Detailed Project Report on Bread Plant (15000 loaves per day)

BREAD PLANT

[EDPR/1680] J.C.501

Modern life is rapidly changing with continuous scientific advancements. Because people now have less time, their eating habits are also changing. Most individuals prefer ready-made, fresh food instead of spending long hours preparing meals. They want to save time and avoid the daily effort of cooking. As a result, various instant food products have been developed, such as instant tea, instant coffee, instant milk, instant rice, and more.

In this context, bakery products have become a popular and economical ready-made food option. With the advancement of modern lifestyles, the use of bakery items is expected to grow steadily and will likely increase in proportion to the rise in population.Bread is most consumable wheat-based bakery product. It contains high nutritive value. They are easy to digest and compact in size, therefore, its consumption is increasing very fast.

Indian bakery industry is spreaded over all small scale, large scale and household sectors. First bakery in India was set up in 19th century. At present there are 21 units in organized sector and many more in small scale, cottage and house-hold sectors.

Bread is made using ingredients such as flour, sugar, salt, shortening (a type of fat), dried bakery yeast, vegetables, fruits, and other additives as required. The production process involves fermentation followed by baking. The techniques used in bread manufacturing are simple and can be easily adopted at various scales of production. In recent years, the government has reserved bread manufacturing for the small-scale sector, encouraging wider participation and growth in this industry.

COST ESTIMATION

• Plant Capacity            15,000 loaves/day
• Land & Building (4000 sq.mt.)    Rs. 4.71 Cr
• Plant & Machinery                    Rs. 83.60 Lac
• Working Capital for 2 Months    Rs. 79.89 Lac
• Total Capital Investment          Rs. 6.67 Cr
• Rate of Return                          30%
• Break Even Point                      48%

CONTENTS

• INTRODUCTION
• BAKERY DEVELOPMENT
• PROPERTIES
• USES AND APPLICATIONS
• TEST OF BAKERY PRODUCTS
• DETERMINATION OF MOISTURE
• DETERMINATION OF ACID INSOLUBLE ASH
• DETERMINATION OF CRUDE FIBRE
• DETERMINATION OF ACID INSOLUBLE ASH
• DETERMINATION OF VOLUME/MASS RATIO FOR BREAD
• SAMPLING OF BAKERY PRODUCTS
• MARKET SURVEY OF BREAD INDUSTRY
• BREAD MANUFACTURERS/SUPPLIERS
• PROCESS OF MANUFACTURE WITH FORMULATION
• BREAD MAKING PROCESS WITH FORMULATION
• PROCESS FLOW SHEET
• FLOW CHART BREAD MANUFACTURING PROCESS
• PROCESSING
• BREAD
• BREAD INGREDIENTS
• BREAD MAKING FLOW CHART
• BREAD MAKING METHODS
• PRINCIPLES OF PLANT LAYOUT
• PLANT LOCATION FACTORS
• EXPLANATION OF TERMS USED IN THE PROJECT REPORT
• PROJECT IMPLEMENTATION SCHEDULES
• PLANT LAYOUT OF BREAD MAKING PLANT
• COMPLETE PLANT AND MACHINERY SUPPLIERS FOR BREAD MAKING UNIT
• SUPPLIERS OF RAW MATERIALS
• PLANT AND MACHINERY

APPENDIX – A:

• 01. PLANT ECONOMICS
• 02. LAND & BUILDING
• 03. PLANT AND MACHINERY
• 04. OTHER FIXED ASSETS
• 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)