The baking industry is one of the most stable segments of the food manufacturing sector. Wheat flour forms the primary base for a wide range of bakery products, with the addition of water and other ingredients creating products such as cookies, crackers, cakes, pastries, and biscuits. Biscuits are low-moisture baked products generally characterized by their crisp texture, while cookies are softer and thicker. Crackers are a type of biscuit with low sugar and fat content and are often plain or savory.
Biscuit manufacturing involves dough preparation using ingredients such as soft wheat flour, sugar, shortening, and other functional components. The moisture content of biscuits is typically below 4%, depending on factors such as weight, thickness, and shape. Different manufacturing methods, including rotary molding, wire cutting, and cutting machines, are used to produce various biscuit types.
Historically, biscuits were developed to improve the shelf life of grain-based products. The term biscuit originated from the concept of twice baking, which helped reduce moisture and improve storage qualities. Commercial biscuit manufacturing began over a century ago, initially supporting the needs of European travelers. Over time, the industry expanded from coastal locations near seaports to manufacturing facilities across different regions, producing biscuits that meet international quality standards.
| Particulars | Details |
|---|---|
| Plant Capacity | 35 MT/Day |
| Land & Building (10,000 sq.mt.) | Rs. 6.31 Cr |
| Plant & Machinery | Rs. 7.00 Cr |
| Working Capital for 1 Month | Rs. 6.07 Cr |
| Total Capital Investment | Rs. 20.54 Cr |
| Rate of Return | 35% |
| Break Even Point | 53% |
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