STANDARDIZATION & DETAILED TECHNOECONOMIC CUM PRE-INVESTMENT FEASIBLE

PROJECT 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

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.

Acknowledgement

Though this project report bears the name of four authors, numerous individuals have been
involved in it. To acknowledge such help within writing frame work is a pleasure though
difficult 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 cooperative 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 and
Technology, 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)
4

CONTENTS

Topic Name

Page No.

Front Page

Certificate

Abstract

Acknowledgement

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

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 and
other products from bakery. With growing population and preference for fresh and
ready-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 product
enjoys a very wide range in terms of size or weight, flavours, end-use and so on. There
is 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 contains
combination of flour, sugar, eggs and butter or oil with some varieties also requiring
liquid 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 dessert
sauces like pastry cream, iced with butter cream and decorted with pipe borders or
candied 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 not
lagging 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 of
multigrain cakes is much more than simply prepared cakes and thus local manufacturers
enjoy distinct advantage. In spite of continuous increase in the consumption of these
items during last few years, the per capita consumption is still very low compared to the
advanced countries. There is, thus, good scope for these items.

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 are
defatted 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 a
certain way to form the structure of the cake. The possibilities are endless, but the basic
ingredients of fat, sugar, eggs, flour, liquid, and sometimes a leavening agent are the
common factors. Depending how these ingredients are combined, your cake will turn out
delicious and with the desired texture. Cake baking requires that you measure the
ingredients carefully. Varying the recipe can result in a different result than intended, so
use 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 cakes
depending on the desired texture. Besides adding flavor and moisture, fat combines with
sugar during creaming to add lightness by trapping air that expands during baking. This
makes the cake tender, forming a lighter crumb in the baked cake.
Sugar
Sugar adds sweetness and flavor but also aids in browning, tenderizing, maintaining
moistness, and preserving the shelf life of the cake. Sugar acts as a tenderizer by
absorbing water, inhibiting flour gluten development, and incorporating air into
shortening 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 beaten
egg 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. These
ingredients are usually added with the eggs. A liquid is needed to dissolve the sugar and
also contributes moisture.

Mutigrain Flour
Although the structure of cakes is affected by the flour used in your recipe, a more tender
cake is made when little gluten development occurs. Most modern-day recipes call for
all-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. To
make your own cake flour, sift together cup plus 2 tablespoons of all-purpose flour and
2 tablespoons of cornstarch. The use of pastry or cake flour will make for a more tender
cake. Since measurement is so important, spoon the flour into the measuring device and
level off for greatest accuracy.
Baking Powder and Soda
Baking powder is a mixture of baking soda plus an acid. Most consumers use doubleacting baking powder. 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. If moisture is present, the acid reacts, causing the release of carbon dioxide, which
causes 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 a
heavy cake.
Salt
Salt is used in cakes to enhance the flavor of the other ingredients. There is not a specific
ratio 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, flavorings
such 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 from
sinking to the bottom of the pan.

CAKE TYPES
Cakes can be divided into two main types: foam and butter (sometimes referred to as
shortened). The differences in these types are how they are leavened or combined. A
foam cake has a high egg-to-flour ratio that allows the cake to rise from air beaten into
the eggs, egg whites, or whipping cream. Foam cakes are light and fluffy, and examples
include angel food, chiffon and sponge cakes. Butter cakes require a chemical leavening
agent such as baking powder or baking soda. These differences in leavening cause
differences in textures. Butter cakes are more moist and dense. Butter cakes can be
divided 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 light
color is obtained. At this point, eggs are beaten into the mixture. The final step is to add
the dry ingredient and remaining liquids alternately in smaller amounts until all the
ingredients are combined. As the cake bakes, the leavening agent, the trapped carbon
dioxide from mixing, and the production of steam, allows the cake to rise. The creaming
method 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 ingredients
are added. The fat coats the flour, helping to produce a melt-in-your-mouth cake or a
more 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 a
lighter 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 whisked
together for at least 10 minutes until the mixture has tripled in volume. Air provides the
9

leavening agent, providing for a lighter-than-air texture. To prevent any loss of air, the
flour is folded into the mixture.
5.Rubbing Method
The rubbing method is used for light fruitcakes. Fat is cut into small pieces then rubbed
into the flour with the fingertips until the mixture resembles fine breadcrumbs, then the
other ingredients are stirred in. Having cold but not too firm butter is important in this
method.
6.Melting Method
The melting method is used for moist cakes like gingerbread. The fat, sugar, and syrup
are gently heated in a saucepan until just melted. When the mixture is cooled, the eggs
and 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 are
recommended because they reflect the heat away from the cake to make a light brown
crust. A nonstick pan will require you to reduce the baking temperature by 25F because
these 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 a
rounded top or overflow the pan. Most pans include the size on the bottom of the pan, but
you can measure it yourself using a ruler.Preparing the pan correctly is essential to
getting the cake out of the pan. The cake pan, including the corners, should be greased
generously 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 baking
sprays that contain flour that work well are now available. Silicone baking pans, which
need 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 temperature
will affect the appearance and the moisture of the cake. An oven that is too hot will cause
the edges to brown before the middle is completely done. If the suggested oven
10

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

BAKING
Bake your cake in the center of the oven. Check for doneness about 5 minutes before the
recipe directions indicate. To check for doneness, the center should be checked using a
toothpick. If the toothpick is clean or comes out with just a few crumbs from the center of
the 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, run
a serrated knife around the side of the pan to loosen the cake. Place a rack on top of the
cake 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 completely
cooled in the pan on a wire rack. Once cooling is complete, decorator icing or frosting
can be added. Instead of a thick, rich icing, try drizzling a fruit sauce or simply sprinkling
with 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 through
slowly but firmly to cleanly cut through the cake.

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

11

EVALUATION
Besides flavor, cakes are usually judged based on appearance, texture, and moistness.
The cakes 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 the
type. Most cakes should have a velvety smooth crumb with small air cells rather than
large air cells, which is referred to as tunneling. The cake should be moist and tender or
easy to cut without falling apart. The best part about the cake should be the pleasant
aroma and flavor that is characteristic of the type. Since cakes are usually baked for a
special occasion such as a birthday, wedding, or simply the end of a great meal, their
flavor and appearance are meant to be enjoyed with friends.Many cakes are finished with
a 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 different
size pans or types of cakes.

SIZE AND TYPE OF CAKE

NUMBER OF SERVINGS

8- or 9-inch round pan

8- or 9-inch square pan

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 air
circulation. However, if a whipped cream topping or cream filling is used, the cake needs
to be stored in the refrigerator. Cakes that contain moist ingredients such as chopped
12

apples, shredded carrots or zucchini, mashed bananas, pureed fruit should be kept in the
refrigerator. For best results, only freeze cakes for up to two months in an air-tight
container. Freeze frosted cakes until hard before tightly wrapping them. Unwrap and then
defrost 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 various
variants such as flavor, taste, colour,smell,etc..
To prepare a detailed Techno-Economic Cum Pre-Investment Feasible Project Report
for the establishment of new industry of this innovative product.

13

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

14

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

15

Experiment No. 2:
Selection and weighing of ingredients

Sifting multigrain flour (125g) with pulverized sugar (155g) and milk powder (6.8g) 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.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 (2.5g)

Pouring in pan

Baking in oven at 180 C for 30 minutes

Cooling at ambient temperature

Sensory analysis

17

Experiment No. 4:
Selection and weighing of ingredients

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

Mixture kept in mixing bowl

Addition of hydrogenated fat (80 g)

Gradual addition of water (120 ml)

Mixing

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

Pouring in pan

Baking in oven at 180 C for 32 minutes

Cooling at ambient temperature

Sensory analysis

18

Experiment No.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

2.3 METHODOLOGY
Variations in amount of different ingredients used in standardization of multigrain cake are :
Experiment No.

Water (ml)
1
2
3
4
5

Hydrogenated fat (g)

162.5
140
110
120
80

40
50
60
80
100

Baking Powder (g)

Sugar(g)

6.8
4
3
5.2
6

175
155
100
125
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 three
ingredients.
Mixing:
The mixing all ingredients are done in the universal mixer which is automated and speed of the
mixer 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.

20

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 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.Its volume is comparatively les in comparison to normal
cakes.
Experiment NO. 2
In second preparation of cake, we start making variation in those ingredients which affect the
overall quality of cake.In this experiment, 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.The resultant cake formed this time is fully baked from the bottom under the
specified time and become hard from the top.The uncooked flavor is feeled and also gritty in
texture.
Experiment NO. 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.
Experiment NO. 4
In this experiment, we decrease the amount of baking powder to 5.2g 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.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.The cooked baked flavor is feeled and also
chewy.
Experiment NO. 5
In this final experiment, the oerall quality of cake was fully improved by variation in different
ingredients such as using 6 g baking powder,150g pulverized sugar,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, good mouth appeal, good flavor,no cracks on the
surface,fully baked and have avery good taste.

21

Experiment No. 1

22

EXPERIMENT NO. 2

23

EXPERIMENT NO. 5

24

4. 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. 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.
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 in
small quantity.

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. 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. Bakery products fall under the same category and apart
from 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 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. Hence, it is advisable
to have a retail outlet along with bakery apart from sale through other outlets.

25

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 of
multigrain 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, multigrain flour and baking powder along with cream, sugar and ghee is mixed thoroughly till
it becomes fluffy. 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. 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, 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 good
scope to introduce new varieties palatable to local tastes.

26

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.
Contigencies
MISSCELLANEOUS
FIXED ASSETS
Misc. Assets
Contigencies
PRE-OPERATIVE
EXPENSES
Establishment
Professional Charges
Security Deposits
TOTAL

Unit
SqM

SqM

LS
LS

LS

Qty.

Cost/Unit

200

Total
8.38
0.5

200

125
10%

6.25
0.63
5.94
0.85
0.5
0.3
1.5
1
0.8
0.99

1
1
1
1
2
2
20%

1
20%

1
1
1

85,000
50,000
30,000
150,000
50,000
40,000

500,000

6
5
1

396,000
50,000
100,000

5.46
3.96
0.5
1
25.78

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. 5.94 Lakhs. It is assumed that cake
making section is having 1 shift working and 330-340 working days.
Building
The main production block will cost around Rs. 6.88 Lakhs.

27

Plan Layout of a Small Multigrain Cake Industry

Figure Description :
1.
2.
3.
4.
5.
6.

Store
Sifter
Mixer
Table 5x3
Water Tap
Batter Formation & Quality Control Room

7. Table 10x31/2
8. Moulder
9. Table 5x31/2
10 10x31/2
11. Resting Room
12. Oven
28

13. Depanning Table

17. Slicer

14. Cooling racks

18. Table 5x21/2

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 like
furniture & fixtures, storage racks, packing tables and display-cum-selling counter etc.
Utilities
Total power requirement shall be 25 HP whereas water requirement would be about
1800 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 like
establishment, professional charges, security deposits etc.
Working capital assessment and requirement

29

Means of finance

Cash flow statement

Projected balance sheet

30

Projected profit and loss account

Key indicators

Key Indicators

Manpower Requirement

Manpower Requirement

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Assumptions

Financial assistance in the form of grant is available from the Ministry of Food
Processing 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 generally
eaten 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 box
thinking and help make the consumers healthy and make profit and name.

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