Most of the traditional fried and baked foods are included in this presentation with their availability in the market.

1. Presented by,
HIT PRAJAPATI
Reg. No.: 2070922012
2nd semester, M.Tech scholar
Submitted to
Dr. Amee Ravani
Assistant Professor,
Department of Food Plant Operation
College of Food Processing Technology & Bio Energy,
Anand Agricultural University, Anand- 388 110
INDIAN FRIED
AND
BAKED FOOD PRODUCTS
Traditional Foods
(FPT 511)
1

2. content
 Traditional foods
 Fried food products
 Frying
 poori
 bhatura
 samosa
 sev
 fafda
 chorafali
 Jalebi
 Baked Food Products
 Baking
 Biscuits
 Toast
 Cookies
 Candies
 Breads
 Roti
 Naan
 Tandoori
 paratha
 kulcha
2

3. Traditional foods
 Traditional foods are foods and dishes that are passed on
through generations or which have been consumed for
many generations
 Traditional foods and dishes are traditional in nature, and
may have a historic precedent in a national dish, regional
cuisine or local cuisine
 Traditional foods and beverages may be produced as
homemade, by restaurants and small manufacturers, and
by large food processing plant facilities
3

4. fried food PRODUCTS
4

5. What is frying?
 Frying is an ancient process
 It is believed that the ancient Egyptians were among the first to
use frying as a cooking method
 They fried food in animal fat, and evidence of fried dishes
has been found in their tomb paintings and texts
 but it is only in the past fifty years that it has gained the
Attention
 Frying is a relatively complex heat and mass transferring
cooking process where physical, chemical, and organoleptic
changes are taken place because of the interaction between
food and oil
5

6.  There are mainly two types:
 Deep Fat Frying: It is the process of cooking and
dehydration of foods that is done by immersing
them in hot oil, typically at 165 – 190°C
 During this time, various chemical and
physical changes occur
 Chemical changes: starch gelatinization,
protein denaturation and flavour development
 Physical changes: decrease in moisture
content, increase in product temperature, oil
content and uniform crust formation
 Shallow Frying: Surface or Contact frying
involves heat transfer that takes place to the food
mainly by conduction of the hot surface of the
frying pan through a thin layer of oil
 This type of frying produces variable browning
in the food, Lack of Standardization of the
product
 The uptake of oil by the product is
comparatively lower than deep fat frying
Types of Frying
6

7. Alternative new trends in frying technologies
Microwave frying
 The use of microwave as a heating power source during frying
Vacuum frying
 Vacuum frying or pressure frying is done in a vacuum tank
 The process reduces the boiling point of water and oil
 Frying can occur at normal atmospheric frying
Radiant frying
 Radiant heating systems use an infrared source for heat exposure
 The heat is emitted at wavelengths between 0.78 to 1000 mm
Ultrasound-assisted frying
 The range of acoustic waves used in this treatment ranges between 20
kHz and 10 MHz
Air frying
 Air Frying is a rapid cooking technology of food using a high velocity of
blowing air
Spray frying
 The heated oil is used to sprayed toward the sample
(Devi et al., 2021)
7

8.  POORI
• The name Puri derived from the Sanskrit word पूरिका
• Poori originated in the Indian subcontinent, particularly in the states of Uttar
Pradesh and Bihar
• Puri is a deep-fried bread made from whole-wheat flour that originated in the
Indian subcontinent
• It is eaten for breakfast or as a snack or light meal
• It is usually served with a savory curry or bhaji, as in puri bhaji, but may also
be eaten with sweet dishes
• It is often served during special occasions, festivals, and religious ceremonies
• As the number of frying cycles increased from 1 to 6, the product absorbed
more oil, going up from 28.46% to 36.85% (Debnath et al., 2012)
 There are some famous dishes with puris all
across India
 Puri with aloo and shrikhand in the west
 Puri with potato masala in the south
 Puri with palak in the east
 Puri with chole, punjabi aloo puri or sooji
halwa in the norhth 8

9. Types of jar snack puris
 Crispy masala puri
 Baked whole wheat puri
 Methi puri
 Verki puri
Types of stuffed puris
 Khamiri Green Peas puri
 Bhedvi puri
 Spicy Urad dal puri
 Khus khus ki puri
 Stuffed cauliflower puri
Types of plain puri
 Gujarati masala puri
 Bengali luchi puri
 Aloo ki puri
 Spinach puri
 Phudina puri
 Beetroot puri
Famous puris from all across india
9

10. Products available in the market
10

11. ₹662.50 / kg
11

12. bhatura
 Bhatoora is a fluffy, deep-fried bread
from the Indian subcontinent
 It comes from the northern and eastern
regions of India and is commonly
enjoyed for breakfast or as a midday
meal
 The bread is made using leavened
sourdough dough, which gives it a light
and airy texture
 A popular and traditional way to eat
bhatoora is by pairing it with chickpea
curry, known as chole or channe,
resulting in a classic dish called chole
bhature
 Chole bhature is particularly famous in
Punjab, where it originated
 Compared to puri bread, bhatoora is
different in that it uses leavened
dough, which contributes to its
fluffiness and distinct taste 12

13.  To make a bhatura mix all-purpose flour,
yogurt, and a little ghee or oil to form the
dough
 Knead the dough thoroughly until it
becomes smooth and elastic in texture
 Allow the dough to rest and rise for some
time, making it soft and fluffy
 Take small portions of the dough and
either roll them into balls with your hands
or use a rolling pin to flatten them into
bread pieces
 Heat oil in a deep frying pan and fry the
bread pieces until they puff up and turn
lightly browned, ensuring they remain soft
and chewy
 Once done, your Bhatura is ready! It can
be served alongside yogurt, pickle, or
vegetables for a delicious meal
 The oil content of the fried traditional
bhatura is 22.9 % (Sharma et al., 2017)
13

14. Product available in the market
Shelf life: 6 month 14

15. samosa
 Samosa is a South Asian snack that is
deep-fried and has a pastry covering
 It is filled with tasty ingredients like
spiced potatoes, onions, peas, and
sometimes meat or fish
 It is commonly served with chutney or
sauces
 The English word samosa derives from Hindustani word 'samosa'
and the Middle Persian word sanbosag means 'triangular pastry'
 During the Delhi Sultanate era in the 13th century, samosas were
introduced to the Indian subcontinent, influenced by culinary
traditions from Persia and the Arab regions
 Amir Khusro, a scholar and royal poet of the Delhi Sultanate
around 1300 AD, wrote that the princes and nobles enjoyed
samosas made with meat, ghee, onions, and other ingredients
15

16.  Samosas are generally made with maida, and
filled with a mixture of ingredients like diced
cooked or mashed boiled potatoes, onions, green
peas, lentils, ginger, spices, and green chilies
 The fillings can be either vegetarian or non-
vegetarian, depending on the choice
 The entire pastry is deep-fried in vegetable oil or
sometimes ghee until it turns golden brown
 Samosas are usually served hot and
accompanied by fresh green chutney, such as
mint, coriander, or tamarind
 They can also be prepared in a sweet version
 Snacks in rural settings contained 28.8 grams of
fat, while snacks in urban settings contained 29.6
grams of fat per 100-gram serving (Gupta et al., 2016) 16

17.  Samosas come in various shapes, depending on the region where they are
made
Triangle shape
Cone shape
half-moon shape
17

18. Products available in the market
18

19. Sev
 Sev is a well-liked Indian extruded,
fried snack made from chickpea flour
dough containing cumin seeds, black
pepper powder, turmeric powder,
asafoetida, red chili powder, and
fennel seeds as a flavoring additives
(optional) and is relished for its texture
and aroma
(Kumar et al., 2015)
 It is prepared by deep-frying of small,
crunchy noodles
(Kumar et al., 2015)
 Ready-to-eat varieties of sev, including flavoured sev, are available
in Indian stores
 Sev is eaten as a stand-alone snack as well as a topping on dishes
like bhelpuri and sevpuri
 Sev can be made at home and stored for weeks in airtight containers
 Many varieties of sev are sold commercially, such as tomato sev,
aloo sev, palak sev, plain sev, bhujia and ratlami sev 19

20. • chickpea flours
• Addition of water
• Addition of flavoring additives
• Kneading of dough
• Filling of dough in hand extruder
• Forcing through die
• Frying(180-190°C for 2-3 mins or untill desired level of
colour and crispyness)
• Draining of oil
• Cooling (at room temperature for 10 mins)
• Packaging (HDPE pouches)
Method of Sev Preparation
(Kumar et al., 2015)
20

21. Types of sev available in the market
21

22. Types of sev available in the market
Rs. 190/ kg
Rs. 230/ kg
22

23. • Fafda is usually served with a besan chutney and salty fried-
green chilis
• It is also accompanied by a side dish called "sambharo" which
is made from shredded spicy vegetables like carrots or
papaya
Fafda
• The crisp, yellow snack is a
festival favourite, especially
during Dussehra
• Fafda, is a favorite fried snack
made with chickpea flour
(Besan) from Gujarat
• It is a popular breakfast snack
in Gujarati cuisine, traditionally
enjoyed with jalebi
23

24.  To make Fafda, mix besan (Gram flour), oil,
carom seeds (ajwain), papad khar, and salt in a
bowl
 Knead into a soft dough using enough water
still smooth
 Take a small portion of dough and roll into
around 50mm
 Press the roll on one side of the chopping
board or any flat surface and with the base of
your palm press and stretch it vertically with
light force from one end to the other to form a
long strip
 Loosen the strip gently with a sharp knife
 Heat the oil in a deep non-stick pan and deep
fry on a medium flame till it turns crispy and
light brown in colour
 Drain on an absorbent paper
 Cool slightly and serve or store in an air tight
container
Method of Fafda Preparation
24

25. Fafda Machine
₹ 18,880/ Piece
25

26. Fafda available in the market
Ingredients: Gram Pulse Flour,
Refined Groundnut Oil, Carom
Seeds (Ajwain), Backing Soda,
Asafoetida (Hing) Shelf life: 3 Month 26

27. chorafali
 Chorafali is a popular snack from
Gujarat, enjoyed during festivals
like Diwali or as a teatime treat.
 It's made from gram flour (besan),
spices, and deep-fried to become
crispy.
 The taste of chorafali is spicy and
savory, and it goes well with various
chutneys or sauces.
 The process of making chorafali involves
 Mix gram flour, urad dal flour, baking soda and salt
 Add water to make a stiff dough
 Beat dough in mortar with pestle for at least 2 minutes
 Shape the dough into thin, round discs or strips
 Deep-fry the discs or strips until they turn golden brown and crispy.
 Remove the excess oil after frying
 Place them in a deep bowl, sprinkle the spice powder on top of fried
chorafali strips and toss gently
 Cool chorafali completely and serve or store in an air-tight container. 27

28. Chorafali available in the market
28

29. Jalebi
• Jalebi is a popular dessert in India,
Nepal, Bangladesh, and Pakistan
• It is a sweet, crunchy, pretzel - like treat
made by deep-frying a batter of
fermented wheat flour and black gram
• The word jalebi is derived from the
Arabic word zulabiya, or the Persian
zolbiya
• Jalebi has a long history and has been
consumed in India since 1450 CE
• It is commonly sold in local tea stalls
and sweet shops in these countries
• Jalebi is considered one of the oldest
heritage fermented cereal-based
confectioneries
(Shangpliang and Tamang, 2023)
29

30. Batter
Preparation
Mixing wheat flour, black gram, curd,
butter, and water to create a thick
mixture
Fermentation In a closed container in a warm place
for 6-8 hours
Frying The batter is squeezed through a
cloth with a small hole, forming
continuous spirals, and then deep-
fried in heated oil or ghee
Browning The spirals turn light brown after
about a minute of frying, and they are
removed from the oil using a sieve-
like spatula
Method of Jalebi Preparation
30

31. Sugar
Syrup
The fried Jalebis are immediately soaked
in a sugar syrup having 70%
concentration, for 2-3 minutes
Flavouring
and
Coloring
Additional flavorings like rose water or
kewda water, and food-grade orange color
are sometimes added to the syrup to
enhance the taste and appearance of the
Jalebi
Garnishing
Jalebis are dusted with cardamom powder
and powdered sugar to add extra flavor
Serving
In North India, Jalebis are often served
with rabri, a sweet milk based dessert.
(Shangpliang and Tamang, 2023)
31

32. Jalebi making machine
32

33. Product available in the market
Ingredients: wheat flour, urad dal (split black
gram flour), bakery shortening (palmolein oil
and sesame oil), Sodium bicarbonate E500(ii),
citric acid E330 and permitted anti-oxidant E320
33

34. BAKED FOOD PRODUCTS
34

35. What is baking?
 Baking, process of cooking
by dry heat, especially in
some kind of oven
 It is probably the oldest
cooking method
 Bakery products, which
include bread, rolls, cookies,
pies, pastries, and muffins,
are usually prepared from
flour or meal derived from
some form of grain
(Matz and Singh, 2023)
35

36.  In the earliest baking method, people
cooked flatbread on hot stones
 Around 4000 BCE, ancient civilizations like
the Egyptians developed clay ovens for
more efficient baking
 The Egyptians, Greeks, and Romans were
great at baking and made different types of
bread and pastries using wheat and other
grains
 In the 20th century, electric ovens and
ready-to-use baking mixes made baking
easier for home cooks
 Today, baking is a crucial part of global
culinary culture, constantly evolving with
new recipes, techniques, and equipment
36

37. • Biscuits are a type of baked food product found in
many English-speaking countries.
• They are usually hard, flat, and made from flour
without any leavening agents.
• Biscuits can be sweet, made with ingredients like
sugar, chocolate, icing, jam, ginger, or cinnamon.
• Some biscuits are savory and resemble crackers.
• Popular types of biscuits include sandwich biscuits,
digestive biscuits, ginger biscuits, shortbread
biscuits, chocolate chip cookies, Anzac biscuits,
biscotti, and speculaas.
Biscuits
37

38. • The Old French word bescuit is derived from
the Latin words bis (twice) and coquere,
coctus (to cook, cooked), and, hence,
means "twice-cooked".
• This is because biscuits were originally
cooked in a twofold process: first baked, and
then dried out in a slow oven.
• In ancient times, Egyptian sailors had
dhourra cake, a flat and brittle millet bread.
• Romans had a biscuit called buccellum.
• Romans made their biscuit by boiling and
spreading thick wheat flour paste, then frying
it until crisp.
• The dish was served with honey and pepper
according to the Roman cookbook Apicius.
38

39. (Roger et al., 2022)
Ingredient weighing
Mixing
Moulding
Cutting
Baking
( 140 to 150 °C for 20mins)
Cooling
Packaging
Flow chart for biscuit production
39

40. Product available in the market
40

41. Cookies
 The word "cookie" comes from the Dutch
word "koekje," meaning "little cake"
 Cookies were originally used to test oven
temperatures before baking larger cakes
 In Medieval Europe, bakers made
sweetened dough balls called "biscuits,"
which were early cookies
 Cookies evolved with spices, dried fruits,
and nuts
 Popularity of cookies grew in the 17th and
18th centuries in Europe and the United
States
41

42.  To make cookies, Gather and mix basic
ingredients (butter, sugar, eggs, flour, etc.)
 Combine wet and dry ingredients to form
cookie dough
 Add optional extras like chocolate chips or
nuts
 Chill the dough if needed
 Shape the dough into cookies
 Bake in the oven at specified temperature
and time (175 °C for 8 to 12 minutes,
depending on the size of the cookie)
 Cool the baked cookies on a wire rack
42

43. Product available in the market
Shelf life: 6 months
43

44. Cookies vs Biscuits
Comparison
Characteristics Cookies Biscuits
Outlook Are large, heavy, chunky, rough
and crispy
Are crispy, thin and
fluffy
Ingredients Can be added more variety of
ingredients
Only require few
ingredients
Flavours Have more flavours due to the
use of many ingredients
Do not have many
flavours as the
ingredients are few
Baking period Due to the density of the
ingredients, cookies take
longer to bake
Take a short time to
bake because they are
thin
44

45.  Candy making is about preparing and
cooking various sweet treats and sugar
confections like hard candies, jelly
beans, chocolates, and more
 Candies are made by dissolving sugar
in water or milk to create a syrup
 The syrup is then boiled until it reaches
the desired thickness or starts to
caramelize
 The type of candy depends on the
ingredients used and how long the
syrup is boiled
 Candies can have different textures,
ranging from soft and chewy to hard
and brittle
Candies
45

46. Product available in the market
Shelf life: 12 months 46

47. Toast
 The word "toast" comes from the Latin word
"torrere," which means "to burn“
 Toast is made from sliced bread that turns
brown and crispy when exposed to heat
 The browning occurs due to the Maillard
reaction, enhancing the flavor and texture
 Its firmness makes it easy to spread toppings
like butter, jam, or jelly
 Toasting is a popular way to make stale bread
tastier and enjoyable
 You can toast bread using a toaster or toaster
oven
 It is commonly eaten as a breakfast option with
sweet or savory spreads
 Toast can accompany savory dishes like soups
or be topped with eggs or baked beans for a
light meal
 Toasted bread is frequently used in making
sandwiches
47

48. Product available in the market
Shelf life: 5 months 48

49. Breads
 Bread is a baked staple food made from
flour (usually wheat) and water
 It has a long history and is one of the oldest
foods created by humans
 Bread is culturally and religiously significant,
used in various rituals and daily life
 Different methods are used to make bread
rise, such as natural microbes like
sourdough, chemicals like baking soda,
industrially produced yeast, or high-pressure
aeration for a fluffy texture
 Commercial bread in many countries
contains additives to enhance flavor,
texture, color, shelf life, and nutritional
value, as well as to simplify the production
process
49

50. • Bread is the staple food of the Middle East,
Central Asia, North Africa, Europe, and in
European-derived cultures such as those in
the Americas, Australia, and Southern Africa
• Bread is made by the process of baking of
wheat dough mixed with yeast, which makes
it rise and creates air pockets due to the
carbon dioxide and ethanol produced during
fermentation
• Gluten-free bread is made with different flours
like almonds, rice, corn, and others, as they
don't contain gluten.
• Without gluten, the dough may struggle to
keep its shape and the bread might turn out
dense with little air.
• To fix this, additives like xanthan gum, guar
gum, HPMC, corn starch, or eggs are added
to help the dough and improve the texture of
gluten-free bread.
50

51. Bread making machine
Continuous Batch
51

52. Product available in the market
Shelf life: 4 Days
52

53. Roti
• Roti, also called chapati, is a flatbread popular in
South Asia
• It is made from whole wheat flour (gehu ka atta) and
water
• The dough is flattened into thin, round shapes and
then cooked on a hot griddle (tava) that has been
preheated to around 200˚C
• First, one side is partially cooked through baking, and
then the other side is fully cooked, which typically
takes around 1.5 minutes
• Unlike leavened bread, roti is unleavened, so it
doesn't puff up during cooking
• It is commonly served with curries, vegetables, lentils, and meats
• Roti is versatile and can be used as a utensil to scoop up food or
stuffed with fillings to make dishes like stuffed parathas
• It is a staple food in the South Asian diet and enjoyed on a daily basis
53

54. Product available in the market
Shelf life: 5 Days 54

55. Naan
 Naan, a type of bread, was introduced
to the Indian subcontinent during the
Islamic Delhi Sultanate period.
 The earliest mention of naan in the
region comes from the memoirs of
Amir Khusrau, an Indo-Persian Sufi
poet who lived in India during the
1300s AD.
 Amir Khusrau mentioned that Muslim
nobles enjoyed two kinds of naan:
Naan-e-Tunuk and Naan-e-Tanuri.
 Naan-e-Tunuk was a light and thin
bread.
 Naan-e-Tanuri was a heavier bread,
baked in a special clay oven called a
tandoor.
55

56.  To make the dough, mix flour, yeast,
sugar, salt, yoghurt, and fat
 Cover the dough with a wet cloth and
let it rise at room temperature
 Roll out the fermented dough into
long, thin flat pieces, then bake them
in a hot oven (tandoor) at around
315˚C for approximately 2 minutes
 The bread will be soft when hot, but it
may become tough and difficult to
chew after it cools down
56

57. Product available in the market
Shelf life: 24 months at -18 °C
57

58. parantha
 Parathas are a popular type of flatbread in the
Indian subcontinent.
 They are made with wheat dough that can
include finely ground wholemeal (atta) or white
flour (maida), sometimes with the addition of
egg or ghee.
 Plain parathas are thicker and more substantial
compared to chapatis/rotis because they are
layered with ghee or oil and folded repeatedly,
similar to puff pastry or laminated dough,
resulting in a flaky texture.
 Stuffed parathas have various fillings, and they
can be made using different methods,
depending on the region's traditions. The fillings
can vary widely, and not all stuffed parathas use
the folding technique used for plain parathas.
58

59. Product available in the market
Shelf life: 24 months at -18 °C
Vegetables [Potato (25.2%), Onion and Green Chilli], Wheat Flour
(Atta), Water, Refined Corn Oil, Chat Masala {Rock Salt, Black
Salt, Dried Mango, Cumin, Pomegranate Seed, Black Pepper,
Dried Ginger, Red Chilli, Dried Mint, Nutmeg, Ajowan and
Asafoetida}, Coriander Leaves (1.2%), Iodized Salt, Dehydrated
Potato (0.4%), Sugar, Wheat Gluten and Emulsifier [Mono- and di-
glycerides of fatty acids (from Palm oil)].
59

60. kulcha
 The term kulcha is Persian and describes a disc-shaped loaf of
bread, bun or even biscuit
 However, in India this term came to be associated with round
breads popularized during British colonial period
 In some parts of India, naan or tandoori parantha is often
confused with kulcha
60

61.  Kulcha is made from maida flour, water, a pinch of salt, and a
leavening agent like yeast or old kulcha dough.
 The ingredients are mixed by hand to form a tight dough, which is
left covered with a wet cloth in a warm place for about an hour to
slightly rise.
 The dough is kneaded again and rolled out into a flat, round shape
using a rolling pin.
 It is baked in a clay oven called a "tandoor" until fully cooked.
 After baking, butter or ghee is sometimes brushed on top, but it's
optional.
 Kulcha is commonly eaten with various Indian curries, especially
with a spicy chickpea curry known as chole.
61

62. Product available in the market
Shelf life: 6 Days
62

63. Finance Aspects to Establish Bakery Unit
Financial Statements
Sr. No. Heads Amount
1 Land Own
2 Building Own
3 Plant & Machinery* 40,00,000
4 Contingency 8,00,000
5 Other capital Investment 12,00,000
Total 60,00,000
1. Cost of the Project
Project Financing
63

64. Machinery Particulars are as under
Sr. No. Equipment Quantity
Rate
(Rs./Unit)
1 Baking Ovens 4 1,25,000
2 Dough Mixers 2 1,00,000
3 Cutter, Divider, Sheeter 3 3,00,000
4 Rusk Making Machine 1 1,00,000
5
Flour Sifter, Sugar Pulveriser, Biscuit
Grinder
3 80,000
6 Trays, Scoops, SS Bins, Pellets, 1 60,000
7 Packing Equipment 2 3,00,000
8
Miscellaneous Equips: SmallRO Plant,
small flour mill
- -
Total 40,00,000
Note: The rate may vary as per market
64

65. 2. Working Capital Requirement
Sr. no. Ingredients Qty./yr. (MT) Rate/MT
Total
Amount
Per year
1 Maida/Atta 120 Own Own
2 Ghee 55 1,00,000 55,00,000
3 Edible oil 7 1,20,000 8,40,000
4 Sugar 4 30,000 1,20,000
5 Salt 2 10,000 20,000
6 Other Ingredient 6 1,00,000 6,00,000
7 Packaging Material - - 2,40,000
Total 73,20,000
(i) Raw Material
65

66. (ii) Manpower Requirement
Particular
Number of
Employees
Salary/ Wages
Per month
Amount per
month
Total
Amount
Per year
Technical Staff 3 12,000 36,000 4,32,000
Admn. Staff 3 12,000 36,000 4,32,000
Marketing Staff 6 10,000 60,000 7,20,000
Labour 10 8,000 80,000 9,60,000
Total 2,12,000 25,44,000
Note: The rates are taken in round figure for the ease of calculation.
66

67. Business Projections
Installed plant capacity = 500 Kg/day
Efficiency @ 80% = 400 Kg/day
Production for 300 working days = 1,20,000 kg
Sales
Khari @ 20%@Rs. 100/ Kg = Rs. 24,00,000/-
Rusk @ 40% @ Rs. 120/Kg = Rs. 57,60,000/-
Atta Biscuits @ 40% @ Rs. 150/Kg = Rs. 72,00,000/-
Total sales = Rs. 1,53,60,000/-
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68. Since capacity utilization (CU) is taken different for different years
therefore, projected sales will be:
Year 1 2 3 4 5 6
CU @ 70% 75% 80% 85% 90% 90%
Sales 10752000 11520000 12288000 13056000 13824000 13824000
Cash Flow
Project Cost Rs 60.000 lakhs
Promoter's Capital Rs 30.000 lakhs
Loan from NCDC @11.10% Rs 20.000 lakhs
Subsidy from MoFPI @ 25% of the plant and machinery Rs 10.000 lakhs
Total Assistance Rs 30.000 lakhs
68

69. Cash Flow…
Year 1 Year 2 Year 3 Year 4 Year 5 Year 6
CU 70% 75% 80% 85% 90% 90%
Sales 10752000 11520000 12288000 13056000 13824000 13824000
Expenses
raw material 5856000 6588000 7320000 7320000 7320000 7320000
salary 2544000 2544000 2544000 2544000 2544000 2544000
other expenses @ 10% of
sales (electricity, insurance
and others)
1075200 1152000 1228800 1305600 1382400 1382400
depreciation @ 10% 400000 400000 400000 400000 400000 400000
Loan due 2000000 1666666 1333333 1000000 666667 333333
Interest on Term loan 222000 185000 148000 111000 74000 37000
Loan instalments 333333 333333 333333 333333 333333 333333
Total Expences 10430533 11202333 11974133 12013933 12053733 12016733
Gross Profit 321467 317667 313867 1042067 1770267 1807267
tax @ 10% 32147 31767 31387 104207 177027 180727
Net Profit 289320 285900 282480 937860 1593240 1626540
69

70. References
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Devi, S., Zhang, M., Ju, R., & Bhandari, B. (2021). Recent development of
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Gupta, V., Downs, S. M., Ghosh-Jerath, S., Lock, K., & Singh, A. (2016).
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Kumar, S. B., Asha, M. R., & Prakash, M. (2015). Quality mapping and positioning
of Sev—A deep fat fried snack. International Journal of Food Properties, 18
(11), 2433-2441. 70

71. References…..
Matz, S. A. and Singh, . R. Paul (2023, July 14). baking. Encyclopedia Britannica.
https://www.britannica.com/topic/baking
Roger, P., Bertrand, B. M. M., Gaston, Z., Nouhman, B., & Elie, F. (2022). Nutritional
Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite
Flour. International Journal of Food Science, 2022.
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assembled genomes mining of health benefits in Jalebi batter, a naturally
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