BAKERY UNIT (RUSK, PASTRIES, BREAD, BUNS CAKE, TOFFEE, ETC.) 1.2 TONS/DAY

The bread industry in India, valued at INR 33bn (~USD 0.53 bn) in FY 2015(E), grew at a CAGR of ~9% over the last three years. Value Notes estimates that the industry will be worth approximately INR 53bn (~USD 0.86bn) by FY 2020, growing at a CAGR of ~10%

    Demand for brown and fruit breads is estimated to increase further due to an increasing urban consumer base and a rise in health awareness about nutritional food

    Growing disposable incomes, changing lifestyles and preferences of consumers supported by an increase in the youth population, female work participation as well as a widening scope of the Indian retail market will drive the industry growth

    Latest trends witnessed in the industry reveal that companies manufacturing bread products are likely to increase their manufacturing capacities to expand their foothold in different regions. With a change in eating habits and preferences of consumers, the bread industry is coming up
with innovative products and flavors, and a variety of breads.

Chocolate confectionery value sales are expected to see a constant value CAGR of 8% over 2016-2021, to reach INR162 billion. Increasing availability in rural India and an expanded offer will contribute to chocolate confectionery growth during the forecast period.

Pastries, Rusks, Bread, Cakes, and Toffees etc. come under the bakery product.

Now the advancement of age food habits of the ready-made food. Most of all the bakery items are under the category of ready-made food. Now school going children are like to have the items like parties cakes, breads etc. for their tiffin use office going peoples like to take breads and parties products, in our daily break fast table also take. The share of bakery products even daily wages laborers also habituated to spend their lunch by taking bread or like that baking product. By the large utilities of baking products in our life takes part the programme of progress of bakery unit itself.

INTRODUCTION
PROPERTIES
BAKERY PRODUCTS
CONFECTIONERY
B.I.S. SPECIFICATION
INGREDIENTS OF BISCUITS WITH THEIR B.I.S. SPECIFICATIONS
PROPERTIES OF RAW MATERIALS
MARKET POSITION
BAKERY INDUSTRY
CHOCOLATES AND CONFECTIONERIES
PRESENT MANUFACTURERS
PROCESS MANUFACTURING
FILLING FOR DANISH PASTRIES
MACHINE-MADE SHORT PASTE SUGAR IN PASTE
SUGAR IN PASTE
RUSK MANUFACTURING PROCESS -STAGES
RUSK MANUFACTURING PROCESS FLOW CHART
PROCESS MANUFACTURING OF BREAD
PROCESS
FLOW CHART FOR BREAD MANUFACTURING PROCESS
PROCESS MANUFACTURING OF BUNS
BUN MANUFACTURING PROCESS STAGES
MANUFACTURING PROCESS OF CAKES
CAKE PRODUCTION LINE
DIFFERENT FORMULATIONS OF CAKES
PREPARATION OF TOFFEE
LIST OF MAJOR MACHINERY USED DURING MANUFACTURING
OF BISCUIT & ALLIED PRODUCTS
PROCESS FLOW BLOCK DIAGRAM FOR PRODUCTION OF BISCUIT
(MOULDING VARIETY)
MACHINE OPERATION BLOCK DIAGRAM
PLANT LAYOUT
IMPLEMENTATION SCHEDULE
SWOT ANALYSIS OF FOOD PROCESSING INDUSTRIES IN INDIA
BAKERY & ALLIED PRODUCT CONSULTANT IN INDIA
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERY

APPENDIX – A:

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET