Detailed Project Report on Automatic Bread Making Plant

AUTOMATIC BREAD MAKING PLANT

[EDPR/1074] J.C.9718

INTRODUCTION

Modern days are changes with the advance of scientific discovery. Due to the scarcity of time now human beings changes their food habits. Nobody can pay much more time for their preparation of food; everybody wants to get ready made fresh food, such that human being can save their time. They do not want to loss their valuable time in the preparation of daily food. By this thiming now a day’s this different kind of food materials developed, like instant tea, instant coffee, instant milk, instant rice etc. On the above point of view bakery products are cheaper, largely accepted readymade food. Now the advancement of age use of bakery foods will gradually increases and utilization will be around the proportional of certain percentage of population increase. 

Bread is most consumable wheat-based bakery product. It contains high nutritive value. They are easy to digest and compact in size, therefore, its consumption is increasing very fast.

Indian bakery industry is spreaded over all small scale, large scale and household sectors. First bakery in India was set up in 19th century. At present there are 21 units in organized sector and many more in small scale, cottage and house-hold sectors.

Breads are manufactured from flour, sugar, salt shortening (one type of fat), dried bakery yeast, vegetables, fruits etc. Bread is manufactured through fermentation and baking process. The manufacturing process and techniques are so simple that they can easily be adopted for production at any level. Recently Government has reserved production of bread for small scale sector.

COST ESTIMATION

Plant Capacity            15,000 LOA/Day

Land & Building (4000 sq.mt.)    Rs. 4.71 Cr

Plant & Machinery                    Rs. 83.60 Lac

Working Capital for 2 Months    Rs. 79.89 Lac

Total Capital Investment          Rs. 6.67 Cr

Rate of Return                          30%

Break Even Point                      49%

CONTENTS

INTRODUCTION

BAKERY DEVELOPMENT

PROPERTIES

USES AND APPLICATIONS

TEST OF BAKERY PRODUCTS

DETERMINATION OF MOISTURE

DETERMINATION OF ACID INSOLUBLE ASH

DETERMINATION OF CRUDE FIBRE

DETERMINATION OF ACID INSOLUBLE ASH

DETERMINATION OF VOLUME/MASS RATIO FOR BREAD

SAMPLING OF BAKERY PRODUCTS

MARKET SURVEY OF BREAD INDUSTRY

BREAD MANUFACTURERS/SUPPLIERS

PROCESS OF MANUFACTURE WITH FORMULATION

BREAD MAKING PROCESS WITH FORMULATION

PROCESS FLOW SHEET

FLOW CHART BREAD MANUFACTURING PROCESS

PROCESSING

BREAD

BREAD INGREDIENTS

BREAD MAKING FLOW CHART

BREAD MAKING METHODS

PRINCIPLES OF PLANT LAYOUT

PLANT LOCATION FACTORS

EXPLANATION OF TERMS USED IN THE PROJECT REPORT

PROJECT IMPLEMENTATION SCHEDULES

PLANT LAYOUT OF BREAD MAKING PLANT

COMPLETE PLANT AND MACHINERY SUPPLIERS FOR BREAD MAKING UNIT

SUPPLIERS OF RAW MATERIALS

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)