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Food bakery and confectionery Project Reports

Project Reportsare based on desk survey. They provide the pre-investment information required for promoters. Before setting up the project, it is necessary to assess the market potential for the goods proposed to be manufactured. These reports answer the most frequently asked questions on all the aspects of a new project.

Each Project Report contains the following details as under:

Introduction
Properties
Uses & Application
B.I.S. Specifications
Market Survey
Present Manufacturers
Raw Materials
Formulations
Manufacturing Process
Process Flow Diagram
Details of Plant & Machinery
Suppliers of Raw Materials
Suppliers of Plant & Machinery
Plant Economics
Land and Building Costs
Plant and Machinery Costs
Other Fixed Assets
Fixed Capital Investment
Raw Material Costs
Salaries and Wages
Utilities and Overheads
Total Working Capital
Cost of Project
Total Capital Investment
Cost of Production
Turnover per Annum
Profitability Analysis
5-year Profit Analysis
Break-even Point
Resources of Finance
Interest Installment Chart
Depreciation Chart
Cash Flow Statement
Projected Balance Sheet

Banana Chips, Banana Pulp And Banana Powder Project Report Consultancy

Rs 6,900 / UnitGet Best Price

Plant Capacity	2.50 Ton/Day
Plant & Machinery	Rs. 62.80 Lacs
Total Capital Investment	Rs. 2.63 Cr
Rate of Return	30%

Banana is a globally important frui:t crop with 97.5 million tones of production. In India it supports livelihood of million of people. With total annual production of 16.91 million tones from 490.70 thousand ha., with national average of 33.5 T/ha. Maharashtra ranks first in production with 60 T/ha. Banana contributes 37% to total fruit production in India.

Banana is one of the major and economically important fruit crop of Maharashtra. Banana occupy 20% area among the total area under crop in India. Maharashtra ranks second in area and first in productivity in India. Jalgaon is a major Banana growing district in Maharashtra which occupy 50,000 hectares area under Banana. But most of Banana is grown by planting suckers. The technology development in agriculture is very fast, it results in developing Tissue Culture Technique.

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Chocolate Making Plant Project Report Consultancy

Rs 6,900 / UnitGet Best Price

Plant Capacity	500.00 Kgs./day
Plant & Machinery	Rs. 11.00 Lacs
Total Capital Investment	Rs. 78.46 Lacs
Rate of Return	61%

The covering of chocolates was originally carried out solely by hand the process being known as `hand dipping'.   Each piece or `centre' was handled individually, dropped into molten chocolate (temperature 88- 92 deg.F), covered , and finally placed a plaque to set. The process gave results which even today are superior to any mechanical methods although   in production to out put, a high cost of labour is involved.

The many additions & variations which have been worked round the original design of chocolate enrobber have produced a machine, which to all intents & purposes can be described as " the mechanical Hand cover".

The   enrobber   machine   is   somewhat   complicated    in construction. The centers are first fed as to a traveling band and placed in alignment either by an automatic " lining up" attachment or by hand. Then they travel over what is known as the "bottoming attachment".   This attachment is a small tank of chocolate containing a rotating drum over which rides a wire belt.   The rotation of the drum keeps a shallow layer of chocolate at the surface , over which the "centers" are carried by the traveling wire belt. In so doing the bottoms the centers are coated with a thin layer of chocolate.

From the cooling tables they travels through the enrobbers proper, there they pass through a double curtain of chocolate which flows over the centers, thereby completely covering each piece. The excess chocolate is removed by hot air which is blown from a pan, while at the same time the wire belt conveying the pieces is vibrated or tapped. This actras serves the double purpose of remaining both excess chocolate and air bubbles.   The chocolate than pass as to an endless traveling band from the enrober to the cooling trunks for setting.

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Biscuit Manufacturing Project Report Consultancy

Rs 6,900 / UnitGet Best Price

Plant Capacity	20.00 TON/day
Plant & Machinery	Rs. 2.67 Cr
Total Capital Investment	Rs. 10.95 Cr
Rate of Return	51%

Around the world Biscuits is the principal food and provides more nutrients than any other single food source. The value of grain in the world used for human consumption is over 2, 3 times of the value of the world iron and steel production. Although only 14% of the grain in the world is handled through international channels, cereal grains make up more than half of all the goods in overseas trade.

The same Biscuit is made up form the word 'BIS' Which means twice and 'Cut' means Balled suggesting that product should be twice balled. The Biscuit were originally developed to meet the requirement of longer life of the barley products and for this, purpose, the dough were made up and twice balled to make them moisture free to improve their keeping qualities. The Biscuit manufacturing was started a century ago mainly to meet the requirement of European Travelers. The industry was located near the sea port but today we have a large number of factories situated in various parts of the country.

Biscuits are one of the important bakery items and can be used whole day irrespective of time. It is very common for morning breakfast and also used as snacks.

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Namkeen Project Report Consultancy

Rs 6,900 / UnitGet Best Price

Minimum Order Quantity: 1 Unit

Type Of Service Provider	Research Company
Mode Of Service	Online
Service Location	Pan India
Service Type	Namkeen Project Report Consultancy

Dry Snacks or Namkeen products are in demand from over many years in India and are being exporting to many countries. Dal Moth, Chanachur & Bhujia are the important names inhancing 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.

Plant Capacity                                :    20.00 MT./day
Plant & Machinery                          :    Rs 1.75 Cr
Total Capital Investment                 :     Rs.10.18 Cr
Rate of Return                                 :    46.%

Additional Information:

Production Capacity: Plant Capacity : 20.00 MT./day

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Soft Drinks Manufacturing Consultancy

Rs 6,900 / OrderGet Best Price

Plant Capacity	57600.00 Bottles/day
Plant & Machinery	Rs. 2.50 Cr
Total Capital Investment	Rs. 7.32 Cr
Rate of Return	16%

Cold drinks are defined as any non-alcohol beverages containing syrup essences or fruit concentrates that are mixed with water or carbonated water.

Cold drink is a most popular product extensively used during summer, in winter and other seasons also. Cold drink is liked by most of the people especially liked by kids and younger generation. At is a thirst quench, a hygienic but found drink. It is a ironical that the Cold drink industry represent the largest segment of the food industry in the country though concerned products has any questionable food value. Cold drinks are today being promoted as refreshing drinks.

The ingredients those go into production of a Cold drink are mainly required concentrates, like sugar, phosphoric acid and carbon dioxide.

Cold drink concentrates manufacturing unit is very simple and involve only mixing of various ingredients. Some manufacturers produce juice powder as well as Cold drink concentrates but this involves huge investment. Although, the integrated unit is covered under small scale still it depends upon the individual investment capacity.

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Confectionery Unit Project Report Consultancy

Rs 6,900 / UnitGet Best Price

Plant Capacity	1400 KGS/Day
Plant & Machinery	Rs. 52 Lacs
Total Capital Investment	Rs. 2.16 Cr.
Rate of Return	19%

Confectionery or sweetmeats are preserved edible delicacies consisting of a solid or crystalline phase and a liquid or non-crystalline phase the relative proportion of which determine the type of confectionery. The principal types of confectionery are hand boiled goods, caramel and toffee, ratin goods, comfits or draggees, and lozenges. Sugar is the principal ingredient of confectionery. There are about 50 important confectionery factories in the country. Mainly in U.P. Bihar, Mumbai, Punjab, and Bengal. In addition , a large number of small concerns are producing sugar confectionery with indigenous equipments.

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Packaged Drinking Water Plant Project Reports

Rs 6,900 / UnitGet Best Price

Plant Capacity	16000.00 Ltr/Day
Plant & Machinery	Rs. 32.00 Lacs
Total Capital Investment	Rs. 1.78 Cr
Rate of Return	39%

Packaged Drinking Water (Mineral Water) originally meant water from various natural springs which are thought to be having medicinal and curative value. These spring waters, although contain dissolved chemicals of medicinal properties, also contain harmful micro-organisms. Besides this the underground and surface water is also not potable due to hardness as well as due to presence of toxic substances and Bacteria. This requires suitable treatment and purification to make it safe and potable drinking water with long shelf life. The water is packed in suitable food grade packing generally in PVC or PET Bottles of different capacities.

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Biscuit Factory Project Report Consultancy

Rs 6,900 / UnitGet Best Price

Plant Capacity	10.00 Ton/day
Plant & Machinery	Rs.1.64 Cr
Total Capital Investment	Rs 9.8 Cr
Rate of Return	48%

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Suji Project Report Consultancy

Rs 6,900 / UnitGet Best Price

Plant Capacity	300.00 MT/Day
Plant & Machinery	Rs. 4.76 Cr
Total Capital Investment	Rs. 37.92 Cr
Rate of Return	41%

The plant will have facility to produce, Maida, sooji, Atta and bran. These products will be sold as per the guidance issued for Food and Civil Supplies Department of the concerned state.

The same plant can be used to process other cereals such as rice gram, dal etc However, attempt is made have to examine feasibility and profitability of processing wheat to produce Maida, Suji, Atta and bran.

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Pectin From Citrus, Lemon And Orange Project Report Consultancy

Rs 6,900 / UnitGet Best Price

Plant & Machinery	Rs. 67.00 Lacs
Total Capital Investment	Rs. 2.20 Cr
Rate of Return	59%
Plant Capacity	1.00 MT/day

Pectin (derived from Greek meaning - "congealed, and curdled") is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Heneri Bracannot. Pectin, a multifunctional constituent of cell wall is a high value functional food ingredient widely used as gelling agent and as stabilizer. It is produced commercially in form of white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber. In plant cells, pectin consists of a complex set of polysaccharides that are present in most primary cell walls and particularly abundant in the non-woody parts of nearly all terrestrial plants.

Pectin is present not only in the primary cell walls but also in the middle lamella between plant cells where it helps to bind the cells together. The amount, structure and chemical composition of the pectin differs between plants, within a plant over time and in different parts of a single plant. During ripening, pectin is broken down by the enzymes pectinase and pectin esterase, resulting in the process where the fruit becomes softer. This is because the middle lamella which primarily consists of pectin breaks down and cells become separated from each other. A similar process of cell separation caused by pectin breakdown occurs in the abscission zone of the petioles of deciduous plants at the time of leaf fall.

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Banana Chips Project Report Consultancy

Rs 6,900 / UnitGet Best Price

Plant Capacity	2.40 MT/day
Plant & Machinery	Rs 1.50 Cr
Total Capital Investment	Rs 5.88 Cr
Rate of Return	40%

Banana is the one of richest iron source green vegetable. It can be preserved for 3 months or more by reducing moisture in it. this may be done by drying procedure or frying procedure. This is preserving art of green vegetable for long time.

The keeping quality of food materials is greatly improved by the reduction in their water contents. Fruits, leafy vegetables, meat, fish, and dairy product containing high percentage of water deteriorate more rapidly than root crops and cereals which are comparatively dry.

Drying by exposure to the sun is the method adopted in several countries for prolonging the storage life of fruits and fish. In India, more food is preserved by sun-drying than by any other means.

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