Detailed Project Report on Rasgulla Manufacturing and Canning

RASGULLA MANUFACTURING AND CANNING [CODE NO.3691]  


Rasgulla – A very popular Bengali sweet, which is soft, Juicy & Spongy made from milk and the most popular sweet delicacy in Calcutta as well as rest of India and the world. Rasgulla is a syrupy sweet of Bengal and Orissa. It is mainly prepared by kneading chhena and a small amount of semilina. These are rolled into small balls, and then boiled in light syrup made of sugar. This is done until the sugar enters the balls. Read on to find out more interesting information about the history, origin and the background of rasgulla.

India accounts for nearly 18.6% of world milk production and is one of the largest milk producers. Moreover, according to an estimate 50-55% of the milk produced is converted to indigenous milk products such as yogurt, rasgulla, etc. Rasgulla (a sweet syrup cheese ball) most popular in the regions of South Asia, manufactured from Chhana (a precipitate obtained by heat and acid coagulation of milk) balls. Traditional Indian dairy products account for over 90% of all dairy products consumed in India.

It contains fat, high protein, minerals (mainly phosphorus and calcium) and vitamins (fat soluble - vitamin A and D). 100g of Rasgulla contains 186 calories and out of which carbohydrate, fat and protein provide 153, 17, and 16 calories, respectively. Rasgulla is defined as popular Indian sweetmeat with high textural values  and also common milk product . 



COST ESTIMATION


Plant Capacity            5000 Kg/Day       
Land & Building (300 sq.mt.)      US$  56 Th.        
Plant & Machinery                      US$ 43 Th.     
Working Capital for 1 Month     US$ 6 Lac
Total Capital Investment              US$ 8 Lac
Rate of Return            150%                   
Break Even Point             20%            
       

 
INTRODUCTION    
HISTORY OF RASGULLA    
MILK AND SWEETS ARE PART OF PUJAS IN INDIA    
RASAGULLA IS A TRADITIONAL SWEET OF BENGAL    
FAMOUS INDIAN SWEET IS MAINLY MADE OF PANEER    
GENERAL FLOW FOR PROCESSING    
THE GENERAL FLOW DIAGRAM OF MANUFACTURING RASGULLA    
CHHANA PREPARATION    
TEXTURE OF RASGULLA    
CHEMICAL COMPOSITION OF RASGULLA    
SPECIFICATION FOR CANNED RASOGOLLA    
REQUIREMENTS    
PACKING, MARKING AND STORAGE    
BANGLADESH: SOCIAL GAINS FROM DAIRY DEVELOPMENT    
TYPES & DERIVATIVES    
TYPES OF RASAGULLA    
DERIVATIVES OF RASAGULLA    
VARIATIONS OF THE RASGULLA    
CHENNA PODA    
CHENNA GAJA
RAJBHOG    
KAMALA BHOG    
NOLEN GURER RASGULLA    
RASMALAI    
MINI RASGULLAS    
BAKED RASGULLAS    
RASGULLA ICE-CREAM    
RASGULLA PUDDING    
IMPORTANT FACTORS AFFECTING THE QUALITY    
IMPORTANCE OF CHHANA    
IMPORTANT FACTORS AFFECTING THE QUALITY OF RASAGULLA    
QUALITY OF RASAGULLA IS MUCH SOFTER WHEN THE KNEADING TIME
   IS INCREASED    
HEALTH BENEFITS    
MARKET POTENTIAL OF RASGULLA    
THE TRADITIONAL IMPORTANCE OF RASGULLA    
REGISTRATION & LICENSES    
LICENSE AND PERMIT REQUIRED FOR CANNED RASGULLA BUSINESS    
FSSAI LICENSE PROCEDURE    
BASIC DOCUMENTS REQUIRED –    
IMPORTANCE OF FSSAI LICENSE    
1. CONSUMER AWARENESS:    
2. LEGAL ADVANTAGE:    
3. USING THE FSSAI LOGO:    
4. BUSINESS EXPANSION:    
THE DOCUMENTS MANDATORY FOR OBTAINING THE CENTRAL LICENSE –
THE DOCUMENTS MANDATORY FOR OBTAINING THE STATE LICENSE –    
COMMON DOCUMENTS REQUIRED FOR OBTAINING FSSAI REGISTRATION –    
IMPORTANCE OF CANNED SWEETS    
FROM MILK TO CANNED SWEETS- NO STONE IS LEFT UNTURNED    
WHY CHOOSE THE CANNED SWEETS?    
REASONS TO CHOOSE RED COW DAIRY AS CANNED SWEETS SUPPLIER    
PLANT & MACHINERY    
THE REQUIRED MACHINE LIST INCLUDES    
MANUFACTURING PROCESS    
RASGULLA MANUFACTURING PROCESS & RAW MATERIALS    
PREPARATION OF CHHANNA.    
MIXING & KNEADING    
PREPARATION OF SUGAR SYRUP    
COOKING OF RAW RASGULLA    
PREPARATION OF FINAL PRODUCT    
CANNING OF RASGULLA    
RAW MATERIALS FOR RASGULLA    
WASTE WATER TREATMENT    
WASTE WATER TREATMENT TECHNOLOGIES    
SUSPENDED GROWTH PROCESSES    
ATTACHED GROWTH PROCESSES:    
THE MAJOR METHODS FOR WASTEWATER TREATMENT ARE LISTED BELOW    
CLASSIFICATION OF WASTEWER TREATMENT TECHNOLOGIES    
THE RATIONALE FOR ANAEROBIC TREATMENT    
ADVANTAGES:    
DISADVANTAGES:
AEROBIC TREATMENT PROCESSES    
ACTIVATED SLUDGE PROCESS (ASP)    
IN THE FIGURE ABOVE, FOLLOWING ARE THE TERMS:    
MACHINERY MANUFACTURER    
RAW MATERIAL SUPPLIERS    
RAW MATERIAL PHOTOGRAPHS    
FRESH MILK    
SUGAR    
CITRIC ACID & ESSENCE.    
PACKAGING MATERIALS I.E. CANS    
CARDEMONS    
PRODUCT PHOTOGRAPHS    
MACHINE PHOTOGRAPHS    
AUTOMATIC ROSOULLA MAKING MACHINE    
STAINLESS STEEL STEAM JACKETED TANK    
MILK WEIGHING BALANCE    
KNEADER    
CANNING RETORTS WITH DIAL THERMOMETER, PRESSURE GAUGE
   SAFETY VALVE    
AUTOMATIC CAN -MACHINE    
CAN EMBOSSING MACHINE

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)