Description
INTRODUCTION
INDIA AT PRESENT PROCESSES MAINLY FOLLOWING VARIETIES OF BISCUITS:
TYPES OF BISCUIT
COMPOSITION OF BISCUITS
USES AND APPLICATION
B.I.S. SPECIFICATIONS
INGREDIENTS OF BISCUITS WITH THEIR B.I.S. SPECIFICATIONS
1. ESSENTIAL INGREDIENTS:-
2. OPTIONAL INGREDIENTS:-
PROPERTIES OF RAW MATERIALS
MARKET POSITION
BY TYPE – SEGMENT ANALYSIS
BY DISTRIBUTION CHANNEL – SEGMENT ANALYSIS
BY GEOGRAPHY – SEGMENT ANALYSIS
THE RISING DEMAND FOR HEALTHY COOKIE
REGIONAL INSIGHTS
HEALTHY BISCUITS MARKET SHARE INSIGHTS
INCREASING DEMAND FOR “READY TO GO” FOOD
THE HIGH COST OF RAW MATERIALS
BISCUITS INDUSTRY OUTLOOK:
ACQUISITIONS/PRODUCT LAUNCHES:
RISING DEMAND FOR HEALTHY COOKIES
NORTH AMERICA TO DRIVE THE MARKET
COMPETITIVE LANDSCAPE
MAJOR PLAYERS
BISCUITS-BAKERY SECTOR LOOKS LIKE A BATTLEFRONT
RAVI FOODS TO SCALE HIGHER IN EXPORT MARKET
TRENDS
THE PREMIUM COOKIE MARKET
CHALLENGES IN THE PREMIUM COOKIE SEGMENT DEMOGRAPHICS
LOCATION AND REACH
QUALITY AND TASTE
RISING COSTS
PACKAGING
TECHNOLOGY, INFRASTRUCTURE
COMPETITION
MANPOWER
PRESENT MANUFACTURERS OF BISCUITS
RECIPE FOR VARIOUS TYPES OF BISCUITS
1. ARRAROOT BISCUIT:
2. DIGESTIVE BISCUITS:
3. HONEY COMB BISCUITS:
4. ALMOND FRUIT BISCUITS:
5. SODA BISCUIT:
6. COCONUT BISCUIT:
7. NICE BISCUIT
8. SALTISH BISCUIT:
9. MARIE BISCUIT:
10. MARIE BISCUIT:
11. SANDWICH TYPE BISCUITS:
12. CHEESE BISCUIT:
13. RICE BISCUITS:
14. CORN FLOUR BISCUITS:
15. COFFEE BISCUIT:
16. VICTORIA BISCUIT:
17. EDINBURG BISCUIT:
18. SNOW DROP BISCUIT:
19. LUNCHEON BISCUITS:
23. SOOJEE BISCUIT:
24. SPECIAL NUT BISCUITS:
25. SIMPLE ALL PURPOSE BISCUITS:
26. PEPPERMINT CREAM BISCUIT:
27. CORN FLOUR COCONUT BISCUIT:
28. CHOCOLATE VANILLA BISCUIT:
RECEIPE OF BATTER FOR WAFER SHEETS
SPECIAL VARIETY OF BISCUITS
MACAROON BISCUITS
EASTER BUNNY BISCUITS
BRANDY SNAPS
ACO BISCUIT
TYPICAL BISCUITS MIX
RECIPES FOR BISCUIT COATINGS
1. WHITE COATING:
2. DESK CHOCOLATE COATING:
3. LEMON COATING:
4. ORANGE COATING:
5. MALT MILK COATING:
GOOD QUALITY BISCUITS
SOME IMPORTANT REQUIREMENT FOR BISCUITS IS AS FOLLOWS:
MANUFACTURING PROCESS
PLANT & MACHINERY DESCRIPTION
THE UNIT WISE DESCRIPTION OF THE PLANT IS GIVEN BELOW:-
ELECTRIC OVEN
OTHER UNITS OF A BISCUIT PLANT COMPRISE OF
THE STEPS INVOLVE IN THE PRODUCTION OF BISCUIT IS AS FOLLOWS:-
PRODUCTION PROCESS OF BISCUIT
PROCESS FLOW SHEET
QUALITY CONTROL OF BISCUIT
TYPES OF BISCUITS
PREPARATION OF SAMPLE
DETERMINATION OF ACID INSOLUBLE ASH
DETERMINATION OF ACIDITY OF EXTRACTED FAT
SUPPLIERS OF RAW MATERIALS
YEAST
SUPPLIERS OF CHEMICALS SUPPLIERS
BAKING POWDER
MILK POWDER
FOOD FLAVOURS/ESSENCES
WHEAT FLOUR
SUPPLIER OF SUGAR
VANASPATI GHEE
COMPLETE PLANT SUPPLIERS FOR BISCUIT MAKING
SUPPLIERS OF PLANT AND MACHINERY
BISCUIT/WAFER MAKING PLANT MACHINE
MACHINERY PHOTOGRAPHS
MIXING EQUIPMENT-
HORIZONTAL MIXTURE
VERTICAL MIXTURE
CONTINUOUS MIXTURE
FORMING & MOULDING EQUIPMENT
SHEETING LINE
MOLDING
DOUGH FEEDING SYSTEM
BAKING & COOLING
BAKING OVEN
PRODUCTS PHOTOGRAPHS
RAW MATERIAL PHOTOGRAPH
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)