Production capacity/annum : 9 lakh breads of 400 grams
Dough is prepared by kneading all die ingredients together in the kneading machine. The mixed dough is fermented for 2 hrs knocked back and is rested for 30 to 40 minutes. The dough is then divided as per the size of loaf. The divided dough pieces are panned and kept for final processing when the dough attains a particular raising they are baked for 40 minutes at 420 deg. F and is cooled sufficiently, sliced and then wrapped.
Process flow chart
FlourSifting—► Spiral Mixing—► Dividing —► Fermentation
Packing < Cooling & slicing < Baking
Flour sifiing/Cake ► Mixing ► Baking
Despatch < Decoration < Cutting
Machinery & equipment required
• Flour Sifter : 1 No.
• Sugar Grinder : 1 No.
• Planetary Cream Mixer : 2 Nos.
• Spiral Mixer : 1 No.
• Bread Slicer & Sealer : 2 Nos.
• Baking Oven : 1 No
• Baking Trays : 100 Nos
• Baking Moulds : 300 Nos
• Stainless Steel Pans : 4 Nos
• Spares : 1 Lot
Raw matcrial/consumables required
• Packing Material etc.
Power required (load) : 50K.W.
Water required (per shift basis) : 1000 Litres
Supervisor Skilled : 1 No
Skilled : 4 Nos
Semi Skilled : 5 Nos
Unskilled : 2 Nos
Total Area : 250 Sq Mtr
Covered Area : 200 Sq Mtr
Machinery & Equipment
Working Capital for 3 Months : Rs 29.0 lakhs
(Raw material, utilities & salary)