Scribd Upload a Document Search Documents Explore DocumentsBooks - FictionBooks - Non-fictionHealth & MedicineBrochures/CatalogsGovernment DocsHow-To Guides/ManualsMagazines/NewspapersRecipes/MenusSchool Work+ all

categoriesFeaturedRecentPeopleAuthorsStudentsResearchersPublishersGovernment & NonprofitsBusinessesMusiciansArtists & DesignersTeachers+ all categoriesMost FollowedPopular..Sign Up|Log In.. 1First Page Previous Page Next Page / 26Sections not available Zoom Out Zoom In Fullscreen Exit FullscreenSelect View Mode View ModeSlideshowScroll ...Readcast Add a Comment Embed & Share Reading should be social! Post a message on your social networks to let others know what you're reading. Select the sites below and start sharing.Readcast this Document.. Login to Add a Comment.. Share & Embed.Add to Collections Download this Document for FreeAuto-hide: on 1 Biscuit Factory Business Plan Prepared by Linda Aines and Ali Salem For THE AFGHANISTAN AGRICULTURAL DEVELOPMENT PROJECT Citizens Network for Foreign Affairs (CNFA), Inc. September 2004 CNFA 1111 19th St. NW, Suite 900 Washington, DC 20036 Tel. +1.202.296.3920 Fax. +1.202.296.3948 http://www.cnfa.org 2 Biscuit Factory Business Plan Summary Highlights There are a large number of small bakeries providing a variety of fresh baked goods including biscuits that are produced and sold over the counter in many outlets in every Afghan city and village. Imported packaged biscuits, mostly from Iran, Pakistan and India, are found in every corner shop, grocery stores, vendors with carts and supermarkets. Bakery owners indicated that biscuits were a rapidly growing market and biscuit consumption was increasing rapidly (Quentin Johnson 2003.) School aid programs now use biscuits imported from India. An automatic biscuit factory located in Kabul, to produce wrapped soft or hard biscuit, would be a First to Market. The proposed capacity of the Biscuit Factory is 250 kg/hr. The estimated total cost of the equipment is approximately $250,000 The biscuit produced will be fortified. The added cost of fortification per packaged biscuit is $0.03 which is negligible. The biscuit factory will import its own enriched soft flour directly from Pakistan as well as food grade packaging but other ingredients will be purchased from the local market. Biscuits have a long shelf life and can be transported safely to

remote locations. Investment in training personnel is as important an investment as machinery. It is recommended that at least a plant operator, and at least a mechanic and electrician be trained for one month at the Vendors facility. Manuals for operation, quality control, maintenance and sanitation should be written and made available at the start-up of the enterprises. A Quality Control manager should be trained to run a modest laboratory, sanitation program, GMP and HACCP. Most often, this person performs production planning and maintains proper supply of raw materials and finished products. An opportunity exists to help Afghanistan who has a population that has chronic malnutrition in some regions by introducing biscuits made with super flour. The super flour mix may be soft enough to mix with local flour and produce good biscuits with high protein. A market for the biscuits would be the FAO/World Food Program which currently distributes 30,000 MT of imported biscuits to schools as a school funding program. 3 Biscuits produced are expected to be of a quality, freshness, taste and nutrition than the imported biscuits from Pakistan and other countries. Such a Biscuit Factory will serve as a model of modern agribusiness technology; the success of the factory and its product will serve as a model for further expansion of industrialized bakeries or biscuit factories in Afghanistan, Focus groups conducted in Kabul showed womens propensity to buy fortified biscuits for their family is at a high level of interest (94%) and they may be willing to pay a premium price (81%) for good quality fortified biscuit packages. Marketing will be very much a part of the ongoing sales effort at the Factory. Biscuit packaging will be designed to be distinctive and clearly show that the flour is fortified. Vehicles (with strong signage) will make deliveries move the product within the region. Methods of reaching and educating women about fortified flour and biscuits will be researched and tested. Radio advertisements will feature the company and special qualities or benefits of the new Biscuits. Income and cash flow projections on the Biscuit Factory show a profitable first year and payback of initial investment within two years. Background Biscuits are an important luxury food for the Afghan people, especially the children. All packaged biscuits currently sold in Afghanistan are imported from several countries. There is a growing market for these biscuits and providing a substitute for the imported biscuits is a worthy investment project. We expect that the biscuits can be produced in Kabul, at a competitive price, with a factory that is up to date and operating efficiently. There are many small-scale biscuit bakeries throughout Afghanistan. These bakeries produce, among other products, two types of biscuits ---one is a short bread type and the other is a crisp type biscuits. The ingredients to produce these biscuits are: imported 75% extraction soft flour (non-enriched) from Pakistan, Kazakhstan or Tajikistan, sugar and

vegetable oil or ghee. The bakeries produce the biscuit by hand and bake them on steel trays in hearth oven (not tandor ovens). The biscuits are produced with inadequate Good Manufacturing Practices (GMP), food safety, hygiene and without proper packaging. There are also packaged biscuits. All are imported from a number of countries such as Pakistan, Turkey, India, Iran and England. These biscuits are sold in every corner shop, grocery store, vendors on carts around school and supermarket. The FAO/ World Food Program is currently buying and distributing 30,000 MT of imported biscuits to schools in Afghanistan. It is one of their mechanisms for school funding and WFP would gladly purchase biscuits produced locally for this program. There is no accurate information, in Afghanistan, on the number of these small bakeries and their capacities. Even if we were able to get capacities, there is no way to estimate 4 the biscuit volume in the small bakeries. Neither is there accurate statistics on the volume of imported biscuits into the country. In order to collect this information, one would have to travel to Dubai where the major importers are. A middleman that we sought to interview in Afghanistan (Habbib Kolazar) could not be found. The Business We have investigated the building of a Biscuit Bakery or Biscuit Factory as an investment opportunity. Our research shows that there seems to be a market for packaged biscuits, all of which are now being imported into Afghanistan. The Biscuit Factory we propose will be completely automatic except for the mixing where all ingredients have to be measured and placed in the mixing bowl. Soft flour is the main ingredient in biscuit manufacturing. There is no locally produced soft flour in Afghanistan. To the best of our knowledge, there is no soft wheat grown in Afghanistan and there is no roller mill capable of milling soft wheat to 75% extraction flour at 0.48% ash content. Therefore, it is recommended that the proposed factory import their own soft flour directly from Pakistan. In the tender specification, the factory should specify enrichment of the flour. Direct importation will achieve cost cutting of the main ingredient. Packaging materials will also need to be imported directly from Iran or Pakistan. All other ingredients can be purchased in the local marketplace. The Factory will have 26 employees initially operating an 8 hour shift. These include 2 office manager/staff; 1 salesperson: 6 machine operators; 2 maintenance; 2 guards; and 13 laborers. During succeeding years or as demand expands, the Factory will increase operations to two shifts then on to 3 shifts or 24 hour operation. 2. Facility Requirements: The whole manufacturing area is about 270 square meters (45 meter long by 6 meter wide). Additional space is needed for warehouse of ingredients and finished products. The full list of machinery needed and cost of each machinery FOB is attached in the appendix. A full view of the whole factory is also attached. (See Appendix 1 for diagram and specifications.) The cost of the equipment is $113,000 FOB, and the total equipment investment is estimated to be $226,000 with installation but excluding land and building. Another manufacturer from China offers an automatic line that is more versatile and can produce a larger variety of biscuits. It costs $170,000 FOB.

Such a Biscuit Factory will serve as a model of modern agribusiness technology; the profitability of the factory and its products will serve as a model for further development of similar factories in Afghanistan. The investment required for startup of the Biscuit Factory is $500,000. A majority of the funds will be used for building the new factory, purchasing biscuit making equipment, and for startup expenses until the factory gets fully into operation: 5 - Land is $20,000 and Building $154,000 - Factory Equipment (includes installation) $226,000 -Generator: need 150 KVA generator $25,000 - Operating Capital 65,000 -Vehicle for pick up and delivery (1): $10,000 Additional vehicles purchased in Yr 2 and 3 TOTAL $500,000 The factory equipment can be purchased from one of several turn-key factory suppliers in China, Italy and the United States. The list of manufacturers that would provide needed equipment is listed here below and their equipment can be viewed on their websites: LIST OF BISCUIT FACTORY MACHINERY 1. Zhuai Hongfu Food Mechanical Manufacturing Co., Ltd Tel:0086-756-850783 http://www.hfmachine.com.cn Fax: 0086-756-8508316 Email:zxf @h f mach i n e. co m.en Contact: xifeng Zhang 2. Huawei Machinery Factory http://www. huawei-machinery.com Tel: 0757-26325600 Fax:0757=26325609 Email:h au w ei @h u aw ei- mach i n ery.co m 3. Scledensi ( Italy) http://www.scledensi.it/ Web:h ttp :/ / ww w .scl ed en si .i tSemi automatic 4. APV Baker (USA) http://www.apvbaker.com/biscuit/ Web: http://www.apvbaker.com (See Appendix 1 through 4 for machinery schematics and specifications.) Location: The recommended location of Kabul is closest to sources of raw materials needed. Kabul is the largest market for biscuits. Kabul has a population of 3.3 million and is considered the largest market center in the country. Distribution of biscuits to markets outside Kabul can be easily done through a distributor or by factory-arranged transportation. Volume and capacity: The Factory will have a capacity is 250 kg/hour. It is recommended to start production on 8 hour shifts then expand as demand increases and the brand is better established. 0 6 Sources and costs of inputs: Formulation of biscuit varies for different products. The formulation of the various products will be worked out with the vendor. A typical formula for biscuit is as follows: Soft flour 55.00% Shortening* 7.65% Sugar 2.00% NFDM 3.25% Salt 1.1% Sodium Bicarbonate 0.8% Monocalcium Phosphate 1.0 Water

29.2% * Shortening non emulsified all vegetable hydrogenated fat This formula is used to calculate the cost of goods sold for the proposed factory. Other ingredients may be needed for sandwiched biscuits or flavored ones. Production per hour is 231kg of biscuit. After allowing for 5% rejects, the plant is expected to produce 1155 packaged biscuits/per hour each weighing 200g each. Until brand recognition in the market is established, it is projected to run the plant for 8 hours daily. Therefore total production is about 9,230 packaged biscuits per day. Opportunity for Using local flour in Biscuit Manufacturing: An opportunity exists to use local flour at 75% extraction. The International Assistance Mission (IAM) has a project producing complementary flour called super flour. This flour is a simple mixture of roasted rice, chickpeas and maize that has been ground and mixed together in equal proportion. The capacity is about 12 MT per month. Rice and maize are high starch grains. Chickpeas contribute protein that will not impact gluten content if mixed with flour. It is suggested to run several trials to mix the super flour with 75% extraction local hard flour at 5% and 10% level. The mix may be soft enough to increase the spread factor and produce good biscuits with high protein. The testing should include the machine ability of the dough, the biscuit quality, as well as the taste of the biscuits. These trials can be easily done in the laboratory of American Institute of Baking at Manhattan, Kansas. If such tests are successful then samples of the mixed flour should be sent to the vendor of the machinery for testing the machine ability issues. Another set of trials, if economically feasible, is to add 5% or 10% wheat starch to 75% extraction local flour and test them for biscuit baking quality. A third recommendation is to try to add small percentage of sodium meta bisulfite to weaken the gluten of 75% extraction local flour. The success of any of these trials will have a significant impact on the business and use locally produced flour. Not to mention the improved nutritional quality of the flour would be very beneficial to the health of the consumer.

7 Proposed owner: In all interviews we conducted, we find that there are sources of investment capital in Afghanistan and in Kabul. There are many investors who are seeing opportunities and starting various enterprises. There are investors looking for new opportunities according to interviews with local NGOs. However, due to lack of time, finding a prospective investor was left to the future managers of CNFA in Kabul. It is hoped that the owner has sufficient knowledge on baking, marketing experience in branded foods, and understanding the whole market chain. Training: Investment in training key personnel of the Biscuit Factory is as important an investment in the machinery. After all, the operators of the factory are the people who will keep the mill running and maintained 24 hours a day. Therefore, it is recommended that at least one operator, one mechanic and one electrician be trained in the vendor facility or pilot biscuit factory. These people should be present during installation. The start-up duration should be long enough to achieve maximum production for at least one week which is considered additional training on site. These three personnel should have counterpart

trainees at start-up and later on until they have become comfortable to perform their job. Preparation of manual is an integral part of training and continuous performance. Operation, maintenance, quality assurance and sanitation manuals should be prepared before startup. The quality assurance manager should be trained in good manufacturing practices, fumigation schedules, sanitation and production planning unless the company hires personnel to cover these areas. A HACCP (Hazard Analysis Critical Control Points) program as well as GMP (Goods Manufacturing Practices) should be implemented. Proper training and experience will result in improving quality, modification of recipe, adding different flavors and reducing breakage or rejects which will add to the bottom line of the enterprise. 3. Markets for Outputs There is a large market for biscuits in Afghanistan for household consumption, and school aid programs that now use biscuits imported from India. The biscuit bakery owners indicated that biscuits were a rapidly growing market and biscuit consumption was increasing rapidly (Quentin Johnson 2003.) Likewise, the supermarket shelves dedicated a lot of space to the various imported biscuits, indicating that they are a popular item. All supermarkets, small markets, even street kiosks carry themagain indicating their popularity. GDP increased 20% in 2003. The primary market will initially be in Kabul, and then expand.

8 Competitive products, sources, and prices: Competitive products made in Pakistan, and other developing countries as well as UK, are everywhere in Kabul and throughout Afghanistan. The retail price of various packages is shown on the following table. It will be important to produce in such a way that the Afghan-made biscuits are priced competitively. Retail Price of Biscuit adjusted to 200g Package Origin Price (USD) Turkish 0.80 Pakistan (Biscuit) 0.56 Pakistan (Cracker) 0.72 Pakistan (Sandwich) 0.55 England 0.90 England 1.04 England 2.60 Marketing Strategies: The marketing focus of the factory should be on quality, freshness, good packaging, good taste and nutrition. Focus Group surveys conducted with 16 women during our stay in Kabul showed that consumers would buy Afghanistan-made biscuit if the quality and taste is good. They indicated interest in increased nutritional quality (94%) and willingness to pay a premium price (81%) for good quality, fortified biscuit packages (See Appendix 5.) Marketing will be very much a part of the ongoing sales effort at the Factory. Biscuit packaging will be designed to be distinctive and clearly show that the biscuits are fortified or, if the test case is successful, show the benefits of super flour. Methods of reaching and educating women about fortified biscuits will be researched and tested. Radio advertisements will feature the company and special qualities and benefits of the new biscuits.

Although there are ample would-be distributors who would want to handle the products in their own way. A best strategy would be to have truck and drivers that would deliver on a consistent basis to the larger retailers and distributors. Strong signage on delivery vehicles will show locally made biscuits and health, nutrition benefits and move the product within the region. .Anticipated domestic and export potential: In the near term, the market will be strictly domestic with an eye for import substitution but in the long term, emphasis may switch to adding export markets. Markets are also 9 increasing in Pakistan, Iran, and India. The Biscuit Factorys products can be positioned as a strong brand and be potentially a significant player in the Afghanistan market. There currently is no competition other than imports for the Afghan market. If the product can be priced competitively and be of comparable quality, it will be well received in Afghanistan and substitute some of the import. It can also take advantage of humanitarian programs such as the WFP purchases for School Feeding Program. An opportunity exists to help Afghanistan who has a population that has chronic malnutrition in some regions by introducing biscuits made with super flour. The biscuits made with fortified flour or made with super flour give these products an added advantage and differentiate the product from other products being sold in Afghanistan. Brand loyalty can be achieved faster with the added nutrition and due to the biscuits being made in Afghanistan. 4. Business Plan Investment and Cash Flow Projections (First Year) for Biscuit Factory Quarter 1 Quarter 2 Quarter 3 Quarter 4 Investment Income Cost of Goods sold Labor Cost Other Expenses Gross Income Loan Repayment Depreciation Cash Flow $500,000 $131,670 157,011 11,750 9,698 (46,789) 13,284 4,300 $ 627 395,010 235,515 14,100 14,274 131,121 19,926 6,450 $105,373 395,010 235,515 14,100 14,274 131,121 19,926 6,450 $210,119 395,010 235,515 14,100 14,274 131,121

19,926 6,450 $314,865 10 Investment and Cash Flow Projections, 3 years Biscuit Factory Year 1 Year 2 Year 3 Investment Income Cost of Goods Sold Labor Cost Other Expenses Gross Income Loan Repayment Depreciation Cash Flow $ 500,000 1,316,700 863,555 54,040 52,518 $ 346,587 73,062 23,650 $ 314,865 20,000 3,160,080 1,978,320 118,440 110,585 $952,735 79,704 29,796 $ 1,138,100 20,000 4,740,120 3,115,860 186,516 189,277 1,248,467 79,704 29,796 $2,257,067 A detailed first year cash flow projection and list of assumptions is included in Appendix 6 and 6a. The plant is starting with only one 8 hour shift and can expand as demand for the product expands. The Cash Flow projections reflect movement to two 8-hour shifts in Year 2 and into a 24 hour operation in Year 3. Additions to the personnel and sales staff are reflected in year 2 and 3 as production increases. Other vehicles for distribution were added during Year 2 and Year 3. The Kabul Biscuit Factory requires a substantial investment but the potential profits, the quick payback, the creation of jobs, the opportunity for import substitution and the benefits to the region make this investment worthwhile. Some financing from local banks, from RAMPs credit programs and CNFA grants may be available. The Factory will employ approximately 26 well trained professional and staff. We recommend a radio and print marketing campaign that will educate the public about the benefits of fortified biscuits. During the first year, 26 jobs are created. By Year 3, a total of 60 jobs will have been created.

11 APPENDIX 1 -- Zhuai Hongfu Food Mechanical Manufacturing 12 APPENDIX 1a - Zhuai Hongfu Food Mechanical Manufacturing A HF400 HARD AND SOFT BISCUIT LINE PRODUCT Specification: Product type: soda cracker, hard and soft biscuits. Capacity: approx. 250kg/h Baking time: soda cracker 4 min Hard biscuits 4 min Soft biscuit 5~6 min Please According to your fact

Net Weight: 20 Tons Gross Weight: 22 Tons Power: 190Kw Manpower:20 skilled worker Electricity supply: 380Volts, 3 phases, 50HZ alternating current supply 1. Horizontal dough mixer Type: HM150 Price: USD5,000.00 Function: This machine is suitable to mix all types of biscuit dough and to blend other raw materials. Continuously and equable dough mixing can be achieved. a. Capacity: 75~150 Kg per time, not less than 400kgs/h b. Speed of the main oar: 28rpm c. Power: 7.5Kw d. Dimensions(LWH): 134010001550mm mm e. Net weight: 1500Kg 13 2. Laminator Type:DS400 Price:USD19,000.00 Function: The laminator has functions of sheeting, fat spreading and laminating. For getting high quality of sheets, it is completed with the HF400 type biscuit-shaping machine for pretreating the dough. First rolling the sheet, then feeding it out perpendicularly. In the course the sheet is equably laminated in many layers. The sheets get multiplayer and high surface quality and little change. It is necessary for the production of high quality hard biscuit (soda crackers and fermentation biscuit). a. Speed of rolling: 1.5-3.8M/min b. Thick of the sheets: 4-8MM c. Layers: 3-8 d. Dimensions(LWH) : 195011501500mm e. Power: 3Kw f. Weight: 2500kg 3. HF400 sheet forming and cutting machine Type:GC400 Price:USD21,000.00 Function: This machine reduce the dough several times to a required thickness and print the

biscuit design on the continuously fed sheet and cut out the individual dough pieces. For hard biscuit. Including gauge roll1 (with hopper), gauge roll /2/3, rotary cutter, rest conveyor and panner, connecting parts. a. Capacity: 200kg for hard biscuit b. Speed of gauge rolls: 4~8Meters/min c. Dimensions(LWH): 775010301400mm d. Power: 4.5kw e. Weight: 6000kg 4. Salt sprinkler Type:DXL400 Price:USD1,800.00 Function: coat the top of the goods with granular materials such as salt or sugar or sesame. It may be mounted on several parts of the line. Adjusting the gap between adjustable plate and hopper or varying the speed of top roller can control the amount of powder sprinkled. a. Capacity: 0~0.2kg/min b. Dimensions(lwh): 590980350mm c. Power: 0.18kw d. Speed: changeable e. Weight: 150kg 5. Rotary moulder Type:GY400 Price:USD6,000.00 Function: the rotary moulder produces biscuit shapes of soft dough products. The forcing roll pulls dough from the hopper and presses it against the moulding roll to fill a series of biscuit impressions engraved on the roll periphery. Excess dough is removed by a scraper on the moulding rolls surface and is returned to the hopper by adhesion to the forcing roll. a. Capacity: 250kg/h for soft biscuit b. Dimensions(lwh): 800980350mm c. Power: 2.2kw d. Weight: 1000kg 6. Oven drive and oven tension Type:DWG400 Price:USD7,000.00 Function: this unit includes oven drive drum and oven tension and tracking drum. The principal function of oven drive is provided the drive to oven band. The tension drum provides a turning point for the oven band at the feed end. It gives constant tension for the band and allows for any expansion or contraction of it. a. Dimensions(lwh): 3300680880mm b. Power: 1.5kw c. Weight: 2000kg temperature f. Stepless speed suitable for different requirement and production capacity g. Cast iron housing h. Stepless change speed by frequency transformer 7. Tunnel type biscuit backing oven Type:GL400 Price:32,000.00 Function: the tunnel type electric biscuit baking oven is an important part of the line. Its made up of oven chamber, heating system, fully automatic temperature control system. It is suitable to every biscuit baking techniques. a. Dimension: 280009501200mm b. 3 temperature zones c. Installed power: 150kw d. Capacity: 250kg/h e. Hearth plate is painted with ovenproof antirust paint f. Weight: 4000kg 8. Peeling machine Type:BL400 Price:USD1,200.00 Function: this unit strips the biscuit by a stripper knife from the oven band and transfers them to the oil sprayer; in this case the residue is removed. a. Dimensions(lwh): 1200920780 mm b. Weight:

400kg 9. Oil sprayer Type:PY400 Price:USD5,000.00 Function: this unit sprays oil on surface of the biscuit out of the oven. The quality of color, taste and smell is ameliorated. The nozzles atomize the oil and equably spray them on biscuit surfaces. The quantity of oil is adjustable. The excessive oil is filtered when the sprayed biscuit sent by its wire band. A. Dimension (lwh): 30009201400mm B. Width of web: 460mm C. Power of web drive: 0.55kw E. Power of pump: 1.5kw F. Weight: 450kg 10. Cooling conveyor Type:LS400 Price:USD2,500.00 Function: biscuits leave the oven in a hot plastic state and need to be cooled to achieve stability and facilitate handing. Cooling conveyor carry the hot biscuits for an appropriate length of time and their configuration is designed to suit the available space A. Dimension (lwh): 8000820680mm B. Width of web: 460mm C. Power of web drive: 0.75kw E. Weight: 1000kg 11. Packing conveyor Type:ZBT400: Priec:USD2,500.00 Function: provide a table for handling biscuit. Formed steel section side plates are connected by stretchers. A. Dimension (lwh): 6000820680mm B. Width of web: 460mm C. Power: 0.37kw E. Weight: 600kg 12. Packaging machine Type:PM320 Price:USD10,000.00 Function: Applicable for packing various solid regular objects such as biscuit or loaded by box/tray etc. A. intensity of sealing >15N/mm

15 B. Capacity:25~180 packs/min C. Total power:4.5Kw D. Max. Film width: 90~420mm E. frequency converter to step-less speed regulation. F.size of bag: L=90~280, W=30~160, H=5~50mm TOTAL: FOB Jiuzhou port 113,000.00 (This price will be valid within 60 days) Shipment: with 8 weeks of receiving the L/C Payment: by irrevocable Letter of credit at sight Guarantee: sealer undertakes to supply a replacement or to repair any part in which a defect in materials or workmanship appears within 12 months of dispatch provided that the part is of sellers own manufacture and buyer proves that the defect has developed under proper and normal conditions or use and maintenance. Installation: We will send four persons for erection and installation supervision. Customer provides round-trip ticket, local hotel, accommodation, meals and local travel for them. And customer need provide some persons to helping our persons for installation. Other fee is not needed. Yours sincerely, Ms. Xifeng Zhang Aug 18, 2004 16 APPENDIX 2 SHUNDE BEIJIAO TOWN HUAWEI MACHINERY FACTORY OF FOSHAN CITY. ADD: KUNZHOU INDUSTRIAL ZONE, BEIJIAO TOWN, SHUNDE CITY, GUANGDONG, CHINA Tel:86-0757-26325608(0-9) Fax:86-0757-26325609 Website:w ww .hu aji-mach in ery.co mE ma il: h u aji@ h u aji-mach inery.co m EQUIPMENT AND PRICE LIST OF HUAWEI BISCUIT PRODUCTION LINE PRODUCT Specification:Product type: hard biscuit and soft biscuit, also including

sandwich biscuitetc. Capacity: approx. 250kg/h Baking time: Hard biscuits 4 min Soft biscuits 5 min Dimension: Please According to your plant size to design Electricity supply: 380Volts, 3 phases, 50HZ alternating current supply CODE DESCRIPTION OF GOODS QUANTITY PRICE FOB (USD) SPEC (MM) WEIGHT (G.W) REMARK 1 Horizontal Dough Mixer 2 pieces 14,000 1590x1220x1735 5.6T 2 Three-roll cut machine 1piece 8,500 950X1500X1500 2.5T 3 Sheet forming and cutting machine 1 set 34,000 15400x1500x1300 10T Two-roll cut machine 3pieces Rotary Cutter 1piece Produce hard biscuit Transition machine 1piece Separating location 1piece Including Gathering remnant-material by recycle device 1piece 4 Horizontal rotary molder 1 piece 7,000 125015001120 2.6T Produce soft biscuit 5 In-stove and salt/sugar Spreader 1piece 4,000 4501200400 1.1T 6 Electric Oven 1set 50,000 4000019001750 10.8T 30m, including the driven of the oven and movitity of the oven 7 Out stove machine 1piece 2,500 10501200880 0.6T 8 Oil sprayer 1piece 9,000 40009201620 1.5T Including oil flitter 9 Cooling and Sending conveyer 1piece 4,000 15000900850 1.8T 15m 10 Auto biscuit Sorting machine 1piece 6,000 330012001220 1.7T 11 Packing console 1piece 3,000 8000900850 1.0T 8m 12 Sandwich Machine 1piece 10,000 4100x1050x1400 1T HW-B 13 Packaging Machine 2piece 18,000 4020x715x1560 1.8T HW-320 TOTAL AMOUNT: 170,000USD (with electric oven) 17 APPENDIX 2 (continued) REMARK: 1.Term of payment: FOB Shunde port. 2.The proper scheme can be offered according to your requirement (plant size, capacity etc.) ) 4.The above machines equip with flexible speed controller 5. The above equipments of complete biscuit production line need 3-4 GP40 SHUNDE BEIJIAO TOWN HUAWEI MACHINERY FACTORY OF FOSHAN C I TY 18 APPENDIX 2a Huawei Machinery - CHINA 19 APPENDIX 2b Huawei Machinery 20 APPENDIX 3 (SCLEDENSI ITALY) 21 APPENDIX 4 (APV BAKERUSA) 22 APPENDIX 5 Focus Groups Questionnaire Results - Biscuit Factory .About Biscuits: Do you buy packaged biscuits for your home now? Or make them? Buy(9) Make (0) Do you know where the biscuits are made? Yes(16) No 0 If biscuits were made in Afghanistan, would you buy Afghan? Yes(16) No 0 (several commented: If they are good!) Would you perceive these to be fresher? Better quality? Yes (13) No (3) (not always) Would you pay a little more for the Afghan made biscuits? Yes(15) No(1) If 90 afs more? If 40 afs more?

If 20 afs more? If 10 afs more?(10) (Yes if quality is better) note: there was some questions about the value of the biscuits which they felt cost only 10 afs... therefore would they be willing to pay double price? Yes) Would you pay a little more for the Afghan made biscuits if fortified with Vitamins, mineral as Iron, zinc etc... yes(1 3) No. ( 3) If 90 afs more? If 40 afs more? If 20 afs more? If 10 afs more? (It was difficult to gage what the price tolerance was on this, as many woman seemed to indicate a willingness to pay more for the nutrition for their children and that they would stretch as much as possible if they knew it was fortified. And unconditionally, the biscuits should taste good. (The women exhibited a great deal of interest in having fortified flours and snacks....and said as they left that they hoped it would happen.) 23 APPENDIX 6 (Detailed Cash flow projection-12 months) 24 25 26 Appendix 6a Assumptions and Limitations to the Cash Flow Analysis The purpose of this memo is to explain the assumptions used to develop the business plan models, and highlight the limitations of the analysis. Information is lacking in Afghanistan therefore information was gathered using the following sources: - Interviews managers of flour mills and cake factories, - Interviews with main suppliers, - Interviews with stakeholders, such as World Food Program, UNICEF, Mercy Corp, Altai, RAMP and others, Industry data from other countries. 1. Model: Description andA ssumpt io nsInflation or NPV is not represented in this model. The mill operates one shift 8 hours days per month during first year , two shifts16 hours per day in Year 2 and on to 3 shifts in Year 3. Loan:There is availability of loan from Banks at 7-13% interest but little information exists as to where and loans available from RAMP who will loan $50-200,000 loans at 912%. They actively pursue agribusiness projects that are viable and can show impact A repayment schedule of $$6642 has been used based on a $200,000 loan at 12% on a 3 year repayment schedule. Revenues are a function of: Actual computation of dough 250 kg/hr which produces 231 kg of biscuits. Multiplied by 8 hours X 25 days less 5% rejects equals 48390 kg of biscuit. These are packed into 200g packages which makes 219,450 packages and sold at $ .60 to the wholesalers. First few months were assumed to be at half (50%) capacity. Assume that retailer will sell it for $.80/pkg. This is similar to the imported price.Each of two year thereafter, we adjusted for additional shift ,assumed 5% inflation Expenses are function of: - Cost of goods sold (raw materials): The equipment capacity is 250 kg per

hour. First two months of operation was estimated at half the usual amount. The facility will operate 8 hours a day and add a shift in years 2 and 3. First few months were assumed to be at half (50%) capacity but supplies are purchased during previous month. Added 5% to expenses in Years 2, and 3. - Transportationis assumed to be at $8/MT/100 km . - Packaging:is included in Cost of Goods sold. - Labor/Human resources: 2 guards ($100 ea), 2 office (300 ea.); 6 machine operators ($300 ea.) 2 maintenance ($200 ea); 13 laborers (100 ea.) Paid full staff during Month 1this is a training period for all employees. Staff increased to adjust for 2nd and 3rd shift increases in Year 2 and 3. Electricity:102 kilowatt /hour/at .11/kw (USD) is $3366/month - Machinery Parts and repairsare on warrantee during first year. - Maintenance assumed to be 1% of Revenues Capital Purchases include Land, Building, Equipment +installation, vehicles. - Land is $20,000 and Building $154,000 - Factory Equipment (includes installation) $226.000 -Generator: need 150 KVA generator $25000, -Vehicle for pick up and delivery (1) : $10,000 Additional vehicles purchased in Yr 2 and 3 -Deprecia t io n of Capital Purchases as follows: Building 20 years, 10,000/yr or 833/mos Equipment and Generator 10 years, 13800/yr, 1150/mos Vehicle, 5 years. $2000/yr, $167/mos total 2150/mos 2. LimitationsIt was difficult to obtain data from factory management, since these factories are not all proficient with computing and accounting tools. We made assumptions about operating costs.... Biscuit Factory Business Plan Download this Document for FreePrintMobileCollectionsReport DocumentReport this document?Please tell us reason(s) for reporting this document Spam or junk Porn adult content Hateful or offensive If you are the copyright owner of this document and want to report it, please follow these directions to submit a copyright infringement notice. Report Cancel . .This is a private document. Info and Rating Reads:1,137Uploaded:09/08/2010Category:Uncategorized.Rated:Copyright:Attribution Non-commercial . Followsidiahidra..Share & Embed Related Documents

PreviousNext 6 p. 7 p. 8 p. 7 p. 33 p. 2 p. 26 p. 5 p. 2 p. 57 p. 57 p. 57 p. 33 p. 15 p. 50 p. 7 p. 2 p. 66 p. 91 p..More from this user PreviousNext 668 p. 39 p. 89 p. 26 p..Recent Readcasters .Add a Comment

SubmitCharacters: 400 Print This DocumentHigh QualityOpen the downloaded document, and select print from the file menu (PDF reader required). Download and Print .You Must be Logged in to Download a DocumentUse your Facebook login and see what your friends are reading and sharing. Other login optionsLogin with FacebookSignupI don't have a Facebook account .email address (required) create username (required) password (required) Send me the Scribd Newsletter, and occasional account related communications. Sign Up Privacy policy You will receive email notifications regarding your account activity. You can manage these notifications in your account settings. We promise to respect your privacy. Why Sign up?1. Discover and Connect With people of similar interests2. Publish Your Documents Quickly and easily3. Share Your Reading Interest On Scribd and social sites like Facebook and Twitter..Already have a Scribd account? email address or username password .Log In Trouble logging in? .. Login SuccessfulNow bringing you back...

Reset Your Password Back to Login Please enter your email address below to reset your password. We will send you an email with instructions on how to continue. Email Address: You need to provide a login for this account as well. Login Submit Upload a Document Search Documents Follow Us!scribd.com/scribdtwitter.com/scribdfacebook.com/scribdAboutPressBlogPartnersScri bd 101Web StuffSupportFAQDevelopers / APIJobsTermsCopyrightPrivacy.Copyright 2012 Scribd Inc.Language:EnglishChoose the language in which you want to experience Scribd:EnglishEspaolPortugus (Brasil)..More information & opt-out options What is interest based advertising Privacy Controls by Evidon[ X ]This ad may have been matched to your interests based on your browsing activity. ValueClick Media selected this ad for you. Scribd Upload a Document Search Documents Explore DocumentsBooks - FictionBooks - Non-fictionHealth & MedicineBrochures/CatalogsGovernment DocsHow-To Guides/ManualsMagazines/NewspapersRecipes/MenusSchool Work+ all categoriesFeaturedRecentPeopleAuthorsStudentsResearchersPublishersGovernment & NonprofitsBusinessesMusiciansArtists & DesignersTeachers+ all categoriesMost FollowedPopular..Sign Up|Log In..1First Page Previous Page Next Page / 48Sections SectionsSection 1 of 48 .1.1.1 RAW MATERIALSp. 61.1.2 EQUIPMENT/TOOLS FOR PRODUCTIONp. 71.2 DESIGN PROBLEMp. 72.1 INTRODUCTIONp. 82.2 SELECTION OF PROCESS ROUTEp. 82.3 CHOICE OF PROCESS ROUTEp. 92.4 PRODUCTION MACHINERYp. 102.5 ANCILLARY OPERATIONSp. 102.6 FACTORY PERSONNELp. 103.1.1 MATERIAL BALANCEp. 113.1.2 HEAT BALANCEp. 114.1 CHOICE OF EQUIPMENTp. 154.2 DOUGH AND PASTEp. 154.3.1 DESIGN OF EXTRUDERp. 184.4.1 CONVEYOR DRYERS(CONTINUOS CIRCULATION BAND DRYERS)p. 204.4.2 DESIGN OF DRYERS (OVENS)p. 205.1.1 ESTIMATED PROJECT COSTp. 225.1.2 FIXED CAPITALp. 225.1.3 WORKING CAPITALp. 235.1.4 NET COSTp. 235.2.1 RAW MATERIALSp. 235.2.2 LABOUR COSTp. 245.2.3 OVERHEAD COSTp. 245.3 DEPRECIATIONSp. 245.4 PROJECTED INCOME AND EXPENSES STATEMENT (2002-2005)p. 256.1.1 SANITATIONp. 276.1.2 WASTE MANAGEMENTp. 286.1.3 HUMAN SAFETYp. 296.1.4 THRESHOLD LIMIT VALUEp. 296.1.5 NOISEp. 296.2.1 MARKETING AREAp. 306.2.2 RAW MATERIALSp. 306.2.3 TRANSPORTATIONp. 306.2.4 AVAILABILITY OF LABOURp. 316.2.5 UTILITIESp. 316.2.6 ENVIRONMENTAL IMPACTp. 316.3 LAND (SITE) CONSIDERATIONp. 316.4 CLIMATEp. 316.5 POLITICAL AND STRATEGIC CONSIDERATIONp. 326.6 SITE LAYOUTp. 328 x 10p. 489 x 11p. 489 x 13p. 489 x 14p. 4811 x 16p. 4812 x 16p. 4812 x 17p. 48.Zoom Out

Zoom In Fullscreen Exit FullscreenSelect View Mode View ModeSlideshowScroll ...Readcast Add a Comment Embed & Share Reading should be social! Post a message on your social networks to let others know what you're reading. Select the sites below and start sharing.Readcast this Document.. Login to Add a Comment.. Share & Embed.Add to Collections Download this Document for FreeAuto-hide: on NF]CJO @H G UDGO^ ^@ UY@NVMF @OF ^@OOF@H IC]MVC^ UFY NGS7 FQFMV^CXF ]VLLGYSG uy`mf}} udgo~ ~` uy`nvmf `of ~a`v}gon bcd`jygl} `y `of ~`oof ufy ngs `o g }cojdffcja~,a`vy }ach~ ig}c} ag} iffo mgyycfn `v~ zc~a lvma uyfmc}c`o gon m`o}cnfyg~c`o jcxfo ~`~af l`}~ `u~clvl uy`mf}} y`v~f/ Go comyfg}f `h 75& zg} jcxfo ~` ~af uy`nvm~ }` g} ~` ~gbfmgyf `h d`}}f} gd`oj ~af uy`nvm~c`o dcof gon gd}` ~` ~af udgo~ uy`nvmcoj vonfy mgugmc~s/^af lg~fycgd} offnfn h`y ~af uy`nvm~c`o `h ~af ic}mvc~ gon ~afcy guuy`qclg~f ufymfo~gjf} gyf; Hd`vy ,, 65&$ zg~fy,,=5&$ }vjgy,,9&$ }gd~ ,,9&$ igbcoj u`znfy,,9&$gnnc~cxf} ,,7>&/ ^af lg~fycgd} `y fwvculfo~ nf}cjo gyf; `of lcqfy$ `of fq~yvnfy gonm`oxfs`y ~voofd `xfo/@~afy fwvculfo~} gyf }fgdcoj lgmacof}$ zg~fy uvlu$ hcd~fy$ ~gidf}$ uyf,uyco~fn osd`o f~m/7>39/38 bj `h n`vja c} lcqfn ufy ngs gon 7555 bj `h ic}mvc~ c} ~af~gyjf~ ~` if uy`nvmfn zc~a g 75& comyfg}f ~` gmm`vo~ h`y d`}}f} co ~af uy`nvm~c`o dcof/ ^afafg~ jfofyg~fn `xfy ~af za`df uy`nvm~c`o uy`mf}} c} 865$=61/39 bK uy`hc~ g~ :6&gon 755& mgugmc~cf} gyf O79/8:1l gon O 7:/:7=6 l yf}ufm~cxfds/ ^af yfm`llfonfn}gdf} uycmf c} f}~clg~fn g~ O=/85/^af hfg}cicdc~s gon ~fmao`d`jcmgd yfwvcyflfo~ h`y ~af uy`nvm~c`o `h g ic}mvc~ udgo~`h ~`~gd mgugmc~s `h `of ~`oof `y =5$555 ~a`v}gon} ugmb} ufy ngs yvoocoj `ods `of fcja~a`vy }ach~/^af guuy`gma v}fn h`y ~af nf}cjo `h ~ac} uy`mf}} ~fmao`d`js }~gy~} zc~a ~af}fdfm~c`o `h ~af uy`mf}} y`v~f ~ag~ zcdd jcxf `u~clvl scfdn gon d`z m`}~/ ^af y`v~f zg}ma`}fo gh~fy m`o}cnfycoj ~af fqc}~coj y`v~f} conv}~ycgdds gon l`nchscoj c~ ~` }vc~f ~afmgugmc~s `h ~ac} udgo~/^af fwvculfo~ h`y ~af udgo~ zfyf gd}` ma`}fo ig}fn `o ~afcy gicdc~s ~` mgyys `v~ ~affqufm~fn hvom~c`o} `h ~af udgo~$ uv~~coj co~` m`o}cnfyg~c`o ~af z`ybcoj magygm~fyc}~cm}$mgugmc~s gon gyfg/ ^afs gyf gd}` ma`}fo ig}fn `o ~af magygm~fyc}~cm} `h ~af lg~fycgd}/ ^af if}~ zfyf ma`}fo gon ~af uy`mf}} hd`z y`v~f zc~a ~af fwvculfo~ zg} nf~fylcofn/^af lg~fycgd gon fofyjs igdgomf h`y ~af za`df uy`mf}} voc~} zfyf n`of$ ~`nf~fylcof ~af hd`z `h lg~fycgd co gon `v~ `h ~af }s}~fl gon ~` nf~fylcof ~af afg~ jfofyg~fn`xfy ~af za`df }s}~fl/ Fgma `h ~af ig}cm fwvculfo~ dcbf ~af `xfo$ ~af fq~yvnfy zfyf}fdfm~fn `y l`nchcfn v}coj ~af lg~fycgd gon fofyjs igdgomf$ gon }`lf nf}cjo ugyglf~fy}hy`l nf}cjo i``b} gon m`lugocf}/Gogds}c} `h ~af mg}a hd`z h`y uy`hc~gicdc~s `h ~af udgo~ zg} ~afo d``bfn co~` v}cojacja fqufonc~vyf yg~c` ~` d`z yfxfovf yg~f `h yf~vyo/ ^af gogds}c} m`xfy}$ ~af m`}~coj `h lgmacofys gon fwvculfo~}$ ~af z`ybcoj mguc~gd$ hgm~`ys gon ivcdncoj m`}~$ uyf,`ufyg~c`ogd9 fqufo}f}$ m`o~cojfoms$ m`}~ `h v~cdc~cf} gon ~gq/ ^af yfxfovf jfofyg~fn g~ g }fddcoj yg~f `h =/85 ufy ugmb zg} nf~fylcofn/ ^af nfuyfmcg~c`o `h fwvculfo~} !95

sfgy}#$ `hhcmf ivcdncojgon hvyoc~vyf !6 sfgy} fgma# gon ~af ~ygncoj uy`hc~ zg} v}fn ~` jfofyg~f g j``n uy`hc~/]c~f }fdfm~c`o gon udgo~ d`mg~c`o zg} gd}` n`of$ is d``bcoj co~` ~af lgybf~ gyfg}gxgcdgidf ~` ~af uy`nvm~$ ~af og~vyf `h m`luf~c~c`o$ yg~f `h m`o}vlu~c`o `h ~af uy`nvm~$}`vymf `h ygz lg~fycgd$ ~ygo}u`y~g~c`o `h ygz lg~fycgd gon uy`nvm~$ gxgcdgicdc~s `h i`~a}bcddfn gon vo}bcddfn dgi`vy$ og~vyf `h v~cdc~cf} ~ag~ zcdd if offnfn h`y uy`mf}} gonyfmyfg~c`o$ foxcy`olfo~gd clugm~ `h uy`mf}} fhhdvfo~ !ch gos#$ mdclg~cm fhhfm~$ ~`u`jyguas$gon }~yg~fjcm fm`o`lcm m`o}cnfyg~c`o/ ]vjj n`of/Gh~fy gdd ~af gi`xf m`o}cnfyg~c`o ~af yf}vd~} `i~gcofn nvycoj ~af }~vns gon nf}cjo}a`z }`lf xfys co~fyf}~coj yf}vd~} h`y gos coxf}~`y/ ^af ~suf `h ic}mvc~ ma`}fo h`y ~af uy`nvm~c`o udgo~ c} ~af }`v~afyo ~suf ic}mvc~ !~ygnf oglf# zc~a g }cludf yfmcuf `h hd`vy$}vjgy$ }gd~$ igbcoj u`znfy$ gnnc~cxf} gon zg~fy zc~a c~} `zo ufymfo~gjf} is zfcja/ ^afcojyfncfo~} gyf yfgncds gxgcdgidf co ~af lgybf~ d`mgdds `y is clu`y~g~c`o/ ^ac} ~suf `h ic}mvc~ gyf gdyfgns fok`scoj j``n gmmfu~gomf co ~af lgybf~/^af uy`mf}} y`v~f }fdfm~fn c} }vma ~ag~ `ods `of lcqfy c} v}fn gon ~af ug}~f `y n`vjac} u`vyfn co~` go fq~yvnfy ifd`z$ hy`l zafyf ~af n`vja c} fq~yvnfn ~ay`vja g l`vdn$ udgmfn g~ ~af o`{{df} `h ~af fq~yvnfy zacma gyf ~afo udgmfn co ~ygs} h`y g ~z`,co,`of mv~~fy }~glu ~` mv~ gon }~glu ~af m`lugos d`j`/ G m`oxfs`y ~afo m`oxfs} ~af}f ~ygs} ~ay`vja gnyscoj {`of zc~a ~ayff m`lugy~lfo~} h`y ~af hcogd nyscoj !igbcoj# `h ~af ic}mvc~/ Uy`nvm~}gyf ~afo ugmbfn gon }fgdfn gon mgy~``ofn h`y ~af lgybf~/^af fwvculfo~} h`y ~af udgo~ gyf lgcods ~af lcqfy$ fq~yvnfy gon ~af `xfo$ ~af ma`cmf`h ~af lcqfy gh~fy mgyfhvd m`o}cnfyg~c`o `h lg~fycgd gl`vo~$ magygm~fyc}~cm} gon fhhcmcfomsfqufm~fn c} ~af }cjlg {,idgnf zacma ifd`oj} ~` ~af n`vidf gyl bofgncoj lcqcoj fwvculfo~jy`vu/ C~ ag} j``n lcqcoj gm~c`o$ yfgncds nc}magyjf} lg~fycgd$ yfdg~cxfds fg}s ~` mdfgo gonn`f} o`~ gdd`z }~cmbcoj `h lg~fycgd/ Is ~af og~vyf `h fq~yvnfy}$ g ~`~gd nf}cjo c} offnfn~afyfh`yf$ o` ma`cmf zg} lgnf$ a`zfxfy ~af nf}cjo h`dd`z} ~af ig}cm uycomcudf/ ^af ma`cmf`h nyscoj c} ~af ~voofd m`o~cov`v} nysfy nvf ~` ~af gl`vo~ `h afg~ fqufm~fn ~` if jfofyg~fngon ~af og~vyf `h ~af uy`nvm~ ~` if nycfn gon gd}` nvf ~` ~af og~vyf `h nyscoj lfncvl$}~fgl/ C~ c} xfys }vc~gidf h`y lg~fycgd} ~ag~ h`yl ifn zc~a `ufo }~yvm~vyf/ Acja nyscoj yg~f= c} gmacfxfn$ zc~a j``n wvgdc~s `h uy`nvm~$ acja ~afylgd fhhcmcfoms$ v}gjf `h }~fgl g}nvycoj lfncvl g} d`z g} 7/6 bj }~fgl$zacma jcxf} m`}~ fhhfm~cxfof}}/ ^af `ods nc}gnxgo~gjf afyf c} ~af m`}~ h`y lfmagocmgd ifd~lgco~fogomf h`y ~af m`oxfs`y/ ^af }`vymf `h afg~ c} ma`}fo ~` if }~fgl$ hy`l udgo~ i`cdfy gon m``dcoj zg~fy co ~af fq~yvnfy o`{{df g} m`lugyfn zc~a fdfm~ycm afg~fy zacma gyffqufo}cxf$ nchhcmvd~ ~` lgco~gco gon afg~coj zacma c} o`~ voch`yl/^af mgugmc~s `h ~af `xfo nf}cjofn c} 7l is 77/97l$ ~af yf}cnfo~ ~clf co

~f}~/^af mgugmc~s h`y ~af fq~yvnfy nf}cjofn c} 5/775= l=$ zc~a ~af co~fyogd }ufmchcmg~c`o `h 7l is 5/6 l d`oj is 5/99 l acja$ yf}cnfo~ ~clf `h 5/569 b

~af foxcy`olfo~$ ~av} gnfwvg~f offn h`y m``dcoj zg~fy g~ ~af o`{{df/ ^af lcqfy

mgug

^af c} uy`nvmfn zacma c} f}~clg~fn 75& gi`xf ~gyjf~ ~` ~gbf mgyf`h d`}}f} `h lg~fycgd} ~ag~ lgs `mmvy gd`oj uy`mf}} dcof f/j/ ivyo~ uy`nvm~} `y d`}} nvycojlcqcoj$ l`}~ `h zacma gyf d`}~$ ~av} ~af lcqfy zcdd if uy`ufyds dgjjfn gonfq~yvnfy m``dfn/ ^af m``dcoj zg~fy hy`l ~af fq~yv}c`o voc~ c} }fo~ ~` ~af i`cdfy ~` jfofyg~f~yfg~fn zg~fy h`y `xfo c/f/ m`o}fyxg~c`o `h fofyjs/^af uy`kfm~fn com`lf gon fqufo}f} fxgdvg~fn c} n`of zc~a :6& mgugmc~s uy`nvm~c`o h`y ~af }~gy~coj sfgy$ 9559 zc~a 75& comyfg}f vo~cd ~af h`vy~a sfgy 9556/ ^af~`~gd uy`nvm~ h`y ~af hcy}~ sfgy `h uy`nvm~c`o c} 975 ~`oof `h ic}mvc~$ zc~a g lgybf~ }gdf} `h O =/85 jcxf} g yfxfovf `h O 99/65 lcddc`o df}} ~ago ~af sfgyds fqufonc~vyf `h O 3/599lcddc`o gon d`go `o co~fyf}~ g~ 5/1& jcxf} g sfgyds of~ uy`hc~ `h O 79/8:1 lcddc`o$ gon ~ac}comyfg}f} g} ~af udgo~ jy`z} ~` `ufyg~f g~ hvdd mgugmc~s/Nvf ~` ~af lgybf~ gxgcdgidf h`y ic}mvc~$ ~af }c~f `h ~af udgo~ }a`vdn if md`}f ~` ~aflgybf~ zc~aco g yfg}`ogidf ygncv}/ ^af ygz lg~fycgd$ hd`vy mgo if }`vymfn d`mgdds hy`l ~af> o`y~afyo ugy~ gon ~ygo}u`y~fn/ ^ygo}u`y~g~c`o is y`gn gon ygcd gyf }ghf/ @~afy gnnc~cxf} gyfl`yf m`omfo~yg~fn co ~af zf}~fyo ugy~/6 M A G U ^ F Y @ O FC O ^ Y @ N V M ^ C @ O7/7 JFOFYGDIc}mvc~ dcbf iyfgn c} g igbfys zafg~ `y zafg~ m`lu`}c~f uy`nvm~ `h xgdvgidf h``nov~yc~c`o/ Ic}mvc~ mglf ~` Ocjfycg ~ay`vja ~af m`d`ocgdc}~} iv~ agxf ifm`lf u`uvdgy gl`oj`vy uf`udf$ f}ufmcgdds macdnyfo `h }ma``d gjf/ C~} gmmfu~gomf c} ig}fn `o ~af yfgns h`y m`o}vlu~c`o og~vyf `h ~af uy`nvm~/ C~ mgo gd}` if fg~fo gd`of `y zc~a `~afy h``n} dcbf lcdb$~fg$ iv~~fy$ }~fz$ ugu !`jc# f~m !Gnfocsc$ 73312 @oscg$ 733:#/Ic}mvc~ c} h``n gon h``n c} lgo*} ig}cm offn/ Ifcoj g h``n uy`nvmfy co g }`mcf~szafyf h``n c} o`~ `ods xfys fqufo}cxf iv~ }mgymf$ c~ mfy~gcods ag} g yfgns lgybf~ h`y coxf}~`y}/ Co ~af mc~cf} zafyf ~afyf c} dc~~df ~clf h`y nf~gcdfn m``bcoj nvf ~` }`mc`,fm`o`lcmhgm~`y}$ yfgns,h`y,m`o}vlu~c`o h``n} dcbf ic}mvc~} m`lf ~` ~af yf}mvf/ ^ac} uy`nvm~ c} `h~fo~gbfo g} iyfgbhg}~$ `y ~gbfo ~` `hhcmf} `y }ma``d} h`y dvoma is macdnyfo gon gnvd~ gdcbf/ ^afv}f `h ic}mvc~ h`y a`}uc~gdc~s ag} ifm`lf u`uvdgy ~afyfis myfg~coj avjf nflgon h`y ~af uy`nvm~/ ^af voc~ ugmbgjcoj gxgcdgidf lgbf c~ ghh`yngidf fxfo is ~af u``y/Zc~a g j``n wvgdc~s uvidcmc~s g} zfdd g} uycmf$ ic}mvc~ uy`nvm~c`o mgo if g j``n uy`hc~,fgyocoj iv}cof}}/7/7/7 YGZ LG^FYCGD]R7\ HD@VY;^ac} c} ~af l`}~ clu`y~go~ ygz lg~fycgd$ zacma mgo if lgnf `h za`dfzafg~ `y m`lu`}c~f hy`l lgc{f$ mg}}gxg$ lcddf~ f~m/ C~ ~gbf} o`~ df}} ~ago 65& `h gddcojyfncfo~} yfwvcyfn/ G }lgdd ugmbf~ `h ic}mvc~ `h =5 j m`o~gco} g~ dfg}~ 76 j `h hd`vy/Zafg~ hd`vy c} uy`nvmfn d`mgdds !@jvo}`dg$ 7333$ Gnfocsc$ 7331#/R9\ ]VJGY;]vjgy c} f}}fo~cgd h`y }zff~ ~g}~f zacma ic}mvc~ c} bo`zo h`y/ ]vjgy c} uy`nvmfn d`mgdds gon gdd`~ c} gd}` clu`y~fn ~` lff~ ~af avjf og~c`ogd nflgon/ Ofxfy~afdf}}$ ~afyf gyf `~afy og~vygd }zff~fofy} dcbf a`ofs$ }zff~ u`~g~` gon }`lf og~cxffq~ygm~} ~ag~ mgo if mgyfhvdds com`yu`yg~fn g} }vi}~c~v~f `y hcddfy h`y }vjgy/R=\ GNNC^CXF];^af}f comdvnf hdgx`vycoj$ }a`y~focoj$ m`d`vygo~} gon l`nchcfy}dcbf }gd~$ fjj}$ lcdb$ jdvm`}f$ hg~ f~m/ ^afs gyf gnnfn co xfys }lgdd

wvgo~c~cf} nfufoncoj `o~af ~suf `h ic}mvc~ offnfn/R>\ ZG^FY;Zg~fy c} f}}fo~cgd h`y lcqcoj ~af cojyfncfo~} ~` g z`ybgidf dfxfd/Zg~fy ~gbf} vu ~` =5& `h ~af m`lu`ofo~}/ ^ac} a`zfxfy$ lv}~ if asjcfocm gon mdfgo/8 R6\ ic}mvc~ lgbcoj/ Zafyf hfylfo~g~c`o c} o`~ n`of dcbf co zghfy}$ sfg}~ c} o`~offnfn/ ^af fq~fo~ `h }zfddcoj `y yc}coj `h ic}mvc~} nvycoj uy`nvm~c`o nfufon} `o ~af igbcoj u`znfy `y sfg}~ g} ~af mg}f lgs if/ Gdd ygz lg~fycgd} lv}~ `h ofmf}}c~s if h``njygnf

uy`nvm~c`o `h ic}mvc~}!Myfogo gon Iv~~fy$ 7335#/R7\ @XFO !NYSFY#; ^ac} mgo hcyfn is z``n$ fdfm~ycmc~s `y jg} nfufoncoj `o ~afnf}cjo/R9\ LCQFY;^ac} mgo if lgovgdds `ufyg~fn `y l`~`yc{fn ~` lgbf lcqcoj fhhcmcfo~/R=\ xgyc`v} nf}cjo} ~ag~ zcdd guufgy `o g ic}mvc~ nfufon `o~af l`vdn gon }~glu/ ^afyf gyf lgovgd gon l`~`yc}fn ~suf}/R>\ MV^^FY;^af mv~~fy mv~} lcqfn gon hdg~~fofn ic}mvc~ ugy~} co~` ~af nf}cyfn}c{f}/ C~ mgo if lgovgd `y l`~`yc{fn ~``/R6\@~afy ~``d} }vma g} zyguucoj gon }fgdcoj lgmacof}$ }~`ygjf ~gob}$ ~y`ddfs}$ ugmbcoj ygmb} f~m mgo if uy`xcnfn/ ^af}f fwvculfo~} gon ~``d} mgo ifhgiycmg~fn d`mgdds ~` gos nf}cyfn }~gongyn/7/9 NF]CJO UY@IDFL^af udgo~ ~` if nf}cjofn zcdd agxf g mgugmc~s ~` uy`nvmf `of ~`oof !`of ~a`v}gonbcd`jygl}# `h ic}mvc~ ufy ngs/ ^af lgovhgm~vycoj `ufyg~c`o c} ~` m`luyc}f `h ~af h`dd`zcojvoc~}; lcqcoj$ fq~yv}c`o$ nyscoj gon ugmbgjcoj/ ^af fo~cyf ~fmao`d`jcmgd uy`mf}} c} ~` if g}flc m`o~cov`v} `ufyg~c`o zafyf lg~fycgd} gyf `ods lgovgdds `ufyg~fn nvycoj ~ygo}hfy hy`l ~af a`yc{`o~gd nycfy ~` ~af ugmbgjcoj/ ]fyxcmf} gxgcdgidf gyf o`ylgd }fyxcmf} zc~am``dcoj zg~fy g~ g ~flufyg~vyf `h ~acy~s nfjyff} mfo~cjygnf !=5`M#/ G nf~gcdfn maflcmgdfojcoffycoj nf}cjo c} yfwvcyfn zc~a g hd`z ncgjygl h`y ~af uy`mf}} gmm`lugocfn zc~a ~aflg}} gon fofyjs igdgomf h`y ~af fwvculfo~} gon voc~}/ G~ `u~clvl `ufyg~c`o ~af~fmao`d`js c} ~` uy`nvmf g lcoclvl `h ~acy~s ~a`v}gon ugmb} !=5$555 ugmb} `y 7 ~`oof# `h ic}mvc~ ufy ngs `y `of h`y `of fcja~ `vy }ach~/: M A G U ^ F Y ^ Z @L G O V H G M ^ V Y C O J @ U F Y G ^ C @ O ]9/7 CO^Y@NVM^C@O^af uy`mf}} `h lgbcoj ic}mvc~ m`luyc}f} `h xgyc`v} voc~ `ufyg~c`o}/ H`dd`zcoj ~afh`ylvdg~c`o$ ~af ygz lg~fycgd} gyf mgyfhvdds lfg}vyfn `v~ gon lcqfn co ~af n`vja lcqfy/^af n`vja zafo h`ylfn c} ug}}fn ~ay`vja ~af l`vdn}/ ^ac} c} ~afo }~glufn fc~afy ifh`yf`y gh~fy mv~~coj nfufoncoj `o ~af nf}cjo `h ~af udgo~/ ^af n`vja ucfmf} gyf ~gbfo ~` ~af`xfo zafyf ~afs gyf igbfn h`y g~ dfg}~ 75,76 lcov~f} g~ 955,965`M ~flufyg~vyf}/ ^ac}a`zfxfy nfufon} `o ~af ~suf gon ~acmbof}} `h ~af ic}mvc~ ~` if uy`nvmfn/ ^af igbfn ic}mvc~} gyf yfl`xfn gon }`y~fn `v~/ ^afs gyf ~afo ugmbfn co u`dsf~asdfof `y zgqfn ugufy uyfxc`v}ds uyco~fn gon hcogdds }fgdfn `o ~af }fgdcoj lgmacof/ ^af zyguufn ic}mvc~} gyf co~vyo} ugmbfn co mgy~`o} gon ~gbfo ~` ~af lgybf~/9/9 ]FDFM^C@O @H UY@MF]] Y@V^FIg}cmgdds$ ~af ~fmao`d`js `h ic}mvc~ uy`nvm~c`o cox`dxf} ~af ~a`y`vja lcqcoj `h ~afzafg~ h`vy `y `~afy mfyfgd} !~ag~ mgo }fyxf ~af }glf uvyu`}f# zc~a `~afy cojyfncfo~} gongnnc~cxf}/ Gh~fy ~af lcqcoj `ufyg~c`o ~af n`vja c} fq~yvnfn gon }agufn ~` hgoms$ a`z if c~zc~a }`lf yf}~ycm~c`o co }c{f gon ~acmbof}}/ ^af}f }agufn n`vja gyf ~afo nycfn ~` yfnvmf~af zg~fy m`o~fo~ gon coxgycgids iy`zocoj/ ^af ic}mvc~} gyf ~afo ugmbgjfn g} nf}cyfn gonyfgns h`y lgybf~ !Myfogo gon Iv~~fy$ 7335#/^ac} uy`mf}} nflgon ~af h`dd`zcoj voc~ `ufyg~c`o} gon gvqcdcgys }fyxcmf};R7\ ]vyhgmf ~gob} R9\ lcqcoj fwvculfo~ R=\

fq~yvnfy R>\ Mv~~coj fwvculfo~ R6\ }~glucoj fwvculfo~ R8\ nyscoj `xfoR:\ ]fgdcoj lgmacof} R1\ ~ygs}$ y`ddfy} `y m`oxfs`y ^af hd`z `h lg~fycgd ~ay`vja ~ac} fwvculfo~ !voc~}# c} nf~fylcofn zc~a ~af gcl `h agxcoj `u~clvl uy`nvm~c`o m`}~ gon if}~ wvgdc~s `h uy`nvm~}/ ^ac} cohdvfomf} ~af ma`cmf `h `u~clvl uy`mf}} y`v~f !Hcj/ 9/7#/ ^ac} y`v~f c} ma`}fo gh~fy go}zfycoj ~af h`dd`zcojwvf}~c`o};R7\ C} ~af hd`z ncgjygl d`jcmgd$ gyf ~af voc~} m`lug~cidf0R9\ C} ~af ~fmaocwvf hfg}cidf gon d`jcmgd01 R=\ Zag~ gyf ~af u`}}cidf hd`z}$ mgo ~afs if m`yyfm~fn gon m`o~y`ddfn0R>\ Zacma `h ~af nchhfyfo~ bcon} `h ~af voc~ c} ~af if}~ m`o}cnfycoj m`}~$ fhhcmcfoms$nvygicdc~s$ mgugmc~s$ fofyjs m`o}vlu~c`o0R6\ Gyf ~af fwvculfo~} yfgncds gxgcdgidf0R8\ A`z }ghf gyf ~af voc~} ~` `ufyg~f09/= MA@CMF @H UY@MF]] Y@V^F^af ma`cmf `h uy`mf}} y`v~f h`y ~af ic}mvc~ udgo~ c} ig}cmgdds nfufonfo~ `o ~af }c{f`h ~af udgo~ c/f/ mgugmc~s/ ^af ig}cm uy`mf}} y`v~f !gyygojflfo~# `h lcqfy$ fq~yvnfy$ }~glu$nyscoj gon ugmbgjcoj c} vocxfy}gdds zfdd bo`zo gon n`mvlfo~fn/A`zfxfy$ nfufoncoj `o udgo~ mgugmc~s$ ~af ~suf `h voc~ v}fn ifm`lf} clu`y~go~/^af v}f `h `~afy fwvculfo~ }vma g} uvlu} h`y }vuuds `h zg~fy ~` lcqfy$ ~af offn h`y m`o~cov`v} hd`z `h lg~fycgd}$ yfmsmdcoj f/~/m/ gyf hgm~`y} ~` if m`o}cnfyfn/ ^afyfh`yf co ~afnf}cjo `h ~af if}~ uy`mf}} y`v~f$ ~af y`v~f ma`}fo }a`vdn if }ffl ~` if g~ ugy zc~a `~afy bo`zo j``n ~fmaocwvf} v}fn co ~af ic}mvc~ conv}~ycf}$ c~ c} }ghf hy`l i`~a `ufyg~c`ogd$avlgo gon foxcy`olfo~gd ag{gyn}$ ~af ~fmaocwvf c} o`~ ~fmao`d`jcmgdds nflgoncoj/ ^af`ods cluy`xflfo~ lgs if ~af v}f `h }`uac}~cmg~fn fwvculfo~$ zacma c} o`~ zc}fm`o}cnfycoj ~af fm`o`ls `h ~af uy`u`}fn udgo~ mgugmc~s/^afyfh`yf ~af ma`cmf `h ~af `u~clvl y`v~f ag} iffo n`of ig}fn `o iyfgbcoj n`zo~af ~fmao`d`js co voc~ `ufyg~c`o}/ ^af ma`cmf `h ~af yfwvcyfn fwvculfo~ zg} n`of gh~fy go}zfycoj ~af wvf}~c`o} }~g~fn gi`xf/ Fgma voc~ c} uy`ufyds fqglcofn ~` ma``}f ~af if}~~ag~ zcdd if m`lug~cidf zc~a `~afy}/ ^ac} c} ~` fo}vyf ~af `u~clgd `ufyg~c`o `h ~af uy`mf}}coj ~fmaocwvf g} }a`zo `o Hcj 9/7 !Gnfocsc$ 7331#/Hcj/ 9/7; Id`mb ncgjygl `h ic}mvc~ uy`nvm~c`o3LcqcojFq~yvncojY`ddcojMv~~coj]~glucojUgmbgjcojMgy~``ocoj]fgdcojN yscoj^ygs} 9/> UY@NVM^C@O LGMACOFYSG hvdd dc}~ `h ~af lgk`y uy`nvm~c`o lgmacofys offnfn h`y ~af uy`nvm~c`o `h `of~`oof `h ic}mvc~ ufy ngs c} uyf}fo~fn co Guufoncq G/^af nfugy~lfo~ zcdd yfwvcyf glcoclvl `h `of ~`oof `h ic}mvc~ ufy ngs$ ufy ~fmao`d`jcmgd dcof/ Zg~fy v}fn h`y lcqcojlv}~ ug}} ~ay`vja hcd~fy}/ ^af m``dcoj }s}~fl c} ofmf}}gys ~` gx`cn ygucn fxgu`yg~c`o `h zg~fy g} zfdd g} ~af id`mbgjf `h ~af o`{{df `h fq~yvnfy/^af nysfy }~gjf m`luyc}f} `h;7 a`yc{`o~gd `xfo zc~a m`ludf~f gmmf}}`ycf}/Igbcoj c} g xfys clu`y~go~ }~gjf g} c~ jyfg~ds nf~fylcof} ~af wvgdc~s `h ~af hcogd uy`nvm~}/^af ugmbgjcoj nfugy~lfo~ m`o}c}~ `h;8 z``nfo }cd`}8 zfcjacoj lgmacof} Osd`o }fgdcoj lgmacof}9/6 GOMCDDGYS @UFYG^C@O]Co gnnc~c`o ~` ~af lgco uy`nvm~c`o uy`mf}}f} `v~dcofn gi`xf$ }fxfygd gomcddgys voc~}lv}~ if f}~gidc}afn h`y fhhcmcfo~ `ufyg~c`o `h ~af hgm~`ys/ ^afs comdvnf gl`oj `~afy};R7\WVGDC^S M@O^Y@D VOC^; G voc~ yf}u`o}cidf h`y wvgdc~s m`o~y`d g~ fxfys }~gjf `h uy`nvm~c`o zcdd if }f~ vu~` fo}vyf} m`ludcgomf zc~a }f~ Og~c`ogd ]~gongyn} h`y h``n gon ifxfygjf} is ~af Og~c`ogdGjfoms h`y H``n$ Nyvj Gnlcoc}~yg~c`o gon M`o~y`d !OGHNGM#/R9\ LGCO^FOGOMF VOC^;G

lgco~fogomf voc~ lv}~ if }f~ vu ~` fo}vyf fgyds hgiycmg~c`o `h z`yo `v~ ugy~} C~}a`vdn if fwvcuufn zc~a ~af ofmf}}gys z`yb}a`u lgmacof}/ ^af z`ybfy} gyf vonfy ~afconcyfm~ uy`nvm~c`o dc}~$ zacma c} jcxfo co Guufoncq M/9/8 HGM^@YS UFY]@OOFDLgoocoj dfxfd} agxf iffo f}~clg~fn hgcyds jfofy`v}ds co m`lugyc}`o zc~a ~a`}f$zacma z`vdn if fqufm~fn co g l`yf nfxfd`ufn conv}~ycgd foxcy`olfo~/ ^af hgm~`ys zcdd`ufyg~f g }cojdf fcja~,a`vy }ach~ }s}~fl/ ^af nc}~yciv~c`o `h ufy}`oofd gd`oj ~af~fmao`d`jcmgd dcof c} jcxfo co Guufoncq M vonfy ~af ncyfm~ uy`nvm~c`o z`ybfy/ C~ yfwvcyf} g~`~gd `h hch~ffo uf`udf/ ^af concyfm~ hgm~`ys ufy}`oofd gyf gd}` jcxfo co Guufoncq M gd}`zc~a g ~`~gd `h hch~ffo uf`udf/75 M A G U ^ F Y ^ A Y F FL G ] ] G O N F O F Y J S I G D G O M F ]=/7 @XFYGDD IGDGOMF^af ufymfo~gjf m`lu`}c~c`o} `h ~af hffn c} bo`zo$ zag~ c} o`~ bo`zo c} ~af lg}}f}`h ~af hffn iv~ ~af lg}}f} `h ~af uy`nvm~ c} 7555 bj `h ic}mvc~/G nf~gcdfn mgdmvdg~c`o c} co Guufoncq I gon g m`luv~fy uy`jygl ag} iffo zyc~~fo~` }`dxf ~af lg~fycgd gon fofyjs igdgomf}/ ^af m`luv~fy uy`jygl c} co Guufoncq N!Gnfocsc$ 7331#/^af ufymfo~gjf m`lu`}c~c`o} `h ~af hffn lg~fycgd} gyf;R7\ Hd`vy 65& R9\ ]vjgy 9/5&R=\ Zg~fy =5& R>\ Igbcoj u`znfy 9/5&R6\ comdvnf} hdgx`vycoj$ }a`y~focoj !gi`v~ 7>&#$ m`d`vygo~} gon l`nchcfy}comdvnf} }gd~} !gi`v~ 7/5&#$ fjj}$ lcdb$ jdvm`}f gon hg~ !^afs gyf gnnfn co xfys }lgddwvgo~c~cf} nfufoncoj `o ~af ~suf} `h ic}mvc~}#RGnfocsc$ 7331$ @jvo}`dg$ 7333#\=/7/7 LG^FYCGD IGDGOMFHy`l ~af lg~fycgd igdgomf mgyycfn `v~ c~ mgo if }ffo ~ag~ ~` jf~ g uy`nvm~ `h 7555 bj!7 ~`oof# `h ic}mvc~$ g hffn lg}} `h 7=6:/76 bj `h ~af ygz lg~fycgd c} yfwvcyfn/ ^ac} zcddyfwvcyf ~af h`dd`zcoj lg}} `h hffn;R7\ Hd`vy 8:1/61 bj R9\ ]vjgy 9:/7> bjR=\ Zg~fy >5:/76 bj R>\ Igbcoj u`znfy 9:/7> bjR6\ Gnnc~c`o

!bZ#/ ^af afg~ yfwvcyfn ~` igbf 7=6:/76 bj `h ic}mvc~ co ~af `xfo c}7==7385/>8 bK/ ^af `xfygdd afg~ igdgomf gmy`}} ~af `xfo c} mgdmvdg~fn ~` if 7731:88/=6bK$~ac} c} nchhfyfo~ hy`l ~af afg~ yfwvcyfn ~` igbf 7=6:/76 bj ifmgv}f }`lf l`c}~vyf zcdd77 gdyfgns if d`}~ ifh`yf ~af n`vja fo~fy} ~af `xfo/ Gi`v~ 75& `h l`c}~vyf c} fqufm~fn ~` ifd`}~ ifh`yf ~af n`vja fo~fy} ~af `xfo gon ~ac} gl`vo~ ~` gi`v~ =97/>6= bj/ Nf~gcdfnmgdmvdg~c`o `h ~af afg~ igdgomf c} jcxfo co Guufoncq I/ ^af yf}vd~} gyf }vllgyc}fn co^gidf} =/7,=/3/^gidf =/7; @xfygdd lg~fycgd igdgomf/Lg}} 75>6/79>>:/1>7=5/8>66/31]`dcn !n`vja#Zg~fy D`}}f}75>666=39/387=5/8=8/1:>3/79^`~gd 7>39/38718/89^`~gd7>39/38718/89^gidf =/9; Voc~ lg~fycgd igdgomf `xfy ~af lcqfy/Lg} !n`vja#Zg~fy 75>6/79>>:/1>7=5/8>66/31^`~gd 7>39/38718/89^`~gd7>39/38718/89^gidf =/=; Voc~ lg~fycgd igdgomf `xfy ~af !n`vja#Zg~fy 75>6/79>>:/1>7=5/8>66/31]`dcn !n`vja#Zg~fy D`}}f}75>6987/96718/:77=5/8==9/889=/=>^`~gd 7>39/38718/89^`~gd7>39/38718/8879 ^gidf =/>; Voc~ lg~fycgd igdgomf `xfy ~af nysfy !`xfo#/Lg}} CoGl`vo~!bj#Gl`vo~

75>6987/967=5/8==9/88]`dcn !ic}mvc~#Zg~fy D`}}f}75>666958/967=5/8=8/1:96/:1^`~gd 7=58/9678=/93^`~gd7=58/9678=/93^gidf 15681>8315533335/19>^`~gd865=61/19>^gidf =/8; Voc~ fofyjs igdgomf `xfy ~af lcqfy >998/:9:8=>7/91^`~gd15681^gidf =/:; Voc~ fofyjs igdgomf `xfy ~af fq~yvnfy Afg~ n`vjaAfg~ d`}} co fq~yvnfy 9791=/9>>1678/1^`~gd>83155^af voc~ fofyjs igdgomf} gmy`}} ~af nysfy `y `xfo c} jcxfo co ~ayff {`of} oglfds; ~afafg~coj {`of$ ~af m`o}~go~ yg~f {`of gon ~af hgddcoj yg~f {`of/7= Plant Design-Biscuit Manufacturing Download this Document for FreePrintMobileCollectionsReport DocumentReport this document?Please tell us reason(s) for reporting this document Spam or junk Porn adult content Hateful or offensive If you are the copyright owner of this document and want to report it, please follow these directions to submit a copyright infringement notice. Report Cancel . .This is a private document. Info and Rating Reads:10,372Uploaded:04/06/2010Category:Research>Math & EngineeringRated:Copyright:Attribution Non-commercialA process plant to produce one thousand kilograms or one tonne per day on a single eight-hour shift basis has been carried out with much precision ... (More) A process plant to produce one thousand kilograms or one tonne per day on a single eight-hour shift basis has been carried out with much precision and consideration given to the most optimum process route. An increase of 10% was given to the product so as to take care of losses along the production line and also to the plant producing under capacity. The materials needed for the production of the biscuit and their approximate percentages are: Flour -- 50%, water--30%, sugar--2%, salt --2%, baking powder--2%, additives -14%. The materials or equipment design are: one mixer, one extruder and conveyor tunnel oven. Other equipments are sealing machines, water pump, filter, tables, preprinted nylon etc. 1492.96 kg of dough is mixed per day and 1000 kg of biscuit is the target to be produced with a 10% increase to account for losses in the production line. The heat generated over the whole production process is 650,358.92 kJ/hr. The profit at 75% and 100% capacities are N12.678m and N 17.7135 m respectively. The recommended sales price is estimated at N3.60. (Less) . Designrecommendationplantovenfiltertablesdryerbiscuitwater pumpfeasibility study(more tags)Designrecommendationplantovenfiltertablesdryerbiscuitwater pumpfeasibility studysealing machinespreprinted nylonbenjamin oladapo aregbesola(fewer) .Followjagunjagun..Sectionsshow allcollapse prev | next 1.1.1 RAW MATERIALS 1.1.2 EQUIPMENT/TOOLS FOR PRODUCTION

1.2 DESIGN PROBLEM 2.1 INTRODUCTION 2.2 SELECTION OF PROCESS ROUTE 2.3 CHOICE OF PROCESS ROUTE 2.4 PRODUCTION MACHINERY 2.5 ANCILLARY OPERATIONS 2.6 FACTORY PERSONNEL 3.1.1 MATERIAL BALANCE 3.1.2 HEAT BALANCE 4.1 CHOICE OF EQUIPMENT 4.2 DOUGH AND PASTE 4.3.1 DESIGN OF EXTRUDER 4.4.1 CONVEYOR DRYERS(CONTINUOS CIRCULATION BAND DRYERS) 4.4.2 DESIGN OF DRYERS (OVENS) 5.1.1 ESTIMATED PROJECT COST 5.1.2 FIXED CAPITAL 5.1.3 WORKING CAPITAL 5.1.4 NET COST 5.2.1 RAW MATERIALS 5.2.2 LABOUR COST 5.2.3 OVERHEAD COST 5.3 DEPRECIATIONS 5.4 PROJECTED INCOME AND EXPENSES STATEMENT (2002-2005) 6.1.1 SANITATION 6.1.2 WASTE MANAGEMENT 6.1.3 HUMAN SAFETY 6.1.4 THRESHOLD LIMIT VALUE 6.1.5 NOISE 6.2.1 MARKETING AREA 6.2.2 RAW MATERIALS 6.2.3 TRANSPORTATION 6.2.4 AVAILABILITY OF LABOUR 6.2.5 UTILITIES 6.2.6 ENVIRONMENTAL IMPACT 6.3 LAND (SITE) CONSIDERATION 6.4 CLIMATE 6.5 POLITICAL AND STRATEGIC CONSIDERATION 6.6 SITE LAYOUT 8 x 10 9 x 11 9 x 13 9 x 14 11 x 16 12 x 16 12 x 17 Share & Embed

Related Documents PreviousNext 2 p. 2 p. 37 p. 40 p. 3 p. 4 p. 62 p. 62 p. 62 p. 5 p. 8 p. 573 p. 66 p. 6 p. 2 p. 44 p. 1 p. 56 p. 1 p. 40 p. 4 p. 51 p. 14 p. 1 p. 1 p. 353 p. 353 p. 353 p. 150 p. 150 p. 150 p. 1 p. 23 p. 2 p. 42 p. 6 p. 38 p. 39 p..More from this user PreviousNext 6 p. 3 p. 4 p. 2 p. 5 p.

5 p. 13 p. 67 p. 8 p. 5 p. 11 p. 48 p. 97 p. 10 p. 5 p. 3 p. 3 p. 2 p. 4 p..Recent Readcasters .Add a Comment

SubmitCharacters: 400 mysuresh2005left a comment gppd 01 / 03 / 2011 Reply ..Atanda Favour Elizabethleft a comment pls mail me i have some qs. 2 ask u 12 / 15 / 2010 Reply ..Atanda Favour Elizabethleft a comment how do i get a copy of this doc. how much is it? felayosweetsncandies@gmail.com 12 / 15 / 2010 Reply ..This document has made it onto the Rising list! 10 / 13 / 2010 ..ramafolatleft a comment How do i buy this book? 07 / 01 / 2010 Reply .jagunjagun replied: send me ur e-mail 07 / 05 / 2010..Show More.Print This DocumentHigh QualityOpen the downloaded document, and select print from the file menu (PDF reader required). Download and Print .Use your Facebook login and see what your friends are reading and sharing. Other login optionsLogin with FacebookSignupI don't have a Facebook account

. email address (required) create username (required) password (required) Send me the Scribd Newsletter, and occasional account related communications. Sign Up Privacy policy You will receive email notifications regarding your account activity. You can manage these notifications in your account settings. We promise to respect your privacy. Why Sign up?1. Discover and Connect With people of similar interests2. Publish Your Documents Quickly and easily3. Share Your Reading Interest On Scribd and social sites like Facebook and Twitter..Already have a Scribd account? email address or username password .Log In Trouble logging in? .. Login SuccessfulNow bringing you back...

Reset Your Password Back to Login Please enter your email address below to reset your password. We will send you an email with instructions on how to continue. Email Address: You need to provide a login for this account as well. Login Submit Upload a Document Search Documents Follow Us!scribd.com/scribdtwitter.com/scribdfacebook.com/scribdAboutPressBlogPartnersScri bd 101Web StuffSupportFAQDevelopers / APIJobsTermsCopyrightPrivacy.Copyright 2012 Scribd Inc.Language:EnglishChoose the language in which you want to experience ScMixing

Buiscuit manufacturing
Biscuit manufacturing consists of four major process mixing,forming,baking and packing.Mixing is a process where all ingredients are put together in right proportion for dough formation. These ingredient are then fed into Mixers where mixing is done and dough is prepared for molding .Major ingredients are flour , fat ,sugar and others as per the product one would like to have.. Mixing can be done in One stage ,two stage or three stage s. One stage or all in One is type of mixing where all ingredients and water are added once .Mixing is allowed till satisfactory dough is prepared .Normally this type of mixing is used for hard Dough. Two - Stage mixing : Creaming : All ingredients are added with water and mixed 4-5 minutes except for flour . 2nd stage :Flour with chemicals are then mix with the creaming product to form a consistent dough . Three stage mixing : Stage One : fat , sugar with other ingredient like milk, chocolate, malt , honey etc are mixed and cream is prepared with portion of water . Stage two: Salt , chemical and flavours with colors are mixed with water. Stage three : Flour with water is then added to the prepared cream and mixed till satisfactory dough is prepared . Mixing process have following characteristics which have be monitored for better result . method. Mixing time : Normally any mixing could be achieved within 15-25 minutes . Much depends on mixing speed of mixer , flour characteristic's or temperatures required for dough. Dough Temperatures : Very important factor the temperature ranges between 35 deg c - 42 deg c as per biscuit variety .Temperatures are maintained by refrigerant equipments like chillers , direct expansion type chillers .In winter dough temperatures are maintained by heating equipments

Dough consistency: This is done manually by checking dough and stretching the dough it should not break neither should it be so elastic . These methods are mastered by bakers by trial and error method. For cracker variety dough had additional ingredient yeast and dough are kept for 10- 24 hrs . ribd:EnDOUGH MIXERS

The mixing stage is of great importance in biscuit-making technology, as a good process starts from the head of the line. In the mixing stage, all ingredients must be uniformly and evenly incorporated in a consistent mass and transformed into a dough which can be processed by the next set of machines.Various mixing machines are available according to the type of dough to be handled. They include:

Horizontal mixer, suitable for hard sweet and rotary moulded biscuit dough. Vertical mixer, mainly used for cracker production, especially for the sponge and dough process. Planetary mixer, particularly suitable for soft dough, mainly for wire cut or deposited products; it can also be used for rotary moulded dough. Spiral mixer, much used in the bread industry, it is also suitable for rotary moulded dough. Each of these mixing systems has its advantages and disadvantages, so the choice of the mixer type, size and performance must be carefully evaluated by our specialists.

HORIZONTAL MIXERS : Mixing arm is parallel to floor .Popular models are z arm sigma mixers . Tilting arrangement is available with options of dual speed with jackets for cold and water .

VERTICAL MIXERS: Mixing arm is perpendicular to floor

SPIRAL MIXERS: Mixing arm is in spiral shape . Main features are folding mechanism for the dough bowl lid . Options available are fixed bowl type ., removal dough bowl type , Tilt over mixer .

PLANETARY MIXERS: Multiple speed and high speed dough mixing for batter or cream preparation .

Flour handling system- pneumatic conveying

Flour bags are tilted to screw conveyors and its

passes through vibrating screen . Flour then is passed on to big storage silos .Flour is conveyed through s.s pipes .Pressurised air helps it to travel from loading point to silos . Screw or lobe type compressors are used for these types of application .These silos have level sensors which stops compressor once the silos are filled at maximum level.

From silos the conveyors are used to bring flour through screw feeders to weigh hopper where desired weight of flour is then discharged into mixers. In case moisture contents is higher than normal then flour has tendency to stick to the pipelines and in extreme cases block the pipelines . Pneumatic vibrators are used in various points to avoid this type of situation . Fluidised bed of flour can be used to transfer flour directly from bulk silos which are transported from flour millers . Agigation is created in these kind of silos which are then carried to silos of plant . Bulk handling of flour has following advantages Fat Handling Liquid Handling

1. Transportation cost is saved 2. We can have uninterrupted production 3. We can negotiate better price from vendor a we would getting bulk volumes from them 4. The most important factor we would be saving substantial amount of cost on behalf of labour which are involved in loading and unloading . 5. Wastages are less Flow diagram for Bulk Flour Handling Biscuit manufacturing

-FLOUR HANDLING SYSTEM :BULK HANDLING SYSTEM FOR BAKERY MANUFACTURING PROCESS Automated system for conveying flour to the mixing process and storage Custom Search

FLOW DIAGRAM FOR BULK FLOUR HANDLING SYSTEM IN BAKERY

FLOW DIAGRAM FOR BULK FLOUR HANDLING SYSTEM IN BAKERY

Liquid handling system in any bakery production

unit consists of following item . 1. Water 2. Milk 3. Invert sugar solution or sugar solution 4. Butter These liquids are transferred through s.s pipeline which are insulated (hot /cold ) as per requirement .Milk preparation tank is required for milk solution .Skimmed milk powder is added with water in the tank .Stirrer is then started for preparation of solution .Once the solution is prepared it is transferred to the weighing hopper and discharged into mixing hopper. Balance solution is tranferred to chilled storage tank.

Sugar solution is also prepared in jacketed vessel .Stirrer is then operated to prepare sugar solution with sugar and water already there in the vessel . Heating is required for the sugar solution these could be achieved through steam being injected in the jacket or hot water circulated in the jacket . Then this sugar solution is transferred from preparation tank to mixing hopper . Balance is transferred to storage tank which has jacket where either steam or hot water is circulated so as to keep it in solution state .Similarly butter is tranferred to mixing vessel .

Flour Handling Fat Handling

BISCUIT GRINDING
The process of biscuit grinding is very critical for biscuit manufacturing .Biscuits which are not packed as final product due to following reasons are sent for biscuit grinding.

Unpacked biscuits

Loose biscuits

Defective biscuits at oven end /stacker end , packing machine end .( gauge problem , weight variation or shape problem.

These types of biscuits are transferred to biscuit grinding .Then these grounded biscuits are sent to mixing area where these grounded biscuits are added as ingredients . Hence there is lots of saving as we are utilising defective biscuits . Care must be taken to add these grounded biscuit to the same type of variety of biscuit s.

Sometimes bakers add these grounded biscuits to enhance particular color of biscuit .Mixing operator should also be careful about the quantity he add into the dough as excess quantity can alter the characteristics of biscuit . Metal detectors or magnets to be installed at infeed of biscuit grinder where metallic parts can checked and prevented from going inside the grinder. Biscuit grinders are of various type some are of stators and rotor type which hammers biscuits into fine particles , where as others have drum assembly where biscuit are crushed .

SUGAR GRINDING Sugar grinding is required to convert crystal sugar into fine powder which is then put into dough/batter for better mixing which gets reflected by better taste of products .Finer the sugar powder better the taste . Mesh size varies from 180 -300 mesh size . Sugar can also be added in solution form by making invert sugar . Sugar grinders are available in market from 10kghr to 500kg/hr capacities . sugar being hygroscopic the room where the grinding takes should be cool and dry place . Sugar grinder should be earthed .Bag filters should be provided for collection of fine particles which other wise would have been waste .Sugar grinder has got two basic component as rotor and stator . Where rotors has hammers attached to it and these hammers on higher rpm crushes sugar into fine particles

Role of Ingredients

Various Ingredients are used in Bread and Biscuit manufacturing .Each Ingredients has specific role to play during manufacturing process .

Sugar Primary role of sugar in bread and biscuit is provide sweetness( taste) to the product .Color to the product due to carmalisation .Color of the crust in bread loaves is due to the sugar .Basic role of sugar is to activate the yeast to produce carbon dioxide and alochol during bread manufacturing .Note: When preparing for mixing yeast is separately being put into ammonium chloride and sugar solution . Hydrogenated Vegetable Oil -( HVO )Main function of HVO is to retain the moisture inside the dough.Give smoothness to the bite . Salt It provides taste to the product . Salt act as controlling agent against wild yeast activity .Thus controlled yeast activity can provide better texture or network .

GMS ( Glycerol Mono stearate)-Its act as emulsifier which binds together the oil and water molecules and it helps bread to hold moisture .

SSL ( Sodium Stearoyl lactilate)-It is also known as Smoother .It is a compound which retains softness in bread and delays staling of bread .

SMP ( Skimmed Milk Powder)- Solution-Main function of Skimmed milk powder is to give flavour to the product and sweetens the product.

Ammonium Chloride-Ammonium chloride provides Nitrogen which used to activate yeast in presence of water and sugar.

Yeast-It is an unicellular living organism .Its growth is max at higher humidity and temperature 45 deg c .Yeast action on food releases carbon dioxide which gets entrapped in dough and gives puffiness to the product after baking .Yeast are used for sour dough products or Sponge dough products . Sponge are prepared in cracker production yeast is added during mixing are then kept for 18-20 hrs before production. Commercial yeast are of two types - Compressed yeast and Dry yeast Compressed yeast - These can be further calssified as Breweries yeast - It acts on malt to give alcohol and carbon dioxide. Distillers yeast- It acts on molasses to give alcohol and carbon dioxide . Bakers yeast - It acts on sugar to produce carbon dioxide and alcohol. Carbon dioxide is the main by product. Other features of compressed yeast Its available in cake form Its cheaper than dry yeast Moisture content is 80% Life of compressed yeast is 5 days Cell usage is 90-95% Dry Yeast Its costlier than Compressed yeast Its is available in powder form Moisture is around 5% Life of dry yeast is more than one year Cell usage around 60% Home History of Biscuits Wafer biscuit manufacturing Biscuit Process Critical spares Maintenance tips Type of biscuits

Food safety &Hygiene International food laws Labelling Symbols & terms used on packaging. Haccp Cake Manufacturing Bread Manufacturing Institutes Jobs

News

Ingredients

Plant and machinery

Packaging Information on Ingredients -- calcium propianate , potassium bromate , acectic acid , Dough conditioner ,bread improver

Types of biscuit - process

Laminating,sheeting and cutting type: Here The dough is passed through lamintors to produce sheets these multilayer sheets are then fused into single sheet of desired thickness .This sheet is then passed onto cutter of various shape and sizes of cups/dies. Examples : creamcrackers , puff crackers, marie gold , ritz, tucs salt n sugar cracker fifty- fifty krackjack monaco

Moulding type: The dough is in short crumbs form and is directly fed into rotatory moulder with dies of various shape and size. Example Nice GoodDay Glucose Malt n milk type glucose Chocochips biscuit bourbon

Extrusion type,rout press & wire cut:

Here soft short dough is passed through holes in extrudeders and these doughs are then wire cut in pieces which are directly dropped into oven band .We can co -extrude two three types of dough from the die where the central dough could be jelly or jam .These ropes can be cut after or before baking . Examples Butter cookies Chocolate cookies Fig rolls Date rolls

Depositing type: Here the soft pourable short dough is passed out from extruder and directly laid on baking bands . The depositor may rotate to make swirls and twists on to the products. Examples Cream Treats

Wafers: Here pourable batter is placed in baking plates which are then baked into wafer oven these are baked into thin sheets these sheets are then filled by different creams varieties .These sheets are then cut into small fingers of different wt configurations . Examples Kitkat Wafers Wafer chocolates.

Sandwich cream type Bourbon milk bikis pure magic Chocolate moulding Chocolate depositing icing

NEW PRODUCT DEVELOPMENT - BAKERY PRODUCTS

MARKETING INPUTS : The first step for any new product development comes from marketing department .The need to produce new product comes from inputs from marketing which from their surveys ,analysis and consumer feedbacks or competitors products suggest a new product with a new recipe or packaging . All these inputs are thoroughly examined and then new recipe is developed wih the helps of R &D people .

PRODUCT AND PACKAGING SPECIFICATIONS : Products standards are finalised such as standard recipe , standard baking time , standard size n shape.Similiarly primary and secondary packaging are designed with all specifications color ,symbols and labels freezed .

PRODUCT TRIALS : Once the recipe , shape and size are developed then these are produced in trial runs .it could be done either in laboratories or actuals in plant .Once the products are produce these are packed and sent to market.

MARKET FEED BACK: Products are placed in particular market and sample of feed back are taken for the new products . It could take time in weeks and months .Finally if the consumer response are positive green signal is sent for commercial production .Trial can be taken in

large section. Packaging and transit trials are taken for the strength and endurance of secondary packaging for breakage etc.

COMMERCIAL PRODUCTION : Once the new product gets encouraging response from consumer then company launches mass commercial production of the product with marketing blitz simaltaneously. The new product development process require s complete synergies between different teams from food tecnologists/plant engineers/production team /procurement /design section .

Every product has it life cycle depending other factors few have life cycle of months and few have life cycles of years .Hence marketing section has to check that product s which are at their fag end of life cycles are replaced by new products FOLLOWING CAN BE ALTERED /MODIFIED FOR NEW PRODUCT DEVELOPMENT - BAKERY PRODUCTS

SHAPE : From rectangular to triangular /circular/oval/elleptical/hexangonal /sandwiches /enrobed/ etc

RECIPE: Various flavours are available ; mango,elaichi,strawberry ,jeera , elaichi ,sweetn sour etc .

SIZE : Bigger Or smaller

PACKAGING : From sachet to family packs /pouches / in shrink wrap /overwraps/3piles/2piles

BISCUIT PLANT LAYOUT

The following plant layout are most suitable for biscuit production line.Mixing areas has to be double storied as premixing has to be done on the first floor which helps in putting ingredient s to the mixers and in some cases dough to the laminators .Provision for good s elevator has to be kept as ingredients has to be moved to upper floor .Roof has to be provided with natural ventilation so as to reduce the temperatures of baking hall . Packing hall could be on the same floor or could be on the first floor . Basement could be made for raw material storage . H shaped plant layout

L shaped plant layout

Biscuit plant L shaped lay out

Home The most popular biscuit plant lay out is H shaped or I shaped . The mixing and packaging section occupies the ends are the ovens the main section . H section is the ideal plant layout where we can have mixing section near to the production line . Packing section is also best placed in H type plant layout Highlights of H type plants

Mixing and packing at the ends

Production flow is smooth

Pre -Mixing can be done on the same floor

No bends hence less maintenance of 90 deg conveyors

Less wastages L shaped biscuit plant layout is designed for those factories or plant where we have certain space constrains . A bend or combination bends are provided to change the direction of the flow of the production line hence cutting on the length and utilising width available . Most of L shaped biscuit plants have mixing section on the first floor and feeding to the mixers are done from the top floor . High lights of L shaped layout

Bends and combination bends required

Pre - Mixing to be located on the first floor

Mainenance cost a bit

Best suited for area with Less space length wise

DIFFERENT TYPE OF CONVEYOR WEBS USED IN

BAKERY INDUSTRY

Conveyor belts are mounted on various types of conveyor to perform transportation of wet dough to finished goods to various places.Different types of bakery product requires different conveyor belts in manufacturing /mxing/packaging process.

Factors which are kept in mind while selecting conveyors belts are Hygiene Bakeries being food factory require hygienic condition in material handling as they come into contact with food stuff . PU are considered to more hygienic then cotton conveyor belts. PU belts and modular belts can be easily washed where as cotton conveyors are replaced frequently to maintain hygienic conditions . Cost PU being hygienic is costlier than cotton conveyors . Cotton conveyors are low cost substitute of Pu conveyor belts but has disadvantage of being unhygienic if not monitored and changed regularly . Small bakery with low budget unit generally use cotton conveyors . Cotton conveyors are popular among bakery plant across developing countries .

Kind of product to carry Surface of belts are selected by product type such as dry , wet or oily Load on the conveyor belt Thickness of belts are decided on load factor ie what is the load on the conveyor

Angle of transfer Conveyors of higher friction coefficient are used when conveyors have angles

Temperatures Conveyor material for selected with factors like product temperature . Metallic conveyor belt are more suitable for higher temperature s.

Maintenance Conveyor belts should be easy to install and dismantle as well as easy to clean or repair . Jointing of PU requires special arrangement with heat sealing and chemicals whereas cotton conveyors are reapired with on the site sewing machines .

Types of conveyor belt in bakeries

Cotton conveyor belt

Endless Cotton belts

Cotton n Nylon Mix belt

Felt s

PU conveyor belt

PVC conveyor belt

Metallic slat conveyor

Wire mesh and steel bands

PU Vs Cotton conveyors Major Supplier of Conveyor belts Bakery equipment

Check different types conveyors in bakery - product manual

Biscuit Recipe
FORMULA FOR VARIOUS BISCUITS

Ingredients

Salt Sweet Fruit Coconut (g) (g) (g) (g) ----------------------------------------------------------------Flour 260 170 115 200 Fat 100 85 100 100 Sugar 50 85 30 100 Egg 50 20 50 Ammonium bicarbonate 4 Baking power 3 2 3 3 Milk 70-100 ml Essence - Few drops Few drops Few drops Water 25 ml Coconut (desiccated) 50 Tuity-fruity 30 Cashew nuts 25 ------------------------------------------------------------------

Perservatives , flavours , essences , emulsifiers , dough conditioners and other additives can be added as per requirement more on biscuit manufacturing - home

BISCUIT MANUFACTURING Useful Link s On Bakery Industry [ Jobs ] [Buy & Sell] [Bakery project reports] Home FOOD SAFETY IN BAKERY

Food safety and hygiene is very important area in any food industries . Food factories has to keep basic good house keeping and hygiene standards as any lack in this area would result in very poor performance of the business . This is also important as the Consumers are very sensitive to foreign body complaints or anything which might effects individual healths . Some governments has imposed very strict quality parameter for ingredients and their storage practices .Food safety in bakery industry has certain features which are different from other food factories . As consumers have become educated on food safety standards and health safety . Governments have responded with more laws on food safety .It would be highly recommended that bakery manufacturers invest good amount of funds to the food safety equipments and measures . To handle these issue International standards are being followed . Companies have opted for

HACCP certification . Important Food safety consideration for any bakery manufacturers Laws and regulations / Vendors selection for raw materials /Food safety plans / Traceablility / Recall plan / Documentation /Audits and inspection

More about HACCP

Food safety in bakeries can be achieved through GMPS : GOOD MANUFACTURING PRINCIPLES GHP : GOOD HYGIENE PRACTICES Key areas and equipments for food safety and hygienes for bakery plants are

Pest control Factory or ware house or retail shops are prone to pest different type s of pest grow in unhygeniic environment or where food material are available .Most prevalent pest are flies , cockroaches , rodents ,birds, spiders and reptiles . The pest control management system one should adopt is to prevent , control and eliminate such pest because if they are allowed to grow they could easily infect the raw material and finished goods .Various chemicals and technologies have come to capture and kill these pest . Few mentioned are insecticutors , air curtains and pvc curtains.

Employees hygiene

Employee hygiene also contributes to food safety .Employees have to wear protective clothes where ever they come in direct contact of food .It covers heads , clothes and shoes , gloves .Visitors to any food factory has to be asked to follow the food safety procedures . Includes washing hands by

potassium permagnate .Wearing protective covers to the shoes etc .Food handlers should not be allowed to wear accessories like rings , any ornaments or accessories .

Medical check up and medical records of food handlers . Food manufacturing industry normally follows practice of getting their food handlers checked and examined by doctors for any contagious disease .Medical records are kept and in case any food handlers is found to be infected by disease then that worker is shifted to other department

Cleanliness of factory Sanitation of factory premises includes cleaning and washing of factory , washrooms and canteens floor sweepings of larger areas can be achieved through automated floor sweeping machines like scrubbers and washer various industrial floor cleaning equipments are available now days . Manual push and pull type and driver mounted floor washers are available . Chemicals are also available to kill bacteria and worms and remove bad odour .

Storage of raw materials and finished goods Storage of raw material and finished good requires regular monitoring . Raw materials have to kept in dry and cool place certain material has to be kept in cold room as required . Humidity can damage certain bakery products . Raw material should be always kept on plastic pallets and never on floors . A gaps has to kept from the wall and between the pallets .Silos for bulk storage is highly recommended .

Drainage system

Good drainage system has to be designed for smooth flow of domestic waste water and trade waste water to the collection pit . Effluent and sewerage treatment plant to be installed as per regulatory requirement .

Metal Detection

Magnets- Magnets to be installed at all the places where ever required to detect any metal particles in the raw material Sieves- Materials to passed through sieves wherever possible to check for any foreign particles and contamination Metal detectors- Metal detectors can be placed in the process to check for any metal and non metal contamination. Filters -- Liquid ingredients to passed through these filters to prevent any contamination .

Glass policies

All glasses under production areas need to be safe break type and windows to be safe break;ie in case of any glass breakage the glass shouldn,t break and fall into the products . Tubelights and other lighting fixtures to be safe break even clocks placed need to be safe break.

Water Water is used in all bakery operations .the purity has to be checked for the presence of microbes and certain minerals and contaminations if any . Filters to be provided at various places in process .Water storage tanks to be cleaned in regular intervals .

Solid Waste Management All soild waste to be stored in garbage bags and to shifted to outside garbage yard .Garbage should always be covered and should not be open in any case . Bins with cover should be used where ever possible . Plastic crates can be used to store defectives and unpacked products

Cleaning of utensils and equipments All utensils need to be cleaned in regular intervals for any contamination due to material decay. Bands and crates to be cleaned in regular intervals to maintain the hygiene of the equipments . Hot water is most suitable for such cleaning process.

Lubrication

Lubrication or greasing of machines drive ,chains and sprockets could be done by food lubricants .Various food lubricants are available in markets . Even certain guides requires lubrication these guides can be lubricated by food lubricants

Material of construction Material of construction of all bakery equipment and machinery should be stainless steel 316 grades which is food grade and does not got rust on it surface .Other material get to affected by rust .All utensils and other holding should also be food grade s.s or plastic.

Building design and maintenance Ensure that walls of building are crack proof and floors are tiled no openings are found in the

floor .Design of building has to be such that it is rodent , pest and bird proof .Daily inspection for baits, sanitation and cleaniness are followed . Windows has to be covered by mesh so as to prevent flies . Doors has to be such that it gets closed automatically . Lighting outside the plant should be such that It does not attract insects insie the factory ie It should be at some distance.

Food safety management systems (fsms) and food safety Audits Food Factories world over have implemented one or the other fsms to standardise operations with respect to food safety .Major fsms are HACCP , BRC , ISO22000, SQF , these certification helps food manufacturing units to achieve food safety standards . Regular food safety audits which are mandatory in these certified units help manufacturers for compliance . Corrective and preventive measures are taken in case of any lapses/deviation/non-compliances from manufacturer side .It is there fore highly recommended to have fsms certification done for bakeries.

Every country has its own food laws . Its is important for every manufacturer,exporter or importers has to adhere to the rule of the land for food products as it effects health of population . Severe penalties are provided for any violation of these laws .This could also result in bad publicity and in worst case closure of the plant . Hence its is important for the manufacturer , importers and exporters to adhere to these laws

Food Laws important parameters are

Shelf life of the products

Permissible limits of chemical/additives in foods

Quality and specification of packaging

Labelling

.Manufacturer details

Local and international standards - health certificates

General Hygiene

.Proper export /Import Documents . Laws for storage and transportation.

Food Laws in India www.fssai.gov.in www.codexindia.nic.in www.foodsafetyindia.nic.in www.bis.org.in bread PFA Act,1954 FSSAI Rules 2011 IMPORTANT LINKS USA FOOD LAWS -- www.fda.gov CANADA FOOD LAWS----www.justice.gc.ca UK FOOD LAWS--- www.food.gov.uk EUROPEAN FOOD LAWS----www.ec.europa.eu/food/food/foodlaw/index_en.html LATIN AMERICA FOOD LAWS---www.iflr.msu.edu/lafl.html JAPAN FOOD LAWS-- www.jetro.go.jp & www.fsc.go.jp/english

AUSTRALIA FOOD LAWS---foodstandards.gov.au

- BAKERY PLANT AND EQUIPMENTS SUPPLIERS

Bakery equipments are mainly categorised into following groups Mixing Equipments These equipmnets are required for either dough or batter preparation . Ingredients are fed into mixers to get desired mixing . Bakery Mixers are of different types for different doughs such as Short dough Hard dough Batter

Bakery mixers available are z type , planetary and spiral mixers , other mixing equipments are emulisfiers , cookers , stirrers etc

Forming Equipments These equipments normally act upon dough to give shape and size to bakery products such as moulders , cutters , depositors , extruders,dividers , hander ups , moulds ,pans and tray

Baking equipments After forming batters or dough are passed on for baking all bakery processes have baking oven to bake these wet dough pieces to final product . Various ovens are used for baking .selection of oven depends upon product,fuel and applications.

Packing equipments Once products are baked these are then passed on for packaging . Packaging of baked products are done through various type of packaging machines such as slicers , sealers , hfw packing machine,vertical form & fill machines. Apart from these major bakery equipments several other accessories are required in bakery manufacturing process to achieve final products such heating equipments , refrigerating equipments , spray and sprinkler units , bulk handling and other material handling equipments specifically meant for bakery applications

GYROSCREEN FLOUR SIFTER MIXERS z type single arm mixers

ztype twin arm mixers

dual speed mixers

single speed mixers

front loading mixers

top loading mixers

vertical type- two or three spindle

Spiral

Planetary

LAMINATOR

horizontal laminator vertical laminator

GAUGE ROLLS pre sheeter two stand rolls three stand rolls four stand rolls

CUTTING MACHINES

moulder engraved type die type

cutter engraved type cup type

DEPOSITORS

OVEN hsd/ldo fired type electric type direct heating type indirect heating type hybrid type trp mark I ,II,III

BURNERS

OVEN BANDS

CONVEYOR

scrap return conveyor cross conveyor cooling conveyor packing table conveyor

METAL DETECTORS CHECK WEIGHER'S PACKING MACHINES horizontal flow rap machines vertical pouch feeling machines cream sandwich machines

PRINTERS AND CODERS touch dry type ink jet type laser type

GRINDERS AND SIFTERS sugar grinder biscuit grinder flour & chemical sifter

SPRAY MACHINES

oil spray unit salt and sugar depositors

milk spray cashew & pista sprinkler

PUMPS

Centrifugal pumps reciprocating pumps twin lobe pumps screw pumps pneumatic pumps

REFRIGERATION EQUIPMENT

chiller cold storages direct expansion type chillers

HEATING EQUIPMENTS boiler hot water generator

MATERIAL HANDLING EQUIPMENTS Forklift pallet truck power conveyor

floor mobile crane trolleys

More equipment s used in bakery industry -BUY BAKERY MACHINERY AND EQUIPMENTS SPARES FROM WWW.BAKEBUSINESS.COM

Custom Search BAKERY EQUIPMENTS FOR AUTOMATED MANUFACTURING

Biscuit Manufacturing Bread Manufacturing Cake Manufacturing Wafer Manufacturing Useful Link s On Bakery Industry [ Jobs ] [Buy & Sell] BAKERY EQUIPMENT & MACHINERY BISCUITS/COOKIES/BREAD/CAKES/WAFER Home Ovens Mixers Packing machines Metal Detectors Moulders & Cutters

Laminators Printers & Coders Bulk Handling Dividers Bread Slicers Swing Tray Oven Bread Moulders Provers Deck Oven Rotary Oven Depositors Conveyor Belting Burners Heating Equipments Refrigerating Equipments Food Safety Equipments Material Handling System Check weighers Carton Sealing Machines Shrink Wrap Machines Horizontal flow wrap Mould and Trays Spiral Mixers

Gyroscreen Sifters Depanner Milk Spray Unit Oil Spray Unit Biscuit Grinder Oven Bands Pumps Vaporisers Lab Equipments Spiral Conveyors Small bakery equipment Bakery Plant Maintenance Safety Guidelines for bakery equipmets

Bakerybazar.com is a platform for Bakery industry and to give people all information about material ,products, process, suppliers,manufacturers and machines .To educate consumers about bakery products available in market. Bakerybazar intends to built a network where bakery industry people can do business online .You can post your requirement which would be viewed by people across the globe and get information or product information of bakery industry and bakery related issues .Promote bakery products.

Bakerybazar.com gives all information on PROCESS learn all about biscuit manufacturing, bread manufacturing and cake manufacturing

INGREDIENTS Information about bakery ingredients used in bakery products.

EQUIPMENTS Get information about bakery equipment used in bakery industry.

PACKAGING Information about bakery packaging its role and different types material available for packaging in bakery industry

LAWS learn all about food safety,food laws ,labelling,haccp and symbols applicable for bakery industry BUSINESS OPPORTUNITIES Post your buy and sell leads to get wider audience as we promote dedicated portal for bakery related items ARTICLES Bakery articles covering entire supply chain of bakery from farm to consumers. BLOG-----Bakery Industry in India Top Articles Read articles on bakery industry , news and events , bakery brands and marketing ,

Britannia 's marketing strategies--

Why MNC's are making bee line to India

India' s Major biscuit brands

Ultra sonic sealing

Why Hybrid Oven are better

Significance of E -numbers

Buy online biscuits cakes

breads

wafers

B2B-Buy and Sell leads for bakery industry related items

Please write to below mentioned email address for your ideas, suggestion, advice or any other comments related to the web site . We provide technical consultancy for Biscuit & Bread manufacturing,plants & procurement consultant for bakery plant & machinery. Energy Audits and ISO Consultancy We also take fabrication ,piping and insulation jobs in food industry.

info@shumaonline.com F-73,KRISHIAPPTS,APMC,PB-4,SEC-13,ROHINI,NEWDELHI-110085 copyright@bakerybazar.com 2011 All rights reserved ---

Home History of Biscuits Wafer biscuit manufacturing Biscuit Process Critical spares Maintenance tips Type of biscuits Food safety &Hygiene International and Indian food laws Labelling Symbols & terms used on packaging Haccp Cake Manufacturing Bread Manufacturing Institutes Jobs - Search

Safety precautions for Bakery Equipment s Ingredients&suppliers Bakery Equipment and Machinery&suppliers Packaging&suppliers Bakery product Manufacturers Bakery waste water treatment Cost reduction ideas for manufacturing unit purchasingdesk.com Commodities News Bakery project report Energy Audit Costing Glossary of bakery terms Bakery names Bakery Business models Bakery products Books & Magazines Search Bakeries Popular Brands Pictures of Biscuit

Company Profile
Home Recipe SIGN UP for more information on bakery industry

Custom Search BAKERYBAZAR.COM Bakery Trade Portal Bakery Products Trade Enquiries Sell and Buy Leads Consultancy Bakery Institutes Food Safety Equipments Material Handling Equipments Bakery Manufacturers Ingredients Suppliers Packaging Suppliers Bakery Equipment Suppliers Books and Magazines POST YOUR BUY & SELL LEADS BUY /SELL

ARTICLES Bakery Ingredients Bakery Packaging Bakery Equipments Bakery Manufacturing Food Safety Marketing Health

News Questions and Answers JOBS Free down load ( PDF ) Bakery Process & Products Business Opportunities IndianBiscuit equipment supplier Indian Bread equipment supplier Bakery equipments Directory Bakery Equipments 1

Different type of Biscuit,Cake and Bread Ovens

We can find different kind of ovens used in bakery industry as per usage, fuel availability and application

Electrical Heating : Generally this type ovens are usedfor wafer making . These ovens have trays which travelsinside the electrical oven .These trays are heatedelectrically.Carbon Brushes are contact points which transfer lelectric energy to the wafers trays .

Indirect heating: ( CNG -LPG - LDO - HSD FIRED ) Indirect Radiating (Cyclotherm)

This type of oven transfers the heat to the dough piece mainly by radiation. Its baking chamber consists of a set of tubes positioned above and below the conveyor, which transfer the heat to the dough pieces. A burner heats the hot air which is forced through the tubes by a suitable fan blower. The heat is transferred to the dough pieces mainly by radiation, and the fuel combustion products never come into contact with the dough pieces being baked. The ideal application of this method of heat transfer is when gentle baking is required, such as for the production of hard sweet, rotary moulded, wire cut or deposited biscuits. The controls available to the operator in each zone are those for the temperature of the baking chamber, top and bottom heat ratio and the extraction of moisture from the chamber. This type of heating is utilized in the hybrid oven configuration, before the convection heated section of the oven. When equipped with a slat-type conveyor, this type of oven is mainly used for baking products in metal trays, such as muffins, cakes or bread. On request, the oven can be fitted with a turbulence system which provides a further contribution to uniform baking conditions in the baking chamber. Inside the baking chamber, the conveyor whether wire mesh or metal band is supported by rollers.

Direct Heating : ( CNG - LPG - GAS FIRED ) Direct Gas Fired Oven This powerful oven is particularly suitable for baking those products which require short baking times and high heat input especially at the beginning of their baking cycle. These include crackers (cream and soda), snacks and also some fermented products. In this type of oven, a high number of burners with flames are positioned directly in the baking chamber. The heat

is transferred to the product mainly by the effect of radiation and, since there is no metal structure separating the heat source from the product, it can be considered as a high-efficiency oven in terms of heat transfer. The environment in the baking chamber is more humid than that of other types of ovens, as the combustion of the fuel generates further moisture. This humid environment prevents a skin from forming on the surface of the dough, so the piece can fully expand in height, while also ensuring more efficient extraction of further humidity from the centre of the dough piece. The number of burners installed in the baking chamber greatly depends on the type of product to be baked and the output required: cracker rated ovens are those with the highest number of burners in the baking chamber, complete with a per-heating system of the conveyor belt. Gaseous fuels, i.e. Natural gas or LPG, must be utilised for these types of burners. Top and bottom heat for each zone can be independently set by the operator simply by adjusting a potentiometer. The temperature and the extraction from each zone of the baking chamber can also be adjusted. The direct gas-fired section is utilized in the hybrid oven configuration, usually before the direct convection section of the oven, especially in the production of all types of cracker products (soda, cream, snacks) or in case of swiss roll production. The conveyor wire-mesh or metal band is supported by rollers.

DIFFERENT TYPE OF BURNERS IN BISCUIT /BREAD /CAKE OVENS DIFFERENT TYPE OF FUELS USED IN BAKERY INDUSTRY ENERGY BALANCE OF BAKING OVEN BAKERY EQUIPMENTS Next Back

-learn energy savings for bakery manufacturing units Useful Link s On Bakery Industry [ Jobs ] [Buy & Sell] BAKERY EQUIPMENTS FOR AUTOMATED MANUFACTURING

Biscuit Manufacturing

Bread Manufacturing

Cake Manufacturing

Wafer Manufacturing

Bakery equipment suppliers Swing Tray Oven Deck Oven Rotary Oven Biscuit Oven Wafer Biscuit Oven

Custom Search EQUIPMENTS SPARES FROM WWW.BAKEBUSINESS.COM

DOUGH MIXERS

The mixing stage is of great importance in biscuit-making technology, as a good process starts from the head of the line. In the mixing stage, all ingredients must be uniformly and evenly incorporated in a consistent mass and transformed into a dough which can be processed by the next set of machines.Various mixing machines are available according to the type of dough to be handled. They include:

Horizontal mixer, suitable for hard sweet and rotary moulded biscuit dough. Vertical mixer, mainly used for cracker production, especially for the sponge and dough process. Planetary mixer, particularly suitable for soft dough, mainly for wire cut or deposited products; it can also be used for rotary moulded dough. Spiral mixer, much used in the bread industry, it is also suitable for rotary moulded dough. Each of these mixing systems has its advantages and disadvantages, so the choice of the mixer type, size and performance must be carefully evaluated by our specialists.

HORIZONTAL MIXERS : Mixing arm is parallel to floor .Popular models are z arm sigma mixers . Tilting arrangement is available with options of dual speed with jackets for cold and water .

VERTICAL MIXERS: Mixing arm is perpendicular to floor

SPIRAL MIXERS: Mixing arm is in spiral shape . Main features are folding mechanism for the dough bowl lid . Options available are fixed bowl type ., removal dough bowl type , Tilt over mixer .

PLANETARY MIXERS: Multiple speed and high speed dough mixing for batter or cream preparation .

-HFW MACHINE are used for slug packs, unipacks , jumbo packs &tray over wraps These machines can be used for cakes,biscuits and cookies . Automation can be done by putting up auto feeders . etc.etc. Very robust machine used for cookies and biscuit . Change over times are less as it has got boxes which can be changed in very short time

max speed - 120 -150 packets /min Cream sandwich machines are used for cream filling and have two lines per machines . Max speed obtained is 280-300/ min Vertical pouch filling machines are used in pouch filling . It is used for biscuits and cookies .Biscuit are conveyed to batch weighing hopper . Max speed is 150- 200 packets /min --

WASTE WATER TREAMENT

Bakery all across world have to have some or the other type of treatment plant for treating waste water coming out of the plant . With municipalities putting up stringent penalities for violation of discharge water standards and pressure to conserve water bakeries are putting waste water treatment plant to meet these requirement . Bakery waste water are generated through machine cleaning , utensil cleaning ,floor washing , crate washing , spillages in unit , cip of pipelines and dusting done in the plant .

Major raw material are flour , fat , sugar , invert syrup , milk , biscuit , bread crumbs and other chemicals which gets mixed in water at plant during process

Bakery waste water have bio degradable waste component in it which can be treated through various chemicals and biological agent . The important factors to be monitored with permissible limits . pH-- 6- 10 BOD ( Biological oxygen demand ) - less than 1000mg COD ( Chemical Oxygen demand )-less than 3000mg Oil n Grease- 100mg Heavy metal- different for various heavy metals ( cd , mg , ar cu ,ni) < 1mg TDS ( Total dissolved solid )--- 2000mg TSS ( Total suspended particles )--1500mg These limit varies from country to country Different kind of bakery waste water treatment are following

1.By nature of treatment Physical : Waste water are allowed to passed through several storage tank. Chemical: Chemical are used to treat the waste water Biological: Biological agents are used to treat waste water

2. By aeration Aerobic - Air is mixed with the waste water through blower for aeration depending upon the volume Anaerobic - Air is avoided and the water is maintained in closed tank and anaerobic ( bio culture ) reaction takes place . Methane gas is generated in such reaction which can be used for heating application .

3.Activated sludge type Sludge generated due to bacterial action is retained to generate sludge is called activated sludge type treatment .

Basic Component of bakery waste water treatment . Collection pit : These pits are connected to plant where all waste water are collected it could be at different locations or a big tank at one place Oil and Grease trap : Oil and grease traps seperates the fat and oil content from bakery waste water . It uses gravity concept for seperation of oil & fat .Fat floats on the surface and is taken out manually through different tools.

Equalisation tank : Its a settling tank which allows different stream of waste water mix properly prior to treatment . pH correction is done in this tank .Soda flakes are added to increase the alkalinity of the water . Quantity depends upon the volume of the water .Dosing pumps are used for automated discharge of quantity into the waste water. Aeration tank : Here this waste water is mixed with air through aerators submerged either in the surface or placed in the bottom .Air is generated through blowers and has enough pressure to come out from membranes attached in aerators . These tanks are some times packed with bio culture which enhances sludge formation and are called bio reactors . Many types of bio culture are available for waste water treatment eg packed bed , moving media ,fibrous bed and membrane . Some times for better performance anaerobic tanks are placed before these aeration tank which improves the quality of the waste water . Its has been observed that 60-70% reduction in BOD at anaerobic tanks with retention time upto 1- 4 days . Anaerobic reactors have submerged media on which these microorganism lives and digest these bio degradable material .

Clarifier : These are settling tank where sludge are allowed to settle down and clear treated water are discharged either to main treatment plant which is further treated and discharge into river / sea or recycled and used for gardening or agricultural use. Sludge Drying bed : The sludge settled in these tanks are then pumped through pumps on sludge drying bed . Beds could be four to six in numbers so that they can be used alternatively as sludge drying takes some times. These sludge are then disposed out municipality approved sites .

Filter Units : Sometimes activated carbon filters are attached after clarifiers to clear waste water from suspended solids and foriegn particles . Floccullants are added in water prior to clarifier to further improve the quality of water these floccullants reacts with waste chemically and creates sludge. These are cations and anions which attracts opposite particles and makes coagulants which settles down . The bakery waste water have bio - degradable waste hence aeration method are successful for water treatment which

Bakery waste water treatment Plants must be kept at a distance from the factory or the building . Plant tanks and settling tanks are designed in respect to Volume , retention time required , BOD &COD reduction etc . Package type plants have been developed for optimising space for bakery units .

Maintenance tips :

Clear and clean all the tank regularly as any retention of sludge or water can deteriote the quality of water . Keep a log book for pH correction . Keep Digital pH for records Maintain the pumps and blower at treatment plant . Keep spare unit for blower and pumps. Keep Adequate amount of chemical required at plant . Maintain the aerators Release sludge to drying bed regularly Send samples for third party inspection in some intervals . Maintain temperatures of these tank in extreme weather condition .

Some important terms BACTERIAL COUNT : Health of aeration tank which uses these bi cultures can be checked through bacterial count . MLSS: Mixed liquor suspended solid O/N : Oxygen by Nitrogen ratio RETENTION PERIOD : Depending upon the volume , cod , bod and other characteristic plant is designed in a way that it takes 1- 4 Days for complete travel of water from inlet to outlet water at treatment plant . Chemicals required for bakery waste water treatment plant Soda flakes Iron chloride

Hydrogen peroxide flocullants Flow Diagram for Bakery Effluent Treatmant Plant

INSTRUMENTS USED IN BAKERY LABORATORY

Bakery Industry requires good laboratory facilities to check and ensure good inputs to bakery products . Lab equipments are required to maintain good quality of raw material , pakaging material and ensure better shelf life of product.

Following are major equipments for bakery labs

Alevio graph meter The equipment is required for test flour strength .It plots the p/l ratio by which we can check the flour quality and can classify them into weak or strong flour .

Rancidity check meter This equipment is required to check the rancidity of oil which is very important quality of fat which has to be measured before use .

Muffle Furnace It is required to measure the moisture content of flour

Humidity and temperature recorder It is required to check humidity in storage area and in preparation rooms Refractometer : Used measure refractive index of solution like colors , flavours

Brix meter : Used to check brix value of sugar solutions .

pH Meter . It is required for measuring pH of Dough , Milk ,Invert Sugar syrup, water etc used in bakery product.

Titration Unit To measure starch , carbohydrate , proteins , etc in raw material s etc

Bursting Strength Measuring Equipment . It is required to check the bursting strength of cantons and others packaging boxes.

Micrometer and Vernier Calliper Required for measuring thickness of laminates and wrapper

Temperature measuring sensors Required for measuring temperatures at different application .

METAL DETECTORS
nd other foreign particles in finished as well as wet product like dough . Its rejects the and other foreign particles in finished as well as wet product like dough . Its rejects the contaminated material through automated rejection systems or stops the production line . contaminated material through automated rejection systems or stops the production line .

Various brands of metal detector are found in bakeries .Few popular metal detector manufacturers are mentioned below Types of Metal detector Wet type metal detectors

Dry type metal detectors

Sizes of metal detector depends upon the width of the conveyor and height depends upon the product size and senstivity required

Locks Inspection systems Inc - Metal check , Met Series Mettler Taledo - Safeline Heat & Control Inc - Ishida , FastBack Eriez -Ez tec Advance Detection sytem - Proscan Anritsu Industrial solution USA Inc - KD series Fortress Technology Inc - Vector , Contact Loma Inspection systems -Loma S+S Inspection Inc - Genius

Thermo Scientific process equipment division - Goring Kerr , Thermo electron,Ramsey

In India Technofour metal detectors are the most used metal detectors in bakery plants .

Bakery packaging has certain specification which are unique for bakery products .Major packaging are Biscuit packaging and bread packaging BISCUIT PACKAGING Biscuits are fed into packing machines in continuos stacks this is either manual or with help of auto feeders with help of feeding chutes .Biscuits are fed into packing machines in continuos stacks this is achieved through stacker which converts free flowing biscuits into uniform achieved through stacker which converts free flowing biscuits into uniform stacks .These are done through guidelines which could be adjusted as per type of biscuits . per type of biscuits .

Major function of packaging are 1. Protect from mechanical damage in transit and loading and unloading 2. Protect from loss of moisture and any foreign odour contaminations 3. Protect from Foreign body infestation. 4. Legal compliance for values and ingredients for consumers 5. Advertisement

Biscuit are wrapped with packing machines and wrappers are sealed as long and ends.

These are sealed with helps of heaters .Coders are synchronised with machine speed to print details to the packing material .

Packs could be of various size and shape . Popular are pillow pack and family packs with wt ranging from 25 gms to 400gms . These packs are then put into cartons are then taped by passing through carton taping machines .Now biscuits are ready for dispatch .

Various type of packing material is used in biscuit industry. Primary packaging: Laminate/Wrapper , Wax Paper and Bopp films . These are tailored made for various packs where the cut-off-length and width are decided prior to packing material production .

Basic properties for laminates n corrugated boxes are Bursting strength , GSM and thickness of films measured in microns .Values varies from one product to other. Selection have to be done on above parameter. Primary function of packaging are protecting biscuit from foreign body infestation , increasing shelf life , product and manufacturer info and transportation .

Technological innovation has made possible to have various shape , sizes and colours for biscuit packaging .

The important groups of packing material are

CARTON BOXES

DISPLAY BOXES

BOPP FILMS(flexible packaging)

printed

clear film

WRAPPER

pearlised metallised

STICKERS

BOPP TAPES

TEAR TAPES

SHRINK FILMS

POLYPROPYLENE SHEETS

POUCHES

PVC TRAYS

WAX PAPER

BREAD PACKAGING PICS OF DIFFERENT TYPE OF BISCUIT PACKING

( Free Down Load) PACKING MACHINES USED IN BISCUIT INDUSTRY

-BAKERY PACKING MATERIAL SUPPLIER PRINTERS USED IN BISCUIT PACKING TROUBLE SHOOTING IN PACKING M/C Home:BakeryIndustry Packaging - bakery TYPE OF PACKAGING FOR BISCUIT PACKS DESIGN ASPECTS OF BISCUIT PACKAGING LABEL AND SYMBOLS IN BAKERY PACKAGING

FOOD SAFETY DIFFERENT TYPE OF BISCUIT PACKAGING MACHINE LEARN COST SAVING IDEAS IN PACKAGING Articles on

Packaging Ideas Printing techniques Shrink wrap packaging Corrugated boxes LABEL WINDING DESIGN FOR LAMINATES/WRAPPER ROLLS Useful Link s On Bakery Industry [ Jobs ] [Buy & Sell] Custom Search

--