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Bakery

BAKERY

 

Production capacity/annum  : 9 lakh breads of 400 grams

Production process

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

Bread

FlourSifting—► Spiral Mixing—► Dividing —► Fermentation

Packing < Cooling & slicing <  Baking

Pastry

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

• Flour
• Sugar
• Oil
• Yeast
• Eggs
• Cream
• Packing Material etc.

Utilities required

Power required (load)                 :  50K.W.

Water required (per shift basis)  :  1000 Litres

Manpower required

Supervisor Skilled   :  1 No

Skilled                   :   4 Nos

Semi Skilled           :  5 Nos

Unskilled                :  2  Nos

Area required

Total Area    :  250 Sq Mtr

Covered Area    :  200 Sq Mtr

Investment required

Machinery & Equipment

Working Capital for 3 Months  :   Rs 29.0 lakhs
(Raw material, utilities & salary)

 

Contact us

 
Add: 283/53/2, Ground Floor, Mukundpur Delhi 110042, Ph: 011-65446600, 9811442146
Email: develop@vividfoundation.org, vikasch01@gmail.com
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