SWEETS, NAMKEEN, MURABBA & PICKLESS MANUFACTURING PLANT [3534]
Sweets, Namkeen, Murabba and Pickles manufacturing unit is having a huge demand in India as well as export market. Though there are many manufacturers of these products in India, Still, there is a huge demand and supply gap. The present report depicts to prepare various Sweets, Namkeen, Murabba and Pickles etc. Dal Moth, Chanachur & Bhujia are the important names enhancing the flavour & taste as processed foods. These are food products having no historical background & becomes in market and in social & cultural synonym as the society became more advanced. Initially in long-long ago, people did not hear the name of Dal moth, chanachur or Bhujia like food products. But now a day it is well known not in India but worldwide. These are mainly consumed during breakfast period & are very much during social & cultural periods. These are used as tasty & flavored food as well as in medicinal way, however, a little it may be, according to ayurveda) because of their carminative stimulative digestive properties. India produces almost all these types of salty processed food products of grains all these types of salty processed food products of grains like Grams, Pulses etc. It aid in digestion and adsorption of food possesses anthelmintic and antiseptic properties. The main raw materials for these products are Gram pulses & spices. The various food additives & colours may be used to provide sophistications in the products. the raw material are frequency available in India. These salty food products get a broad market in foreign countries. These products are very much popular not only in India but also overseas countries. Hence, there are a lot of scope and market of these products & therefore, it will provide a very much profitable business. Pickles are usually made from a mixture of vegetables and fruit. They are eaten as a savoury, spicy accompaniment to a meal. Pickles are preserved by a combination of increased acidity (reduced pH), added salt, reduced moisture and added spices. Pickles can be prepared using one of two main methods: lactic acid fermentation of vegetables, either with or without the addition of salt the preservation of vegetables in acetic acid (vinegar). The products made by these two methods are very different-each one has its own distinctive taste and texture. Vegetables such as cucumber, cabbage, olive and onion are fermented by lactic acid bacteria which can grow in low concentrations of salt. The bacteria ferment sugars in the food to form lactic acid, which then prevents the growth of food poisoning bacteria and moulds. The amount of salt added controls the type and rate of the fermentation. If 2-5% salt is used, the fermentation is carried out by a series of bacteria that produce lactic acid. The pickle is preserved by the high level of acidity. If higher levels of salt are used (up to 16%) the product is preserved by the high salt concentration rather than by fermentation and is known as a salt-stock pickle. Fruit and vegetables can be semi-processed and stored for many months by preserving in a high salt solution. They can be further processed into pickle later in the season. Sometimes sugar is added to increase the rate of fermentation or to make the product sweeter. Pickles prepared by fermentation are not heated; therefore strict attention must be paid to cleanliness and hygiene. The concentration of salt, pH of the mixture and temperature of fermentation must all be controlled to ensure a good fermentation and to prevent the growth of undesirable bacteria. Vegetables pickled in acetic acid (vinegar) have salt and sugar added. They are not fermented and therefore have a different texture and flavour. Gooseberries are enriched with Iron and Vitamin C which are good for our body. One chunk of gooseberry murabba consumed during summers gives us the strength to bear the heat throughout the day. For making murabba take little big sized and little ripe gooseberries.Ripe gooseberries are less tangy in taste and are perfect for making murabba. Ripe gooseberries are available in market from the month of December.So select ripe and big sized gooseberries from the market. Bel Murabba, also called belgiri (bael) murabba, is an ayurvedic and Unani medicine and Indian recipe used for treatment of abdominal diseases. It is beneficial for irritable bowel syndrome (IBS), ulcerative colitis and stomach ulcers. It is also used for treatment of diarrhea, dysentery, dyspepsia and liver disorders. It is a good heart and brain tonic. The superbly acrid, bitter, fiery and gruff fruit bel (bael) acts as bile booster, cough killer, immunity booster and strength booster.
COST ESTIMATION
Land & Building (2000 sq.mt) Rs. 2.20 Cr
Plant & Machinery Rs. 1.46 Cr
Working Capital for 1 Month Rs. 1.69 Cr
Total Capital Investment Rs. 5.47 Cr
Rate of Return 75%
Break Even Point 29%
INTRODUCTION
NAMKEEN
PICKLES
THEY ARE
NON-POISONOUS (MICRO-ORGANISMS) SPOILAGE
POISONOUS SPOILAGE BY MICRO-ORGANISMS
PROPERTIES & USES
B.I.S. SPECIFICATION
MARKET POSITION OF SWEETS & NAMKEEN
NEW TRENDS OBSERVED IN THE INDUSTRY
QUALITY PACKAGING PLAYS AN IMPORTANT ROLE
CHALLENGES DEALT BY THIS SECTOR
CLIENT NEEDS AND LATEST INNOVATIONS FOR THIS INDUSTRY
BHUJIYA AND NAMKEEN INDUSTRY
EXPORTS
PRESENT MANUFACTURERS/SUPPLIERS OF MITHAI AND NAMKEENS
PRESENT MANUFACTURERS OF RASGULLA (IN TIN CANS)
PROCESS FOR MAKING RASMALAI
PROCESS FOR MAKING RASGULLA
RECIPE OF GULAB JAMUN
RECIPE OF CHAMCHAM
RECIPE OF RAJBHOG
RECIPE OF PATISA
RECIPE OF KAJU KATLI
RECIPE OF PEDA
MANUFACTURING PROCESS OF NAMKEEN (BHUJIA, CHANACHUR
& ALMOTH)
DALMOTH
CHANACHUR
BHUJIA
DAL MOTH
CHANACHUR
BHUJIA
FLAVOUR & ESSENCES
LEMON FLAVOUR ESSENCE
ORANGE FLAVOUR OIL
UNIVERSAL FLAVOUR ESSENCE
WHEAT FLOUR GRADES
1) STRAIGHT FLOUR
2) PATENT FLOUR
3) CUT STRAIGHT FLOUR
4) CLEAR FLOUR
PACKAGING SYSTEM
GAS FLUSHING ARRANGEMENTS
DIFFERENT TYPES OF PICKLES
MANUFACTURING PROCESS OF ALOO BHUJIA
FORMULATION
RECIPES OF PICKLES
A- TAMARIND PICKLE
B- OLIVE PICKLE
C- MANGO PICKLE
D- LIME PICKLE
MANUFACTURING PROCESS OF PICKLES
FERMENTED PICKLES
PREPARATION OF THE FRUIT
FERMENTATION
FILLING
ADD SALT
DRY SALTED PICKLES
BRINE PICKLES
ADDED INGREDIENTS
- SPICES
- OIL
- STARTER CULTURE
-PACKAGING
GENERAL
NON-FERMENTED PICKLES
-PREPARATION OF THE FRUIT
-HEAT TREATMENT
-FILLING
-ADD SALT
DRY SALTED PICKLES
BRINE PICKLES
-PACKAGING
GENERAL
DETAILS OF LACTIC ACID FERMENTATION
THE MAIN GROUPS OF LACTIC ACID BACTERIA INVOLVED
THE FERMENTATION OF VEGETABLES ARE AS FOLLOWS
FACTORS THAT AFFECT FERMENTATION
-TEMPERATURE
-SALT CONCENTRATION
-PH
-OXYGEN AVAILABILITY
-NUTRIENTS.
MANUFACTURING PROCESS OF BEL MURABBA
WASHING
PEELING AND CHOPPING
COOKING & STEAMING
PREPARING SUGAR SYRUP
ADDING ADDICTIVES
ADDING BEL FRUIT SLICES
DOSAGE & ADMINISTRATION
PROPERTIES & HEALTH BENEFITS OF BEL MURABBA
MEDICINAL PROPERTIES AND USES
HEALTH BENEFITS OF BEL MURABBA
DYSENTERY AND BEL MURABBA
BEL MURABBA AND GASTRO-INTESTINAL DISORDERS
BEL MURABBA AND JOINT DISEASES
CANCER AND BEL MURABBA
HEART AILMENTS
LIVER HEALTH
BEL MURABBA AS BODY COOLANT
BEIL MURABBA AND SKIN
OTHER BENEFITS OF BEL MURABBA
MANUFACTURING PROCESS OF AMLA MURABBA
SERVING
SUGGESTION
MANUFACTURING PROCESS OF CARRAT MURABBA
MANUFACTURING TECHNOLOGY, BIS, FLOW CHART AND PACKAGING
OF RASOGOLLA
TABLE BIS STANDARDS FOR RASOGOLLA
TECHNOLOGY
FLOW CHART FOR MANUFACTURE OF RASOGOLLA
USE OF MILK POWDER
PACKAGING
DETAILED CANNING PROCESS
INCORPORATION OF PRESERVATIVES
CAN FILLING
EXHAUSTING
SEALING
PROCESSING
COOLING
LABELLING
CLEANING AND STERILISING
THE COMMONEST CAUSES OF BAD CANS ARE
TO SUM UP THEREFORE THE CAN OF UTENSILS INVOLVES
TEST FOR STERILITY OF CANS
TECHNIQUES OF RINSING
B) IN PLACE CLEANING
C). BOTTLES
PASTERURISATION OF MILK
HIGH TEMPERATURE SHORT TIME PASTEURISATION
ADVANTAGES OF THE H.T.S.T - METHOD
DISADVANTAGES OF THE H.T.S.T METHOD
SPECIAL PRECAUTIONS IN HANDLING GLASS VESSELS IN DAIRY
CARE OF CANS AND UTENSILS
SMALL SCALE METHOD OF PREPARING CHHANA
COMMERCIAL METHOD OF PREPARING CHHANA
MANUFACTURERS & SUPPLIERS OF PLANT & MACHINERY (FOR SWEETS
AND NAMKEEN)
FOR MURABBA AND PICKLES MACHINES
COMPLETE FOOD PACKAGING MACHINERY
PLANT AND MACHINERY SUPPLIER TO PRODUCE RASAGULLAS
FOOD CANNING MACHINE
SUPPLIERS OF RAW MATERIALS
PULSES/DALL
CORN MEALS
EDIBLE OIL
SPICES/MASALA
FOOD FLAVOURS/ESSENCES
PACKAGING MATERIALS
LIST OF THE END PRODUCTS TO BE MANUFACTURED
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)
