“STANDARDIZATION & DETAILED TECHNOECONOMIC CUM PRE-INVESTMENT FEASIBLEPROJECT REPORT ON MULTIGRAIN CAKE” A REPORT SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF DIPLOMA IN FOOD TECHNOLOGY TO SANT LONGOWAL INSTITUTE OF ENGINEERING TECHNOLOGY LONGOWAL (PUNJAB) Submitted by Under the Guidance of SUBHAM KUMAR (DFP/113102) DR. M. B. BERA SWATI (DFP/113112) PROFESSOR & HOD SURESH KUMAR (DFP/112130) DEPT. OF FOOD ENGG. INDERDEEP SINGH (DFP/112127) & TECH. 1 CERTIFICATE This is to certify that the report entitled “Standardization & Detailed Techno-Economic Cum Pre-Investment Feasible Project Report On Multigrain Cake” is an original work carried in the partial fulfillment of Diploma in Food Technology at Sant Longowal Institute of Engineering and Technology, Longowal. This work was done under my supervision and guidance and no part of this work has been published or submitted elsewhere for the award of any other diploma. Group Members: Subham Kumar (DFP/113102) Swati (DFP/113112) Suresh Kumar (DFP/112130) Inderdeep Singh (DFP/112127) (Dr. M. B. Bera) Dated: ------------------ Department of Food Engg. and Technology SLIET, Longowal-148106 2 ABSTRACT The shelf life of simple pan cake is not more than two to three days under ambient temperature because of high water content which increases water activity in the product. It is also not so much nutritious because of use of high amount of shortenings and of soft flour containing 7 to 9 per cent protein from which bran and other fibrous matter is removed. So, to overcome all these shortcoming and to make cake more nutriruous and healthy , the concept of multigrain cake is introduced. In the preparation of batter of this cake , the multigrain flour is used without adding egg with lesser amount of shortenings and with very lesser amount of water to make the cake more fibrous and have little increase in shelf life with favourable change in texture, taste, flavor, colour, etc..The main aim of this project is to standardize the product and at the same time , we prepare a Detailed Techno-Economic Cum Pre-Investment Feasible Project Report for the establishment of new industry of this innovative product. 3 Praveen Goyal for their help and cooperation during the project work. Devendar Singh and Mrs. Longowal for providing necessary facilities in the institute to carry out our project work. Bera. We are thankful to Dr. Mere words are never sufficient to express our whole hearted sense of reverence to our parents whose silent presence has always guided our efforts. The first and earnest acknowledgement must go to our respective guide Dr. To acknowledge such help within writing frame work is a pleasure though difficult task. We would like to thank non teaching staff of the department especially Mr. M. Sant Longowal Institute of Engineering and Technology. Director. We think words with us are insufficient to express the feeling of our heart to acknowledge them for their difficult job of educating us and keeping in all comforts. Manoj Pandey. Above all. we express our thanks to all those whose names have not been mentioned individually but helped us directly or indirectly in this work.Professor & HOD. Deptt. Mr. Laxmi Narayan. His valuable suggestions and cooperative nature during the course of present investigation would remain inspirational & encouraging us forever in our life. Sunil Pandey. we are thankful to “The Almighty” who has showered his blessings on us to complete our project in time. Subham Kumar (DFP/113102) Swati (DFP/113112) Suresh Kumar (DFP/112130) Inderdeep Singh (DFP/112127) 4 . of Food Engineering & Technology who conceived. Last but not the least. Mr. numerous individuals have been involved in it.Acknowledgement Though this project report bears the name of four authors. B. detailed and shaped the project report problem and provided adequate guidance. Mr. Omchand Singh. CONTENTS Topic Name Page No. Front Page 1 Certificate 2 Abstract 3 Acknowledgement 4 Introduction 6-13 Materials and Methods 14-20 Result and Discussion 21-24 Preparation of Feasible Project Report 25-33 Conclusion And Discussion References 34 35-36 5 . Cakes are often fruit preserves or dessert sauces like pastry cream. With growing population and preference for fresh and ready-to-eat convenient food items. 6 . Breads and biscuits are the most common products but other items like cakes are also not lagging far behind. end-use and so on. thus. Cakes are often the dessert of choicefor meals at ceremonial occasions particularly wedding anniversaries and birthdays. Flavourfull ingredients like fruit purees. INTRODUCTION Bakery Industry Bakery is a traditional activity and occupies an important place in food processing industry. Nature of this products is such that the consumers prefer fresh items.CAKES Introduction Cake is a form of food typically a sweet baked dessert. These items are consumed by people of all age groups across the board. cake and other products from bakery. This project can be started anywhere in the country and there is no preferred location as such . good scope for these items.nuts are often added and numerous substitution for the preliminary operations are possible. a sizeable number of people still prefer fresh bread. iced with butter cream and decorted with pipe borders or candied fruits.1. Despite the advent of fully automatic and semi-automatic bread as well as biscuit making plants. There are countless cake recipies. Each product enjoys a very wide range in terms of size or weight. There is. In spite of continuous increase in the consumption of these items during last few years.. . eggs and butter or oil with some varieties also requiring liquid typically milk or water and leavening agentsuch as baking powder and yeast. There is a tremendous scope to introduce new varieties every year. flavours. the per capita consumption is still very low compared to the advanced countries. Cakes normally contains combination of flour. sugar. BakeryApplications There are various variants in cakes having ready market round the year. Shelf life of multigrain cakes is much more than simply prepared cakes and thus local manufacturers enjoy distinct advantage. demand for bakery products is steadily increasing. In the case of angel food cakes. Varying the recipe can result in a different result than intended. your cake will turn out delicious and with the desired texture. maize flour and bengal gram flour without the use of eggs as emulsifying agent. and preserving the shelf life of the cake. psyllium husk powder. flour. Fat Shortening. but the basic ingredients of fat. and sometimes a leavening agent are the common factors. or extracts to add flavor and moisture.e. Besides adding flavor and moisture. butter. forming a lighter crumb in the baked cake. Basic Ingredients of Multigrain Flour Different cake batters are created by varying the ingredients and combining them in a certain way to form the structure of the cake. sugar. eggs. and oil are all considered fats and can be used in cakes depending on the desired texture. oat flour. fat combines with sugar during “creaming” to add lightness by trapping air that expands during baking. Sugar acts as a tenderizer by absorbing water. multigrain flour such as whole wheat atta as major ingredient and other grain ingredients are defatted soya flour. A liquid is needed to dissolve the sugar and also contributes moisture. Sugar Sugar adds sweetness and flavor but also aids in browning. Cake baking requires that you measure the ingredients carefully. This makes the cake tender. It caramelizes under heat. sugar helps stabilize beaten egg whites to provide the basic structure of the cake. so use the specified flour or fat called for in the recipe.Multigrain Cake Multigrain cakes are those types of cakes which are prepared from the flour of different grains i. maintaining moistness. inhibiting flour gluten development. margarine. and incorporating air into shortening during the creaming process. Liquid Cake batters may call for water. 7 .with less addition of shortenings and water. Depending how these ingredients are combined. liquid. juice. These ingredients are usually added with the eggs. The possibilities are endless. tenderizing. milk. providing cakes with a pleasing color and aroma. but because it has added baking powder and salt. a more tender cake is made when little gluten development occurs. which causes the cake to rise. 8 . Some cake recipes call for cake or pastry flour. They combine and burst. flavorings such as orange zest. and vanilla extract are usually added in small amounts. or chopped fruits. the acid reacts. Baking Powder and Soda Baking powder is a mixture of baking soda plus an acid. Too little leavening agent will lead to a heavy cake. toss them in flour first. and extracts. Spices. sift together ¾ cup plus 2 tablespoons of all-purpose flour and 2 tablespoons of cornstarch. Most consumers use doubleacting baking powder. and the recipe may need to be adjusted if salted butter is used. To make your own cake flour.Mutigrain Flour Although the structure of cakes is affected by the flour used in your recipe. Most modern-day recipes call for all-purpose flour. This flour has a low protein content. Self-rising flour may also be used in recipes. It contains a fast-acting baking powder that reacts with the moisture in the recipe and a slow-acting baking powder that reacts with the addition of heat. flavorings. Too much leavening agent will cause air bubbles to be too big. The use of pastry or cake flour will make for a more tender cake. spoon the flour into the measuring device and level off for greatest accuracy. raisins. If moisture is present. This step helps prevent them from sinking to the bottom of the pan. There is not a specific ratio for home baking. Spices such as cinnamon. causing the release of carbon dioxide. Extracts. these ingredients must be eliminated from the original recipe. leading to a flat cake. If adding nuts. Leaving salt out completely will leave your cake tasting a little off. Since measurement is so important. Salt Salt is used in cakes to enhance the flavor of the other ingredients. Flavourings. add flavor to cakes. and Optionals Spices. allows the cake to rise. The combination method allows for a lighter texture by adding additional volume from the whipped eggs. The final step is to add the dry ingredient and remaining liquids alternately in smaller amounts until all the ingredients are combined. the trapped carbon dioxide from mixing. After mixing. mixing (or the one-bowl method). Butter cakes are more moist and dense. the eggs. the leavening agent. Pound cakes are made by this method. Butter cakes can be divided further by their mixing method. Dry ingredients are combined in one mixing bowl and the liquid ingredients are added.CAKE TYPES Cakes can be divided into two main types: foam and butter (sometimes referred to as shortened). Foam cakes are light and fluffy. 2. Creaming Method The creaming method involves beating the fat and sugar until a fluffy texture and light color is obtained. Three different methods are commonly used for butter cakes: creaming. Air provides the 9 . 1.The Mixing or One-Bowl Method The one-bowl method is faster than the creaming method but produces a denser product. and examples include angel food. As the cake bakes. A foam cake has a high egg-to-flour ratio that allows the cake to rise from air beaten into the eggs. egg whites. 3. or whipping cream. The differences in these types are how they are leavened or combined. Butter cakes require a chemical leavening agent such as baking powder or baking soda. and the remaining liquid ingredients are added. These differences in leavening cause differences in textures. The creaming method is the most traditional method. the dry ingredients and fat. eggs are beaten into the mixture. and the production of steam.Combination Method The combination method begins with eggs whipped in a separate bowl and then combined with the other creamed ingredients. First.Whisking Method Often the whisking method is used for sponge cakes. The fat coats the flour. and a combination. 4. and sugar are whisked together for at least 10 minutes until the mixture has tripled in volume. eggs. helping to produce a “melt-in-your-mouth” cake or a more open and less fine texture than a creamed cake. chiffon and sponge cakes. At this point. leavening agent. If you use a pan that is too big. EQUIPMENT There are many choices when it comes to choosing a pan in which to bake your cake. OVEN TEMPERATURE Before mixing. sugar. which need no prior preparation to receiving the batter.Melting Method The melting method is used for moist cakes like gingerbread. the eggs and dry ingredients are stirred in. the flour is folded into the mixture. Follow the suggested pan size in your recipe to help ensure you have the best quality. and syrup are gently heated in a saucepan until just melted. 6. Having cold but not too firm butter is important in this method. Fat is cut into small pieces then rubbed into the flour with the fingertips until the mixture resembles fine breadcrumbs. Then dust the pan with flour and shake the pan evenly to coat. The temperature will affect the appearance and the moisture of the cake.Preparing the pan correctly is essential to getting the cake out of the pan. from metal to glass.Rubbing Method The rubbing method is used for light fruitcakes. the cake will bulge with a rounded top or overflow the pan. including the corners. from round to square. Special nonstick baking sprays that contain flour that work well are now available. The batter should fill approximately one-third to two-thirds of the cake pan to allow for the batter to expand. parchment paper can be cut to line the pan for easy removal. from small to large. Silicone baking pans. In a pan that is too small. The fat. Most pans include the size on the bottom of the pan. then the other ingredients are stirred in. An oven that is too hot will cause the edges to brown before the middle is completely done. but you can measure it yourself using a ruler. A nonstick pan will require you to reduce the baking temperature by 25°F because these pans absorb heat. also work well. Turn the cake pan upside down over the sink to remove excess flour. The cake pan. If the suggested oven 10 . should be greased generously using a baking spray or shortening. the oven should be preheated to the correct temperature. When the mixture is cooled. 5. providing for a “lighter-than-air” texture. To prevent any loss of air. Or. Shiny pans are recommended because they reflect the heat away from the cake to make a light brown crust. the cake will be flat and dry. causing the cake to bake and brown quicker. try drizzling a fruit sauce or simply sprinkling with sugar. To check for doneness. Cakes baked in a tube pan or small sized pans can be completely cooled in the pan on a wire rack. Place a rack on top of the cake pan and turn the cake pan upside down onto the rack. To remove a cake from the pan. To split cakes before frosting. the center should be checked using a toothpick. Combined with a glass of milk. check about every 2 minutes until the cake is done. If the toothpick is clean or comes out with just a few crumbs from the center of the cake. run a serrated knife around the side of the pan to loosen the cake. COOLING When baking is done. brush with a food-safe brush. and fat. the cake is done. fishing line. Check for doneness about 5 minutes before the recipe directions indicate. Next. try using an oven thermometer to determine if the oven temperature is correct. the cake should be properly cooled. To remove cake crumbs. NUTRITIONAL VALUE The ingredients found in the largest amounts in cakes are flour. the cake should be removed from the pan and placed on a wire rack for complete cooling. a fruit sauce. use a long strand of unflavored dental floss. Instead of a thick. or by themselves. The cake should cool in the pan for at least 10 minutes before removal. cakes can be enjoyed as part of a healthful diet or as part of special celebrations. sugar. A coated toothpick means the cake requires more baking.F BAKING Bake your cake in the center of the oven.temperature does not provide the optimal product. 11 . Once cooling is complete. or sewing thread. decorator icing or frosting can be added. rich icing. Place the thread at the center of the cake and pull through slowly but firmly to cleanly cut through the cake. These ingredients will provide calories but very few essential nutrients. and moistness. Cakes that contain moist ingredients such as chopped 12 . The cake’s shape should be symmetrical. However.or 9-inch square pan 9 8. Some are even elegantly decorated. The cake should be moist and tender or easy to cut without falling apart. with a level top that is not sticky or overly dry. NUMBER OF SERVINGS PER CAKE PAN Use the chart below to figure how many servings you will be able to slice from different size pans or types of cakes.EVALUATION Besides flavor. which is referred to as tunneling. texture.or 9-inch round pan 8 8. Most cakes should have a velvety smooth crumb with small air cells rather than large air cells.or 9-inch round pan. if a whipped cream topping or cream filling is used. their flavor and appearance are meant to be enjoyed with friends.Many cakes are finished with a frosting. The exterior should have a light brown appearance with the interior characteristic of the type. or simply the end of a great meal. Since cakes are usually baked for a special occasion such as a birthday. wedding. The best part about the cake should be the pleasant aroma and flavor that is characteristic of the type. or glaze. cakes are usually judged based on appearance. SIZE AND TYPE OF CAKE NUMBER OF SERVINGS 8. double layer 12 to 16 13 x 9 x 2-inch rectangle pan 12 to 16 10 x 14-inch angel food or chiffon pan 12 to 16 12-cup Bundt or pound cake pan 16 to 24 STORING CAKES A finished cake can be stored at room temperature if covered loosely to allow for air circulation. icing. the cake needs to be stored in the refrigerator. To prepare a detailed Techno-Economic Cum Pre-Investment Feasible Project Report for the establishment of new industry of this innovative product. taste. OBJECTIVES To standardize the process for the preparation of multigrain cakes with various variants such as flavor. pureed fruit should be kept in the refrigerator.apples. As with any food product.smell. shredded carrots or zucchini. mashed bananas. For best results. only freeze cakes for up to two months in an air-tight container. colour.. it is important to label the package with the product name and date. Freeze frosted cakes until hard before tightly wrapping them. 13 .etc. Unwrap and then defrost frozen cakes in the refrigerator. Multigrain flour mixture(9. methods and techniques followed in the production and standardization of multigrain cake.1 Materials The various ingredients used in preparation of multigrain cake are : Multigrain Flour (Aashirwaad Multigrain Atta) Composition: Whole wheat atta(90. MATERIALS AND METHODS The present work was undertaken to standardize the multigrain cake having the desired specifications which should meet the requirement and need of the consumer. This chapter describes the experiments performed.9%). psyllium husk powder. The experiments were conducted in the Laboratories of Department of Food Engineering and Technology. Longowal during January 2013 to May 2013.1%) (Defatted soya flour. 2. oat flour. SLIET. maize flour and bengal gram flour) Pulverized sugar Shortening (Hydrogenated vegetable oil) Milk powder Baking powder Sodium Bicarbonate Water 14 .2. 8 g) and sodium bicarbonate (2.2 Flow chart for preparation of multigrain flour Experiment No.2.5g) Pouring in pan Baking in oven at 180 ° C for 30 minutes Cooling at ambient temperature Sensory analysis 15 . 1: Selection and weighing of ingredients Sifting multigrain flour (125g) with pulverized sugar (175g) and milk powder (6.5 ml) Mixing Addition of baking powder (6.8g) Mixture kept in mixing bowl Addition of hydrogenated fat (40 g) Gradual addition of water (162. 8g) and Addition of baking powder (4 g) and sodium bicarbonate (2.5g) Mixture kept in mixing bowl Addition of hydrogenated fat (50 g) Gradual addition of water (140 ml) Mixing Pouring in pan Baking in oven at 180 ° C for 30 minutes Cooling at ambient temperature Sensory analysis 16 .Experiment No. 2: Selection and weighing of ingredients Sifting multigrain flour (125g) with pulverized sugar (155g) and milk powder (6. 3: Selection and weighing of ingredients Sifting multigrain flour (125g) with pulverized sugar (100 g) and milk powder (6.8g) Mixture kept in mixing bowl Addition of hydrogenated fat (60 g) Gradual addition of water (110 ml) Mixing Addition of baking powder (3 g) and sodium bicarbonate (2.Experiment No.5g) Pouring in pan Baking in oven at 180 ° C for 30 minutes Cooling at ambient temperature Sensory analysis 17 . 8g) Mixture kept in mixing bowl Addition of hydrogenated fat (80 g) Gradual addition of water (120 ml) Mixing Addition of baking powder (5.5g) Pouring in pan Baking in oven at 180 ° C for 32 minutes Cooling at ambient temperature Sensory analysis 18 .2 g) and sodium bicarbonate (2.Experiment No. 4: Selection and weighing of ingredients Sifting multigrain flour (125g) with pulverized sugar (125 g) and milk powder (6. 5: Selection and weighing of ingredients Sifting multigrain flour (125g) with pulverized sugar (150g) and milk powder (6.8g) Mixture kept in mixing bowl Addition of hydrogenated fat (100 g) Gradual addition of water (80 ml) Mixing Addition of baking powder (6 g) and sodium bicarbonate (2.5g) Pouring in pan Baking in oven at 180 ° C for 37 minutes Cooling at ambient temperature Sensory analysis 19 .Experiment No. Mixing: The mixing all ingredients are done in the universal mixer which is automated and speed of the mixer can be controlled manually. flavor. 20 . taste. Panning: The batter formed is pored in the pan which is given a layer of hydrogenated oil and then it is dusted by the flour. 2.8 4 3 5.2 6 175 155 100 125 150 Sifting of flour.5 140 110 120 80 40 50 60 80 100 Baking Powder (g) Sugar(g) 6. volume. multigrain flour. Baking: The baking of batter is done in double decked baking oven at180° c for 30 minutes.3 METHODOLOGY Variations in amount of different ingredients used in standardization of multigrain cake are : Experiment No. texture.etc. Water (ml) 1 2 3 4 5 Hydrogenated fat (g) 162.pulverized sugar and milk powder: In all the experiment process for standardization of multigrain cake.4 Sensory and Physical Analysis The multigrain cake prepared is sensorily analysed on the basis of colour.2. pulverized sugarand milk powder are sifted with help of sieve three times for uniform mixing of all three ingredients. we start making variation in those ingredients which affect the overall quality of cake.The resultant cake formed this time is fully baked from the top and bottom under the specified time and become little hard from the top.100 g hydrogenated fat and water maximum to the limit of 80 ml which gives astandardized multigrain cake which is having avery good appearance of dark brown.The cake formed has collapsed from the top and also on cutting from knife the cake does not cut easily and it has a hard texture and it does not chew easily.In this experiment. 1 In the preparation of first multigrain cake.The resultant cake formed this time is fully baked from the bottom under the specified time and become hard from the top.fully baked and have avery good taste. we decrease the amount of baking powder to 5. Experiment NO. good mouth appeal. the oerall quality of cake was fully improved by variation in different ingredients such as using 6 g baking powder. 21 .2g and also we increase the amount of fat to 80 g and also decrease sugar to 125g and also decrease amount of water to 120ml. good flavor.The cooked baked flavor is feeled and also chewy. Experiment NO. 2 In second preparation of cake. Experiment NO. we decrease the amount of baking powder to 4g and also we increase the amount of fat to 50 g and also decrease sugar to 155g and also decrease amount of water. Experiment NO. 4 In this experiment.3. 3 In this we again varies the amount of different ingredients which ultimately helps in improving the quality of cake and also helps in improving the overall texture of cake.no cracks on the surface.The uncooked flavor is feeled and also gritty in texture. RESULT AND DISCUSSION Experiment NO.It’s volume is comparatively les in comparison to normal cakes. 5 In this final experiment. the amount of different ingredients taken were on the basis of amount of ingredients taken in preparation of simple pan cake.150g pulverized sugar. 1 22 .Experiment No. EXPERIMENT NO. 2 23 . 5 24 .EXPERIMENT NO. Market Opportunities Demand and Supply Changing lifestyles and increase in the standard of living have changed the eating habits of people with liking for instant or ready-to-eat food items. salt. Bakery products fall under the same category and apart from bread and biscuits. it is advisable to have a retail outlet along with bakery apart from sale through other outlets. Other items like milk powder. Market Strategy Couple of national brands tried to enter this market in a big way few years back but their products are still finding it difficult to capture the market as the consumer bakers at each centre and the real competition would be from them. Raw Material Availability The all important raw materials will be muti-grain flour. choco powder. Fresh items are always preferred by the consumers. DETAILED TECHNO-ECONOMIC CUM PRE-INVESTMENT FEASIBLE PROJECT REPORT Objective The primary objective of the model report is to facilitate the entrepreneurs in understanding the importance of setting up unit of multigrin cakes. baking powder. 25 . This model report will serve as guidance to the entrepreneurs on starting up such a new project and basic technical knowledge for setting up such a facility. items like cakes.4. shall be required in small quantity. This trend has spread throughout the country in all age groups and now even people from the rural areas have also joined this band-wagon. assorted fruits. etc. cookies etc. Hence. have become very popular. cream-rolls. pastries. sugar and shortenings for which proper arrangements should be made. butter cream. concentrated foods of high caloric value with rich in fat.Project description Applications Multigrain cakes are sweet multigrain flour preparations. Then choco powder before the mixture are poured into cake pans and baked for around 30-40 minutes. The cake is then chilled and cut with sharp knife in the required shape and size. There are many varieties and flavours of multigrain cakes. To make multi-grain cakes. These are. Capacity of the Project The total capacity of the unit is 200 MT. Sides of the pieces are iced with butter cream or fudge and topped with finely ground cake crumbs or pieces of fruits or chocolate strips and decorated with proper design. 26 .There are no standard flavours or varieties and preference of local population has to be kept in mind.e. There is a very good scope to introduce new varieties palatable to local tastes. colour and garnish. multigrain flour and baking powder along with cream. thus. sugar and ghee is mixed thoroughly till it becomes fluffy. Manufacturing process It is standardised and simple for all multigrain cakes. Availability of know how and compliances Compliance with the FSS Act (2006 ) i. Food Safety and Standards Act is mandatory. 78 Project component and cost Major components of the projects and their costs are described in the table here above : Plant and Machinery The total cost of the plant and machinery is Rs.000 150. 5.000 500.99 1 1 1 1 2 2 20% 1 20% 1 1 1 85.94 Lakhs. Building The main production block will cost around Rs.46 3. It is assumed that cake making section is having 1 shift working and 330-340 working days.000 6 5 1 396.8 0.94 0. 27 .88 Lakhs.3 1.5 1 25.000 50.96 0.85 0.000 5. Contigencies MISSCELLANEOUS FIXED ASSETS Misc.PARTICULARS LAND AND BUILDING Land Land Development Land Area Building Production Block Buildup Area Contigencies PLANT & MACHINERY Flour Sifter Cake Mixer Sugar Pulverizer Oven Baking Pans SS utensils & Misc. Assets Contigencies PRE-OPERATIVE EXPENSES Establishment Professional Charges Security Deposits TOTAL Unit SqM SqM LS LS LS Qty.63 5.5 200 1 125 10% 6.000 40.000 50.000 100. 6.38 0.5 0. Cost/Unit 200 Total 8.5 1 0.25 0.000 50.000 30. Resting Room 12. 2. 5.Plan Layout of a Small Multigrain Cake Industry Figure Description : 1. 3. Store Sifter Mixer Table 5’x3’ Water Tap Batter Formation & Quality Control Room 7. Table 5’x31/2’ 10 10’x31/2’ 11. Moulder 9. Table 10’x31/2’ 8. Oven 28 . 4. 6. Toilet Miscellaneous Assets A provision of Rs. shall be required in small quantity. 5. etc. salt. Other items like milk powder.13. Working capital assessment and requirement 29 .Sealing Table 16. choco powder. packing tables and display-cum-selling counter etc. security deposits etc. Staff Lockers 19. Depanning Table 17.46 lakhs would take care of pre-production expenses like establishment. professional charges. Other items like furniture & fixtures. Cooling racks 18. Butter paper and cardboard cartons will be required for packing. Utilities Total power requirement shall be 25 HP whereas water requirement would be about 1800 ltrs. storage racks. Table 5x21/2’ 15. every day. baking powder. Slicer 14. assorted fruits. butter cream. 6 lakhs would take care of all the requirements. Preliminary & Pre-operative Expenses A provision of Rs. sugar and ghee for which proper arrangements should be made. Raw and Packing Materials The all important raw materials will be multigrain flour. Means of finance Cash flow statement Projected balance sheet 30 . Projected profit and loss account Key indicators Key Indicators Manpower Requirement Manpower Requirement 31 . 32 . 33 . of India. Govt. towards expenditure on technical civil works and plant and machinery for eligible projects subject to certain terms and conditions.Assumptions Financial assistance in the form of grant is available from the Ministry of Food Processing Industries. Ranjit Press. Gaziabad. DPS. The actual cost of projects may deviate on change of any of the assumptions.147003. Tel No. JJ Hospital-400003.Sources of technology KS Engg. 34 . Meerut Road. 23472420/23411034 Gaziabad Printing and Packing Industries Pvt. Tel No. Patiala. Nr. Ltd. Nr. 21 Yacoob Street. Works. 2361535 Rolex Tin and Metal Works. Nr. Factory Area. it has very good nutritional significance which makes it different and also very fibrous. nutritious and healthy food product.Although this type of cake is little harder and as softer as simple pan cake prepared from soft wheat flour. But this type of cake may increase demand in present scenario because of use multigrain flour and also without using eggs as emulsifying agents. SUMMARY AND CONCLUSION The multigrain cake is the demand of the time where consumers always try to prefer new. innovative. 35 . The main aim the preparation of this feasible project report is to encourage new and innovative entrepreneurs to establish the industry of such kind of new. But.5.This is the time to think out of the box thinking and help make the consumers healthy and make profit and name. healthy and nutritious food which can help in ultimately increasing the economy of the country. 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