BISCUIT (ASSORTED) AUTOMATIC PLANT
[EIRI/EDPR/1663] J.C. 480
INTRODUCTION
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 biscuitse quivalent 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 gives 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 regulared shape by one of various processers and baked in traveling ovens to moisture content of 1 to 4 percent.
COST ESTIMATION
Plant Capacity 5 MT/Day
Land & Building (1000 sq.mt.) Rs. 1.47 Cr
Plant & Machinery Rs. 82.75 Lac
Working Capital for 1 Month Rs. 53.93 Lac
Total Capital Investment Rs. 2.99 Cr
Rate of Return 63%
Break Even Point 43%
CONTENTS
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:
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)
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