Detailed Project Report (DPR) on baker's yeast (instant active dry yeast) 4000 ton/year

 BAKER’S YEAST
(INSTANT ACTIVE DRY YEAST) 4000 TON/YEAR
 [CODE NO. 1999]  

Yeast is a living unicellular micro organism until it is destroyed by heat or other physical or chemical means of about one hundredth of a millimeter in size and can therefore not be observed with a naked eye. The scientific name of baker’s yeast is saccharomyces cereyisiae.

Yeasts are a group of unicellular microorganisms most of which belong to the fungi division of Ascomycota and Fungi imperfecti. Yeasts have been known to humans for thousands of years as they have been used in fermentation processes like the production of alcoholic beverages and bread leavening. The industrial production and commercial use of yeasts started at the end of the 19th century after their identification and isolation by Pasteur. Today, the scientific knowledge and technology allow the isolation, construction and industrial production of yeast
strains with specific properties to satisfy the demands of the baking and fermentation industry (beer, wine, cider and distillates). Food grade yeasts are also used as sources of high nutritional value proteins, enzymes and vitamins, with applications in the health food industry as nutritional supplements, as food additives, conditioners and flavouring agents, for the production of microbiology media, as well as livestock feeds. Yeasts are included in starter cultures, for the production of specific types of fermented foods like cheese, bread, sourdoughs, fermented meat and vegetable products, vinegar, etc.

COST ESTIMATION

Project Name                                             13.33 Ton/day    
Land & Building (4000 Sq.Mtr)                   Rs.2.80   Cr
Plant & Machinery                                      Rs. 4.00   Cr
W.C. for 2 Months                                     Rs. 4.54   Cr
Total Capital Investment                             Rs. 11.35  Cr
Rate of Return                                          35%
Break Even Point                                       49%



INTRODUCTION                                            
USES & APPLICATION                                        
YEAST METABOLISM                                        
PRINCIPAL FUNCTIONS OF YEAST                                
PROPERTIES OF YEAST                                        
B.I.S. SPECIFICATION                                        
TYPES OF YEAST AND CONDITION                                
DETAILS OF YEAST AVAILABLE TO BAKERS                        
GRADES OF YEAST                                        
MARKET POSITION OF BAKER’S YEAST IN ETHIOPIA                    
IMPORT OF BAKER’S YEAST IN ETHIOPIA                            
PROJECTED DEMAND OF BAKER’S YEAST IN ETHIOPIA                
PRESENT MANUFACTURES OF BAKER'S YEAST    
(INSTANT ACTIVE DRY YEAST)                                
MANUFACTURING PROCESS OF BAKER’S YEAST (IADY- INSTANT ACTIVE DRY YEAST)                                              
PROCESS IN DETAILS                                        
PROCESS FLOW DIAGRAM                                    
YEAST PRODUCTION TECHNOLOGY                            
YEAST CULTURE AND PROPAGATION TO MANUFACTURE BAKERY YEAST    
QUALITY ASSURANCE IN YEAST PROCESSES                        
PLANT LAYOUT                                            
SUPPLIERS OF RAW MATERIALS                                
SUPPLIERS OF PLANT & MACHINERY SUPPLIERS                    
GLOBAL PLANT & MACHINERY SUPPLIERS                        
            

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