AUTOMATIC BREAD MAKING PLANT
[EDPR/1074] J.C.9718
INTRODUCTION
Modern days are changes with the advance of scientific discovery. Due to the scarcity of time now human beings changes their food habits. Nobody can pay much more time for their preparation of food; everybody wants to get ready made fresh food, such that human being can save their time. They do not want to loss their valuable time in the preparation of daily food. By this thiming now a day’s this different kind of food materials developed, like instant tea, instant coffee, instant milk, instant rice etc. On the above point of view bakery products are cheaper, largely accepted readymade food. Now the advancement of age use of bakery foods will gradually increases and utilization will be around the proportional of certain percentage of population increase.
Bread is most consumable wheat-based bakery product. It contains high nutritive value. They are easy to digest and compact in size, therefore, its consumption is increasing very fast.
Indian bakery industry is spreaded over all small scale, large scale and household sectors. First bakery in India was set up in 19th century. At present there are 21 units in organized sector and many more in small scale, cottage and house-hold sectors.
Breads are manufactured from flour, sugar, salt shortening (one type of fat), dried bakery yeast, vegetables, fruits etc. Bread is manufactured through fermentation and baking process. The manufacturing process and techniques are so simple that they can easily be adopted for production at any level. Recently Government has reserved production of bread for small scale sector.
COST ESTIMATION
Plant Capacity 15,000 LOA/Day
Land & Building (4000 sq.mt.) Rs. 4.71 Cr
Plant & Machinery Rs. 83.60 Lac
Working Capital for 2 Months Rs. 79.89 Lac
Total Capital Investment Rs. 6.67 Cr
Rate of Return 30%
Break Even Point 49%
CONTENTS
INTRODUCTION
BAKERY DEVELOPMENT
PROPERTIES
USES AND APPLICATIONS
TEST OF BAKERY PRODUCTS
DETERMINATION OF MOISTURE
DETERMINATION OF ACID INSOLUBLE ASH
DETERMINATION OF CRUDE FIBRE
DETERMINATION OF ACID INSOLUBLE ASH
DETERMINATION OF VOLUME/MASS RATIO FOR BREAD
SAMPLING OF BAKERY PRODUCTS
MARKET SURVEY OF BREAD INDUSTRY
BREAD MANUFACTURERS/SUPPLIERS
PROCESS OF MANUFACTURE WITH FORMULATION
BREAD MAKING PROCESS WITH FORMULATION
PROCESS FLOW SHEET
FLOW CHART BREAD MANUFACTURING PROCESS
PROCESSING
BREAD
BREAD INGREDIENTS
BREAD MAKING FLOW CHART
BREAD MAKING METHODS
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
PLANT LAYOUT OF BREAD MAKING PLANT
COMPLETE PLANT AND MACHINERY SUPPLIERS FOR BREAD MAKING UNIT
SUPPLIERS OF RAW MATERIALS
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)