COMPRESSED BAKER'S YEAST
[EIRI/EDPR/0801] J.C. 9416
INTRODUCTION
Baker's yeast is an inseparable bakery ingredient to cause fermentation in the dough used to make bakery items. As a result of fermentation we get soft and fluffy bakery items.
In the present era there is an increasing trend towards processed and fast food consumption like bakery items. While demand for bakery items is saturated in developed countries it is increasing at a consistent pace in the developing nations with increased demand for processed food items like pizza base, burger buns.
Yeast is a unicellular microorganism which primarily requires sugars, water and warmth to stay alive. In addition, albumen or nitrogenous material is also necessary for yeast to thrive. There are hundreds of different species of yeast identified in nature, but the genus and species most commonly used for baking is Saccharomyces cerevisiae. The scientific name Saccharomyces cerevisiae, means 'a mold which ferments the sugar in cereal (saccharo-mucus cerevisiae) to produce alcohol and carbon dioxide. Yeasts are usually spherical, oval or cylindrical in shape and a single cell of S. cerevisiae is around 8?m in diameter.
The chemical action and growth of yeast that causes dough to rise then became apparent.
Yeasts, bacteria and molds are fungi, vegetable growths, Yeasts are commonly egg shaped and about 0.01mm in diameter. The yeasts cell contains complex organic substances called enzymes whose characteristic is that they catalyze a chemical reaction.
The function of yeast in bread making is four fold (a) to increase dough volume by evolution of gas during fermentation of the available carbohydrates in the flour (B) to develop structure and texture in the dough by the stretching effect of the expansion due to gas production (C) to impart a distinctive flavour (D) to enhance the nutritive value of the bread. The products of yeast fermentation play an important part in modifying the flavour of baked leaves.
The constituents responsible for this effect are quite numerous as per recent studies. Yeast is a rich of protein and also of vitamins of 'B' group but because of the small proportion of yeast used in bread the protein content is only very lightly increased by that present in the yeast. The first major step in the development of yeast technology came with the introduction of the vienna process around 1860.
COST ESTIMATION
Plant Capacity 100 MT/Day
Land & Building (1000 sq.mt.) Rs. 24.00 Lac
Plant & Machinery Rs. 10.70 Lac
Working Capital for 1 Month Rs. 3.78 Lac
Total Capital Investment Rs. 40.84 Lac
Rate of Return 23%
Break Even Point 70%
CONTENT
INTRODUCTION
PROPERTIES OF YEAST
USES AND APPLICATION
TYPES OF BAKER'S YEAST
B.I.S. SPECIFICATION
MARKET SURVEY
PRESENT MANUFACTURERS
RAW MATERIALS
MANUFACTURING PROCESS OF COMPRESSED BAKER'S YEAST
DETAILS OF EQUIPMENTS AND ENGINEERING CONCERN FOR COMPRESSED BAKER'S YEAST
PROCESS FLOW DIAGRAM OF COMPRESSED BAKER'S YEAST
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
SUPPLIERS OF PLANT AND MACHINERY
APPENDIX – A:
01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)
