Detailed Project Report or Compressed Baker's Yeast

COMPRESSED BAKER'S YEAST

[EIRI/EDPR/0801] J.C. 9416

INTRODUCTION

Baker's yeast is an inseparable bakery ingredient to cause fermentation in the dough used to make bakery items. As a result of fermentation we get soft and fluffy bakery items.

In the present era there is an increasing trend towards processed and fast food consumption like bakery items. While demand for bakery items is saturated in developed countries it is increasing at a consistent pace in the developing nations with increased demand for processed food items like pizza base, burger buns.

Yeast is a unicellular microorganism which primarily requires sugars, water and warmth to stay alive. In addition, albumen or nitrogenous material is also necessary for yeast to thrive. There are hundreds of different species of yeast identified in nature, but the genus and species most commonly used for baking is Saccharomyces cerevisiae. The scientific name Saccharomyces cerevisiae, means 'a mold which ferments the sugar in cereal (saccharo-mucus cerevisiae) to produce alcohol and carbon dioxide. Yeasts are usually spherical, oval or cylindrical in shape and a single cell of S. cerevisiae is around 8?m in diameter.

The chemical action and growth of yeast that causes dough to rise then became apparent.

Yeasts, bacteria and molds are fungi, vegetable growths, Yeasts are commonly egg shaped and about 0.01mm in diameter. The yeasts cell contains complex organic substances called enzymes whose characteristic is that they catalyze a chemical reaction.

The function of yeast in bread making is four fold (a) to increase dough volume by evolution of gas during fermentation of the available carbohydrates in the flour (B) to develop structure and texture in the dough by the stretching effect of the expansion due to gas production (C) to impart a distinctive flavour (D) to enhance the nutritive value of the bread. The products of yeast fermentation play an important part in modifying the flavour of baked leaves.

The constituents responsible for this effect are quite numerous as per recent studies. Yeast is a rich of protein and also of vitamins of 'B' group but because of the small proportion of yeast used in bread the protein content is only very lightly increased by that present in the yeast. The first major step in the development of yeast technology came with the introduction of the vienna process around 1860.

COST ESTIMATION

Plant Capacity            100 MT/Day

Land & Building (1000 sq.mt.)    Rs. 24.00 Lac

Plant & Machinery                    Rs. 10.70 Lac

Working Capital for 1 Month    Rs. 3.78 Lac

Total Capital Investment          Rs. 40.84 Lac

Rate of Return                          23%

Break Even Point                      70%

CONTENT

INTRODUCTION                                      

PROPERTIES OF YEAST                               

USES AND APPLICATION                               

TYPES OF BAKER'S YEAST                            

B.I.S. SPECIFICATION                              

MARKET SURVEY                                     

PRESENT MANUFACTURERS                             

RAW MATERIALS                                     

MANUFACTURING PROCESS OF COMPRESSED BAKER'S YEAST                                      

DETAILS OF EQUIPMENTS AND ENGINEERING CONCERN FOR COMPRESSED BAKER'S YEAST              

PROCESS FLOW DIAGRAM OF COMPRESSED BAKER'S YEAST  

PRINCIPLES OF PLANT LAYOUT                                 

PLANT LOCATION FACTORS                                       

EXPLANATION OF TERMS USED IN THE PROJECT REPORT         

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)