BISCUIT MANUFACTURING UNIT

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The term ‘Biscuit’ refers to the small round bread leavened with baking powder or soda and covers a large variety of sweet, salted, filled and coated biscuits. Biscuits are eaten by all sections of people across the board round the year.

They are, thus, mass consumption items with number of varieties and shapes. The market is scattered. There are some dominant national and regional brands. Biscuits can be manufactured at a location which is close to the market. The basic ingredients of biscuit are flour, baking powder, salt, baking soda, sugar, shortening and milk solids.

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 from 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 Travellers. 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 includes 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.

Biscuits are generally classified into soft biscuits, hard biscuits and crackers. Biscuit dough’s are made mainly from flour, fat, sugar and water with minor amounts of flavor, colors, and aerating agents and possibly eggs and fruits.

Obtained from the milling of wheat by the gradual reduction system. The object of milling process is to separate as cleanly as possible, the endosperm of the grain from the enveloping skins and embryo. The flour for biscuit should be weak and low in protein content; the protein content may be 8.5 per cent of less.

Fat is used in biscuit to remove hardness and to improve the shortness of the biscuits – that is to lower the Millard reaction and polymerization particularly in alkaline conditions and invert sugar is effective in diminishing checking in biscuits. Sugars also affect the heat denaturation of flour protein. Aerating agents commonly used are ammonium bicarbonate by itself and sodium bicarbonate with either sodium pyrophosphate or calcium hydrogen phosphate.

Ammonium bicarbonate has the advantage that it leaves no residue and evolves a greater volume of gas per unit weight than any of the others but, in the absence of phosphate and sodium ions, it leaves a raw taste in the biscuits. Sodium pyrophosphate residues give a burning taste and excess sodium bicarbonate give a fine granular texture to the biscuit (which is desired) but only at the expense of a burning taste.

The dough’s are prepared using above mentioned ingredients and formed to the regulated shape by one of various processers and baked in traveling ovens to moisture content of 1 to 4 percent.

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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)

Additional information

Plant Capacity

20 MT/Day

Land & Building

(4000 sq.mt.)

Plant & Machinery

US$ 957143

Rate of Return

43%

Break Even Point

67%