch Industry in India, Potato Starch Manufacturing, Potato Starch Manufacture, How Potato Starch is Produced, How to Make Potato Starch, Starch Manufacturing Process, Potato Starch Plant, Automatic Potato Starch Production, How to Make a Potato Starch, Potato Starch Manufacturing Plant, Potato Starch Manufacturing Business Plan, Potato Starch Making Process, Potato Starch Production Process, Profitable Potato Processing Business Ideas, How to Start a Business of Potato Starch Production, Profitable Potato Processing Business Ideas, How to Start a Food Processing Unit in India, Potato Starch Manufacturing Project Report, Project Report on Potato Starch Production, Potato Starch Manufacturing Project, Production of Starch from Potatoes, Potato Starch Industry, Extraction of Starch from Potato, Extraction of Starch, Extraction of Starch From Potato PDF, Potato Processing, Potato Processing Business Ideas, Value Added Products from Potato, Potato Processing Industry, Indian Potato Processing Plant, Project Report on Starch Manufacturing Industry, Detailed Project Report on Potato Starch Production, Project Report on Potato Starch Production, Pre-Investment Feasibility Study on Starch Manufacturing, Techno-Economic feasibility study on Potato Starch Production, Feasibility report on Starch Manufacturing, Free Project Profile on Potato Starch Production, Project profile on Potato Starch Production, Download free project profile on Potato Starch Production, Most Profitable Food Processing Business Ideas, Food Processing Industry, Profitable Food Processing Business in India, Starting a Food Processing Business, New small scale ideas in food processing industry, Small Scale Food Processing Industry
The food processing equipment market in India is growing due to increased demand for processed foods and the need for advanced technology to process foods while retaining nutritional value. Major opportunities exist for equipment manufacturers as there is a large infrastructure gap in the Indian food processing sector for equipment that can handle operations precisely while withstanding harsh cleaning methods. Global equipment manufacturers are well positioned to set up manufacturing operations in India to capitalize on the growing domestic market and export opportunities in Asia.
This document provides an overview of Raymond Limited, an Indian textile company. It discusses the textile sector in India including industry size, growth drivers, and Porter's five forces analysis. It then provides details on Raymond's market share, brands and products, recent news, competitors, and SWOT analysis. Financial statements including the income statement, balance sheet, and cash flow are also included. The document concludes with information on Raymond's organizational structure, job descriptions, culture, and training needs.
The document provides a detailed project report for setting up a food park in Patna, Bihar. It includes an executive summary that outlines key details of the proposed Hinduja & Sons Food Park Private Limited (HSFPPL) including the company profile, project details, financial analysis, assumptions and SWOT analysis. The objectives are to provide modern infrastructure facilities and ancillary services to food processors through a built up area of 4.84 lakh sqft across 11.13 acres of land, generating estimated annual revenues of Rs. 4.21 crore through rental and maintenance charges. The project aims to promote food processing in the region and create employment opportunities.
Dairy Farming and Dairy Products with Cattle Breeding, Dairy Products: Proces...Ajjay Kumar Gupta
Dairy Farming and Dairy Products with Cattle Breeding (500 Jersey Cows Dairy HB Parlor Milking Process, Veterinary Clinic, Cow Urine Processing, Kande from Cow Dung) Dairy Products: Processed Cheese, Curd, Butter Milk and Ghee
Dairy farming is a large unorganized sector in India and a major source for livelihood in rural areas. Dairy farming is a class of agriculture for long-term production of milk, which is processed (either on the farm or at a dairy plant, either of which may be called a dairy) for eventual sale of a dairy product. Commercial and small scale dairy farming in India is no doubt playing an important role in the total milk production and economy of our country. And almost all regions of India are suitable for setting up dairy farming business. Dairy cow farming means ‘raising highly milk productive cows commercially for milk production purpose’.
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This document provides an internship report on an internship at Shahkam industries, a knitwear manufacturing company in Lahore, Pakistan. It summarizes the company's history, operations, certifications, organizational structure, marketing strategies, and SWOT analysis. Shahkam produces items like polo shirts, hoodies, and jeans. It has over 700 employees and exports to brands in North America and Europe. The report describes the textile industry in Pakistan and identifies Shahkam's main competitors.
A project report on the inventory management at ranna sugar ltdBabasab Patil
This document provides an overview of inventory management practices at Ranna Sugar Ltd, a sugar manufacturing company in India. It discusses the company profile, objectives, products, and departments. Key points include:
1) Ranna Sugar Ltd is located in Bagalkot district of Karnataka and has over 500 employees. It produces sugar, bagasse-based power, and utilizes byproducts.
2) The objectives include sugar, alcohol, and byproduct manufacturing and utilization. It aims to train people in sugar technology.
3) Inventory management is studied to control costs and eliminate waste. ABC analysis classifies items into A, B, C based on value and control required.
3) Findings show A
This document outlines the Beef Industry Strategic Plan 2020 (BISP2020). It identifies five strategic pillars to focus industry efforts and resources between now and 2020: 1) Industry Leadership and Collaboration, 2) Market Growth and Diversification, 3) Value Chain Efficiency and Integrity, 4) Productivity and Profitability, and 5) Community and Consumer Support. For each pillar, it describes the strategic intent and what success may look like by 2020. It then identifies 10 priority areas for investment ranked as top, high or medium priority based on expected benefits to the industry by 2020. The plan aims to strengthen Australia's competitive position as a trusted supplier of premium quality and sustainable beef products.
The document discusses India's Mega Food Parks Scheme which aims to promote investment and growth in the food processing sector. It notes that the food processing sector faces several challenges including lack of infrastructure, seasonality of operations, and inadequate quality standards. The scheme aims to address these challenges by providing grants to entrepreneurs to set up common infrastructure facilities for food processing units. This would include facilities for collection, primary processing, storage and logistics. The goal is to link producers and processors in an effort to reduce wastage and add value to agricultural produce across the country.
The document provides details about the organization structure, functions of departments, and production process of Bharat Steel Industries. It outlines the various departments including production, marketing, finance, purchase, and stores. The production process involves cutting metal sheets, pressing them into designs using a press break machine, welding the sheets, polishing, and painting them with primer before assembly. The document thus gives an overview of the company's structure and manufacturing operations in 3 sentences.
To study the ice cream market in Patna town and analyse the performance of Sudha Ice-Cream in Patna market also suggest some strategies of Leading Players.
Growth Outlook for Indian Chemical IndustryBinay Agrawal
TATA Strategic has classified the chemical industry in India into 4 key segments, based on a detailed analysis of the industry. India currently accounts for only 3.3 % of the total chemical market with a market size of ~$ 0.12 trillion in 2013. Indian chemical industry is also a much diversified industry with more than 70,000 commercial products. It accounted for ~13% of the gross value added by the industry segment. It accounted for ~13% of the total India's export.Indian chemical sector is very crucial for the economic development of country.
Over the last five years Indian chemical industry has started to evolve rapidly. With significant capacity additions coming into place,
the focus has also been towards investments in R&D. India's competence in this
knowledge intensive industry is increasing however still the tapped potential is very
limited. The current low per capita consumption (~7 kgs for polymers in India as
compared to world average of 25 kgs) suggests that the demand potential is also yet
to be realized. Moreover India has a very strong outlook for the key end user
industries (e.g. Packaging is expected to grow at ~17% p.a. over the next five years,
Electronic is expected to grow at ~15% p.a. over the next five years, Construction and
Automotive both sectors are expected to grow at ~14% p.a. over the next five years).
Hence, going ahead the demand of chemical products is expected to surge strongly at
10-11 % p.a. over the next five years.
To meet this increasing demand either the local production will have to ramp up or
the imports will have to go up. Indian Govt. has increased its focus towards domestic
manufacturing with the intent of increasing the share of manufacturing in GDP from
16% to 25% by 2022.
Chemical industry is a capital as well as knowledge intensive industry. This industry plays a significant role in the global economic and social development. It is also a human resource intensive industry and hence generates lots of employment. Globally, more than 20 million people are expected to employ in this industry. The diversification within the chemical industry is huge and covers more than thousands of commercial products. Global chemical market size was estimated at $3.6 trillion in 2011 and is expected to grow at 4-5% per annum over the next decade to reach ~$5.8 trillion by 2021.
This document outlines a business plan for a dairy farming operation. It includes sections on the introduction to dairy farming, an overview of the business, the market potential and strategy, required machinery, raw materials, and manpower needs. The dairy industry in India is valued at INR 14,899.8 billion in 2022 and is expected to grow at a CAGR of 13.2% from 2023 to 2028. The business plan outlines the machinery, raw materials, and staff required to start the dairy farm, including milking machines, feed cutting equipment, cattle feed, and hiring skilled, semi-skilled, and unskilled labor.
This document provides information for starting a wafer biscuit production business, including:
- The projected annual production capacity is 60 metric tons of biscuits worth Rs. 56,78,400.
- Key financial projections include a net annual profit of Rs. 8,98,400, a profit ratio of 15.8%, and a return on investment of 54.9%.
- Implementation is estimated to take 8 months, involving tasks such as obtaining permits, purchasing equipment, and beginning production.
This report on Indian Chemical and Petrochemical Industry is a part of TATA Strategic Management Group (TSMG) Chemical Practice's endeavor to highlight the importance of chemical industry for the Indian economy. TSMG has been regularly
tracking the trends in chemical and associated industries. The resulting knowledge and experience gives us an additional advantage to prepare this report. This report encompasses an assessment of the chemicals industry in India, within the
context of the global industry, and the opportunities and challenges it presents. The country's chemical industry was estimated at USD 118Bn in 2013 and we believe that it has the potential to reach USD 173billion by 2018 growing at a CAGR of 8 percent. The growth is expected to be driven by rising demand in end-use segments and expanding exports fueled by increasing export competitiveness.
The report is a result of FICCI's objective to highlight the importance of chemical industry in national economy and business opportunities present in the sector. We are thankful to FICCI for providing us an opportunity to develop a report which can play a pivotal role in achieving this objective.
Atta Chakki Plant, Mini Flour Mill (Chakki Atta), Wheat Flour Atta Plant, Packaged Wheat Flour (Atta), Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
Wheat Flour or Atta is the predominantly used in food items in India, such as chapatti, roti, naan and puri and in sweat items too like halwa, pakoda, etc. Owing to the public distribution system providing whole wheat which has to be grounded and also purchasing wheat from open market and grinding it will be cheaper than the flour available in market and we have the option to grind it to the consistency required. These advantages generate a huge market potential for Mini Wheat Flour Mill.
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The document provides information on establishing a pectin manufacturing plant, including an overview of the pectin industry, production process, machinery requirements, costs, and financial projections. It discusses pectin extraction from citrus fruits, describes the manufacturing process, and provides a table of contents for a full project report on starting a pectin production business. The report would analyze market potential, costs, machinery needs, production capacity, profitability, and other factors for consideration by prospective entrepreneurs.
Comfort & Clean Air Solution Authorized Corporate Sale & Service Dealer.
HVAC is an acronym for Heating, Ventilation, and Air Conditioning. The term HVAC is used to describe a complete home comfort system that can be used to heat and cool your home, as well as provide improved indoor air quality.
"Cold Call Campaigns Success visually represent data and information related to the effectiveness of cold calling in sales and marketing strategies. These graphics use a combination of charts, graphs, and illustrations to convey key insights and statistics in a concise and engaging manner.
The infographics may include data on conversion rates, lead generation, call-to-sale ratios, and other metrics to showcase the impact of cold calling on business growth. They can also highlight best practices, tips, and strategies for optimizing cold call campaigns to improve success rates.
By presenting complex information in a visually appealing format, these infographics make it easier for viewers to understand and digest the content quickly. This makes them an effective tool for businesses looking to communicate the benefits of cold calling and its role in driving sales success.
Overall, infographics on Cold Call Campaigns Success serve as a valuable resource for sales professionals, marketers, and business owners seeking to enhance their cold calling strategies and achieve greater success in their campaigns.
2. e
Contents
Abbreviations............................................................................................................................................
Introduction...............................................................................................................................................
Project Profile ...........................................................................................................................................
The Proposal .............................................................................................................................................
Business Model.........................................................................................................................................
Project Details...........................................................................................................................................
Assumptions..............................................................................................................................................
Implementation schedule ..........................................................................................................................
Statutory & Government Approvals .........................................................................................................
Manufacturing Process..............................................................................................................................
Process flow Chart....................................................................................................................................
Financial Statements.................................................................................................................................
Project Financing ......................................................................................................................................
Business Projections .................................................................................................................................
Cash Flow .................................................................................................................................................
Feasibility Assessment..............................................................................................................................
SWOT Analysis ........................................................................................................................................
Risk Assessment & Management .............................................................................................................
Training & Development ..........................................................................................................................
Monitoring and Control ............................................................................................................................
Conclusion ................................................................................................................................................
Annexure...................................................................................................................................................
Financial Analysis & Ratios
3. 1 | P a g e
Abbreviations
AC Air Conditioner
CAGR Compound Annual Growth Rate
CU Capacity Utilization
DCCB District Central Cooperative Bank
DSCR Debt-Service Coverage Ratio
FSSAI Food Safety and Standards Authority of India
GoI Government of India
GST Goods and Service Tax
HTCL Haryana Tourism Corporation Limited
IBRTC International Bakery Research & Training Centre
IRR Internal Rate of Return
ISO International Organization for Standardization
MoFPI Ministry of Food Processing Industries
NCDC National cooperative Development Corporation
NCR National Capital Region
NIFTEM National Institute of Food Technology Entrepreneurship and Management
PACS Primary Agriculture Cooperative Societies
RO Reverse Osmosis
SKU Stock Keeping Unit
4. 2 | P a g e
Introduction
Bakery products, due to high nutrient value and affordability, are an item of huge
consumption. Due to the rapid population rise, the rising foreign influence, the emergence
of a female working population and the fluctuating eating habits of people, they have
gained popularity among people, contributing significantly to the growth trajectory of the
bakery industry. A number of healthy products have been launched in the bakery segment
and are gaining popularity at a high rate.
The Indian bakery industry is one of the biggest sections in the country’s
processed food industry. Bakery products, which include bread and biscuits, form the
major baked foods accounting for over 82 per cent of the total bakery products produced
in the country. It enjoys a comparative advantage in manufacturing, with an abundant
supply of primary ingredients required by the industry, and is the third-largest biscuit
manufacturing country (after the United States and China). The bakery segment in India
can be classified into the three broad segments of bread, biscuits and cakes. India’s
organised bakery sector produces about 1.3 millions tonne of bakery products out of 3
million tonnes while the balance is produced by unorganised, small-scale local
manufacturers.
Despite the fact that there are many automatic and semi-automatic bread and
biscuit manufacturing units in India, many people still prefer fresh bread and other
products from the local bakery. The popular biscuit variants in India are glucose biscuits,
Marie, cream biscuits, crackers, digestive biscuits, cookies and milk biscuits.
As far as the Indian biscuit market is concerned, the shares of the branded and
organised sector and the unbranded and unorganised sectors are 60 per cent and 40 per
cent respectively. Indian bakery products, especially biscuits, are in great demand in
developing countries.
5. 3 | P a g e
Baked goods are expected to grow by constant value at a compound annual growth
rate (CAGR) of two per cent over the forecast period. The bakery industry in India has
witnessed an annual growth rate of more than 15 per cent during the past years. As the
business and the industry thrives, the challenges accruing out of it are also growing
expediently.
Like many industries, retail bakeries see rising costs in fuel, healthcare and other
expenditures cut into their bottom lines and increase the costs of doing business. Driven
by the evolving perception of bakery products in India and the changing consumer
preferences, the Indian bakery industry would touch levels of Rs. 500 billion in the next
five years.
6. 4 | P a g e
Project Profile
Vision: To establish a bakery unit which can enhance the PACS income by 40%
after value addition in wheat.
Mission: To mobilize the idle resources of PACS and to involve women members in
productive economic activities.
Objectives: The project is to be considered to achieve the following objectives:
To generate employment in PACS by production activity
Provide financial benefits to member farmers of the PACS
Develop an attitude of business in PACS.
Women empowerment by generating employment for women
To utilise idle land resources of the PACS and make them business
generation entity.
The Proposal
It is proposed here to manufacture khari (bakery puffed biscuits), rusk (toast)
and Aata biscuits with an installed capacity of total 500 kg/day, in which, 20% khari,
40% rusk and 40% assorted bakery Atta biscuits.
7. 5 | P a g e
Business Model
Key Partners
Members of
the PACS of
Haryana- for
providing
raw material
NCDC
DCCB
Machinery,
repairs and
ingredient
suppliers
Key Activities
Production
Inventory
Management
Sales and
Marketing
Value
Proposition
Provide
Customers
healthy and
digestive
atta biscuits
Crispy and
nutritional
ingredient
Availability
of product
on demand
Customer
Relationships
Long term
relationship
to sustain in
the market
Maintain
hygienic
production
Customer
Segments
High
income
Group of
Delhi –
NCR and
Chandigarh
Villagers of
the PACS
Tourists
Students
Key Resources
Fund provided
by NCDC and
DCCB
Training to
personnel
provided by
NIFTEM
Channels
Shopping
malls, Big
bazaars etc.
Local
Retailer
Shops
HTCL shops,
hotels and
resorts
Cost Structure
Fixed Cost for Plant and Machinery
Attractive Packaging
Distribution and Sales
Cost for product replacement in case of
packets are braked.
Revenue Streams
Value added product generate
revenue
Products are produced as per market
segments- High, Middle, Low level
income group and occasional
customers.
Prices are little lower than
competitors.
8. 6 | P a g e
Project Details
Assumptions
1. The Project Profile has been prepared on the basis of Single Shift of 8 hours
a day and 300 working days in a year at 80% efficiency.
2. It is presumed that in the first year, the capacity utilization (CU) will be
70% followed by 75%, 80%, 85% and 90% onwards in the subsequent
years.
3. Raw material consumption is 80% for first year then 90% and after that
100% in subsequent years.
4. For Calculation purpose CU is adjusted in hike of raw material cost too.
5. The selling price of the products is kept fixed for calculation purpose.
6. The rate of salaries and wages for skilled workers and others are on the
basis of the minimum rates in the State of Haryana.
7. The PACS have Land and Building and have sufficient amount of primary
raw material i.e. Wheat.
8. The flour machine and RO water plant is already installed in the PACS.
9. The payback period may be 5-years after the initial gestation period.
10. The gestation period in implementation of the project may be to the tune of
6 to 9 months which includes making all arrangements, completion of all
formalities, market surveys and tie-ups etc.
9. 7 | P a g e
Implementation schedule
The implementation of the project includes various jobs/exercises such as
procurement of technical know-how, market surveys and tie-ups, preparation of
project report, selection of site, registration, financing of project, procurement of
machinery and raw materials etc., recruitment of staff, erection/ commissioning of
machines, trial production and commercial production etc. In order to efficiently and
successfully implement the project in the shortest period, simultaneous exercises are
carried out. Project implementation will take a period of 8 months from the date of
approval of the scheme. Breakup of activities with relative time for each activity is
shown below:-
Activity Period (In Months)
Scheme Preparation and approval 0-1
SSI Provisional Registration 1-2
Sanction of loan 2-5
Clearance from State Pollution Control Board 3-4
Placement of order for machinery and delivery 4-5
Installation of machines 6-7
Power connection 6-7
Trial run 7-8
Commencement of Production 9 onwards
Statutory & Government Approvals
It is mandatory for the bakeries to acquire licenses from FSSAI, GST, Local
Municipality, Police Eating House, Fire Department and State Pollution Control
Board. Out of these, the FSSAI, GST and local Municipal Health permits are of
priority before starting the unit.
10. 8 | P a g e
Manufacturing Process
KHARI
Weigh all ingredients as per formula. Make soft dough in a dough kneader still
it becomes smooth and glossy. Roll the dough into sheets of required dimensions and
thickness, apply flour dusting as required. Apply ghee on layers and fold it still of
required size. Repeat the process still layers are formed. Refrigerate it for 15 minutes.
Remove from refrigerator, cut into pieces of required size and dimensions. Place all
the pieces in baking oven and bake at 200 °C 20-25 minutes. After that lower the
temperature and bake at 180° C for another 15-20 minutes. Cool the pieces, pack as
per weight decided of SKU into poly bags and then put into corrugated carton for
dispatch.
RUSK (TOAST)
Pre-mixing of ingredients as per formulation to form dough of proper
consistency. The dough is then divided and pieces put into moulds for proofing,
followed by first baking, cooling, second baking and again cooling and packing. First
baking to do at 200° C and second baking at 180° C.
ATTA BUISCUIT
Weigh all ingredients and make soft dough with addition of sugar, ghee and
water as per formula. Beat the dough still it becomes soft and fluffy. Add yoghurt and
best again. Keep it in such condition for 10-15 min. Press the dough into flatten
rounds and make incision with knife at centre. Sprinkle cardamom, coconut or sesame
seeds just for decoration. Bake the rounds at 200° C for 20-25 minutes.
12. 10 | P a g e
Financial Statements
Project Financing
1. Cost of the Project
Sl. No. Heads Amount
1 Land Own
2 Building Own
3 Plant & Machinery* 40,00,000
4 Contingency 8,00,000
5 Other capital Investment 12,00,000
Total 60,00,000
* Machinery Particulars are as under:
Sl.
No.
Equipment Quantity Rate
(Rs./Unit)
Total Amount
(Rs.)
1 Baking Ovens 4 1,25,000 5,00,000
2 Dough Mixers 2 1,00,000 2,00,000
3 Cutter, Divider, Sheeter 3 3,00,000 9,00,000
4 Rusk Making Machine 1 1,00,000 1,00,000
5 Flour Sifter, Sugar Pulveriser,
Biscuit Grinder
3 80,000 2,40,000
6 Trays, Scoops, SS Bins,
Pellets,
1 60,000 60,000
7 Packing Equipment 2 3,00,000 6,00,000
8 Miscellaneous Equips: Small
RO Plant, small flour mill
- - 15,00,000
Total 40,00,000
Note: The rate may vary as per market
13. 11 | P a g e
2. Working Capital Requirement
(i) Raw Material
Ingredients Qty./yr. MT Rate/MT Amount
Maida/Atta 120 Own Own
Ghee 55 1,00,000 55,00,000
Edible oil 7 1,20,000 8,40,000
Sugar 4 30,000 1,20,000
Salt 2 10,000 20,000
Other Ingredient 6 1,00,000 6,00,000
Packaging Material - - 2,40,000
Total 73,20,000
(ii) Manpower Requirement
Particular Number of
Employees
Salary/ Wages
Per month
Amount
per
month
Total
Amount
Per year
Technical Staff 3 12,000 36,000 4,32,000
Admn. Staff 3 12,000 36,000 4,32,000
Marketing Staff 6 10,000 60,000 7,20,000
Labour 10 8,000 80,000 9,60,000
Total 2,12,000 25,44,000
Note: The rates are taken in round figure for the ease of calculation.
14. 12 | P a g e
Business Projections
Installed plant capacity = 500 Kg/day
Efficiency @ 80% = 400 Kg/day
Production for 300 working days = 1, 20,000 kg
Sales
Khari @ 20%@Rs. 100/ Kg = Rs. 24,00,000/-
Rusk @ 40% @ Rs. 120/Kg = Rs. 57,60,000/-
Atta Biscuits @ 40% @ Rs. 150/Kg = Rs. 72,00,000/-
Total sales = Rs. 1,53,60,000/-
Since capacity utilization (CU) is taken different for different years therefore,
projected sales will be:
Year 1 2 3 4 5 6
CU @ 70% 75% 80% 85% 90% 90%
Sales 10752000 11520000 12288000 13056000 13824000 13824000
15. 13 | P a g e
Cash Flow
Project Cost Rs 60.000 lakhs
Promoter's Capital Rs. 30.000 lakhs
Loan from NCDC @11.10% Rs 20.000 lakhs
Subsidy from MoFPI @ 25% of the plant and
machinery Rs 10.000 lakhs
Total Assistance Rs 30.000 lakhs
Year 1 Year 2 Year 3 Year 4 Year 5 Year 6
CU 70% 75% 80% 85% 90% 90%
Sales 10752000 11520000 12288000 13056000 13824000 13824000
Expenses
raw material 5856000 6588000 7320000 7320000 7320000 7320000
salary 2544000 2544000 2544000 2544000 2544000 2544000
other expenses @ 10% of sales
(electricity, insurance and others)
1075200 1152000 1228800 1305600 1382400 1382400
depreciation @ 10% 400000 400000 400000 400000 400000 400000
Loan due 2000000 1666666 1333333 1000000 666667 333333
Interest on Term loan 222000 185000 148000 111000 74000 37000
Loan instalments 333333 333333 333333 333333 333333 333333
Total Expences 10430533 11202333 11974133 12013933 12053733 12016733
Gross Profit 321467 317667 313867 1042067 1770267 1807267
tax @ 10% 32147 31767 31387 104207 177027 180727
Net Profit 289320 285900 282480 937860 1593240 1626540
16. 14 | P a g e
Feasibility Assessment
Technical
• Raw Material for this business is wheat, which is readily available in PACS.
• The machines and equipments are not very costly so it can be easily affordable.
• The machines and equipments become semi/fully automatic so operation is an
easier task.
• The manufacturers of different machines also provide the facility of installation
and repair service for free.
• PACS have large storage area and big godowns for storage of raw materials
and finished bakery products.
Socio – Economic
• Bakery unit can generate extra income to PACS members and upgrade their
socio-economic status.
• Youth of PACS villages can be employed here and it will create the
employment opportunity to young persons.
• People can be trained as a salesman, machine operator or manager.
• The entrepreneurial zeal and managerial skills of village women will be used
which otherwise wasted.
• The entrepreneurial and managerial skills will be developed in PACS members.
• Idle resources can be turned into profitable one.
Market
• There is always a place of Rusk, Khari & Biscuits in all retail shop. So these
products have good market potential always.
• Haryana is a developed state of India. The people of Haryana love the deshi
products. Bakery being pure deshi product has market throughout the Haryana.
• Mall culture is spread all over Haryana. In the big cities the bakery products
can be placed in malls and organized retail shops.
17. 15 | P a g e
• Big Bazars and other big retail stores can be approached to sell these products.
• Proximity to Delhi – NCR and Chandigarh is on advantage to PACS of
Haryana. The people of these cities are health conscious and they are ready for
pay for good bakery products.
• PACS itself has a market for the products. Every PACS almost contain 8-10
villages so the PACS can put the products in shops of its villages too.
• Khari and Rusk are treated as a product of foreign touch. The population of
Chandigarh and Delhi NCR, who has to use these products, may create a good
potential.
Financial
Bakery products are value added products. These have higher value (price)
than that of raw materials. The financial aspects are elaborated in Annexures –
attached.
This business have IRR 22% and DSCR = 2.95.
So, this project is financially viable.
18. 16 | P a g e
SWOT Analysis
Strengths
• The PACS of Haryana have ample amount of wheat throughout the year.
• PACS have enough area of operation and ample storage space is available.
• The labour and raw material is easily available for PACS.
• Since Haryana is located near Delhi and Chandigarh so healthy bakery
products are in high demand especially atta biscuit which is easily digestible.
• Low Capital Requirements for this business.
Weakness
• Bakery products are perishable items.
• Sensitive to commodity price fluctuations.
• Scarcity of Skilled Human Resource
• Lack of experienced staff
Opportunities
• The increasing township and mall culture have created market potential for
bakery products.
• Haryana have different stores located at bus stops (especially for AC busses)
where these products can be sold to passengers.
• The nutritional value and attractive packaging of the products can also create
an opportunity.
• The High income group having lavish living standard have passion to use
bakery products instead of packaged products available in market.
• The fooding habit of villagers are also been changed and they are also a good
consumer of bakery products.
Threats
• Tough competition with other big brands
• Price wars among competitors
• Product Substitution
• Technology Up gradation
19. 17 | P a g e
Risk Assessment & Management
Bakery products are perishable in nature; therefore Material management is
required for avoidance of the wastage.
There is a tough competition in the market so product mix approach is
applicable to this industry. PACS should produce quality products to sustain in
the market.
Proper study of consumer behaviour should be conducted and accordingly
the products can be produced.
The shelf value of these products is very less therefore demand for these
products can be generated through proper advertisement and promotion.
The financing of these types of industries depends on the market factors,
though demand for these products are high but financial institution does not
easily finance these products. The financing agency must be ensured through a
proper business plan.
The packaging of product should be attractive. It creates additional demand
for products.
Proper certification of plant is required from the authorities. Food safety
standards should be followed.
PACS may approach for ISO certification for ensuring the quality standards of
products.
Internal Checklist should be in plant / unit and it must be supervised
periodically.
Waste disposal - The main waste in the bakery unit is of unused dough,
fondant, burnt product. These need to be removed in a timely manner. Dough
and fondant may lead to fungal growth in the manufacturing premises,
whereas burnt product will contaminate the finished product. Waste should be
disposed immediately in covered bins to avoid contamination.
20. 18 | P a g e
Training & Development
National Institute of Food Technology Entrepreneurship and Management
(NIFTEM) located at Sonepat district of Haryana, is an autonomous institution under
Ministry of food Processing Industries, Government of India. This institute offers
short term training programmes and workshops on bakery. The PACS may approach
to this institute and provide training to its employees on bakery processing at nominal
fees.
International Bakery Research & Training Centre (IBRTC) is opened in the
NIFTEM to undertake the work of training, teaching, research and technology transfer
in the area of: Science of Baking, Bakery Machinery, Hygiene and Sanitation, Bakery
Management, Production Method, New Product Development, Quality Control and
Specification, Packaging and Presentation of Products.
Apart from this there are several private institutes also which provide training
and skill development in bakery and food processing. These institutes are located in
Ambala, Karnal, Chandigarh, Hisar.
21. 19 | P a g e
Monitoring and Control
Making bakery products experienced skilled worker or qualified baker is
needed to check raw material quality, dough consistency, proofing, first and
second baking, etc.
It is necessary to develop right taste, texture and consistency of the products.
It is necessary to avoid waste during flour shifting, dough making,
rolling/sheeting, slicing/cutting etc. Because wastage increase the cost as well
disposal of it also cost.
Proper selection of bakery equipment is very much essential.
Water must be of good quality, preferably RO water if total dissolved solids are
high in source water.
Disposal of solid and liquid waste are to work out properly as per pollution
laws.
Good level of competence is needed to understand quality of raw materials,
formulation of products, functions of additives used in formulation, control of
process and machinery to produce end product of desired quality, taste and
texture, type of packing material to be used, market trends and penetration, etc.
Technical knowledge and skills are needed for problem solving, and to ensure
good hygiene and safety in the workplace.
Proper pest control is required for preventing insects and rodents.
The guidelines listed in FSSAI manual should be followed strictly.
22. 20 | P a g e
Conclusion
Bakery products still remain the cheapest of the processed ready to eat products
in the country. The demand for bakery products will continue to increase in future.
Bakery products are becoming quite popular in rural areas as well. Nearly 55%
of the biscuits are consumed by rural sector. The higher consumption of biscuits in
rural area could be attributed to its position as a snack, longer shelf life and better taste
which is liked by different cross sections of population. There is no marketing
problem as every shop is a market for bakery products.
Bakery business is like venturing into spreading your labour of love. A love
that is devoured by millions for its freshness & taste and the warmth that it leaves
behind.
“If baking is any labour at all, it’s a labour of love.”
– Regina Brett