Additional information
| Plant Capacity | 20.00 TON/day |
|---|---|
| Land and Building | (4000 Sq.Mtr) |
| Plant & Machinery | Rs. 2.67 Cr |
| Rate of Return | 51% |
| Break Even Point | 38% |
| profit on sales per year | Approx Rs.5.66 Cr |
BISCUIT MANUFACTURING CAP: 20 TON/DAY
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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. Producing best quality biscuits equivalent to international standards. India at present processes mainly following varieties of Biscuits:
1. Plain Biscuit
2. Slightly Sweet Biscuits
3. Sweet Biscuits,
4. Short Biscuits and a small extent fermented biscuit. The plain type include cheese milk and water biscuits. These contain little if any sweeting agents and a small proportion of fat. Slightly, Sweet Biscuits such as thin arrowroot, marie and petil peurre contains 20-25 percent of sugar and 16-18 percent of fat. The sweet type contains a much higher proportion of sugar, these are cream Sandwich, the sugar coated and the Ginger Nut Biscuit. Short biscuits contain a high percentage of fat and sugar.
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.
• INTRODUCTION
• COMPOSITION OF BISCUITS
• USES AND APPLICATION
• B.I.S. SPECIFICATIONS
• INGREDIENTS OF BISCUITS WITH THEIR B.I.S. SPECIFICATIONS
• PROPERTIES OF RAW MATERIALS
• MARKET SURVEY
• CURRENT MARKET POSITION
• PRESENT MANUFACTURERS OF BISCUITS/WAFER
• RECIPE FOR VARIOUS TYPES OF BISCUITS
• SPECIAL VARIETY OF BISCUITS
• MANUFACTURING PROCESS
• PLANT & MACHINERY DESCRIPTION
• PRODUCTION PROCESS OF BISCUIT
• PROCESS FLOW DIAGRAM
• QUALITY CONTROL OF BISCUIT ADDRESS OF RAW MATERIAL SUPPLIERS
• CHEMICALS SUPPLIERS/RAW MATERIAL SUPPLIERS
• COMPLETE PLANT SUPPLIERS FOR BISCUIT MAKING
• 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
