Detailed Project Report on natural glaze gel

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Description
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NATURAL GLAZE GEL

[CODE NO.3952]

Glazing is one of the bakery baking processes that has customarily been applied for coating of the surfaces of commercial bakery products to improve their flavor and appearance. Found that glazes can be used to seal the surface of the bakery product and provide a glossy appearance. Glazing process can also be applied as an effective method to increase dimensions (width and/or length), the baked specific volume, and the cross-sectional area of dough products and reduce dough proofing time under conditions available to the art worker. Therefore, application of glazing is a critical method in the industrial production of high-quality bakery products (especially bread as one of the main human diets). The glaze composition and showed glazes are generally categorized into two groups based on their precedence of applying to the surface of the bakery product either before and/or after baking. Glazes which are applied before baking are typically made of whole eggs and water and may contain various sugars, gums, and starches. In another study, reported that glazing is comprised of about 20–90% water, 0.1–5% of a reducing sugar (more preferably, the reducing sugar is dextrose), 0.1–15% of an edible hydrophilic colloid, and 10–80% of vegetable oil. On the other hand, the glazing concentrations of 8–10% or 3–10% of dough weight were recommended.

Some sugar, polyol and hydrocolloid glazes may act as a moisture barrier. Indicated that the moisture barrier has water-retaining capabilities that allow retaining moisture during a baking cycle. The moisture barrier at a surface of dough causes moisture retention while aiding dough expansion during baking. Because of the moisture retention at the dough surface during baking, the baked product exhibits reduced surface defects (surface cracking, tearing, flaking, etc.), desired color (desirable shade of brown and reduced gray) and higher baked volume.

COST ESTIMATION

Plant Capacity : 800 Kgs/day

Land & Building (2000 Sq.MT) : Rs. 17.00 Lacs

Plant & Machinery : Rs. 21.00 Lacs

Working Capital for 2 Month : Rs. 52.49 Lacs

Total Capital Investment : Rs. 93.99 Lacs

Rate of Return : 31%

Break Even Point : 66%

INTRODUCTION

USES AND APPLICATION

B.I.S. SPECIFICATION

MARKET OVERVIEW OF GLAZING GEL

INNOVATIONS, TRENDS & CHALLENGES OF BAKERY INDUSTRY IN INDIA

INNOVATION

TRENDS

CHALLENGES

CURRENT RESEARCH ON THE RETAIL BAKERY INDUSTRY

MARKET OVERVIEW OF BAKERY INDUSTRY IN INDIA

INDIAN BAKERY MARKET SUMMARY:

NUTRITIONAL VALUE OF PER 100 GM OF GLAZING GEL

FORMULATION AND PROCESS OF NATURAL GLAZE GEL

FORMULATION NO.-1

FORMULATION NO.-2

SEQUENCES IN NATURAL GLAZE GEL MANUFACTURE

PROCESS FLOW DIAGRAM

GLAZING GEL AND ITS MANUFACTURE

COLD GELLING PASTRY GLAZE BASED ON PECTIN

THREE MAIN TYPES OF GLAZES ARE CURRENTLY PRESENT

ON THE MARKET:

BELOW A CLASSICAL COMPOSITION OF SUCH A CONCENTRATED

GLAZE IS GIVEN:

FORMULATION AND PROCESS OF GLAZE GEL

EXAMPLE 1

EXAMPLE 2

A FOOD GLAZE COMPOSITION COMPRISING:

FORMULATION OF DIFFERENT BAKERY GLAZING

PREPARATION OF DIFFERENT BAKERY GLAZING FORMULAS

PRINCIPLES OF PLANT LAYOUT

MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE

SERVICE ARE:

PLANT LOCATION FACTORS

1. RAW-MATERIAL SUPPLY:

2. MARKETS:

3. POWER AND FUEL SUPPLY:

4. WATER SUPPLY:

5. CLIMATE:

6. TRANSPORTATION:

7. WASTE DISPOSAL:

8. LABOR:

9. REGULATORY LAWS:

10. TAXES:

11. SITE CHARACTERISTICS:

12. COMMUNITY FACTORS:

13. VULNERABILITY TO WARTIME ATTACK:

14. FLOOD AND FIRE CONTROL:

EXPLANATION OF TERMS USED IN THE PROJECT REPORT

1. DEPRECIATION:

2. FIXED ASSETS:

3. WORKING CAPITAL:

4. BREAK-EVEN POINT:

5. OTHER FIXED EXPENSES:

6. MARGIN MONEY:

8. TOTAL LOAD:

9. LAND AREA/MAN POWER RATIO:

PROJECT IMPLEMENTATION SCHEDULES

INTRODUCTION

PROJECT HANDLING

PROJECT SCHEDULING

PROJECT CONSTRUCTION SCHEDULE

TIME SCHEDULE

SUPPLIERS OF RAW MATERIALS

SUPPLIERS OF PLANT AND MACHINERY

MACHINERY PHOTOGRAPHS

BLENDER MADE OF SS-316

DISSOLVING TANK

STORAGE VESSELS

CONTAINER FILLING & SEALING MACHINE

DG SET

APPENDIX – A:

1. COST OF PLANT ECONOMICS

2. LAND & BUILDING

3. PLANT AND MACHINERY

4. FIXED CAPITAL INVESTMENT

5. RAW MATERIAL

6. SALARY AND WAGES

7. UTILITIES AND OVERHEADS

8. TOTAL WORKING CAPITAL

9. COST OF PRODUCTION

10. PROFITABILITY ANALYSIS

11. BREAK EVEN POINT

12. RESOURCES OF FINANCE

13. INTEREST CHART

14. DEPRECIATION CHART

15. CASH FLOW STATEMENT

16. PROJECTED BALANCE SHEET

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