CAKE GEL
[CODE NO 3842]
Cake gels are emulsifiers that are much used for the purpose of baking. Emulsifiers are found in nature and assist in improving food system stability. Cake gels have the best of technical ingredients with desired specifications. It needs to be understood well that cake gels are the best of emulsifiers for cake productions and have the best of function. These emulsifiers exist in white as well as yellow color.
The abilities of emulsifiers include “foaming” wherein – foam is much produced through agitation making bubbles which have the tendency to burst. When an emulsifier is added, there is need of more aeration to foam. This in turn assists in provision of batter with increased volume and smooth texture. It needs to be well noted that cake gels are easy to use and the instructions of use are well mentioned on the packaging. Using cake gels are indeed cost effective when there is much of mass production.
It needs to be well noted that cake gels are well designed to have a distribution that is uniform throughout the cake. A system needs to be created that keeps emulsifiers in the form of crystals. Cake gels have a kind of magic at every stage with the best of softening effects. It is important to understand the best of ingredients including water for producers of cake gels. It is important to have the right results and have a baking result that is much consistent.
The key features and benefits of cake gels and emulsifiers need to be understood well and noted at the same time. There needs to be a provision of excellent texture, whippability and volume for cake batters. The emulsifiers are known to decrease the surface tension between fat phase and water. The cake gels ensure stable emulsion and homogenous provision in the end product.
Cake gels are used in making of starch as well as bread emulsifiers. Cake gel is actually a kind of whipping active gel which consists of mono-layers of water. Emulsifiers are di-glycerides and polyglycerol esters and that too related to fatty acids. It needs to be well noted that the monoglycerides are mostly crystalline in alpha form. As mentioned before, cake gels are a kind of emulsifiers used for baking. In nature around, emulsifiers are discovered much having technical elements that give good food quality.
Cake gels are known to improve the strength of the batter as well as gives much consistency. It is very simple to make cake gels and it is important to observe the directions on the packaging. The ingredients of cake gels are maida, vanilla essence, sugar, cocoa powder, tablespoon oil, eggs, salt as well as baking powder. It is price efficient to use cake gels particularly in mass manufacturing. Due to the fact that cake gels are easy to use, they should often be used as emulsifiers. Also, it needs to be noted that cake gels are very simple to make and it is advised that they are often used.
COST ESTIMATION
Plant Capacity 600 Kg/Day
Land & Building (6000 sq.ft.) Rented
Plant & Machinery Rs. 35 Lacs
Working Capital for 2 Months Rs. 58 Lacs
Total Capital Investment Rs. 1.34 Cr
Rate of Return 36%
Break Even Point 63%
- INTRODUCTION
- FUNCTION OF CAKE GEL
- DIFFERENT TYPES OF GEL CAKES PRODUCED BY FOODVER CO.
- PROPERTIES OF EMULSIFYING AGENTS
- CHARACTERISTICS OF EMULSIONS
- CHARACTERISTIC OF SAMPLE
- PROPERTIES & CHARACTERISTICS OF CAKE GEL
- TEXTURE
- STABILITY
- USES AND APPLICATION
- B.I.S. SPECIFICATION
- DETAILS OF BAKERY GEL
- THE CAKE EMULSIFIERS ARE CLASSIFIED AS FOLLOW.
- VARIOUS EMULSIFIERS
- ESTIMATION BY HLB METHOD FOR EMULSIFIERS
- HLB RANGES AND THEIR APPLICATIONS
- APPROXIMATION OF BLB BY WATER SOLUBILITY
- METHOD OF HLB CALCULATION
- TABLE: H/L RANGES AND THEIR APPLICATION
- ANOTHER METHOD:-
- SORBITAN MONOSTEARATE:-
- CAKE GEL BENEFITS AND APPLICATION
- BENEFITS
- INSTANT CAKE GEL MARKET
- INNOVATIONS, TRENDS & CHALLENGES & ON BAKERY INDUSTRY IN INDIA
- INNOVATION
- TRENDS
- CHALLENGES
- CURRENT RESEARCH ON THE RETAIL BAKERY INDUSTRY
- MARKET OVERVIEW OF BAKERY INDUSTRY IN INDIA
- INDIAN BAKERY MARKET SUMMARY:
- BAKERY CAKE MARKET IN INDIA
- MANUFACTURING OF BAKERY GEL/CAKE GEL (TRANSLUIENT SEMI
- SOLID PASTE)
- FORMULATION - 1 (NON-IONIC TYPE):-
- FATTY PHASE:
- FORMULATION - 2 (NON-IONIC TYPE):-
- FATTY PHASE:-
- FORMULATION - 3 (NON-IONIC TYPE):-
- FATTY PHASE:-
- DETAILS OF MANUFACTURING PROCESS
- STEP-1:-
- STEP - 2:-
- STEP - 3:
- STEP - 4:-
- STEP - 5:-
- STEP 1:-
- RECEIVING OF ETHYLENE OXIDE GAS AT PLANT:-
- ETHOXYLATION REACTION PROCESS:-
- REACTION:-
- STEP 2:-
- PREPARATION OF FATTY PHASE:-
- STEP 3:-
- PREPARATION OF WATER PHASE:-
- STEP 4:-
- MIXING OF WATER PHASE WITH FATTY PHASE:-
- STEP 5:-
- PACKAGING:-
- PROCESS FLOWSHEET FOR BAKERY GEL/ CAKE GEL MANUFACTURING
- FORMULATION 4:-
- FORMULATION 5:-
- PROCESS OF MANUFACTURING:-
- PROCESS FLOWSHEET OF SMOOTH PLASTIC GEL TYPE EMULSIFIER
- SHORTENING BASED EMULSIFYING FORMULATION FOR MAKING
- IMPROVED QUALITY CAKES
- POLYOXYETHYLENE (20) PROPYLENE GLYCOL MONOSTEARATE
- AND ALPHA-MONOGLYCERIDE BASED BAKERY GEL
- FORMULATION 1:-
- FORMULATION 2:-
- FORMULATION 3:-
- PREPARATION OF POLYOXYETHYLENE (20) PROPYLENE GLYCOLMONOSTEARATE
- STEP 1:-
- STEP 2:-
- STEP 3:-
- STEP 4:-
- DETAILS OF PROCESS
- STEP 1:-
- PREPARATION OF PROPYLENE GLYCOL MONOSTEARATE:-
- STEP 2:-
- ETHOXYLATION OF PROPYLENE GLYCOL MONOSTEARATE:-
- STEP 3:-
- STEP 4:-
- TESTING:-
- APPLICATION IN YEAST-RAISED BAKERY PRODUCTS
- CONCLUSION:-
- PROCESS FLOW SHEET OF POLYOXYETHYLENE (20) PROPYLENE
- GLYCOL MONOSTEARATE WITH ALPHA MONOGLYCERIDE
- METHOD OF PREPARATION OF EMULSIFIER SYSTEM
- EVALUATION OF CAKE BATTER AND CAKES
- A) EVALUATION OF CAKE BATTERS:
- B) EVALUATION OF CAKE:
- SCORE CARD FOR SENSORY EVALUATION OF CAKE
- EXAMPLE 1
- EXAMPLE 2
- EXAMPLE 3
- EXAMPLE 4
- TABLE 1
- TABLE 2
- THE ADVANTAGES OF THE PRESENT INVENTION:
- THE INVENTION CLAIMED IS:
- SATURATED DISTILLED MONOGLYCERIDES VARIANTS IN GEL
- FORM CAKE EMULSIFIER
- PRINCIPLES OF PLANT LAYOUT
- PLANT LOCATION FACTORS
- EXPLANATION OF TERMS USED IN THE PROJECT REPORT
- PROJECT IMPLEMENTATION SCHEDULES
- SUPPLIERS OF RAW MATERIALS
- SUPPLIERS OF PLANT & 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)
