MANUFACTURING OF BAKERY PRODUCTS

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MANUFACTURING OF BAKERY PRODUCTS

MANUFACTURING OF BAKERY PRODUCTS
MANUFACTURING OF BAKERY PRODUCTS

INTRODUCTION OF MANUFACTURING OF BAKERY PRODUCTS

Bread and Bakery industries comprise an important segment of industrial activities in food processing industries in the country. In provides, nutritious breakfast and food today to a large number of households in cities, towns, and even villages of India.

MANUFACTURING OF BAKERY PRODUCTS
MANUFACTURING OF BAKERY PRODUCTS

Wheat-based bread is the most convenient and fast-growing food. it has a lot of varieties depending upon local demand such as brown bread, whole flour bread, milk bread, and the bread fortified with minerals and vitamins. For sugar patients, it is made of special quality. Its consumption is more in towns and cities where the industrial working group is more. Bread and biscuit consumption is increasing every day and these are being increasingly used for the various feeding programs for children managed by voluntary agencies and the state department of health.

The raw material required for bread is wheat flour which is available in large quantities everywhere in the country. Bread manufacturing is reserved exclusively for the small scale sector.

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As one of the largest sectors of the food processing sector in India, the bakery industry offers vast opportunities for development, innovation, and job creation. Divided into three categories, bread, biscuits, and cakes and pastries, the bakery industry reached a market value of US $ 7.22 billion in 2018. As the second-largest producer of biscuits after the United States, India is a major player internationally, and with an entrepreneurial spirit, Indian companies and individuals make it one of the most exciting sectors for the bakery sector.

MANUFACTURING OF BAKERY PRODUCTS
MANUFACTURING OF BAKERY PRODUCTS

Changes in consumer habits and lifestyles are shaping the bakery industry in India. Part of a global trend, there is a greater demand for healthier products and alternatives, especially when it comes to bakery goods that are now consumed more daily, as opposed to cures. With high consumption rates, customers want baked goods that are ‘crime-free’ and are increasingly demanding gluten-free products, or items made from alternative ingredients such as multigrain and whole-wheat. Especially with healthy choices, millennia’s are particularly looking for new tastes and experiences, making taste the key to innovation.

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With the recent influx of international cafes and bakery chains, on-the-go food has become increasingly popular. With busy lifestyles, Indian consumers are prioritizing convenience, and as bread and biscuits are a fast-growing consumer goods (FMCG), bakeries are an option.

While there are demand and hunger for bakery products, the Indian bakery industry faces some challenges. This industry may be divided into two categories one organize or semi-organized and second organized bakeries.  Operational efficiency is a major issue in the industry as is the lack of technology and skilled workforce.

MANUFACTURING OF BAKERY PRODUCTS
MANUFACTURING OF BAKERY PRODUCTS

Although there are obstacles that are causing losses, there is a surge in entrepreneurial efforts in the bakery industry in India. Home baking has always been a popular discovery, but with new technological innovations, individuals have been able to monetize their efforts. There is a company named homebakers.co.in founded by two women has created a network for the sale of all the women promoted bakery products. On a smaller scale, local What’s App groups have become popular for supplying neighbors and locals with baked goods, highlighting the power of networking technology.

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Organized bakeries in India are also using social media to provide targeted and cost-effective marketing. By reducing the large budget of international chains, local bakery-cafes are saving traditional marketing to rely on word-by-mouth recommendations and social media engagement. Tapping into the artisan market, small bakeries can focus more on quality, while larger Indian chains such as Barista and Mad Over Donuts rely on making in larger quantities but with stronger branding and associated confidence.

The bakery industry in India has challenges and opportunities at all levels. While the rise of local home bakers is encouraging, there are issues of hygiene practices and standards, and organized bakeries are also suffering losses due to lack of operational capacity and skilled workers.

Despite some difficulties, the forecast for the Indian bakery industry is positive with the potential to exceed USD 12 billion by 20 USD at an estimated CARG expansion of 9.3% from 2019 to 2024. With these predictions, India occupies a unique position in the market. The importance of taste innovation continues to grow on a global scale. Indian traditions and access to interesting and unusual flavor combinations will allow them to continue excellence and innovation in this market.

LOCATION  OF  THE  MANUFACTURING OF BAKERY PRODUCTS

MANUFACTURING OF BAKERY PRODUCTS
MANUFACTURING OF BAKERY PRODUCTS

The proposed unit will be set up at a place that the site will justify the following basic consideration:-

  1. Availability of raw materials & consumables.
  2. Availability of Power, Fuel, Water.
  3. Banking facility.
  4. Marketing prospectus.
  5. Good communications.
  6. Labor facility.

RAW  MATERIALS  AND  CONSUMABLES

  1. Wheat flour.
  2. sugar.
  3. Vegetable fat.
  4. Salt.
  5. Dry Yeast.
  6. Chemical and Additives.
  7. Packing Materials.

ITEMS  TO  BE  PRODUCED

  1. Bread of all varieties.

INSTALLED  CAPACITY

  • 15,00,000 loaves of 400 gm. each per annum.

WORKING  HOURS

– 24  hours per day

– 25 days per month

– 300 days per annum

MANUFACTURING OF BAKERY PRODUCTS

MANUFACTURING OF BAKERY PRODUCTS
MANUFACTURING OF BAKERY PRODUCTS

The manufacturing process is very simple. In the process of manufacture, all the ingredients as Maida, Sugar, Baking Powder, Chemical & additives, etc. are weighed and mixed together as per formulation. Then the dough is prepared by mixing all the ingredients in the machine. At an interval of 40 minutes mixing is done after removal of the bowl. The mixed dough is then left for fermentation to 2 hours, knocked back, and rested for 30 to 40 minutes. The dough is ready for dividing. The dividing is done as per the size of the loaf to be manufactured.

In the final processing, the divided dough in pieces is panned and kept for some time. When the dough attains a particular rising, they are backed for 40 minutes at 420 degrees F. The baked dough is then cooled sufficiently sliced and then wrapped. Then the products are sent to the packing department.

MARKET PROSPECTS OF MANUFACTURING OF BAKERY PRODUCTS

The consumption of bread has been increasing over the years. Bread is being increasingly used for various feeding programs managed by different agencies either government or non-government. Bread is manufactured in different varieties and tastes. Manufacturing of bakery products has substantial scope for development in smaller towns, villages, and backward areas. The bakery industry in India has got an important role to play in the economic development of the country, in the utilization of its wheat resources, and in building up the health of people.

Wheat-based bread is fast and more convenient food. Whole flour bread, brown bread, milk bread, and bread for diabetic patients. These bread are varieties of bread and are full of vitamins and minerals.  Its consumption is more in towns and cities where the industrial working group is more. Bread and biscuit consumption is increasing every day and these are being increasingly used for the various feeding programs for children managed by voluntary agencies and the state department of health.

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