Introduction to flax seed and chocolate Falxseed and chocolate muffins Nutrition composition of flaxseed Health benefits of flaxseed Flaxseed enriched chocolate muffins floe chart Packing material standardisation recipe

2. FLAXSEED ENRICHED CHOCOLATE MUFFINS
SR.NO CONTENTS
1 Objectives
2 Mission of Programme
3 Introduction
4 Preparation of Muffin
5 Project Economy
6 Nature of marketing
7 People management
8 Conclusion
9 Photos

3. OBJECTIVES
To standardize the process for preparation of “Flaxseed Enriched
Chocolate Muffins”.
To evaluate overall acceptability of “Flaxseed Enriched Chocolate
Muffins”.
To study the shelf life and market potential of “Flaxseed Enriched
Chocolate Muffins”.
To use the nutritive value of Flaxseed, in the form of “Flaxseed Enriched
Chocolate Muffins”.
To study techno-economic feasibility of product.

4. FLAXSEED ENRICHED CHOCOLATE MUFFINS
INTRODUCTION
MUFFINS:
•“A Muffin is an individual sized quick bread”
•The derivation of the word “Muffin” comes from the French word,
“Moufflet”, which is often times applied to bread which means ‘soft’.
FLAXSEEDS:
•Botanical Name: Linum Usitatissimum, Member of Genus Linum in the
Family of “Linaceae”.
•The Flaxseeds are known as "Linseed".
•It is food and fiber crop cultivated in cooler regions of the world.
•Flaxseed also contains Omega-3 Fatty Acids and α-Linolenic acid.

5.  CARBOHYDRATES 28.88 g
 PROTEIN 18.29 g
 FAT 37.1 g
 DIETARY FIBER 27 g
 ENERGY VALUE 420 Kcal
NUTRITIONAL COMPOSITION OF FLAXSEEDS:(Per 100 g)

6. HEALTH BENEFITS OF FLAXSEEDS
 High Fiber and low carbs
 It promotes digestive health
 It helps to lower cholesterol
 It has high antioxidants activity
 It helps to fight against cancer
 It promotes healthier skin and hair
 It also helps in prevention of cardiovascular disease

7. FLOWSHEET
“FLAXSEED ENRICHED CHOCOLATE MUFFINS”
Selection of good quality raw material
↓
Weighing of ingredients
↓
Sieving of refined wheat flour and Flaxseed Powder
↓
Adding baking powder and baking soda to flour through Sieving
↓
Beating of eggs, sugar, butter with chocolate essence
↓
Adding the flour mixture to the prepared egg, sugar, butter mixture
and mix it well .
↓

8. ↓
Pour the batter in mould and keep the
moulds in oven for baking
↓
Baking at 180°c for 15 minutes
↓
Cooling
↓
Packaging and Labelling
↓
Storage
PACKAGING MATERIAL USED:
•PE (polyethylene) bags and HDPE(High density polyethylene) are used
for packaging of Flaxseed Enriched Chocolate Muffins.

9. STANDARDIZATION OF RECIPE
INGREDIENTS QUANTITY(g/kg)
Refined wheat flour 10 kg
Icing Sugar 7.5 kg
Ghee 5.0 kg
Eggs 150(no.)
Cocoa Powder 2.5 kg
Flaxseed Powder 0.5 kg
Baking Powder 250 gm
Baking Soda 250 gm
Tutty Fruity 1.25 kg
Chocolate Colour and Flavour As per required

10. PROJECT ECONOMY
1. Direct Cost = 3320 /-
2. Indirect Cost : 680 /-
Packaging Cost = 280 /-
•Tray = 192 /-
•Polyethylene Bag = 88 /-
Labelling Cost =400 /-
Product Yield 25 kg
Minimum pack 200 gm
Total number of pack 125
Unit price Rs. 40/ 200 gm
Sale 5000/-
Profit 5000–4000= 1000 / -

11. SALE = NO. OF PACKETS SOLD X COST OF ONE PACKET
= 125× 40
= 5000
PROFIT = Sale value – Production cost
= 5000–4000
=1000/-
% PROFIT = Profit X 100
Total Sale
% PROFIT = 1000 X 100
5000
% PROFIT =20%

12. Direct cost Rs.3320 /-
Indirect cost* Rs. 680 /-
Selling price Rs. 5000/- Rs.40 per pack
Net profit 1000
( *Indirect cost- packaging, labeling & other cost )

13. Break Even Point
•“It is the level of volume of production at which the cost of production
is equal to selling cost.”
•Any volume of production beyond BEP could result in profit and any
volume of production below the BEP could result into loss.
•Profit : Sales > Variable Expenses + Fixed Expenses
Break even point : Sales = Variable Expenses + Fixed Expenses
Loss : Sales < Variable Expenses + Fixed Expenses
BEP in units= Fixed Costs ÷ Contribution (profit margin) per unit
BEP in Rupees= BEP in units × Unit pack price

14. NATURE OF MARKETING:
The Product “Flaxseed Enriched Chocolate Muffins” were distributed
to various outlets as a part of marketing.
Door to Door marketing was carried out by Group Members.
The product was sold to relatives, friends, as well as on some retail
shops.

15. PEOPLE MANAGEMENT
Our group had tie-ups with various retail shops and outlets for the
selling of our “Flaxseed Enriched Chocolate Muffins”. Our group of
Eight members were equally provided with work. Three of the
members were assigned with the procurement of raw materials. All
the group members helped in the processing of “Flaxseed Enriched
Chocolate Muffins”. Three members did the tasks of packaging and
labeling of the “Flaxseed Enriched Chocolate Muffins”. Three
members arranged for the distribution and marketing of the product
“Flaxseed Enriched Chocolate Muffins”.

16. CONCLUSION
“Flaxseed Enriched Chocolate Muffins” has high nutritive value
as well as excellent sensory parameter. It also has good shelf life
and storage period .Thus by looking at consumer’s acceptability
and economic feasibility of the product we decided to make
“Flaxseed Enriched Chocolate Muffins”.
As compared to market Flavoured muffins our product contains
“Flaxseeds”.
“Flaxseeds” are rich in Carbohydrates, Omega-3 fatty acids and
Dietary fibers respectively.
Our product is costly as compare to market product because of
contain costly raw material such as Flaxseeds.