Bread Production
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Bread Production

Bread Production

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INTRODUCTION

In the last 20 years, the production of wheat has doubled. India is self-sufficient in wheat and may have surplus wheat in the years to come. Throughout North India mainly grain is eaten as chapatti, roti, and while in southern states. Slowly, it catches up. There is a need for the countrywide popularization of wheat and wheat products to expand supplies of other food. Bread is an essential food commodity ready to eat which is increasing population among the Indian people. Consumer characterization are

  1. It is intermediate moisture food
  2.  It works as an energy food
  3.  It is a breakfast food

RAW MATERIAL

The raw source materials needed to make the bread are wheat flour/ Maida. These contain sugar, palm oil, leaven, salt and chemical substances. However, in the case of healthier options, multigrain bread with a combination of grains such as wheat, oat, barley, Quinoa, Chia seeds, maize, rice, flax etc. can be prepared. Multigrain bread reported to have a lot of health benefits as it is rich in thiamine, phosphorus, potassium, riboflavin, pantothenic acid, calcium, iron, zinc and copper.The materials used for packaging are typically wax-coated paper. All the raw materials are available.

TESTING INCLUDING NUTRITIONAL ANALYSES

Any new product development will undergo the following testing. Moisture content, total ash, crude fibre, crude protein, texture profile analysis, colour analysis, specific volume, and organoleptic characteristics. Specific Nutrition and Health Claim can be proposed based on the ingredients and quantity of ingredients used to prepare the bread. To claim the product as “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may help reduce the risk of heart disease and certain cancer”, according to FDA, 51% of the weight of the ingredients must be whole grain.

PLANT AND MACHINERY

  • Principal equipment’s:
    • Mixer with flour sifting arrangements and
    • two spare bowls,
    • Sun mica top dividing table for manual Dicing,
    • Moulder,
    • Proofing cabinet two ovens,
    • Slicer.
  • Auxiliary equipment’s: Trays/Tins Topped working tables,

PROJECT COST-FIXED COST-WORKING CAPITAL (in Rs.’000)

(Estimate for a model project)

  1. Land & Land development (400 m²) 50.00
  2. Building & civil works (300 m²) 750.00
  3. Plant & Machinery 800.00
  4. Miscellaneous fixed assets 100.00
  5. Pre-operative expenses 100.00

Total fixed capital 1800.00

Working capital margin 80.00

The total project cost 1130.00

Total working capital needed at 20% of turnover 35.00

Means of finance

– Promoter’s contribution 390.00

– Term loan 740.00

PRODUCTION CAPACITY – (estimate)

  1. Product mix: Various types of bread in demand
    1. 600 kg/shift/day
    1. 300 working days/annum
    1. Optimum capacity utilization: 70%

TECHNOLOGY/MANUFACTURING PROCESS – Availability

Food Research Lab has standardized the technology and the methods of processing ofdifferent types of bread. However, the formulation of the recipe can vary to make another type ofbread with the same level of quality standards. Apart from these procedures for quality control,packing and packaging material specifications, equipment details are also provided by theInstitutions is followed.

For more best ways to bring the food product to the market fast and successfully seek professional

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