multigrain cake project report

8/10/2019 Multigrain cake Project Report

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“STANDARDIZATION & DETAILED TECHNO -ECONOMIC CUM PRE-INVESTMENT FEASIBLEPROJECT REPORT ON MULTIGRAIN CAKE ”

A REPORT

SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THEAWARD 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.



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CERTIFICATE

This is to certify that the report entitled “ Standardization & Detailed Techno-Economic Cum

Pre-Investment Feasible Project Report On Multigrain Cake ” is a n 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



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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 somuch 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.



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Acknowledgement

Though this project report bears the name of four authors, numerous individuals have beeninvolved in it. To acknowledge such help within writing frame work is a pleasure thoughdifficult task.

The first and earnest acknowledgement must go to our respective guide Dr. M. B. Bera,Professor& HOD, Deptt. of Food Engineering & Technology who conceived, detailed and shaped the

project report problem and provided adequate guidance. His valuable suggestions and co-operative nature during the course of present investigation would remain inspirational &encouraging us forever in our life.

We are thankful to Dr. Sunil Pandey, Director, Sant Longowal Institute of Engineering andTechnology, Longowal for providing necessary facilities in the institute to carry out our project

work.We would like to thank non teaching staff of the department especially Mr. Manoj Pandey, Mr.

Laxmi Narayan, Mr. Omchand Singh, Mr. Devendar Singh and Mrs. Praveen Goyal for their

help and cooperation during the project work.

Mere words are never sufficient to express our whole hearted sense of reverence to our parents

whose silent presence has always guided our efforts. 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.

Last but not the least, we express our thanks to all those whose names have not been mentioned

individually but helped us directly or indirectly in this work.

Above all, 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)



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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 34

References 35-36



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1. INTRODUCTION

Bakery Industry

Bakery is a traditional activity and occupies an important place in food processing

industry. Despite the advent of fully automatic and semi-automatic bread as well as biscuit making plants, a sizeable number of people still prefer fresh bread, cake andother products from bakery. With growing population and preference for fresh andready-to-eat convenient food items, demand for bakery products is steadily increasing.

BakeryApplications

There are various variants in cakes having ready market round the year. Each productenjoys a very wide range in terms of size or weight, flavours, end-use and so on. Thereis a tremendous scope to introduce new varieties every year.. This project can be started

anywhere in the country and there is no preferred location as such .

.CAKES

Introduction

Cake is a form of food typically a sweet baked dessert. Cakes normally containscombination of flour, sugar, eggs and butter or oil with some varieties also requiringliquid typically milk or water and leavening agentsuch as baking powder and yeast.Flavourfull ingredients like fruit purees,nuts are often added and numerous substitution

for the preliminary operations are possible.Cakes are often fruit preserves or dessertsauces like pastry cream, iced with butter cream and decorted with pipe borders orcandied fruits. Cakes are often the dessert of choicefor meals at ceremonial occasions

particularly wedding anniversaries and birthdays. There are countless cake recipies.

Breads and biscuits are the most common products but other items like cakes are also notlagging far behind. These items are consumed by people of all age groups across the

board. Nature of this products is such that the consumers prefer fresh items. Shelf life ofmultigrain cakes is much more than simply prepared cakes and thus local manufacturers

enjoy distinct advantage. In spite of continuous increase in the consumption of theseitems during last few years, the per capita consumption is still very low compared to theadvanced countries. There is, thus, good scope for these items.



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Multigrain Cake

Multigrain cakes are those types of cakes which are prepared from the flour of different grains i.e.multigrain flour such as whole wheat atta as major ingredient and other grain ingredients aredefatted soya flour, oat flour, psyllium husk powder, maize flour and bengal gram flour without the

use of eggs as emulsifying agent.with less addition of shortenings and water.

Basic Ingredients of Multigrain Flour

Different cake batters are created by varying the ingredients and combining them in acertain way to form the structure of the cake. The possibilities are endless, but the basicingredients of fat, sugar, eggs, flour, liquid, and sometimes a leavening agent are thecommon factors. Depending how these ingredients are combined, your cake will turn out

delicious and with the desired texture. Cake baking requires that you measure theingredients carefully. Varying the recipe can result in a different result than intended, souse the specified flour or fat called for in the recipe.

Fat

Shortening, butter, margarine, and oil are all considered fats and can be used in cakesdepending on the desired texture. Besides adding flavor and moisture, fat combines withsug ar during “creaming” to add lightness by trapping air that expands during baking. Thismakes the cake tender, forming a lighter crumb in the baked cake.

Sugar

Sugar adds sweetness and flavor but also aids in browning, tenderizing, maintainingmoistness, and preserving the shelf life of the cake. Sugar acts as a tenderizer byabsorbing water, inhibiting flour gluten development, and incorporating air intoshortening during the creaming process. It caramelizes under heat, providing cakes with a

pleasing color and aroma. In the case of angel food cakes, sugar helps stabilize beatenegg whites to provide the basic structure of the cake.

Liquid

Cake batters may call for water, milk, juice, or extracts to add flavor and moisture. Theseingredients are usually added with the eggs. A liquid is needed to dissolve the sugar andalso contributes moisture.



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Mutigrain Flour

Although the structure of cakes is affected by the flour used in your recipe, a more tendercake is made when little gluten development occurs. Most modern-day recipes call forall-purpose flour. Self-rising flour may also be used in recipes, but because it has added

baking powder and salt, these ingredients must be eliminated from the original recipe.Some cake recipes call for cake or pastry flour. This flour has a low protein content. Tomake your own cake flour, sift together ¾ cup plus 2 tablespoons of all-purpose flour and2 tablespoons of cornstarch. The use of pastry or cake flour will make for a more tendercake. Since measurement is so important, spoon the flour into the measuring device andlevel off for greatest accuracy.

Baking Powder and Soda

Baking powder is a mixture of baking soda plus an acid. Most consumers use double-acting baking powder. It contains a fast-acting baking powder that reacts with themoisture in the recipe and a slow-acting baking powder that reacts with the addition ofheat. If moisture is present, the acid reacts, causing the release of carbon dioxide, whichcauses the cake to rise. Too much leavening agent will cause air bubbles to be too big.They combine and burst, leading to a flat cake. Too little leavening agent will lead to aheavy cake.

Salt

Salt is used in cakes to enhance the flavor of the other ingredients. There is not a specificratio for home baking, and the recipe may need to be adjusted if salted butter is used.Leaving salt out completely will leave your cake tasting a little off.

Spices, Flavourings, Extracts, and Optionals

Spices, flavorings, and extracts, add flavor to cakes. Spices such as cinnamon, flavoringssuch as orange zest, and vanilla extract are usually added in small amounts. If adding

nuts, raisins, or chopped fruits, toss them in flour first. This step helps prevent them fromsinking to the bottom of the pan.



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CAKE TYPES

Cakes can be divided into two main types: foam and butter (sometimes referred to asshortened). The differences in these types are how they are leavened or combined. Afoam cake has a high egg-to-flour ratio that allows the cake to rise from air beaten intothe eggs, egg whites, or whipping cream. Foam cakes are light and fluffy, and examplesinclude angel food, chiffon and sponge cakes. Butter cakes require a chemical leaveningagent such as baking powder or baking soda. These differences in leavening causedifferences in textures. Butter cakes are more moist and dense. Butter cakes can bedivided further by their mixing method. Three different methods are commonly used for

butter cakes: creaming, mixing (or the one-bowl method), and a combination.

1. Creaming Method The creaming method involves beating the fat and sugar until a fluffy texture and lightcolor is obtained. At this point, eggs are beaten into the mixture. The final step is to addthe dry ingredient and remaining liquids alternately in smaller amounts until all theingredients are combined. As the cake bakes, the leavening agent, the trapped carbondioxide from mixing, and the production of steam, allows the cake to rise. The creamingmethod is the most traditional method. Pound cakes are made by this method.

2.The Mixing or One-Bowl Method

The one-bowl method is faster than the creaming method but produces a denser product.Dry ingredients are combined in one mixing bowl and the liquid ingredients are added.After mixing, the dry ingredients and fat, the eggs, and the remaining liquid ingredientsare added. The fat coats the flour, helping to produce a “melt -in-your- mouth” cake or amore open and less fine texture than a creamed cake.

3.Combination Method

The combination method begins with eggs whipped in a separate bowl and then

combined with the other creamed ingredients. The combination method allows for alighter texture by adding additional volume from the whipped eggs.

4.Whisking Method

Often the whisking method is used for sponge cakes. First, eggs, and sugar are whiskedtogether for at least 10 minutes until the mixture has tripled in volume. Air provides the



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leavening agent, providing for a “lighter -than- air” texture. To prevent any lo ss of air, theflour is folded into the mixture.

5.Rubbing Method

The rubbing method is used for light fruitcakes. Fat is cut into small pieces then rubbedinto the flour with the fingertips until the mixture resembles fine breadcrumbs, then theother ingredients are stirred in. Having cold but not too firm butter is important in thismethod.

6.Melting Method

The melting method is used for moist cakes like gingerbread. The fat, sugar, and syrupare gently heated in a saucepan until just melted. When the mixture is cooled, the eggsand dry ingredients are stirred in.

EQUIPMENT

There are many choices when it comes to choosing a pan in which to bake your cake,from metal to glass, from round to square, from small to large. Shiny pans arerecommended because they reflect the heat away from the cake to make a light browncrust. A nonstick pan will require you to reduce the baking temperature by 25°F becausethese pans absorb heat, causing the cake to bake and brown quicker. Follow the suggested

pan size in your recipe to help ensure you have the best quality. If you use a pan that is

too big, the cake will be flat and dry. In a pan that is too small, the cake will bulge with arounded top or overflow the pan. Most pans include the size on the bottom of the pan, butyou can measure it yourself using a ruler.Preparing the pan correctly is essential togetting the cake out of the pan. The cake pan, including the corners, should be greasedgenerously using a baking spray or shortening. Then dust the pan with flour and shake the

pan evenly to coat. Turn the cake pan upside down over the sink to remove excess flour.Or, parchment paper can be cut to line the pan for easy removal. Special nonstick bakingsprays that contain flour that work well are now available. Silicone baking pans, whichneed no prior preparation to receiving the batter, also work well. The batter should fill

approximately one-third to two-thirds of the cake pan to allow for the batter to expand.

OVEN TEMPERATURE

Before mixing, the oven should be preheated to the correct temperature. The temperaturewill affect the appearance and the moisture of the cake. An oven that is too hot will causethe edges to brown before the middle is completely done. If the suggested oven



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temperature does not provide the optimal product, try using an oven thermometer todetermine if the oven temperature is correct.F

BAKING

Bake your cake in the center of the oven. Check for doneness about 5 minutes before therecipe directions indicate. To check for doneness, the center should be checked using atoothpick. If the toothpick is clean or comes out with just a few crumbs from the center ofthe cake, the cake is done. A coated toothpick means the cake requires more baking;check about every 2 minutes until the cake is done.

COOLING

When baking is done, the cake should be properly cooled. The cake should cool in the pan for at least 10 minutes before removal. Next, the cake should be removed from the pan and placed on a wire rack for complete cooling. To remove a cake from the pan, runa serrated knife around the side of the pan to loosen the cake. Place a rack on top of thecake pan and turn the cake pan upside down onto the rack. To remove cake crumbs, brush

with a food-safe brush. Cakes baked in a tube pan or small sized pans can be completelycooled in the pan on a wire rack. Once cooling is complete, decorator icing or frostingcan be added. Instead of a thick, rich icing, try drizzling a fruit sauce or simply sprinklingwith sugar. To split cakes before frosting, use a long strand of unflavored dental floss,fishing line, or sewing thread. Place the thread at the center of the cake and pull throughslowly but firmly to cleanly cut through the cake.

NUTRITIONAL VALUE

The ingredients found in the largest amounts in cakes are flour, sugar, and fat. Theseingredients will provide calories but very few essential nutrients. Combined with a glassof milk, a fruit sauce, or by themselves, cakes can be enjoyed as part of a healthful diet oras part of special celebrations.



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EVALUATION

Besides flavor, cakes are usually judged based on appearance, texture, and moistness.The cake ’s shape should be symmetrical, with a level top that is not sticky or overly dry.The exterior should have a light brown appearance with the interior characteristic of thetype. Most cakes should have a velvety smooth crumb with small air cells rather thanlarge air cells, which is referred to as tunneling. The cake should be moist and tender oreasy to cut without falling apart. The best part about the cake should be the pleasantaroma and flavor that is characteristic of the type. Since cakes are usually baked for aspecial occasion such as a birthday, wedding, or simply the end of a great meal, theirflavor and appearance are meant to be enjoyed with friends.Many cakes are finished witha frosting, icing, or glaze. Some are even elegantly decorated.

NUMBER OF SERVINGS PER CAKE PAN

Use the chart below to figure how many servings you will be able to slice from differentsize pans or types of cakes.

SIZE AND TYPE OF CAKE NUMBER OF SERVINGS

8- or 9-inch round pan 8

8- or 9-inch square pan 9

8- or 9-inch round pan, 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 aircirculation. However, if a whipped cream topping or cream filling is used, the cake needsto be stored in the refrigerator. Cakes that contain moist ingredients such as chopped



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apples, shredded carrots or zucchini, mashed bananas, pureed fruit should be kept in therefrigerator. For best results, only freeze cakes for up to two months in an air-tightcontainer. Freeze frosted cakes until hard before tightly wrapping them. Unwrap and thendefrost frozen cakes in the refrigerator. As with any food product, it is important to label

the package with the product name and date.OBJECTIVES

To standardize the process for the preparation of multigrain cakes with variousvariants such as flavor, taste, colour,smell,etc..

To prepare a detailed Techno-Economic Cum Pre-Investment Feasible Project Reportfor the establishment of new industry of this innovative product.



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2. 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. The experiments

were conducted in the Laboratories of Department of Food Engineering and Technology, SLIET,

Longowal during January 2013 to May 2013. This chapter describes the experiments performed,

methods and techniques followed in the production and standardization of multigrain cake.

2.1 Materials

The various ingredients used in preparation of multigrain cake are :

Multigrain Flour (Aashirwaad Multigrain Atta)

Composition: Whole wheat atta(90.9%), Multigrain flour mixture(9.1%) (Defatted soya

flour, oat flour, psyllium husk powder, maize flour and bengal gram flour)

Pulverized sugar

Shortening (Hydrogenated vegetable oil)

Milk powder

Baking powder

Sodium Bicarbonate

Water



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2.2 Flow chart for preparation of multigrain flour

Experiment No. 1:

Selection and weighing of ingredients

Sifting multigrain flour (125g) with pulverized sugar (175g) and milk powder (6.8g)

Mixture kept in mixing bowl

Addition of hydrogenated fat (40 g)

Gradual addition of water (162.5 ml)

Mixing

Addition of baking powder (6.8 g) and sodium bicarbonate (2.5g)

Pouring in pan

Baking in oven at 180 ° C for 30 minutes

Cooling at ambient temperature

Sensory analysis



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Experiment No. 2:


Sifting multigrain flour (125g) with pulverized sugar (155g) and milk powder (6.8g) andAddition of baking powder (4 g) and sodium bicarbonate (2.5g)



Gradual addition of water (140 ml)

Mixing

Pouring in pan



Sensory analysis



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Experiment No.3:


Sifting multigrain flour (125g) with pulverized sugar (100 g) and milk powder (6.8g)




Mixing

Addition of baking powder (3 g) and sodium bicarbonate (2.5g)

Pouring in pan



Sensory analysis



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Experiment No. 4:


Sifting multigrain flour (125g) with pulverized sugar (125 g) and milk powder (6.8g)




Mixing

Addition of baking powder (5.2 g) and sodium bicarbonate (2.5g)

Pouring in pan



Sensory analysis



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Experiment No.5:


Sifting multigrain flour (125g) with pulverized sugar (150g) and milk powder (6.8g)




Mixing

Addition of baking powder (6 g) and sodium bicarbonate (2.5g)

Pouring in pan



Sensory analysis



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2.3 METHODOLOGY

Variations in amount of different ingredients used in standardization of multigrain cake are :

Experiment No. Water (ml) Hydrogenated fat (g) Baking Powder (g) Sugar(g)

1 162.5 40 6.8 175

2 140 50 4 155

3 110 60 3 100

4 120 80 5.2 125

5 80 100 6 150

Sifting of flour,pulverized sugar and milk powder:

In all the experiment process for standardization of multigrain cake, multigrain flour, pulverized

sugarand milk powder are sifted with help of sieve three times for uniform mixing of all threeingredients.

Mixing:

The mixing all ingredients are done in the universal mixer which is automated and speed of themixer can be controlled manually.

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.

Baking:

The baking of batter is done in double decked baking oven at180° c for 30 minutes.

2.4 Sensory and Physical Analysis

The multigrain cake prepared is sensorily analysed on the basis of colour, taste, flavor, texture,volume,etc.



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3. RESULT AND DISCUSSION

Experiment NO. 1

In the preparation of first multigrain cake, the amount of different ingredients taken were on the

basis of amount of ingredients taken in preparation of simple pan cake.The cake formed hascollapsed from the top and also on cutting from knife the cake does not cut easily and it has ahard texture and it does not chew easily.It’s volume is comparatively les in comparison to normalcakes.

Experiment NO. 2

In second preparation of cake, we start making variation in those ingredients which affect theoverall quality of cake.In this experiment, we decrease the amount of baking powder to 4g andalso we increase the amount of fat to 50 g and also decrease sugar to 155g and also decreaseamount of water.The resultant cake formed this time is fully baked from the bottom under thespecified time and become hard from the top.The uncooked flavor is feeled and also gritty intexture.

Experiment NO. 3

In this we again varies the amount of different ingredients which ultimately helps in improvingthe quality of cake and also helps in improving the overall texture of cake.

Experiment NO. 4

In this experiment, we decrease the amount of baking powder to 5.2g and also we increase theamount of fat to 80 g and also decrease sugar to 125g and also decrease amount of water to120ml.The resultant cake formed this time is fully baked from the top and bottom under thespecified time and become little hard from the top.The cooked baked flavor is feeled and alsochewy.

Experiment NO. 5

In this final experiment, the oerall quality of cake was fully improved by variation in differentingredients such as using 6 g baking powder,150g pulverized sugar,100 g hydrogenated fat andwater maximum to the limit of 80 ml which gives astandardized multigrain cake which is having

avery good appearance of dark brown, good mouth appeal, good flavor,no cracks on thesurface,fully baked and have avery good taste.



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Experiment No. 1



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EXPERIMENT NO. 2



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EXPERIMENT NO. 5



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4. DETAILED TECHNO-ECONOMIC CUM PRE-INVESTMENTFEASIBLE PROJECT REPORT

Objective

The primary objective of the model report is to facilitate the entrepreneurs inunderstanding the importance of setting up unit of multigrin cakes. This model reportwill serve as guidance to the entrepreneurs on starting up such a new projectand basic technical knowledge for setting up such a facility.

Raw Material Availability

The all important raw materials will be muti-grain flour, sugar and shortenings for

which proper arrangements should be made. Other items like milk powder, salt,assorted fruits, baking powder, choco powder, butter cream, etc. shall be required insmall quantity.

Market Opportunities

Demand and Supply

Changing lifestyles and increase in the standard of living have changed the eating habitsof people with liking for instant or ready-to-eat food items. This trend has spread

throughout the country in all age groups and now even people from the rural areas havealso joined this band-wagon. Bakery products fall under the same category and apartfrom bread and biscuits; items like cakes, pastries, cream-rolls, cookies etc. have

become very popular. Fresh items are always preferred by the consumers.

Market Strategy

Couple of national brands tried to enter this market in a big way few years back buttheir 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. Hence, it is advisableto have a retail outlet along with bakery apart from sale through other outlets.



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Project description

Applications

Multigrain cakes are sweet multigrain flour preparations. These are, thus, concentrated

foods of high caloric value with rich in fat. There are many varieties and flavours ofmultigrain cakes.

Availability of know how and compliances

Compliance with the FSS Act (2006 ) i.e. Food Safety and Standards Act is mandatory.

Capacity of the Project

The total capacity of the unit is 200 MT.

Manufacturing process

It is standardised and simple for all multigrain cakes. To make multi-grain cakes, multi-grain flour and baking powder along with cream, sugar and ghee is mixed thoroughly tillit becomes fluffy. Then choco powder before the mixture are poured into cake pansand baked for around 30-40 minutes. The cake is then chilled and cut with sharp knifein the required shape and size. Sides of the pieces are iced with butter cream or fudgeand topped with finely ground cake crumbs or pieces of fruits or chocolate strips anddecorated with proper design, colour and garnish.There are no standard flavours or

varieties and preference of local population has to be kept in mind. There is a very goodscope to introduce new varieties palatable to local tastes.



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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. 5.94 Lakhs. It is assumed that cakemaking section is having 1 shift working and 330-340 working days.

Building

The main production block will cost around Rs. 6.88 Lakhs.

PARTICULARS Unit Qty. Cost/Unit TotalLAND AND BUILDING 8.38Land SqM 200 0.5Land DevelopmentLand Area 200 1BuildingProduction BlockBuildup Area SqM 125 6.25Contigencies 10% 0.63PLANT & MACHINERY 5.94Flour Sifter 1 85,000 0.85Cake Mixer 1 50,000 0.5Sugar Pulverizer 1 30,000 0.3Oven 1 150,000 1.5Baking Pans LS 2 50,000 1SS utensils & Misc. LS 2 40,000 0.8Contigencies 20% 0.99MISSCELLANEOUSFIXED ASSETS 6Misc. Assets LS 1 500,000 5Contigencies 20% 1PRE-OPERATIVEEXPENSES 5.46Establishment 1 396,000 3.96Professional Charges 1 50,000 0.5Security Deposits 1 100,000 1TOTAL 25.78



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Plan Layout of a Small Multigrain Cake Industry

Figure Description :

1. Store 7. Table 10’x3 1/2’ 2. Sifter 8. Moulder3. Mixer 9. Table 5’x3 1/2’ 4. Table 5’x3’ 10 10’x3 1/2’ 5. Water Tap 11. Resting Room6. Batter Formation & Quality Control Room 12. Oven



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13. Depanning Table 17. Slicer

14. Cooling racks 18. Table 5x2 1/2’

15. Staff Lockers 19.Sealing Table

16. Toilet

Miscellaneous Assets

A provision of Rs. 6 lakhs would take care of all the requirements. Other items likefurniture & fixtures, storage racks, packing tables and display-cum-selling counter etc.

Utilities

Total power requirement shall be 25 HP whereas water requirement would be about1800 ltrs. every day.

Raw and Packing Materials

The all important raw materials will be multigrain flour, sugar and ghee for which proper arrangements should be made. Other items like milk powder, salt, assorted fruits, baking powder, choco powder, butter cream, etc. shall be required in small quantity.Butter paper and cardboard cartons will be required for packing.

Preliminary & Pre-operative Expenses

A provision of Rs. 5.46 lakhs would take care of pre-production expenses likeestablishment, professional charges, security deposits etc.

Working capital assessment and requirement



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Means of finance

Cash flow statement

Projected balance sheet



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Projected profit and loss account

Key indicators

Key Indicators

Manpower Requirement

M anpower Requirement



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Assumptions

Financial assistance in the form of grant is available from the Ministry of FoodProcessing Industries, Govt. of India, towards expenditure on technical civil works and

plant and machinery for eligible projects subject to certain terms and conditions.



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Sources of technology

KS Engg. Works, Factory Area, Nr. Ranjit Press, Patiala- 147003. Tel No. 2361535 Rolex Tin and Metal Works, 21 Yacoob Street, Nr. JJ Hospital-400003. Tel

No. 23472420/23411034

Gaziabad Printing and Packing Industries Pvt. Ltd, Nr. DPS, Meerut Road, Gaziabad. The actual cost of projects may deviate on change of any of the assumptions.



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5. SUMMARY AND CONCLUSION

The multigrain cake is the demand of the time where consumers always try to prefer new,

innovative, nutritious and healthy food product. And this multigrain cake has all the characteristics

which make them different and also keep it apart from other types of cakes which are generallyeaten for enjoyment. But this type of cake may increase demand in present scenario because of use

multigrain flour and also without using eggs as emulsifying agents.Although this type of cake is

little harder and as softer as simple pan cake prepared from soft wheat flour. But, it has very good

nutritional significance which makes it different and also very fibrous.

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, healthy and nutritious food which can

help in ultimately increasing the economy of the country.This is the time to think out of the boxthinking and help make the consumers healthy and make profit and name.



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American Egg Board . “ Egg Safety .” www.aeb.org/Foodservice/eggsafety.htm .

Atwell , W. A. “ An Overview of Wheat Development, Cultivation, and Production .”

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