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Bakery, Food, Wine, Distillery, Beer, Liquor, Agro Based Mineral Water, Ice Cream, Tea, Coffee Processing Oil Extraction, Refining Salt Projects

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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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SPICE (100% EOU)- 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 Layout

Spices constitute an important group of agricultural commodities which are virtually indispensable in the culinary art. Spices are natural products widely accepted by consumers. Spices are most important constituents of Indian food and cuisines, and are used not only for household purpose, but also in hotels, restaurants, eateries and food processing industries. Spices are used in the variety of food preparation for making palatable taste and good appearance. It may be used some times for the preparation different drug base & natural colour. Oil from spices sometimes used for the manufacturing of different insecticides. A spice for export purposes undergoes stringent quality checks. The basic spice processes includes cleaning & grinding. Separate the spices from any larger contaminants, such as stones, dust, leaves or sticks and then wash it with clean water until the water ceases to have any trace of dust or dirt in it. Only portable water can be used for all cleaning purpose. The next step is grinding. Grind those spices that are going to be used soon and store them well. It also adds value to the end product. The spice’s flavour may escape if not stored properly, and will result in less savory. Pack the whole spices as per the requirements in PP gunny bags. If humidity is high and the spice is whole, you can store the spice in sacks. India is the world’s largest producer and exporter of range of raw and processed spices. India leads in cumin, chili and turmeric production in the world. India is likely to emerge as a leading global spice processing hub in about 10 years spice board. India’s spice exports, expected to amount to $ 875 million in the current fiscal, will breach the $ 1 billion mark next year. The government is also keen on increasing value addition in spices. The scope for this product is very bright. A new entrepreneur venturing into this project will find it very lucrative. Few Indian Major Players are as under: A D F Foods Ltd. A V T Mccormick Ingrediants Pvt. Ltd. A V T Natural Products Ltd. A V Thomas International Ltd. Allanasons Ltd. Bhagat International Pvt. Ltd. Chordia Food Products Ltd. Devon Foods Ltd. Dharampal Satyapal Ltd. Eastern Overseas Ltd. Empire Spices & Foods Ltd. Kerala Cardamom Processing & Mktg. Co. Ltd. Kerala State Civil Supplies Corpn. Ltd. M T R Foods Ltd. Madhur Industries Ltd. Mas Enterprises Ltd. Rathi Oils Ltd. Shalimar Chemical Works Ltd. V A M Commercial Co. Ltd. Vishal Lakto (India) Ltd.
Plant capacity: 150000 Kgs./AnnumPlant & machinery: 11 Lakhs
Working capital: -T.C.I: 112 Lakhs
Return: 49.00%Break even: 39.00%
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SUGAR PLANT WITH CO-GENERATION POWER PLANT AND GREEN FIELD SUGARCANE CULTIVATION - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials

Sugar Industry is one of the most important agro-based industries and is highly responsible for creating significant impact on rural economy in particular and country’s economy in general. Sugar industry ranks second amongst major agro based industries. The Plantation will have to be structured and planned in such a way the right ration mix is available when the mill, power plant and distillery become operational. The entire plantation will take around three years to develop and mature. In the Sub-tropical sugarcane is planted by conventional flat system and ridges and furrows system although special systems like paired row planting, trench. Planting and ring Pit planting are encouraged. Sugarcanes are planted in furrows at either horizontal or at 45 degree angles. It takes anywhere between 12000 and 25000 stems to plant 2.5 acres (1ha) of land. After they are planted they are covered with a light layer of soil. When they begin to grow and start sprouting, the furrow is turned in wards and the crops mature over the span of 9 to 24 month. Seeds can be planted by hand or by sugarcane equipment that cuts the canes into setts or billets and plants them in furrows cane sugar industry is major industry in India. In recent years; it has developed to a great extent with an average production of 2 million tons of white sugar. Cane sugar is chemically known as sucrose. It is disaccharide or disaccharose, its molecule being make up of one molecule of glucose and one molecule of fructose. Its molecular formula is C12H22O11. The cane diameter various between 2”to 3”. The steam consists of nodes and internodes and is covered by a rind. The internodes are made up of soft pith containing most of the sugar-bearing juice. Sugarcane contains 70 to 75% water 10 to 15% crystallisable sugar, 0.5 to 1.5% reducing sugar (uncrystallisable), 10 to 18% fibre (Indian cane contains 17% fibre on average), 1% of organic acids, gums and nitrogenous bodies. Ethanol, sometimes called methylated spirits, ethyl alcohol, is a member of a group of organic chemicals called alcohols. Ethanol has the chemical formula of CH3CH2OH, with the OH (hydroxyl ion) being the functional group. Ethanol is a colorless liquid with a boiling point of 172ºF (78ºC) and a characteristic sweet smell. Industrially ethanol is now mostly frequently manufactured by the catalytic hydration of ethane or by the hydrolysis of ethyl sulfates. 1990s annual production of non-fermented alcohol was in the order of 24000 metric tons. Ethanol acts on humans as a depressant. In low does ethanol can appear to have the opposite effect because it removes some inhibitions. The term power plant is often used loosely to designate any plant in which steam is generated regardless of whether power is produced. In a more exact sense an industrial steam power plant is one in which power is generated from steam. The term power generation in the engineering sense implies the production of mechanical or electrical power from some other source of energy e.g. thermal hydroelectric or electrochemical energy. There is a very good scope and for such products and new entrepreneurs should venture into this field. Cost Estimation: Capacity : 66000 MT Sugar/Annum 9000 Kls Distillery/Annum 72000 MW Power/Annum Cultivation Area 6000 Hectare Sugarcane Crushing Cap. – 2500 MT/Day
Plant capacity: -Plant & machinery: 37613 Lakhs
Working capital: -T.C.I: 62600 Lakhs
Return: 32.00%Break even: 44.00%
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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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RICE FLAKES (POHA)- 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 Layout

PRODUCT PROFILE Rice flake is the husked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain. These are also known as POHA. Paha industry comprises an important segment of Industrial activity in food processing industry in the country. It provides nutrition breakfast and food to a large number of households in cities, towns and even villages of India. Paha industry has also an important role in popularizing wheat in traditionally non wheat consuming regions of the country. Paha consumed by people of all ages and all times. With tea and coffee, Paha make a tasty and nutrition snack. There is a definite need for the poha industry to make inroads in the rural areas. Applications It is a vegetable food. All the men and women eat poha in the breakfast and children like it. It has light in weight so it cannot be harmful in any stage. The urgency for the development of nutritionally balanced protein foods, which would be within the reach of a substantial portion of the population in a country like India, can hardly be over emphasized. The dietary deficiencies of protein, particularly among pre school children and also during the prenatal period, can lead to both physical and mental impairment. Global demand A typical, average middle class Indian family did not have a standard breakfast on a regular basis like its Western counterpart. Those who did have breakfast consumed milk, snacks, bread, butter, jam or local food preparations like dalia idlies, parathas and the like as convenient. As a result of the organized efforts of domestic and global players, the breakfast items have come now to include cereals, energy bars, fresh dairy products and fruit juices. Because of these forays, the breakfast cereal category almost doubled between 2003 and 2006. Estimated at a modest Rs 2.5 billion, the market includes cornflakes, muesli, pancakes, oatmeal and porridge. It is growing fast not only because of macro factors, such as acceptance of packaged food and rising household incomes but also because companies have become innovative. The market is estimated to be growing annually up to 30%, and with modern retail providing new recipes of the contemporary products, Indian and Western, a strong wave of growth is anticipated. The demand of Rice flake in the market is immense and therefore its market position is splendid. Hence it is an excellent field to venture.
Plant capacity: 4 MT/dayPlant & machinery: 26 Lakhs
Working capital: -T.C.I: 146 Lakhs
Return: 43.00%Break even: 44.00%
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IODISED SALT FREE FLOWING FROM SEA WATER - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities

PRODUCT PROFILE Iodised salt (also spelled iodized salt) is table salt mixed with a minute amount of various iodine containing salts. The ingestion of iodide prevents iodine deficiency. Worldwide, iodine deficiency affects about two billion people and is the leading preventable cause of mental retardation. It also causes thyroid gland problems, including endemic goiter. In many countries, iodine deficiency is a major public health problem that can be cheaply addressed by iodization of salt. Salt was the name originally given to the residue left by evaporation of sea water. Afterwards the name was employed to include all substances held in solution in sea water. Chemists ultimately extended the name to cover all combinations of an acid and a base. Sodium chloride (NaCl) now called common salt, is an example of the simplest type of chemical salt. Sodium chloride is an essential constituent of the body fluids and is responsible for a number of vital functions in the body. Salt is existent in all animal and vegetable life and is coeval with life itself. Product characteristics Chemical name sodium chloride (NaCl) Appearance occurs as colorless cubical crystals or white crystalline powder. Molecular weight – 58.4428 Density or specific gravity – 2.165 (135 lb/ft3) Melting point – 801°C (1,473.4°F) Applications Industries use most of the salt produced in the world today. Salt is the feedstock for the chloro alkali chemical industry, just as oil is for the petrochemical industry. The multiple chemical and physical properties of salt make possible 14,000 known uses. From the days of the cave men, humans have discovered ingenious means to use salt to enhance the quality of our lives. So valuable is this common mineral that wars have been waged and revolutions fought for access to salt. Its largest use is largely invisible to the public: about 40% of salt worldwide is used as the raw material that chemical companies transform into chlorine and soda ash, the foundations of inorganic chemistry. Salt is a processing aid in innumerable industries and the means by which animal nutrition experts ensure the health and productivity of livestock and poultry. We are all familiar with the salt shaker on the table in most of our homes. We less often think of the salt we use to regenerate our water softeners to protect the pipes and appliances in our homes. And seasonally, many of us give thanks for the salt that road maintenance crews apply to keep our cars, trucks and school buses safely on snowy winter roads. Global demand India is well endowed with saline water due to long coastal lines on 3 sides of the country. It is estimated that 93 per cent households consumed iodized salt in China, 48 per cent in Myanmar while neighboring Bangladesh and Nepal fared much better at 70 and 63 per cent respectively. Iodine deficiency is a problem of public health importance in India with no State or Union Territory totally free from it. Of the 312 districts surveyed by the Ministry of Health and Family Welfare, 254 were found to be endemic for iodine deficiency. Tata Chemicals entered in salt manufacturing. Both the salt works are spreader over, 5000 acres of area each. Government of India also got involved in salt manufacturing through public sector unit Hindustan Salts Ltd. Today out of the total salt produced 28.91 percent is produced by large salt works while 76.07 by salt farms. The demand of the product in the market is immense and therefore its market position is splendid. Hence it is an excellent field to venture.
Plant capacity: 15000MT/AnnumPlant & machinery: 740 Lakhs
Working capital: -T.C.I: Cost of project: 1219 Lakhs
Return: 46.00%Break even: 40.00%
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BEER 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

PRODUCT PROFILE Beer is the worlds most widely consumed alcoholic beverage; it is the third most popular drink overall, after water and tea. People of different countries take beer in varying much like a soft drink in European countries; it is just a substitute of water. The alcoholic contents and main source stuff also keep varying according to the tests of the major part of population of the particular country although it is a fashion to ask for beer of every origin in every country. Formulations of beer manufacturing are done with the view of availability of the raw materials in that particular part of the World where the brewery is proposed to be established. In most of the parts of the world, barley is a universal source of beer extraction. But, beers are manufactured from Chamomile flowers and powdered gingers etc. The strength of beer is usually around 4% to 6% alcohol by volume (abv) though may range from less than 1% abv, to over 20% abv in rare cases. Applications Beer is drink primarily as a source of liquid and for its pleasant & refreshing taste; non the less, its nutritional properties are of great importance. The calories content of beer is significant but not special high. A 355 ml. bottle of average beer yields approximately 143 Kcal of energy. The normal daily intake is 2400 K cal. The calories are provided by the unfermented, residues and alcohol. Alcohol also replaces Carbohydrates, fats, proteins, so that there may be a gain in body weight. Beer also contributes to mineral requirements of the body and supplies useful quantities of vitamin B complex. A special use of beer is for the control of sodium intake in the treatment of disease e.g. congestive heart failure, high blood pressure and certain Kidney and liver ailments. Beer cannot (because of its low pH say 4.2), harbor any pathogenic germs. The content of nourishing components is all in dissolved form. Beer is free from fat; it acts as a diuretic and promotes the formation of gastric acid acting as an appetite inducer. The alcohol in the beer is effective according to the amount & concentration. Global demand Beer is a popular beverage all over the world. Though an alcoholic beverage beer is not considered a hot drink like rum or whisky as it contains alcohol ranging from only 8 to 9 percent. Presently, some 36 units are manufacturing beer in India with an estimated output of 500 million liters. In consumption, India holds the 29th position with the annual consumption growing by a little less than 30% in the last five years. The growth of Indian beer industry in recent years has been fast. From 100 million cases in 2006, the Rs 30 billion Indian beer market seems set to register a further growth of 8.5% in 2006 07, thanks to the spurt in beer consumption in Punjab, Haryana and Delhi. Total market of beer was estimated at Rs. 50 billion in 2007-08 which showed an increase of 23% over that of the preceding year. The annual growth in the Indian beer market has been around 8% in the recent years, which compares well with the growth in China. But the Chinese market is over 25 times more than the Indian market of over 900,000 kilolitres. Sales turnover increased for most of the companies in 2008 to 09, while net profit declined in the same period. For major companies like United Spirits and United Breweries sales increased by around 22 to 24% in 2008 to 09. In the case of United Spirits, net profit declined by 5% in 2008-09, while that of United Breweries declined marginally by 1% in the same period. It is estimated that the demand of bear in 2010-2011 was 12.12 MT and it will be 15.26 MT till 2015. The demand of bear in the market is immense and therefore its market position is splendid. Hence it is an excellent field to venture.
Plant capacity: 3000000 Litres/AnnumPlant & machinery: 403 Lakhs
Working capital: -T.C.I: 959 Lakhs
Return: 45.00%Break even: 47.00%
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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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Biscuits & 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

Profile Cookies and biscuits make up a set of various types of flour byproducts. A biscuit is a baked, edible, and commonly flour based food product. 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. The term cookies generally prefer 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, fat and intermediate level of water. Application Biscuits and Cookies consumption is increasing every day. Bakery industry has also an important role in popularizing wheat in traditionally on wheat consuming regions of the country. Biscuits and Cookies are consumed by people of all ages and all times. With tea or coffee, Biscuits and Cookies make a tasty and nutritious snack. These are a definite need for these industries to make roads in rural areas. The biscuits and cookies are used as breakfast, as snacks and are widely consumed by Army. The children eat biscuits and cookies with interest. The old age man also eats digestive biscuit. The other occasion of the consumption of biscuits and cookies is party, functions, meetings etc. In India following varieties of biscuits and cookies are used: Plain biscuits/ cookies, Slightly Sweet biscuits/ cookies and Shest biscuits and to a smaller extent fermented biscuits. The plain type includes cheese, milk, and water biscuits and cookies. These contain little, if any sweetening agent and a small proportion of fat. Slightly sweet biscuits such as thin arrowroot, marie and petit beure, contain 20 to 25 percent of sugar and 16 to 18 percent of fat. The sweet type contains a much higher proportion of sugar. ? Market Potential Indian 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. This belongs to the unorganized sector of the bakery Industry and covers over 70% of the total production. The Indian biscuit market is estimated at around 2 mn tons per annum of which the unorganized sector accounts for over 50% of the market share. The two major bakery products, biscuits and bread account for 82% of all bakery production. The unorganized sector accounts for about half of the total biscuit production. It accounts for 85% of the total bread production and around 90% of the other bakery products estimated at 750,000 tons.
Plant capacity: 2 MT Biscuits/day, 400 Kg Cookies/day Plant & machinery: 129 Lakh
Working capital: -T.C.I: 396 Lakh
Return: 47.00%Break even: 38.00%
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  • 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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