BAKERY GEL (TRANSULUCENT SEMI SOLID PASTE)[CODE NO.3673]
The use of emulsifying agents in bake goods (bread, cake buns) is wide spread. Generally speaking, the emulsifying agent appears to serve two purposes. In the actual preparation of the dough, the presence of the agent serves to improve the intimation of the dough, the presence of the agent serves to improve the intimate mixing of the components, and hence has a desirable effect on the quality of the final products. Secondly, in the final product, the presence of the effect of retarding staling. The exact mode of action in this latter regard is somewhat obscure, but it appears to take place as a result of the inhibition of the formation of hydrogen bonds between adjacent starch chains in the finished cake or bread.
It has been found that when emulsifire was added to a cake formula, the fat, together with the air bubbles, became more highly dispersed.
Emulsifiying agents for cakes were first offered in the 1930's. The materials permitted the baker to make cakes with higher percentages of sugar, water and fat i.e. the floor could be decreased relative to these ingredients. The surface active agent functions as an emulsifier and whipping agent making the batter easier to prepare by dispersing the ingredients and facilitating the incorporation of air bubbles. In the 1940's emulsifiers such as sorbitan monostearate and polyoxyethylene sorbitan monostearate became available as separate ingredients.
COST ESTIMATION
Plant Capacity 1600 Kg/Day
Land & Building (10,000 sq.mt.) Rs. 3.15 Cr
Plant & Machinery Rs. 83 Lac
Working Capital for 2 Months Rs. 1.28 Cr
Total Capital Investment Rs. 5.43 Cr
Rate of Return 35%
Break Even Point 48%
INTRODUCTION
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
OVERVIEW OF BAKERY INDUSTRY IN INDIA
INDIAN BAKERY MARKET SUMMARY:
BAKERY CAKE MARKET IN INDIA
MANUFACTURING OF BAKERY 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:-
ETHYLENE OXIDE:-
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 MANUFACTURING
FORMULATION 4 :-
FATTY ACID:-
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 GLYCOL
MONOSTEARATE
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
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)
