Bakery Report PDF
Bakery Report PDF
Bakery Report PDF
ON
VENKY GOWDA BAKERY
SUSHEEL PRAJAPAT
FINANCE B
19MBAJ0209
INTRODUCTION
Venky gowda bakery(VGB) is a start-up bakery retail establishment
located in Agrahara Dasarahalli,Bangalore.VGB expects to catch the
interest of a regular loyal customer base with its broad variety of biscuit
and pastry products. The company plans to build a strong market position
in the town.
VGB aims to offer its products at a competitive price to meet the demand
of the middle-to higher-income local market area residents and tourists.
Mean of finance
THE PROMOTERS
PROFILE
PROFILE
THE PROPOSAL
It is proposed here to manufacture khari (bakery puffed biscuits), rusk
(toast)and Aata biscuits with an installed capacity of total 500 kg/day, in
which, 20% khari,20% rusk , 30% assorted bakery Atta biscuits and 30%
cakes and pasteries.
IMPLEMENTATION SCHEDULE
The implementation of the project includes market surveys, selection of site,
registration, financing of project, procurement of machinery and raw materials etc.,
recruitment of staff, commissioning of machines, trial production and commercial
production etc. In order to efficiently and successfully implement the project in the
shortest period, simultaneous exercises are carried out. Project implementation will
take a period of 8 months from the date of approval of the scheme. Breakup of
activities with relative time for each activity is shown below.
Activity Period ( in months)
Scheme Preparation and approval 0-1(Jan)
SSI Provisional Registration 1-3(Jan-Mar)
Sanction of loan 3-5(Mar-May)
Placement of order for machinery and 3-4(Mar-April)
delivery
Installation of machines 4-5(April-May)
Power connection 5-6(May-June)
Trial run 6-7(June-July)
Commencement of Production 8(Aug)
Residential Address Proof (Any One) Rent Agreement | Driving License | Voter's ID
| Ration Card | Passport | Aadhar Card
KHARI
Weigh all ingredients as per formula. Make soft dough in a dough kneader still
it becomes smooth and glossy. Roll the dough into sheets of required
dimensions and thickness, apply flour dusting as required. Apply ghee on
layers and fold it still of required size. Repeat the process still layers are
formed. Refrigerate it for 15 minutes. Remove from refrigerator, cut into
pieces of required size and dimensions. Place all the pieces in baking oven and
bake at 200 °C 20-25 minutes. After that lower the temperature and bake at
180° C for another 15-20 minutes. Cool the pieces, pack as per weight decided
of SKU into poly bags and then put into corrugated carton for dispatch.
RUSK (TOAST)
Pre-mixing of ingredients as per formulation to form dough of proper
consistency. The dough is then divided and pieces put into moulds for
proofing, followed by first baking, cooling, second baking and again cooling
and packing. First baking to do at 200° C and second baking at 180° C.
ATTA BUISCUIT
Weigh all ingredients and make soft dough with addition of sugar, ghee and water as
per formula. Beat the dough still it becomes soft and fluffy.
Add yoghurt and best again. Keep it in such condition for 10-15 min.
Press the dough into flatten rounds and make incision with knife at centre. Sprinkle
cardamom, coconut or sesame seeds just for decoration. Bake the rounds at 200° C
for 20-25 minutes.
CAKE
Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking
spray and line the bottoms with parchment paper. Whisk the cocoa powder and 1
1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour,
sugar, baking powder, baking soda and salt in a large bowl until combined. Add the
eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed
until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa
mixture in a steady stream until just combined, then finish mixing with a rubber
spatula. (The batter will be thin.) Divide the batter between the prepared pans and
tap the pans against the counter to help the batter settle. Bake until a toothpick
inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let
cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out
onto the racks to cool completely. Remove the parchment. Trim the tops of the
cakes with a long serrated knife to make them level, if desired.
PROCESS FLOW CHART
FINANCIAL STATEMENTS
1.Cost of the Project
SL NO PARTICULARS AMOUNT
1 Land 2000000
2 Building 1000000
TOTAL 6000000
Packaging - 80000
Material -
Total 500000
- -
3.Manpower Requirement
SALES
Khari @ 20%@Rs. 100/ Kg = Rs. 7,20,000/-
Rusk @ 20% @ Rs. 120/Kg = Rs. 9,60,000/-
Atta Biscuits @ 30% @ Rs. 150/Kg =
Rs.12,00,000
Cake@30%@Rs.300/kg=Rs. 36,00,000/-
Total sales = Rs. 64,80,000/-
Since capacity utilization (CU) is taken different for different years therefore,
projected sales will be:
Year 1 2 3 4 5 6
CU @ 70% 75% 80% 85% 90% 90%
Sales 4536000 4860000 5184000 5508000 5832000 5832000
PROFIT AND LOSS ACCOUNT
Expenses
other expenses @ 10% of sales 453600 486000 518400 550800 583200 583200
(electricity, insurance and others)
EBITDA
INTEREST