Detailed Project Report on bakery gel (transulucent semi solid paste)

BAKERY GEL (TRANSULUCENT SEMI SOLID PASTE)[CODE NO.3673]  

The use of emulsifying agents in bake goods (bread, cake buns) is wide spread. Generally speaking, the emulsifying agent appears to serve two purposes. In the actual preparation of the dough, the presence of the agent serves to improve the intimation of the dough, the presence of the agent serves to improve the intimate mixing of the components, and hence has a desirable effect on the quality of the final products. Secondly, in the final product, the presence of the effect of retarding staling. The exact mode of action in this latter regard is somewhat obscure, but it appears to take place as a result of the inhibition of the formation of hydrogen bonds between adjacent starch chains in the finished cake or bread.

It has been found that when emulsifire was added to a cake formula, the fat, together with the air bubbles, became more highly dispersed.

Emulsifiying agents for cakes were first offered in the 1930's. The materials permitted the baker to make cakes with higher percentages of sugar, water and fat i.e. the floor could be decreased relative to these ingredients. The surface active agent functions as an emulsifier and whipping agent making the batter easier to prepare by dispersing the ingredients and facilitating the incorporation of air bubbles. In the 1940's emulsifiers such as sorbitan monostearate and polyoxyethylene sorbitan monostearate became available as separate ingredients.

COST ESTIMATION

Plant Capacity            1600 Kg/Day       
Land & Building (10,000 sq.mt.)      Rs. 3.15 Cr         
Plant & Machinery                      Rs. 83 Lac     
Working Capital for 2 Months     Rs. 1.28 Cr
Total Capital Investment              Rs. 5.43 Cr
Rate of Return            35%                   
Break Even Point             48%                


       
INTRODUCTION    
PROPERTIES OF EMULSIFYING AGENTS    
CHARACTERISTICS OF EMULSIONS    
CHARACTERISTIC OF SAMPLE    
PROPERTIES & CHARACTERISTICS OF CAKE GEL    
TEXTURE    
STABILITY    
USES AND APPLICATION    
B.I.S. SPECIFICATION    
DETAILS OF BAKERY GEL    
THE CAKE EMULSIFIERS ARE CLASSIFIED AS FOLLOW.    
VARIOUS EMULSIFIERS    
ESTIMATION BY HLB METHOD FOR EMULSIFIERS    
HLB RANGES AND THEIR APPLICATIONS    
APPROXIMATION OF BLB BY WATER SOLUBILITY    
METHOD OF HLB CALCULATION    
TABLE: H/L RANGES AND THEIR APPLICATION    
ANOTHER METHOD:-    
SORBITAN MONOSTEARATE:-    
CAKE GEL BENEFITS AND APPLICATION    
BENEFITS    
OVERVIEW OF BAKERY INDUSTRY IN INDIA    
INDIAN BAKERY MARKET SUMMARY:    
BAKERY CAKE MARKET IN INDIA    
MANUFACTURING OF BAKERY GEL    
(TRANSLUIENT SEMI SOLID PASTE)    
FORMULATION - 1 (NON-IONIC TYPE):-    
FATTY PHASE:    
FORMULATION - 2 (NON-IONIC TYPE):-    
FATTY PHASE:-    
FORMULATION - 3 (NON-IONIC TYPE):-    
FATTY PHASE:-    
DETAILS OF MANUFACTURING PROCESS    
STEP - 1:-    
STEP - 2:-    
STEP - 3:    
STEP - 4:-    
STEP - 5:-    
STEP 1:-    
ETHYLENE OXIDE:-    
RECEIVING OF ETHYLENE OXIDE GAS AT PLANT:-    
ETHOXYLATION REACTION PROCESS:-    
REACTION:-    
STEP 2:-    
PREPARATION OF FATTY PHASE:-    
STEP 3:-    
PREPARATION OF WATER PHASE:-    
STEP 4:-    
MIXING OF WATER PHASE WITH FATTY PHASE:-    
STEP 5:-    
PACKAGING:-    
PROCESS FLOWSHEET FOR BAKERY GEL MANUFACTURING    
FORMULATION 4 :-    
FATTY ACID:-    
FORMULATION 5:-    
PROCESS OF MANUFACTURING:-    
PROCESS FLOWSHEET OF SMOOTH PLASTIC GEL TYPE EMULSIFIER    
SHORTENING BASED EMULSIFYING FORMULATION FOR MAKING
  IMPROVED QUALITY CAKES    
POLYOXYETHYLENE (20) PROPYLENE GLYCOL MONOSTEARATE AND
   ALPHA-MONOGLYCERIDE    
BASED BAKERY GEL    
FORMULATION 1:-    
FORMULATION 2:-    
FORMULATION 3:-    
PREPARATION OF POLYOXYETHYLENE (20) PROPYLENE GLYCOL
   MONOSTEARATE    
STEP 1:-    
STEP 2:-    
STEP 3:-    
STEP 4:-    
DETAILS OF PROCESS    
STEP 1:-    
PREPARATION OF PROPYLENE GLYCOL MONOSTEARATE:-    
STEP 2:-    
ETHOXYLATION OF PROPYLENE GLYCOL MONOSTEARATE:-    
STEP 3:-    
STEP 4:-    
TESTING:-    
APPLICATION IN YEAST-RAISED BAKERY PRODUCTS    
CONCLUSION:-    
PROCESS FLOW SHEET OF POLYOXYETHYLENE (20) PROPYLENE GLYCOL
   MONOSTEARATE WITH ALPHA MONOGLYCERIDE    
SATURATED DISTILLED MONOGLYCERIDES VARIANTS IN GEL FORM
   CAKE EMULSIFIER    
PRINCIPLES OF PLANT LAYOUT    
PLANT LOCATION FACTORS    
EXPLANATION OF TERMS USED    
IN THE PROJECT REPORT    
PROJECT IMPLEMENTATION SCHEDULES    
SUPPLIERS OF RAW MATERIALS    
SUPPLIERS OF PLANT & 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)