A Project Report on “ICE CREAM PROCESSING UNIT”

Submitted
In The Course of
PROUCTION AND OPERATION MANAGEMENT
BBA
SEMESTER II

Under the guidance of

Sumit Kaul
SOB, GU, Gautam Budh Nagar (GBN)

Project Analyzed and Documented by:

Dharmendra Singh (23GSOB1010333)
Dheeraj Kumar Madnawat (23GSOB1010111)
Dhruv Goswami (23GSOB1010438)
Harsh Kumar (23GSOB1010022)
Harsh Sukharmani (23GSOB1010996)

School of Business
DETAILED PROJECT REPORT

ICE CREAM MAKING UNIT

 TABLE OF CONTENTS

S No. Topic Page

Number
1. Project Summary 3
2. About the Product 4-7
3. Process Flow Chart 7-8
4. Economics of the Project 9-25
4.1. Basis & Presumptions 9
4.2. Capacity, Utilisation, Production & Output 10-11
4.3. Premises/Infrastructure 11
4.4. Machinery & Equipments 12-13
4.5. Misc. Fixed Assets 13
4.6. Total Cost of Project 14
4.7. Means of Finance 14
4.8 Term Loan 14
4.9. Term Loan repayment & interest schedule 15-18
4.10. Working Capital Calculations 18
4.11. Salaries/Wages 19
4.12. Power Requirement 19
4.13. Depreciation Calculation 20
4.14. Repairs & Maintenance 20
4.15. Projections of Profitability Analysis 21
4.16. Break Even Point Analysis 22
4.17. Projected Balance Sheet 23
4.18. Cash- Flow Statement 24
4.19. Debt-Service Coverage Ratio 25
 PROJECT SUMMARY

1. Name of the proposed project : Ice Cream Making Unit

2. Nature of proposed project : Proprietorship/Company/Partnership
3. Proposed project capacity : 171000 Kg/annum(55,60,65,70,&75% capacity
utilization in 1st to 5th Year respectively)

4. Raw materials : Fruit juice, Sweet Orange Essence, Glucose, Cups

& cones, Milk, Sugar, Stabilizers, Colors,etc.
5. Major product outputs : Ice Cream
6. Total project cost : Rs.14.00 Lakh
 Land development, building & Civil : Nil
Construction
 Machinery and equipment’s : Rs.8.87 Lakh
 Miscellaneous Fixed Assets : Rs.1.80 Lakh
 Working capital : Rs.3.33 Lakh
8. Means of Finance
 Subsidy (max 10lakhs) : Rs.3.73 Lakh

 Promoter’s contribution (min10%) : Rs.1.39 Lakh

 Term loan : Rs.5.87 Lakh

 Working Capital Requirement : Rs.3.00 Lakh
9. Profit after Depreciation, Interest & Tax

 1styear : Rs.1.04 Lakh

 nd
2 year : Rs.2.09 Lakh
 rd
3 year : Rs.3.38 Lakh
 4th year : Rs.4.70 Lakh
 5th year : Rs.6.05 Lakh
11. Average DSCR : 3.29
12. Term loan repayment : 5 Years with 6 months grace period
 ABOUT THE PRODUCT

PRODUCT INTRODUCTION:

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from
dairy milk or cream and is flavored with a sweetener, either sugar or an alternative, and any
spice, such as cocoa or vanilla. Ice cream may be served in dishes, for eating with a spoon, or
licked from edible cones. Ice cream may be served with other desserts, such as apple pie, or as
an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items,
such as Baked Alaska.

Ice cream is a mixture of milk, cream, sugar, and sometimes other ingredients that has been
frozen into a soft, creamy delight using special techniques. Ice cream has been a popular treat for
hundreds of years but has only become commonplace since the widespread use of refrigeration.
The exploding popularity of ice cream has led to a number of ice-cream variations including
frozen custard, frozen yogurt, and even non-dairy versions made with ingredients like coconut
milk.

The development of ice harvesting and the invention of the insulated icehouse in the nineteenth
century made ice more accessible to the general public. In 1846, Nancy Johnson designed a
hand-cranked ice cream freezer that improved production slightly. The first documented full-
time manufacturing of ice cream took place in Baltimore, Maryland, in 1851 when a milk
dealer named Jacob Fussell found himself with a surplus of fresh cream. Workipg quickly
before the cream soured, Fussell made an abundance of ice cream and sold it at a discount. The
popular demand soon convinced him that selling ice cream was more profitable than selling
milk.

However, production was still cumbersome, and the industry grew slowly until the
industrialization movement of the early twentieth century brought electric power, steam power,
and mechanical refrigeration.
TPYES OF ICE CREAM

a) Hard Ice Creams: This is the traditional type of ice cream which is made using milk,
sweeteners, cream, eggs, sugar, and stabilizers. These ice creams are found in shops, cafes
and ice cream parlors in different ice cream flavors list.
b) French Ice Creams: These ice creams are made using custard base along with milk, cream,
egg yolks, etc. These ice creams are also popularly known as custard ice creams.
c) Light Ice Creams: These are just like the regular easy ice creams with only one minute
difference. The milk that is used for preparing these ice creams contains 25% less fat.
d) Organic Ice Creams: This type of ice cream contains the ice cream names that are made
using only the natural and organic ingredients. These ice creams are generally considered
as good ice cream as they have no side effects on the body.
e) No Sugar Ice Creams: As the name indicates, these ice creams are made by either using
artificial sweeteners or sugar substitutes. Some of the latest ice creams are being made
using this recipe so as to help the people taste the flavors of ice cream along with taking
care of their daily diet. These ice creams can also be termed as sugar-free ice creams.
f) Soft Ice Creams: These soft ice creams are prepared at higher temperatures than the
regular ice creams. The production process conducted at a higher temperature helps the
ice cream mixtures to be soft, smooth and creamy for the maximum amount of time.
g) Lactose-Free Ice Creams: Lactose is a kind of sugar that is generally found in milk and
most of the dairy products. There are many people who have lactose intolerance, which
means that they have a problem with digesting lactose.
h) Gluten-Free Ice Creams: Gluten-free ice creams are for people who have celiac disease or
people suffering from gluten sensitivity. The celiac diseases are hard to inspect and thus
special care should be taken for these people.
MARKET POTENTIAL:

India's ice cream market, one of the fastest growing markets in the Asia Pacific (APAC) region,
is forecast to grow from INR121. 4bn (US$1.8bn) in 2018 to INR 213. 6bn (US$2.9bn) in 2023,
registering a compound annual growth rate (CAGR) of 12%. The healthy growth of the market
can be attributed to numerous forces. Population growth, rising disposable incomes, urbanization
rates, changing consumer preferences, improved cold supply chain and growing deep freezer
penetration are some of the factors that are broadening the growth aspects of the market.

The overall ice cream market is estimated at over 250 mn litre valued at around Rs. 17 bn.
Nearly a fourth of the market by volume at 50 mn litres is in the organized sector with players
like Amul, Hindustan Unilever, Mother Dairy, Vadilal having a major share. In value terms, the
organized sector has an overall market of over Rs. 10 bn.
RAW MATERIAL DESCRIPTION:

Following raw material is required as the major raw material for the manufacturing of Ice cream.

 Fruit juice
 Sweet Orange Essence
 Glucose
 Cups & cones
 Milk
 Sugar
 Stabilizers
 Colors: Lemon, yellow, orange etc. / Flavor- Chocolate, Vanilla, Strawberry, Blueberry etc.

Average raw material (cost per KG): Rs. 65-75

PROCESS FLOW CHART

 Preparation of liquid base- For this you will firstly have to collect fresh milk and perform a
quality test. Then it will be heated at degree Celsius temperature to separate cream.

 Standardization of this milk will be done wherein fat content is balanced in skim milk in the
required quantity.

 Sugar is now added to this milk in the required quantity.

 Milk is now pasteurized, in which milk is heated at 80 to 85 degree temperature for some
time. This process helps in reducing spoilage micro-organisms present in milk.
 Now milk is cooled till 15 degree Celsius. Taking the help of pump, milk is now passed into
homogenizer here molecular breakdown of fat globules present in milk takes place by high
pressure fast flow.

 Now ice cream stabilizers and emulsifiers are added in milk at required composition and is
mixed properly by stirring. Now liquid base is ready.

 Now to prepare soft ice cream, this milk is transferred for ageing in ageing tank. Ageing tank
temperature is set at 4 to 5 degree Celsius where mixture is kept for 5 to 8 hours.

 After ageing mixture is transferred to flavor tank and flavor essence is added. Then mixture
is send to the continuous freezer, where final product is made.

 Packaging in box, cups, cones etc.

FLOW CHART OF ICE CREAM MAKING PROCESS

 ECONOMICS OF THE PROJECT

BASIS & PRESUMPTIONS

1. Production Capacity of Ice cream taken is 600 KG per day. First year, Capacity has been
taken @ 55%.

2. Working shift of 08 hours per day has been considered.

3. Raw Material stock is for 5 days and finished goods Closing Stock has

been taken for 5 days.

4. Credit period to Sundry Debtors has been given for 10 days.

5. Credit period by the Sundry Creditors has been provided for 8 days.

6. Depreciation and Income tax has been taken as per the Income tax Act,

1961.

7. Interest on working Capital Loan and Term loan has been taken at 11%.

8. Salary and wages rates are taken as per the Current Market Scenario.

9. Power Consumption has been taken at 15 KW.

10. Selling Prices & Raw material costing has been increased by 5% & 5% respectively in
the subsequent years.
CAPACITY, UTILIZATION, PRODUCTION & OUTPUT

COMPUTATION OF PRODUCTION OF ICE CREAM

Items to be Manufactured
Ice Cream

Machine capacity Per hour 75 Kg

Total working Hours 8
Machine capacity Per Day 600 Kg

Working days in a month 25 Days

Working days per annum 300
Wastage Considered 5%
Raw material requirement 180000 Kg
Final Output per annum after wastage 171000 Kg
Final Product to be packed in 750 gram box size
Number of Boxes per annum 228000 Box

Production of Ice Cream

Production Capacity KG

1st year 55% 94,050

2nd year 60% 1,02,600

3rd year 65% 1,11,150

4th year 70% 1,19,700

5th year 75% 1,28,250

 Raw Material
Cost
Year Capacity Rate Amount
Utilisation (per Kg) (Rs. in lacs)

1st year 55% 65.00 64.35

2nd year 60% 68.00 73.44

3rd year 65% 71.00 83.07

4th year 70% 75.00 94.50

5th year 75% 79.00 106.65

COMPUTATION OF SALE

Particulars 1st year 2nd year 3rd year 4th year 5th year

Op Stock - 1,568 1,710 1,853 1,995

Production 94,050 1,02,600 1,11,150 1,19,700 1,28,250

Less: Closing
Stock 1,568 1,710 1,853 1,995 2,138

Net Sale 92,483 1,02,458 1,11,008 1,19,558 1,28,108

sale price 100.00 105.00 110.00 116.00 122.00
Sales (in Lacs) 92.48 107.58 122.11 138.69 156.29

PREMISES/INFRASTRUCTURE

The approximate total area required for complete small scale factory setup is 1500-1800 square
feet for smooth production including storage area. It is expected that the premises will be on
rental.
MACHINERY & EQUIPMENTS

S.N. Item Description Image

1 Batch freezer

2 Pasteurizer
Pasteurization is used to achieve food
preservation and food safety. Most
liquid products are heat treated in a
continuous system where heat can be
applied using a plate heat exchanger or
the direct or indirect use of
hot water and steam.
3 Homogenizer
Homogenization provides the following
functions in ice cream
manufacture: Reduces size of fat
globules. Increases surface area.

4 Ice cream hardener

 5 Other Equipment’s Collection tank, Cream seperator, ice
cream moulds, other handling
equipment’s, Ageing tank

Machine Unit Rate Price

Batch freezer (200 1 3,80,000 3,80,000

Liter)

Pasteurizer (100 1 1,30,000 1,30,000

Liter/hr)

Homogenizer (100 1 1,32,000 1,32,000

Liter)

Ice cream hardener 1 95,000 95,000

Other Equipment’s - 1,50,000 1,50,000

Note: Cost of the machinery is approx. Rs.8.87 Lakhs excluding GST and other transportation
cost.

MISCELLANEOUS FIXED ASSETS

 Water Supply Arrangements
 Furniture
TOTAL COST OF PROJECT

COST OF PROJECT
(in Lacs)

PARTICULARS Amount

Land & Building Owned/Rented

Plant & Machinery 8.87
Miscellaneous Assets 1.80
Working capital 3.33
Total 14.00

MEANS OF FINANCE

MEANS OF FINANCE

PARTICULARS AMOUNT
Own Contribution (min 10%) 1.39
Subsidy @35%(Max. Rs 10 Lac) 3.73
Term Loan @ 55% 5.87
Working Capital (Bank Finance) 3.00
Total 14.00

TERM LOAN: Term loan of Rs.5.87 Lakh is required for project cost of Rs.14.00 Lakh.
TERM LOAN REPAYMENT & INTEREST SCHEDULE

REPAYMENT SCHEDULE OF TERM LOAN

Interest 11.00%
Closing
Year Particulars Amount Addition Total Interest Repayment Balance
1st Opening Balance

1st month - 5.87 5.87 - - 5.87

2nd month 5.87 - 5.87 0.05 - 5.87

3rd month 5.87 - 5.87 0.05 - 5.87

4th month 5.87 - 5.87 0.05 5.87

5th month 5.87 - 5.87 0.05 5.87

6th month 5.87 - 5.87 0.05 5.87

7th month 5.87 - 5.87 0.05 0.11 5.76

8th month 5.76 - 5.76 0.05 0.11 5.65

9th month 5.65 - 5.65 0.05 0.11 5.54

10th month 5.54 - 5.54 0.05 0.11 5.43

11th month 5.43 - 5.43 0.05 0.11 5.33

12th month 5.33 - 5.33 0.05 0.11 5.22

0.58 0.65
2nd Opening Balance

1st month 5.22 - 5.22 0.05 0.11 5.11

2nd month 5.11 - 5.11 0.05 0.11 5.00

3rd month 5.00 - 5.00 0.05 0.11 4.89

4th month 4.89 - 4.89 0.04 0.11 4.78

5th month 4.78 - 4.78 0.04 0.11 4.67

6th month 4.67 - 4.67 0.04 0.11 4.56

 7th month 4.56 - 4.56 0.04 0.11 4.46

8th month 4.46 - 4.46 0.04 0.11 4.35

9th month 4.35 - 4.35 0.04 0.11 4.24

10th month 4.24 - 4.24 0.04 0.11 4.13

11th month 4.13 - 4.13 0.04 0.11 4.02

12th month 4.02 - 4.02 0.04 0.11 3.91

0.51 1.30
3rd Opening Balance

1st month 3.91 - 3.91 0.04 0.11 3.80

2nd month 3.80 - 3.80 0.03 0.11 3.69

3rd month 3.69 - 3.69 0.03 0.11 3.59

4th month 3.59 - 3.59 0.03 0.11 3.48

5th month 3.48 - 3.48 0.03 0.11 3.37

6th month 3.37 - 3.37 0.03 0.11 3.26

7th month 3.26 - 3.26 0.03 0.11 3.15

8th month 3.15 - 3.15 0.03 0.11 3.04

9th month 3.04 - 3.04 0.03 0.11 2.93

10th month 2.93 - 2.93 0.03 0.11 2.83

11th month 2.83 - 2.83 0.03 0.11 2.72

12th month 2.72 - 2.72 0.02 0.11 2.61

0.36 1.30
4th Opening Balance

1st month 2.61 - 2.61 0.02 0.11 2.50

2nd month 2.50 - 2.50 0.02 0.11 2.39

3rd month 2.39 - 2.39 0.02 0.11 2.28

 4th month 2.28 - 2.28 0.02 0.11 2.17

5th month 2.17 - 2.17 0.02 0.11 2.06

6th month 2.06 - 2.06 0.02 0.11 1.96

7th month 1.96 - 1.96 0.02 0.11 1.85

8th month 1.85 - 1.85 0.02 0.11 1.74

9th month 1.74 - 1.74 0.02 0.11 1.63

10th month 1.63 - 1.63 0.01 0.11 1.52

11th month 1.52 - 1.52 0.01 0.11 1.41

12th month 1.41 - 1.41 0.01 0.11 1.30

0.22 1.30
5th Opening Balance

1st month 1.30 - 1.30 0.01 0.11 1.20

2nd month 1.20 - 1.20 0.01 0.11 1.09

3rd month 1.09 - 1.09 0.01 0.11 0.98

4th month 0.98 - 0.98 0.01 0.11 0.87

5th month 0.87 - 0.87 0.01 0.11 0.76

6th month 0.76 - 0.76 0.01 0.11 0.65

7th month 0.65 - 0.65 0.01 0.11 0.54

8th month 0.54 - 0.54 0.00 0.11 0.43

9th month 0.43 - 0.43 0.00 0.11 0.33

10th month 0.33 - 0.33 0.00 0.11 0.22

11th month 0.22 - 0.22 0.00 0.11 0.11

12th month 0.11 - 0.11 0.00 0.11 -

0.08 1.30

DOOR TO DOOR 60 MONTHS

 MORATORIUM
PERIOD 6 MONTHS
REPAYMENT PERIOD 54 MONTHS

WORKING CAPITAL CALCULATIONS

(in
COMPUTATION OF CLOSING STOCK & WORKING CAPITAL Lacs)
PARTICULARS 1st year 2nd year 3rd year 4th year 5th year
Finished Goods

1.39 1.59 1.78 2.02 2.25

Raw Material

1.07 1.22 1.38 1.58 1.78

Closing Stock 2.46 2.82 3.17 3.59 4.02

COMPUTATION OF WORKING CAPITAL REQUIREMENT

TRADITIONAL METHOD (in Lacs)
Particulars Amount Own Margin Bank Finance
Finished Goods & Raw Material 2.46
Less : Creditors 1.72
Paid stock 0.75 10% 0.07 90% 0.67
Sundry Debtors 3.08 10% 0.31 90% 2.77
3.83 0.38 3.45

MPBF 3.45
WORKING CAPITAL LIMIT DEMAND ( from Bank) 3.00
Working Capital Margin 0.33
SALARY & WAGES

BREAK UP OF LABOUR CHARGES

Particulars Wages No of Total

Rs. per Month Employees Salary

Skilled (in thousand rupees) 14,000 2 28,000

Unskilled (in thousand rupees) 8,500 2 17,000
Total salary per month 45,000
Total annual labour charges (in lacs) 5.40

BREAK UP OF STAFF SALARY CHARGES

Particulars Salary No of Total

Rs. per Month Employees Salary
Helper 7,000 2 14,000
Accountant 15,000 1 15,000

Total salary per month 29,000

Total annual Staff charges (in lacs) 3.48

POWER REQUIREMENT

Utility Charges (per month)

Particulars value Description
Power connection required 15 KWH
consumption per day 120 units

Consumption per month 3,000 units

Rate per Unit 10 Rs.

power Bill per month 30,000 Rs.

 DEPRECIATION CALCULATION

(in
COMPUTATION OF DEPRECIATION Lacs)
Miss.
Description Plant & Machinery Assets TOTAL
Rate of Depreciation 15.00% 10.00%
Opening Balance - - -

Addition 8.87 1.80 10.67

Total 8.87 1.80 10.67
Less: Depreciation 1.33 0.18 1.51
WDV at end of Year 7.54 1.62 9.16
Additions During The Year - - -
Total 7.54 1.62 9.16
Less: Depreciation 1.13 0.16 1.29
WDV at end of Year 6.41 1.46 7.87
Additions During The Year - - -
Total 6.41 1.46 7.87
Less: Depreciation 0.96 0.15 1.11
WDV at end of Year 5.45 1.31 6.76

Additions During The Year - - -

Total 5.45 1.31 6.76
Less: Depreciation 0.82 0.13 0.95
WDV at end of Year 4.63 1.18 5.81
Additions During The Year - - -
Total 4.63 1.18 5.81
Less: Depreciation 0.69 0.12 0.81
WDV at end of Year 3.94 1.06 5.00

REPAIR & MAINTENANCE: Repair & Maintenance is 2.5% of Gross Sale.

PROJECTIONS OF PROFITABILITY ANALYSIS

PROJECTED PROFITABILITY STATEMENT (in Lacs)

2nd 3rd 4th

PARTICULARS 1st year year year year 5th year
Capacity Utilisation % 55% 60% 65% 70% 75%

SALES
Gross Sale
Ice Cream 92.48 107.58 122.11 138.69 156.29

Total 92.48 107.58 122.11 138.69 156.29

COST OF SALES
Raw Material Consumed 64.35 73.44 83.07 94.50 106.65
Electricity Expenses 3.60 4.14 4.76 5.48 6.02
Depreciation 1.51 1.29 1.11 0.95 0.81
Wages & labour 5.40 5.94 6.53 7.06 7.62
Repair & maintenance 2.31 2.69 3.05 3.47 3.91
Packaging 6.20 7.96 8.55 9.57 9.69
Cost of Production 83.37 95.46 107.07 121.02 134.70
Add: Opening Stock /WIP - 1.39 1.59 1.78 2.02
Less: Closing Stock /WIP 1.39 1.59 1.78 2.02 2.25
Cost of Sales 81.98 95.26 106.88 120.78 134.48
GROSS PROFIT 10.50 12.32 15.23 17.90 21.82
11.36% 11.45% 12.47% 12.91% 13.96%
Salary to Staff 3.48 4.04 4.92 5.66 6.23
Interest on Term Loan 0.58 0.51 0.36 0.22 0.08
Interest on working Capital 0.33 0.33 0.33 0.33 0.33
Rent 3.60 3.96 4.36 4.79 5.27
selling & adm exp 1.48 1.40 1.83 2.08 3.44
TOTAL 9.47 10.23 11.81 13.09 15.35
NET PROFIT 1.04 2.09 3.42 4.82 6.47
1.12% 1.94% 2.80% 3.47% 4.14%
Taxation - - 0.05 0.12 0.42
PROFIT (After Tax) 1.04 2.09 3.38 4.70 6.05
BREAK EVEN POINT ANALYSIS

BREAK EVEN POINT ANALYSIS

Year I II III IV V

Net Sales & Other Income 92.48 107.58 122.11 138.69 156.29
Less: Op. WIP Goods - 1.39 1.59 1.78 2.02
Add: Cl. WIP Goods 1.39 1.59 1.78 2.02 2.25

Total Sales 93.87 107.78 122.30 138.92 156.52

Variable & Semi Variable Exp.

Raw Material Consumed 64.35 73.44 83.07 94.50 106.65
Electricity Exp/Coal Consumption at
85% 3.06 3.52 4.05 4.65 5.12
Wages & Salary at 60% 5.33 5.99 6.88 7.63 8.31
Selling & adminstrative Expenses 80% 1.18 1.12 1.47 1.66 2.75
Interest on working Capital 0.33 0.33 0.33 0.33 0.33
Repair & maintenance 2.31 2.69 3.05 3.47 3.91
Packaging 6.20 7.96 8.55 9.57 9.69
Total Variable & Semi Variable Exp 82.76 95.04 107.39 121.82 136.76
Contribution 11.11 12.74 14.91 17.10 19.76

Fixed & Semi Fixed Expenses

Electricity Exp/Coal Consumption at
15% 0.54 0.62 0.71 0.82 0.90
Wages & Salary at 40% 3.55 3.99 4.58 5.09 5.54
Interest on Term Loan 0.58 0.51 0.36 0.22 0.08
Depreciation 1.51 1.29 1.11 0.95 0.81
Selling & adminstrative Expenses 20% 0.30 0.28 0.37 0.42 0.69
Rent 3.60 3.96 4.36 4.79 5.27
Total Fixed Expenses 10.08 10.65 11.49 12.29 13.29

Capacity Utilization 55% 60% 65% 70% 75%

OPERATING PROFIT 1.04 2.09 3.42 4.82 6.47
BREAK EVEN POINT 50% 50% 50% 50% 50%
BREAK EVEN SALES 85.12 90.14 94.24 99.80 105.29
PROJECTED BALANCE SHEET

PROJECTED BALANCE SHEET (in Lacs)

PARTICULARS 1st year 2nd year 3rd year 4th year 5th year
Liabilities

Capital
opening balance 6.16 7.75 9.62 12.32
Add:- Own Capital 1.39
Add:- Retained Profit 1.04 2.09 3.38 4.70 6.05
Less:- Drawings - 0.50 1.50 2.00 3.50
Subsidy/grant 3.73
Closing Balance 6.16 7.75 9.62 12.32 14.87
Term Loan 5.22 3.91 2.61 1.30 -
Working Capital Limit 3.00 3.00 3.00 3.00 3.00
Sundry Creditors 1.72 1.96 2.22 2.52 2.84
Provisions & Other Liab 0.40 0.50 0.60 0.72 0.86
TOTAL: 16.49 17.12 18.05 19.87 21.58

Assets
Fixed Assets (Gross) 10.67 10.67 10.67 10.67 10.67
Gross Dep. 1.51 2.80 3.91 4.86 5.67
Net Fixed Assets 9.16 7.87 6.76 5.81 5.00

Current Assets
Sundry Debtors 3.08 3.59 4.07 4.62 5.21
Stock in Hand 2.46 2.82 3.17 3.59 4.02
Cash and Bank 1.79 2.85 4.05 5.84 7.35
TOTAL: 16.49 17.12 18.05 19.87 21.58
CASH FLOW STATEMENT

PROJECTED CASH FLOW STATEMENT (in Lacs)

1st 2nd 3rd 4th

PARTICULARS year year year year 5th year
SOURCES OF FUND

Own Margin 1.39

Net Profit 1.04 2.09 3.42 4.82 6.47
Depriciation & Exp. W/off 1.51 1.29 1.11 0.95 0.81
Increase in Cash Credit 3.00 - - - -
Increase In Term Loan 5.87 - - - -
Increase in Creditors 1.72 0.24 0.26 0.30 0.32
Increase in Provisions & Oth lib 0.40 0.10 0.10 0.12 0.14
Sunsidy/grant 3.73
TOTAL: 18.66 3.72 4.89 6.19 7.75
APPLICATION OF FUND
Increase in Fixed Assets 10.67
Increase in Stock 2.46 0.35 0.35 0.42 0.43
Increase in Debtors 3.08 0.50 0.48 0.55 0.59
Repayment of Term Loan 0.65 1.30 1.30 1.30 1.30

Drawings - 0.50 1.50 2.00 3.50

Taxation - - 0.05 0.12 0.42
TOTAL: 16.87 2.66 3.69 4.40 6.24

Opening Cash & Bank Balance - 1.79 2.85 4.05 5.84

Add: Surplus 1.79 1.06 1.20 1.79 1.51
Closing Cash & Bank Balance 1.79 2.85 4.05 5.84 7.35
DEBT SERVICE COVERAGE RATIO

CALCULATION OF D.S.C.R

1st 2nd 3rd 4th 5th

PARTICULARS year year year year year

CASH ACCRUALS 2.55 3.38 4.48 5.65 6.86

Interest on Term Loan 0.58 0.51 0.36 0.22 0.08

Total 3.12 3.89 4.85 5.87 6.94

REPAYMENT

Instalment of Term Loan 0.65 1.30 1.30 1.30 1.30

Interest on Term Loan 0.58 0.51 0.36 0.22 0.08

Total 1.23 1.81 1.67 1.53 1.38

DEBT SERVICE COVERAGE RATIO

2.54 2.14 2.91 3.85 5.02
AVERAGE D.S.C.R. 3.29
 REFERENCE

1. https://www.niftem.ac.in/site/pmfme/dprnew/icecreamdpr.pdf

2. https://www.researchgate.net/publication/
294786952_Ice_Cream_Uses_and_Method_of_Manufacture

3. https://cbe.statler.wvu.edu/files/d/ace8e764-5a60-4cc9-ae89-9e34d4af07a3/
icecream.pdf

4. https://www.sciencedirect.com/science/article/pii/S1021949813001257

5. https://dairyprocessinghandbook.tetrapak.com/chapter/ice-cream

6. https://www.sciencedirect.com/science/article/pii/S1021949813001257