BAKERY PREMIX (CAKE, BREAD, MUFFINS, RUSK ETC.)
[EIRI/EDPR/4416] J: 2617NPR, 2618INR, 2618US$
Cake mix is a premix containing all the ingredients normally used for the preparation of cake, except egg and fat. Cakes could be easily prepared from such premix by adding required quantity of egg, hydrogenated fat/butter and water to the premix and mixing for a specified period of time and baking the batter in a baking oven. It adds variety to snack foods prepared in the household. The advantage of using such mix is the convenience, it offers as it eliminates the drudgery of purchasing ingredients in small quantities, weighing them and creaming them separately for a longer duration during the preparation of batter which is a very cumbersome procedure. This will find extensive use in urban middle class families, restaurants, bakeries, industrial canteens and armed forces.
COST ESTIMATION
Plant Capacity 10 MT/Day
Land & Building (2 Acres) Rs. 4.56 Cr
Plant & Machinery Rs. 1.30 Cr
Working Capital for 2 Months Rs. 3.54 Cr
Total Capital Investment Rs. 9.71 Cr
Rate of Return 55%
Break Even Point 34%
CONTENTS
INTRODUCTION
MARKET POTENTIAL
MARKET OVERVIEW
GLOBAL BAKERY PREMIXES MARKET INTRODUCTION AND MARKET SCENARIO:
GLOBAL BAKERY PREMIXES MARKET SEGMENT OVERVIEW:
BY APPLICATION, THE BREAD SEGMENT IS PROJECTED TO DOMINATE THE MARKET DURING THE FORECAST PERIOD.
KEY MARKET PLAYERS
BASIC RAW MATERIAL REQUIRED
PROCESS FLOW DIAGRAM FOR MANUFACTURING OF CAKE PREMIX
NEW PRODUCT DEVELOPMENTS& FORMULATIONS
TABLE 1-DIFFERENT FORMULATIONS FOR VANILLA SPONGE CAKE:
TABLE 2-RESULT AND OBSERVATIONS (ON BASIS OF SENSORY EVALUATION):
SENSORY EVALUATION OF VANILLA CAKE (T9): SENSORY EVALUATION OF THE PRODUCT WAS DONE BY 10 SEMI TRAINED PANELLISTS ON THE BASIS OF 9-POINT HEDONIC SCALE
TABLE 3-OVERALL SCORE CARD OF SENSORY EVALUATION:
TABLE 4-RESULTS OF PROXIMATE ANALYSIS OF CAKE:
FIG-1.1 PRODUCT IMAGE (FORMULATION 9)
STANDARDIZATION OF FORMULATION FOR GLUTEN FREE AND SUGAR FREE INSTANT CAKE PREMIX
TABLE 5-DIFFERENT FORMULATION TO STANDARDIZE GLUTEN FREE BUCKWHEAT CHOCOLATE CAKE:
TABLE 6-RESULTS (IN TERMS OF SENSORY ANALYSIS):
FIG-1.2 PRODUCT IMAGE (FORMULATION 6)
SENSORY EVALUATION OF GLUTEN FREE BUCKWHEAT CHOCOLATE
CAKE (FORMULATION 6): SENSORY EVALUATION OF THE PRODUCT WAS DONE BY 10 SEMI TRAINED PANELLISTS ON THE BASIS OF 9-POINT HEDONIC SCALE
TABLE 7-OVERALL SCORE CARD FOR GLUTEN FREE STEVIA BASED CAKE:
DEVELOPMENT AND STANDARDIZATION OF BUCKWHEAT AND STEVIA BASED LOW SUGAR CHOCO CAKE BALLS
TABLE 11-FORMULATIONS FOR CAKE OF CAKE BALLS:
TABLE 12-EVALUATION
TABLE 13-SENSORY SCORE CARD OF CAKE BALLS
TABLE 14-RESULT OF PROXIMATE ANALYSIS OF CAKE BALL:
QUALITY CONTROL PROCEDURE/ PARAMETERS
TESTS TO BE DONE FOR FINAL PRODUCT:
A) QUALITY TESTS:
MOISTUREANALYSIS:
ASHTESTING:
PROTEIN ESTIMATION:
NUTRITIVE VALUE TESTS:
SUGAR ESTIMATION:
REDUCING SUGARS:
TOTAL SUGARS:
MICROBIOLOGICAL ANALYSIS:
MICROBIOLOGICAL TEST STOBE PERFORMED:
STANDARD PLATE COUNT:
COMPOSITION OF MEDIA:
NUTRIENT AGAR (FORBACTERIA)
SABOURAUD’S AGAR (FORMOLD)
GYE (FORYEAST)
SENSORY EVALUATION:
MUFFINS FORMULATIONS
MAJOR PLAYER’S
KEY PLAYERS OPERATING IN THE GLOBAL BAKERY PREMIXES MARKET
AVAILABILITY OF TECHNOLOGY/KNOW HOW
PACKAGING TYPES
SPECIFICATION (MULTILAYER POUCH PACKS) OF PACKAGING
MATERIAL FOR BAKERY PREMIX
A) LAMINATES:
B) CO-EXTRUDED FILMS:
PERFORMANCE:
(2) A) THICKNESS TOLERANCE – (LOWER LEVEL PERMISSIBLE)
B) THICKNESS TOLERANCE – (UPPER LEVEL)
PRODUCT APPLICATIONS
BY APPLICATION
BAKERY PREMIX MANUFACTURERS
FOREIGN EQUIPMENT MANUFACTURERS
LIST OF MACHINERY & EQUIPMENTS PHOTOS
W.R.T. BAKERY PREMIX PROJECTS
BUCKET ELEVATOR:
INSPECTION CONVEYOR:
PLANT PROJECT LOCATION
DOCUMENTS REQUIRED FOR LICENSES
LIST OF DOCUMENTS:
PRINCIPLES OF PLANT LAYOUT
MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE SERVICE ARE:
PLANT LOCATION FACTORS
PRIMARY FACTORS
1. RAW-MATERIAL SUPPLY:
2. MARKETS:
3. POWER AND FUEL SUPPLY:
4. WATER SUPPLY:
5. CLIMATE:
SPECIFIC FACTORS
6. TRANSPORTATION:
7. WASTE DISPOSAL:
8. LABOR:
9. REGULATORY LAWS:
10. TAXES:
11. SITE CHARACTERISTICS:
12. COMMUNITY FACTORS:
13. VULNERABILITY TO WARTIME ATTACK:
14. FLOOD AND FIRE CONTROL:
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
1. DEPRECIATION:
2. FIXED ASSETS:
3. WORKING CAPITAL:
4. BREAK-EVEN POINT:
5. OTHER FIXED EXPENSES:
6. MARGIN MONEY:
7. TERM LOANS:
8. TOTAL LOAD:
9. LAND AREA/MAN POWER RATIO:
MANUFACTURES PROCESSING MACHINES
SOME OTHER SUPPLIERS OF PLANT AND MACHINERY CONVEYOR BELT
BUCKET ELEVATORS
WEIGHING MACHINES
BAG SEALING MACHINE
D.G. SET
LABORATORY TESTING EQUIPMENTS
EFFLUENT TREATMENT AND DISPOSAL
THE WASTE FROM THE FOOD PROCESSING OPERATIONS MAYBE CLASSIFIED ON THE BASIS OF:
STANDARDS
TOLERANCE LIMITS FOR INDUSTRIAL EFFLUENT DISCHARGE
WASTE TREATMENT
PRIMARY TREATMENT
ANAEROBIC TREATMENT
METHANE FERMENTATION IS FAVORED BY A WARM CLIMATE. HOWEVER, ITS MAIN DISADVANTAGES ARE:
SECONDARY TREATMENT
TERTIARY TREATMENT
SOLIDS CONCENTRATION
TYPICAL WASTE SOLIDS CHARACTERISTICS
EQUIPMENT REQUIREMENT
EQUIPMENT REQUIREMENTS
MANPOWER
GENERAL
BASIS OF ESTIMATION
UTILITIES
UTILITIES
WATER
WATER QUALITY PARAMETERS FOR PROCESSED WATER:
STEAM
UTILITIES (EQUIPMENTS)
WATER TREATMENT PLANT
REFRIGERATION SYSTEM:
POWER
WORKING
TOTAL MANPOWER AND PAYROLL
FINAL PRODUCTS PHOTOGRAPHS
SWOL ANALYSIS
STRENGTHS
OPPORTUNITIES
WEAKNESS
LIMITATIONS
ADDRESSES OF RELEVANT GOVERNMENT OFFICES
CLEARANCE REQUIRED
TURNKEY CONSULTANT
ORGANIZATION CHART
PLANT LAYOUT
IMPLEMENTATION SCHEDULE
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)
