WHIPPING CREAM

The project report includes Present Market Position and Expected Future Demand, Market Size, Statistics, Trends, SWOT Analysis and Forecasts. Report provides a comprehensive analysis from industry covering detailed reporting and evaluates the position of the industry by providing insights to the SWOT analysis of the industry.

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Whipping cream is a cream with enough butter fat in it to allow it to be beaten stiff. Whipping cream has fat content of 34-40%.

Heavy cream contains about 40% butter fat, while the lighter one contains about 18-20%. Heavy cream is suitable for whipping. Cream is first aged for 1 to 2 days at OoC. This will greatly increase whipping ability. Addition of cream helps in forming a froth in the first stage of whipping and the amount of milk may also be greatly increased. Heavy cream should be whipped until it has body and retains its shape. To avoid overwhipping the last stage of whipping should be carried out at medium speed, for every litre of heavy cream 50-60 gms confectioner’s sugar and vanilla are added at this stage.

Whipping cream contains vegetable oil, Emulsifiers, and some flours like soya, maida,etc.

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Description

INTRODUCTION
USES & APPLICATIONS
PROPERTIES & CHARACTERISTICS OF WHIPPING CREAM
PROPERTIES & CHARACTERISTICS OF RAW MATERIALS USED
VEGETABLE FATS
EMULSIFIER POLYSORBATE
GRADES
CMC (CARBOXYMETHYL CELLULOSE)
OTHER EMULSIFIERS
ANOTHER EMULSIFIER
SOYA FLOUR
B.I.S. SPECIFICATION
MARKET POSITION
SUCH TYPE OF INDUSTRY FOR SAME BUSINESS.
FORMULATIONS OF WHIPPING CREAM
FORMULATION NO.1
FORMULATION NO-2
FORMULATION NO-3
FORTIFIED WHIPPING CREAM FOR BAKERY
CONVERSION FACTOR
FORMULATION NO-4
FORMULATION NO-5
MANUFACTURING PROCESS OF WHIPPING CREAM
AS PER FORMULATION NO.-1
RAW MATERIALS
PROCESS FLOW DIAGRAM FOR THE MANUFACTURE OF WHIPPING CREAM
GENERAL PLANT LAYOUT
EFFLUENT TREATMENT AND DISPOSAL
STANDARDS
TOLERANCE LIMITS FOR INDUSTRIAL EFFLUENT DISCHARGE
WASTE TREATMENT
TERTIARY TREATMENT
SOLIDS CONCENTRATION
TYPICAL WASTE SOLIDS CHARACTERISTICS
EQUIPMENT REQUIREMENT
EQUIPMENT REQUIREMENTS
UTILITIES
UTILITIES
WATER
WATER QUALITY PARAMETERS FOR PROCESSED WATER:
PLANT LAYOUT
DESCRIPTION OF BLOCK DIAGRAM
STANDARD FOR WHIPPING/CREAM PRODUCTS AS PER PFA
ADDRESSES OF RAW MATERIALS SUPPLIERS
SUCROSE
SODIUM CASEINATE
DIPOTASSIUM PHOSPHATE
CARBOXY METHYL CELLULOSE
POLY SORBATE-60 (POLY OXY ETHYLENE FATTY ACID ESTER)
SODIUM STEAROYL -2-LACTYLATE (COMPLEX)
FOOD COLOURS
FOOD FLAVOUR
ADDRESSES OF PLANT & MACHINERY
BOILER
REACTION VESSEL
STORAGE TANK
CHILLER
LIST OF THE CONSULTANTS
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
PRIMARY FACTORS
1. RAW-MATERIAL SUPPLY:
2. MARKETS:
3. POWER AND FUEL SUPPLY:
4. WATER SUPPLY:
5. CLIMATE:
6. TRANSPORTATION:
7. WASTE DISPOSAL:
8. LABOR:
9. REGULATORY LAWS:
10. TAXES:
11. SITE CHARACTERISTICS:
12. COMMUNITY FACTORS:
13. VULNERABILITY TO WARTIME ATTACK:
14. FLOOD AND FIRE CONTROL:
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
1. DEPRECIATION:
2. FIXED ASSETS:
3. WORKING CAPITAL:
4. BREAK-EVEN POINT:
5. OTHER FIXED EXPENSES:
6. MARGIN MONEY:
7. TERM LOANS:
8. TOTAL LOAD:
9. LAND AREA/MAN POWER RATIO:

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

500 Kg./Day
Land & Building

(5000 sq.ft.)
Plant & Machinery

US$ 34285
Rate of Return

23%
Break Even Point

60%

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