Detailed Project Report (DPR) on sweets, namkeen, murabba & pickless manufacturing plant

SWEETS, NAMKEEN, MURABBA & PICKLESS MANUFACTURING PLANT [3534]

Sweets, Namkeen, Murabba and Pickles manufacturing unit is having a huge demand in India as well as export market. Though there are many manufacturers of these products in India, Still, there is a huge demand and supply gap. The present report depicts to prepare various Sweets, Namkeen, Murabba and Pickles etc. Dal Moth, Chanachur & Bhujia are the important names enhancing the flavour & taste as processed foods. These are food products having no historical background & becomes in market and in social & cultural synonym as the society became more advanced. Initially in long-long ago, people did not hear the name of Dal moth, chanachur or Bhujia like food products. But now a day it is well known not in India but worldwide. These are mainly consumed during breakfast period & are very much during social & cultural periods. These are used as tasty & flavored food as well as in medicinal way, however, a little it may be, according to ayurveda) because of their carminative stimulative digestive properties. India produces almost all these types of salty processed food products of grains all these types of salty processed food products of grains like Grams, Pulses etc. It aid in digestion and adsorption of food possesses anthelmintic and antiseptic properties. The main raw materials for these products are Gram pulses & spices. The various food additives & colours may be used to provide sophistications in the products. the raw material are frequency available in India. These salty food products get a broad market in foreign countries. These products are very much popular not only in India but also overseas countries. Hence, there are a lot of scope and market of these products & therefore, it will provide a very much profitable business. Pickles are usually made from a mixture of vegetables and fruit. They are eaten as a savoury, spicy accompaniment to a meal. Pickles are preserved by a combination of increased acidity (reduced pH), added salt, reduced moisture and added spices. Pickles can be prepared using one of two main methods: lactic acid fermentation of vegetables, either with or without the addition of salt the preservation of vegetables in acetic acid (vinegar). The products made by these two methods are very different-each one has its own distinctive taste and texture. Vegetables such as cucumber, cabbage, olive and onion are fermented by lactic acid bacteria which can grow in low concentrations of salt. The bacteria ferment sugars in the food to form lactic acid, which then prevents the growth of food poisoning bacteria and moulds. The amount of salt added controls the type and rate of the fermentation. If 2-5% salt is used, the fermentation is carried out by a series of bacteria that produce lactic acid. The pickle is preserved by the high level of acidity. If higher levels of salt are used (up to 16%) the product is preserved by the high salt concentration rather than by fermentation and is known as a salt-stock pickle. Fruit and vegetables can be semi-processed and stored for many months by preserving in a high salt solution. They can be further processed into pickle later in the season. Sometimes sugar is added to increase the rate of fermentation or to make the product sweeter. Pickles prepared by fermentation are not heated; therefore strict attention must be paid to cleanliness and hygiene. The concentration of salt, pH of the mixture and temperature of fermentation must all be controlled to ensure a good fermentation and to prevent the growth of undesirable bacteria. Vegetables pickled in acetic acid (vinegar) have salt and sugar added. They are not fermented and therefore have a different texture and flavour. Gooseberries are enriched with Iron and Vitamin C which are good for our body. One chunk of gooseberry murabba consumed during summers gives us the strength to bear the heat throughout the day. For making murabba take little big sized and little ripe gooseberries.Ripe gooseberries are less tangy in taste and are perfect for making murabba. Ripe gooseberries are available in market from the month of December.So select ripe and big sized gooseberries from the market. Bel Murabba, also called belgiri (bael) murabba, is an ayurvedic and Unani medicine and Indian recipe used for treatment of abdominal diseases. It is beneficial for irritable bowel syndrome (IBS), ulcerative colitis and stomach ulcers. It is also used for treatment of diarrhea, dysentery, dyspepsia and liver disorders. It is a good heart and brain tonic. The superbly acrid, bitter, fiery and gruff fruit bel (bael) acts as bile booster, cough killer, immunity booster and strength booster.

COST ESTIMATION

Land & Building (2000 sq.mt)         Rs. 2.20 Cr
Plant & Machinery                             Rs. 1.46 Cr
Working Capital for 1 Month           Rs. 1.69 Cr
Total Capital Investment                 Rs. 5.47 Cr
Rate of Return                                  75%
Break Even Point                              29%



INTRODUCTION    
NAMKEEN    
PICKLES    
THEY ARE    
NON-POISONOUS (MICRO-ORGANISMS) SPOILAGE    
POISONOUS SPOILAGE BY MICRO-ORGANISMS    
PROPERTIES & USES    
B.I.S. SPECIFICATION    
MARKET POSITION OF SWEETS & NAMKEEN    
NEW TRENDS OBSERVED IN THE INDUSTRY    
QUALITY PACKAGING PLAYS AN IMPORTANT ROLE    
CHALLENGES DEALT BY THIS SECTOR  
CLIENT NEEDS AND LATEST INNOVATIONS FOR THIS INDUSTRY    
BHUJIYA AND NAMKEEN INDUSTRY    
EXPORTS    
PRESENT MANUFACTURERS/SUPPLIERS OF MITHAI AND NAMKEENS    
PRESENT MANUFACTURERS OF RASGULLA (IN TIN CANS)   
PROCESS FOR MAKING RASMALAI    
PROCESS FOR MAKING RASGULLA    
RECIPE OF GULAB JAMUN    
RECIPE OF CHAMCHAM    
RECIPE OF RAJBHOG    
RECIPE OF PATISA    
RECIPE OF KAJU KATLI    
RECIPE OF PEDA    
MANUFACTURING PROCESS OF NAMKEEN (BHUJIA, CHANACHUR
   & ALMOTH)    
DALMOTH    
CHANACHUR    
BHUJIA    
DAL MOTH    
CHANACHUR    
BHUJIA    
FLAVOUR & ESSENCES    
LEMON FLAVOUR ESSENCE    
ORANGE FLAVOUR OIL    
UNIVERSAL FLAVOUR ESSENCE    
WHEAT FLOUR GRADES    
1) STRAIGHT FLOUR    
2) PATENT FLOUR    
3) CUT STRAIGHT FLOUR    
4) CLEAR FLOUR    
PACKAGING SYSTEM    
GAS FLUSHING ARRANGEMENTS    
DIFFERENT TYPES OF PICKLES    
MANUFACTURING PROCESS OF ALOO BHUJIA    
FORMULATION    
RECIPES OF PICKLES    
A- TAMARIND PICKLE    
B- OLIVE PICKLE    
C- MANGO PICKLE    
D- LIME PICKLE    
MANUFACTURING PROCESS OF PICKLES    
FERMENTED PICKLES    
PREPARATION OF THE FRUIT    
FERMENTATION    
FILLING    
ADD SALT    
DRY SALTED PICKLES    
BRINE PICKLES    
ADDED INGREDIENTS    
- SPICES    
- OIL    
- STARTER CULTURE    
-PACKAGING    
GENERAL    
NON-FERMENTED PICKLES    
-PREPARATION OF THE FRUIT    
-HEAT TREATMENT    
-FILLING    
-ADD SALT    
DRY SALTED PICKLES    
BRINE PICKLES    
-PACKAGING    
GENERAL    
DETAILS OF LACTIC ACID FERMENTATION    
THE MAIN GROUPS OF LACTIC ACID BACTERIA INVOLVED  
   THE FERMENTATION OF VEGETABLES ARE AS FOLLOWS    
FACTORS THAT AFFECT FERMENTATION    
-TEMPERATURE    
-SALT CONCENTRATION    
-PH    
-OXYGEN AVAILABILITY    
-NUTRIENTS.    
MANUFACTURING PROCESS OF BEL MURABBA    
WASHING  
PEELING AND CHOPPING    
COOKING & STEAMING    
PREPARING SUGAR SYRUP    
ADDING ADDICTIVES    
ADDING BEL FRUIT SLICES    
DOSAGE & ADMINISTRATION    
PROPERTIES & HEALTH BENEFITS OF BEL MURABBA    
MEDICINAL PROPERTIES AND USES    
HEALTH BENEFITS OF BEL MURABBA    
DYSENTERY AND BEL MURABBA    
BEL MURABBA AND GASTRO-INTESTINAL DISORDERS    
BEL MURABBA AND JOINT DISEASES    
CANCER AND BEL MURABBA    
HEART AILMENTS    
LIVER HEALTH    
BEL MURABBA AS BODY COOLANT    
BEIL MURABBA AND SKIN    
OTHER BENEFITS OF BEL MURABBA    
MANUFACTURING PROCESS OF AMLA MURABBA    
SERVING    
SUGGESTION    
MANUFACTURING PROCESS OF CARRAT MURABBA
MANUFACTURING TECHNOLOGY, BIS, FLOW CHART AND PACKAGING
   OF RASOGOLLA    
TABLE BIS STANDARDS FOR RASOGOLLA    
TECHNOLOGY    
FLOW CHART FOR MANUFACTURE OF RASOGOLLA    
USE OF MILK POWDER    
PACKAGING    
DETAILED CANNING PROCESS    
INCORPORATION OF PRESERVATIVES    
CAN FILLING     
EXHAUSTING     
SEALING     
PROCESSING     
COOLING     
LABELLING     
CLEANING AND STERILISING    
THE COMMONEST CAUSES OF BAD CANS ARE     
TO SUM UP THEREFORE THE CAN OF UTENSILS INVOLVES    
TEST FOR STERILITY OF CANS    
TECHNIQUES OF RINSING     
B) IN PLACE CLEANING    
C). BOTTLES     
PASTERURISATION OF MILK    
HIGH TEMPERATURE SHORT TIME PASTEURISATION    
ADVANTAGES OF THE H.T.S.T - METHOD     
DISADVANTAGES OF THE H.T.S.T METHOD    
SPECIAL PRECAUTIONS IN HANDLING GLASS VESSELS IN DAIRY    
CARE OF CANS AND UTENSILS    
SMALL SCALE METHOD OF PREPARING CHHANA     
COMMERCIAL METHOD OF PREPARING CHHANA     
MANUFACTURERS & SUPPLIERS OF PLANT & MACHINERY (FOR SWEETS
   AND NAMKEEN)    
FOR MURABBA AND PICKLES MACHINES    
COMPLETE FOOD PACKAGING MACHINERY    
PLANT AND MACHINERY SUPPLIER TO PRODUCE RASAGULLAS    
FOOD CANNING MACHINE    
SUPPLIERS OF RAW MATERIALS    
PULSES/DALL    
CORN MEALS    
EDIBLE OIL    
SPICES/MASALA    
FOOD FLAVOURS/ESSENCES    
PACKAGING MATERIALS    
LIST OF THE END PRODUCTS TO BE MANUFACTURED    

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)