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Bakery and Confectionery Products: Food Confectionery, Chocolate, Sweets, Lollipop, Candy Bar, Toffee, Chewing Gum, Sugar-based Foods, Confectionery Lozenges, Marshmallow, Jelly, Cream, Biscuits, Processed Food, Bread, Cakes, Pastries, Cookies, Rusk

The bakery and confectionery industry represents a dynamic segment of the food industry, marked by a rich diversity of products that cater to a wide range of tastes and preferences. This sector includes everything from bread and pastries to chocolates and candies, making it a significant part of the global food market. In urban parts of India, the bakery industry is particularly prominent, with a large proportion of production occurring in the unorganized sector, including small bakery units and household-type manufacturing.

 

Market Demand and Size

The global market for bakery products is expected to reach USD 530 billion by 2021, growing at a Compound Annual Growth Rate (CAGR) of 4.5%. This growth is driven by increasing per capita consumption and a growing preference for convenient, packaged food products influenced by Western culture. In India, the confectionery market, including sugar-boiled confectionery, hard-boiled candies, toffees, and other sugar-based candies, shows a significant potential for growth. With only an estimated 17% household penetration, the room for expansion is considerable, especially in urban areas where penetration is around 25%.

Benefits and Business Potential

Entering the bakery and confectionery industry offers numerous benefits and a high business potential due to the sector's inherent demand and growth prospects. Products in this category enjoy a universal appeal across all age groups and are not seasonally bound, ensuring steady sales throughout the year. Additionally, the sector's evolution toward packaged and quality-assured products opens up opportunities for innovation and differentiation, enabling new entrants to carve out niche markets.

Profits and Future Growth Opportunities

The industry's profit margins can be attractive, particularly for products that offer unique value propositions, such as health-oriented or gourmet options. Future growth opportunities lie in catering to emerging consumer trends, such as the demand for organic, gluten-free, or low-sugar products, and leveraging technology for marketing and distribution efficiency. The Indian chocolate industry, for instance, is expected to grow at a CAGR of 16%, reaching INR 122bn by 2019, indicating the vast potential for confectionery products.

Government Facilities and Incentives

Governments often offer a range of facilities and incentives to promote the food industry, including subsidies for technology upgrades, tax incentives for small businesses, and support for exports. These facilities can significantly lower the entry and operation barriers for startups and new entrepreneurs in the bakery and confectionery sector.

 

Why Enter This Industry?

Entrepreneurs and startups should consider entering the bakery and confectionery industry for several reasons:

  • The evergreen demand for food products ensures a stable market.
  • High growth potential in both domestic and international markets.
  • Opportunities for innovation in product development and packaging.
  • Government support in the form of incentives and subsidies.
  • A vast array of product categories allows for niche market targeting.

The bakery and confectionery industry offers a fertile ground for entrepreneurs and startups looking to enter the food sector. With its broad market demand, potential for high profits, and diverse range of products, the industry presents numerous opportunities for business growth and innovation. Government incentives further sweeten the deal, making it an attractive option for new entrants.


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BAKERS YEAST - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics

Bakers yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and related products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. The use of potatoes, water from potato boiling, eggs, or sugar in a bread dough accelerates the growth of yeasts. Salt and fats such as butter slow down yeast growth. The majority of the yeast used in baking is Saccharomyces cerevisiae, the same species commonly used in alcoholic fermentation. Additionally, Saccharomyces exiguus (also known as S. minor) is a wild yeast found on plants, fruits, and grains that is occasionally used for baking; it is not, however, generally used in a pure form, but comes from being propagated in a sourdough starter. Yeasts are single-celled fungi. As fungi, they are related to the other fungi that people are more familiar with. These include edible mushrooms available at the super market, common bakers yeast used to leaves bread, molds that ripen blue cheese and the molds that produce antibiotics for medical and veterinary use. Many consider edible yeast and fungi to be as natural as fruits and vegetables. Bakers yeast, like baking powder and baking soda, is used to leaven baked goods (breads, danish pastries, brioche, croissants). The principle use of Bakers yeast is as an essential bakery ingredient- for causing fermentation in the dough used in making bakery items. This process helps making soft and fluffy bakery items like variety of breads, bread rolls, pizza base, cracker biscuits, sweet breads and burger buns etc. The useful physiological properties of yeast have led to their use in the field of xylitol biotechnology. Fermentation of sugars by yeast is the oldest and largest application of this technology. The demand of bakers yeast is growing day by day. So there is good scope for new entrants.
Plant capacity: 3060 MT/AnnumPlant & machinery: 116 Lakhs
Working capital: -T.C.I: 397 Lakhs
Return: 42.00%Break even: 45.00%
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CHOCOLATE & CONFECTIONERY - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue

Chocolate is a key ingredient in many foods such as milk shakes, candy bars, cookies and cereals. It is ranked as one of the most favourite flavours. The chocolate and confectionery products industry has traditionally been subject to significant fluctuations in demand chocolate products tend to be seasonal in nature, with demand increasing sharply during the holidays. Consumers of all age groups prefer chocolate and confectionery products because of their attractive appearance and colour. Now-a-days varieties of products have gained importance due to their delicious taste & better keeping quality. Chocolate, candy and gum are some of peoples best loved treats. These sweets have been enjoyed around the world for thousands of years. Chocolates are not high in cholesterol. People consistently name chocolate as their favourite flavor for desserts and sweet snacks. Chocolates are the favourite item of children. Confectionery category include products such as chocolate, gum, sugar confectionery, gummies/jellies, hard candy, toffee and fudge. The main reasons for purchasing are convenience, passive health, age, choice and pleasure. The most popular flavour groups are brown flavours, fruit, nuts, mints & menthols & dairy flavours. The top 5 companies supplying confectionery are Cadbury, Nestle, Kraft, Lindt & Mars. The organized sector of the Indian confectionery market is estimated to be about Rs. 1400 crore and it is estimated that the market is growing at a pace of 9 percent per annum. The confectionery industry in India is the largest among the food processing industries. It has an annual turnover of around Rs. 3500 crores with huge potential to grow. The Indian chocolate market is estimated at US $ 400 million and growing at 18 percent per annum. Cadbury has over 70 percent share in this market, and recorded a turnover of over US $ 37 m in 2008. So, the demand of chocolate & confectionery are increasing day by day. There is very good domestic as well as export market for chocolate & confectionery. New entrepreneurs can well venture into this field. Few Indian Major Players are as under: Anchor Daewoo Inds. Ltd. Anchor Health & Beauty Care Pvt. Ltd. Barista Coffee Co. Ltd. Brady & Morris Engg. Co. Ltd. Cadbury India Ltd. Candico (I) Ltd. Cremica Agro Foods Ltd. Fresh & Honest Cafe Ltd. Godrej Hershey Ltd. Just Desserts Ltd. Lotte India Corpn. Ltd. Millennium Laboratories Ltd. N P Chewing Gums Ltd. Nadukkara Agro Processing Co. Ltd. Nestle India Ltd. Nutrine Confectionery Co. Ltd. Panjon Ltd. Parle Biscuits Pvt. Ltd. Ravalgaon Sugar Farm Ltd. Sathe Biscuit & Chocolate Co. Ltd. Shrijee Heavy Projects Works Ltd. Ushodaya Enterprises Ltd. Veeramani Biscuit Inds. Ltd. Vidya Dairy
Plant capacity: 150 MT Chocolate/Annum, 150 MT Toffee/Annum, 150 MT Candy/AnnumPlant & machinery: 137 Lakhs
Working capital: -T.C.I: Cost of Project : 278 Lakhs
Return: 43.00%Break even: 51.00%
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MISHRI (SUGAR CANDY) - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue

Candy Sugar, (or sweet diamonds as it is popularly called or mishri) is sparking white big crystal sugar obtained by cooling supersaturated sugar solutions. Its large crystals not only are pure but are also very attractive. The English word "candy" derives from Arabic "qandi," meaning something made with sugar. Candy, specifically sugar candy, is a confection made from a concentrated solution of sugar in water, to which flavorings and colorants can be added. Candies come in numerous colors and varieties and have a long history in popular culture. In India the large crystalline form of sugar is called “Mishri”. The word “Mishri” comes from Chinese, originally Mi-Sha-Li, "sweet-pebble-glassy," a sweet crystalline (glassy) substance the size of pebbles. Candy Sugar has its origins in India and Persia. Arabic writers in the first half of the 9th century described the production of candy sugar. Crystals were grown as a result of cooling supersaturated sugar solutions. Candy sugar is known for centuries for its therapeutic applications. It is also popular among makers of homemade fruit liqueurs. It is loved by both kids and grownups; this rock candy makes a good substitute for dessert after meals. You may be served "saunf" (fennel seeds and sugar crystals after lunch and dinner in hotels). In ayurveda, when medicine contains sugar, this sugar or its powder is to be used when making medicines. If you taste refined sugar (ordinary sugar used while making tea/coffee) and the candy sugar you will realize the difference. Candy sugar contains some minerals which are compatible with milk. Candy sugar has more satisfying taste. The reason is slow crystallization which takes place gives slightly more ordered structure. Eating small amounts of sugar is considered good. It allows ingestion of slightly toxic medicines, which will be vomited otherwise. Honey also shares this property. With some fats and proteins, sugar adds fertility property. Such sweets are generally used as "Prasadam" in temples. Sugar plays two very significant roles in relation to food security. First of all, sugar as a food crop may be considered an inexpensive and abundant source of calories and thus important in the fulfillment of basic human energy requirements. Secondly, sugar plays an important economic role in generating income, employment and export earnings. Sugar is typically one of the most significant contributors to dietary energy supply. In fact, sugar is the third most important source of per caput dietary energy supply (DES) after cereal products. And it is a relatively inexpensive food. The cost of calories from sugar is about 15 percent less than that from cereals. At the global level, sugar, including non-centrifugal sugars, currently contributes more than 8 percent of total caloric intake, after cereals (52 percent) and oils (10 percent). Given the global population balance, these percentages closely reflect the situation in developing countries where sugar accounts for nearly 8 percent of total caloric intake, after cereals (57 percent) and oils (9 percent). The candy sugar has a good market potential in India. Candy sugar is both known for centuries for its therapeutic applications and it also makes a good substitute for dessert after meals (fennel seeds and sugar crystals after lunch and dinner in hotels). The Indian hotel industry is on a roll. India’s share in international tourism and the hospitality market is expected to increase over the long term. New budget and star hotels are being set up in the country. Many foreign hospitality players are heading towards Indian markets. The hotel industry in India is going through an interesting phase. Hence the demand for such product will definitely increase. There is a good scope for new entrepreneurs to venture into this field.
Plant capacity: 900 MT/AnnumPlant & machinery: 43 Lakhs
Working capital: -T.C.I: 202 Lakhs
Return: 49.00%Break even: 40.00%
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CHEWING GUM - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics

Sweetened gum used for chewing is a product made from gum and similar resilient substances. It appears in many forms and it chewed for its multi-flavored taste. Chewing gum is originally made of the prime raw material called "chicle gum" which was imported. Sugar and flavouring agents were added to make the chew more palatable. With the increase in demand for these products and the short supply of chicle gum considerable research were under taken and several substitute of natural and synthetic gum were developed in the country. Chewing gum is a sweetened, flavored confection composed primarily of latex, both natural and artificial. Organic latex, a milky white fluid produced by a variety of seed plants, is best known as the principle component of rubber. Used as a snack, gum has no nutritive value and when people have finished chewing, they generally throw it away rather than swallow it. Chewing gum is offered to consumers in several forms. Candy coated in rectangular or ball shape, stick or slab gum bubble gum in toffee shape is some of the varieties common in the Indian market. All recipes for chewing gum manufactured today share the same main ingredients: a gum base, sweeteners, primarily sugar and corn syrup, and flavorings. Some also contain softeners, such as glycerin and vegetable oil. The amount of each added to the mix varies as to which type of gum is being manufactured. For example, bubble gum contains more of the gum base, so that bubbles don't burst while blowing. Though gum manufacturers carefully guard their recipes, they all share the same basic process to reach the finished product. The global confectionery market comes under packaged food industry and is the fourth largest segment under packaged food. It is also the fastest growing segment of the packaged food industry. Confectionery is further segmented into chocolate confectionery, sugar confectionery and gum. Of the three segments, gum has the lowest share. Chewing gum is also the most concentrated market of the three segments. The chewing gum segment, the fastest growing segment of confectionery industry is growing at a CAGR of approximately 7% for past few years due to mouthful of benefits. It is said to relieve stress, helps in weight management, increases alertness and focus. All these factors result in the increasing demand of chewing gum in people of every age group. Innovation in chewing gum is another important driver of this industry. Different flavors, flexibility and variety in gum attract the consumers and the current trends suggest consumers prefer gum with natural colors and avoid usage of synthetic and azo colors. The chewing gum category in India is growing at a healthy 20%.According to AC Nielsen, the size of India’s total gum category is around Rs 1,000 crore. Chewing gums and bubble gums account for approximately 44% and 56% of the category respectively. In India the bubble gum segment is larger than the chewing gum segment, whereas in the rest of the world it is the other way round. Wrigley is a leader in both the bubble gum and the sugar-free chewing gum. Chewing gums and mints are a global phenomenon with the new generation. Product quality and effective marketing - which includes brand equity, have been instrumental in the market surge. There is a good scope for new entrepreneurs to venture into this field. Few Indian Major Players are as under: Cadbury India Ltd. Joyco India Pvt. Ltd. Millennium Laboratories Ltd. N P Chewing Gums Ltd. Perfetti Van Melle India Pvt. Ltd.
Plant capacity: 750 MT/AnnumPlant & machinery: 50 Lakhs
Working capital: -T.C.I: 228 Lakhs
Return: 47.00%Break even: 42.00%
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HIGH FRUCTOSE CORN SYRUP (HFCS)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue

Fructose is a simple monosaccharide found in many foods. It is a white solid that dissolves readily in water. Honey, tree fruits, berries, melons and some root vegetables, contain significant amounts of the fructose derivative sucrose (table sugar). Sucrose is a disaccharide derived from the condensation of glucose and fructose. Crystalline fructose and high-fructose corn syrup are often confused as the same product. Crystalline fructose, which is often produced from a fructose-enriched corn syrup, is indeed the monosaccharide. High-fructose corn syrup, however, is usually considered to be a mixture of nearly equal amounts of fructose and glucose. High fructose corn syrup provides sweetness intensity equivalent to sugar. High fructose corn syrup can replace sugar in one-for-one proportions. The sweetness profile of high fructose corn syrup enhances many fruit, citrus and spice flavors in beverages, bakery fillings and dairy products. High fructose corn syrup is composed of either 42 percent or 55 percent fructose, with the remaining sugars being primarily glucose and higher sugars. In terms of composition, high fructose corn syrup is nearly identical to table sugar (sucrose), which is composed of 50 percent fructose and 50 percent glucose. Glucose is one of the simplest forms of sugar that serves as a building block for most carbohydrates. Fructose is a simple sugar commonly found in fruits and honey. High fructose corn syrup is used in foods and beverages because of the many benefits it offers. In addition to providing sweetness at a level equivalent to sugar, High fructose corn syrup enhances fruit and spice flavors in foods such as yogurt and spaghetti sauces, gives chewy breakfast bars their soft texture and also protects freshness. High fructose corn syrup keeps products fresh by maintaining consistent moisture. The industry responses towards substitution of sugar by HFS are positive provided a) it does not interfere with the product quality; b) regular supply of HFS is ensured; c) its use offers a price advantage over sugar; d) it does not change colour on heating; e) preservative qualities for the products is as good as in the case of sugar; f) there is no objection in using HFS by FPO or other food related enforcement agencies. HFS can replace sugar in industrial and domestic applications. Among industries, the major consuming sectors include bakery, confectionery, processed foods, beverages, soft drinks, ice creams, baby foods. Now-a-days the demand for HFCS is increasing day by day, so there is wide scope for new entrepreneurs to venture into this project.
Plant capacity: 37500 MT/Annum (High Fructose Corn Syrup, 15000 MT/Anuum (Gluten)Plant & machinery: 2314 Lakhs
Working capital: -T.C.I: Cost of Project : 3430 Lakhs
Return: 46.00%Break even: 33.00%
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SOYA LECITHIN - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics

Lecithin is a synonym for phosphatidylcholine. It is the main lipid component in biological membranes, like our cell membranes or cell walls of plants. On the other hand, commercial lecithin is actually a natural mixture of neutral and polar lipids, including glycolipids, triglycerides, sterols, and small quantities of fatty acids, carbohydrates, and sphingolipids. The polar lipid Phosphatidyl choline is present in commercial lecithin in concentrations of 20 to 90%. Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, and in egg yolk, composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids (e.g., phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol). Lecithin is one of the principal natural emulsifiers for the industry. It is used in many products from food industrial chemicals to animal feed stuffs and pharmaceuticals. Lecithin is unique amongst natural emulsifiers for the sheer diversity of functions it performs in the food industry. Lecithin that contains phosphatidyl choline is produced mainly from vegetable sources, although it may also be found in animal and microbial sources. Majority of commercial lecithin sold in the market today come from soybean (mostly), sunflower, and grape seed. Soybean lecithin comprises of phospholipids and triglycerides with minor amounts of phytoglycolipids, phytosterols, tocopherols and fatty acids. Lecithin is anti-oxidant and emulsifying agent. The multi functional properties of emulsifying, wetting, colloidal and antioxidant properties make soya lecithin to be an ideal food ingredient. It is an emerging application as health protection food. Lecithin has been shown to lower total plasma cholesterol. Pharmaceutical industry uses lecithin in a number of formulations. For these applications, pure lecithin is needed, i.e. free of all other substances, primarily oil and fatty acids. Soy lecithin consists of three types of phospholipids; phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphotidylinositol (PI). It is extracted from soybean oil and is generally used as a natural emulsifier or stabilizer in various food applications. Lecithin's multifunctional properties and its `natural' status make it an ideal food ingredient in cake mixes, cheese, candy, salad products, chewing gum, chocolate, dehydrated foods and margarine on account of it emulsifying, wetting, colloidal and antioxidant properties. Lecithin is a combination of naturally-occurring phospholipids, which are extracted during the processing of soybean oil. The soybeans are tempered by keeping them at a consistent temperature and moisture level for approximately seven to 10 days. This process hydrates the soybeans and loosens the hull. The soybeans are then cleaned and cracked into small pieces and the hulls are separated from the cracked beans. Next, the soybean pieces are heated and pressed into flakes. Soybean oil is extracted from the flakes through a distillation process and lecithin is separated from the oil by the addition of water and centrifugation or steam precipitation. The present Indian demand is around 7500 tonnes per annum and the export demand around 10500 tonnes per annum where as the global demand is around 225,000 tonnes per annum according to estimate. Major Manufacturers • Archer Daniels Midland Company (ADM) • Degussa Texturant Systems (USA, Netherland, Germany) • Cargill • Lucas Meyer of Hamburg, Germany • Beijing Nanyuan Vegetable Oil Plant, China • Hellongjiang Anda Oil & Fat Plant, China • Qiqihar Xinghua Soya Bean, China • Nanjing Food Additive Plant, China • Lecithin Economic & Technology Development Corporation, China • Agro Solvent Products, Madhya Pradesh • Ruchi Group, Madhya Pradesh • Kriti Industries., Madhya Pradesh • Sakthi Soya, Coimbatore • Gujarat Ambuja Exports Ltd., Ahmedabad • Krishna Oil Extraction, Madhya Pradesh
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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HARD BOILED CANDY - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue

Confectionery products are universally popular among the young and the older generations alike. With increased access to better machinery, openness among customers to newer tastes and flavors and affordability of required raw materials, the confectionery industry is thriving like never before. Candy or Sweet is the most popular type of confectionery over the world, and there is certainly something about this unique product that holds many mysterious qualities. Hard boiled candies are the most common kind of sweets. Generally candies are available in fruit based flavors or Milk based flavor and sometimes with centre filling also. While we often think about candy as a food for children, we all know that adults love this delicious food as well. There are so many flavours available in the market i.e. orange, pineapple, mango, mint, pan, strawberry, grapes etc. and are having good demand among the children. Hard boiled candy are sugar confectionery which includes hard boiled candies lollipops, mints & lozenges, etc of different flavours. Indians like to celebrate with sweets and they start relishing it at a pretty young age. While the West may be more calorie conscious, the Indian kids start off by indulging in all sorts of sugar boiled candies. No wonder, the confectionery industry is one of the largest and well developed among the food processing sectors in the country. The organized sector of the Indian confectionery market is estimated to be about Rs 1400 crore and it is estimated that the market is growing at a pace of 9 per cent per annum. The confectionery industry in India is the largest among the food processing industries. It has an annual turnover of around Rs 3,500 crores with huge potential to grow (Including the organized and the non-organized sector). There are four categories of confectionery in the organized sector chocolate confectionery, sugar confectionery, gum and cereal bars. A large part of the confectionery industry in India comprise of the local subsidiaries of global confectionery majors like Perfetti, Lotte, Wrigley's and Cadbury. Korean confectionery company Lotte India. According to a study by the market intelligence provider Euromonitor, the Indian candy market is currently valued at around $ 664 million, with about 70 per cent share ($ 461 million) in sugar confectionery and the remaining 30 per cent ($ 203 million) in chocolate confectionery. The domestic confectionery industry is benefitting from the country’s economic boom and growth in consumer spending. Indian consumers, with the nation’s economy growing at around 10 per cent, are expected to consume more chocolates as the product sells more in happy times. Chewing gums and sugar free products are emerging categories, which are showing high growth. However, considering the huge unorganized segment hard boiled confectionery will continue to be the largest contributor. There is a very good scope and ample space for new entrepreneurs to venture into this field. Cost Estimation: Capacity : 360 MT/Annum 150 Kgs./Hr or 30 MT/Month
Plant capacity: -Plant & machinery: 40 Lakhs
Working capital: -T.C.I: 188 Lakhs
Return: 45.00%Break even: 47.00%
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Bakery Unit (Rusk & Cookies)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue

The term cookies generally refer a baked product containing a percentage of sugar and fat relative to the flour and a small quantity of water. This general statement on composition separates cookies from bread that contain relatively low level of sugar and fat and intermediate level of water. The type of cookies is defined not only by their composition but also by their method of production. Cookies containing high amount of fats and sugar can be processed by three procedures, like rotary mold, wire cut or bar process. Many types of cookies are manufactured in a baking industry, some of them are mostly preferred the common people. These are like Butter cookie, Almond cookie, Bar cookie, Benne cookie, Black & White cookie. Rusk is of two types one of Milk rusk and second is Sooji rusk. Bakery industry is now almost two centuries old and is producing vast variety of baked products. Outside India more specially in European continent, bakery products are most widely consumed as food items. Cooking habits abroad are relatively simpler and therefore bread consumption is very high. Biscuits are estimated to enjoy around 37% share by volume and 75% by value of the bakery industry. The organized sector caters to the medium and premium segments, which are relatively less price sensitive. The organized sector is unable to compete at the lower price range due to the excise advantage enjoyed by the informal sector. The organized segment in biscuits has witnessed a growth of over 6.0% by volume and 8.5% by value during the 2002 to 07 period. Total market of biscuits was estimated at Rs 62 bn in 2007 to 08 which was an increase of around 10% over that of the preceding year. In India, the per capita consumption of biscuits is around 2 kgs; compared to more than 10 kgs in the US, UK and the West European countries and over 4.25 kg in South East Asian countries like Singapore, Hong Kong, Thailand and Indonesia. China has a per capita consumption of 1.9 kg, while in the case of Japan it is reported at 7.5 kg. There is very good scope in this sector and new entrepreneurs can venture into this field.
Plant capacity: 2 MT Rusk/Day, 2 MT Cookies/DayPlant & machinery: 110 Lakhs
Working capital: -T.C.I: 250 Lakhs
Return: 49.00%Break even: 41.00%
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Bakery Unit (Rusk & Cookies)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue

The term cookies generally refer a baked product containing a percentage of sugar and fat relative to the flour and a small quantity of water. This general statement on composition separates cookies from bread that contain relatively low level of sugar and fat and intermediate level of water. The type of cookies is defined not only by their composition but also by their method of production. Cookies containing high amount of fats and sugar can be processed by three procedures, like rotary mold, wire cut or bar process. Many types of cookies are manufactured in a baking industry, some of them are mostly preferred the common people. These are like Butter cookie, Almond cookie, Bar cookie, Benne cookie, Black & White cookie. Rusk is of two types one of Milk rusk and second is Sooji rusk. Bakery industry is now almost two centuries old and is producing vast variety of baked products. Outside India more specially in European continent, bakery products are most widely consumed as food items. Cooking habits abroad are relatively simpler and therefore bread consumption is very high. Biscuits are estimated to enjoy around 37% share by volume and 75% by value of the bakery industry. The organized sector caters to the medium and premium segments, which are relatively less price sensitive. The organized sector is unable to compete at the lower price range due to the excise advantage enjoyed by the informal sector. The organized segment in biscuits has witnessed a growth of over 6.0% by volume and 8.5% by value during the 2002 to 07 period. Total market of biscuits was estimated at Rs 62 bn in 2007 to 08 which was an increase of around 10% over that of the preceding year. In India, the per capita consumption of biscuits is around 2 kgs; compared to more than 10 kgs in the US, UK and the West European countries and over 4.25 kg in South East Asian countries like Singapore, Hong Kong, Thailand and Indonesia. China has a per capita consumption of 1.9 kg, while in the case of Japan it is reported at 7.5 kg. There is very good scope in this sector and new entrepreneurs can venture into this field.
Plant capacity: 2 MT Rusk/Day, 2 MT Cookies/DayPlant & machinery: 110 Lakhs
Working capital: -T.C.I: 250 Lakhs
Return: 49.00%Break even: 41.00%
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Biscuit Plant - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics

Profile Biscuits are one of the important bakery items and can be used whole day irrespective of time. It is very common for morning breakfast and also used as snacks. Biscuits are generally classified into soft biscuits, hard biscuits and crackers. Biscuit dough are made mainly from flour, fat, sugar and water, with minor amounts of flavor, colors, and aerating agents and possibly eggs and fruits. Around the world Biscuits is the principal food and provides more nutrients than any other single food source. The value of grain in the world used for human consumption is over 2 to 3 times of the value of the world iron and steel production. Although only 14% of the grain in the world is handled through international channels, cereal grains make up more than half of all the goods in overseas trade. Properties of Raw Materials FLOUR: The main ingredient in Biscuit making is wheat flour. Mixing the dough not only disperses the ingredients but also develops the gluten strands to proper strength and elasticity that retain, numerous small gas cells arising from fermentation. During fermentation, the dough which is originally tough and elastic, mellers and becomes more extensible so that it can be machined more easily and baked into food of good volume. The quality of flour depends on the initial quality of wheat. SUGAR: Sugar is used in Biscuit production as a contributor to crust colour through browning and caramelization reaction. Corn syrups, both regular and high fructoses are the predominant sweeteners of the biscuit industry, sucrose, and dextrose is also used single or combination with syrup. Sucrose is most widely used as sweetening agent. SHORTENING: Animal and vegetable fats and oils are used in balled foods to produce tenderness and are designed to impart particular qualities so the finished product. Generally, other shortening are used in Combination with butter to reduce cost. The average amount of shortening in Biscuit is 38 Kg per 100 Kg flour. MILK AND MILK SUBSTITUTE: Milk must be specially treated with High heat, which has been subjected to high temperature. Egg whites are used to make white angel food cakes. SALT: The components of dough and butters are dispersed in water unless mild fluid products are used. Manufacturing Process Biscuit making process: MIXING: This is a process where all ingredients are put together in right proportion for dough formation. These ingredients are then fed into Mixers where mixing is done and dough is prepared for molding .Major ingredients are flour, fat, sugar and others as per the product one would like to have. MOULDING: In this section we laminate the dough into sheet which then passes down to gauge rollers and sheet thickness achieved for cutting. Here we have a cutter or a moulder as per the variety where one gets the shape and sizes of biscuits. BAKING: This is the area where we pass these moulded wet biscuit into baking oven .The biscuits are baked on desired temperatures. Various type of heating are available now days as per the convenience and cost .Different type ovens are available COOLING: These baked biscuits are then passed on to cooling conveyors for natural cooling prior to packing .The temperatures are brought down to room temperatures PACKING: These biscuit are then stacked and fed into packing machine for packing. Different packing materials are available for packing of these biscuit in different packs. Slug packs, pouch pack or family packs etc. These packs are then put into secondary packaging like cartons to be transported to retailers. Equipment used for Automated Biscuit Manufacturing: Mixers, Laminators, Gauge Rolls or Pre Sheeters, Moulder / Cutter, Baking Oven, Cooling Conveyor, Packing Machines, Material Handling Equipments, Biscuit / Sugar Grinder, Milk/Oil Sprays and Salt / Cashew Sprinklers. Ingredients used: Flour , Fat , Sugar , Salt , Ammonium bicarbonate , Milk , Butter , Flavours , Emulsifiers , Invert syrups, Dough Improvers and many additives The biscuits are used as breakfast, as snacks. These are widely consumed by Army. The children eat biscuits with interest. The old age man also eats digestive biscuit. The other occasion of the consumption of biscuit is party, functions, meetings etc. Indian Scenario India Biscuits Industry is the largest among all the food industries and has a turnover of around Rs.3000 crores. India is known to be the second largest manufacturer of biscuits, the first being USA. It is classified under two sectors: organized and unorganized. Bread and biscuits are the major part of the bakery industry and covers around 80 percent of the total bakery products in India. Biscuit stands at a higher value and production level than bread. This belongs to the unorganized sector of the bakery Industry and covers over 70% of the total production. Indian biscuit industry has occupied around 55-60 percent of the entire bakery production.
Plant capacity: 10500 MT/AnnumPlant & machinery: 579 Lakhs
Working capital: -T.C.I: Cost of project : 1851 Lakhs
Return: 44.00%Break even: 35.00%
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Information
  • One Lac / Lakh / Lakhs is equivalent to one hundred thousand (100,000)
  • One Crore is equivalent to ten million (10,000,000)
  • T.C.I is Total Capital Investment
  • We can modify the project capacity and project cost as per your requirement.
  • We can also prepare project report on any subject as per your requirement.
  • Caution: The project's cost, capacity and return are subject to change without any notice. Future projects may have different values of project cost, capacity or return.

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