Top 20 Indian Cities Looking For Bakery Businesses

From the visitors   data analysis  on  bakerybazar  for  interest  shown  by people on setting up bakeries  I have  ranked  Indian  cities in  descending order  -Max visit   to Min visit  .

• Delhi
• Mumbai
• Pune
• Bangalore
• Kolkata
• Chennai
• Hyderabad
• Indore
• Bhubneshwar
• Cochin
• Coimbatore
• Chandigarh
• Jaipur
• Bhopal
• Surat
• Guwahati
• Ahmedabad
• Patna
• Aurangabad
• Gurgaon

The  above list  shows  the popularity  of  bakery businesses and opportunities  are very high in metros .Delhi outranks other cities  in interest for bakery business thus speaking about popularity of bakery products in Delhi  . Even  tier  II cities like  Surat , Jaipur ,Patna ,Cochin and Coimbatore  are looking for  bakery  as viable business.Enquiries varies from large automated plants  to small bakeries .Even  people have started asking for business plan related  to bakery chains /live in bakeries /bakery cafes/ tuc shops in corporates

Mcvities Brings Orange Flavour To It s Cream Biscuit

Mcvities  in  India  has in short  span  got  some foot hold  in  competitive market  of  biscuit category . Earlier it has launched  cookies and marie  along with its  trade mark  digestive biscuits .  It has also offered several promos  with  assorted packs of  marie and cookies  and digestive and cookies .

 In  recent launch  of  its  Mcvitie's Cream  -Orange  biscuits  , Mcvitie's  is trying  to  promote  orange cream biscuit among the largest consumer group of kids and teens . Orange flavours  is popular among kids . Where all other brand are fighting for  chocolate  variety Mcvities has strategically placed its  Orange variety  in Indian biscuit variety . Orange cream  has price tag of  Rs 10/-  for six biscuit placed in pvc  tray  (  wt = 58  g ) .  Promoted  with free  BEN 10  stickers

Parle Launches Milk Power In Tamil Nadu

Parle products  India s leading biscuit manufacturer  has test  launched  Milk Power biscuits in Tamil Nadu  prior to going  pan India .  Tamil nadu has almost 55% market  share for milk biscuits  still dominated by arch rival Britannia's  Milk Bikkis , new  ITC  Milk magic and  Horlicks biscuits  . Parle 's  earlier foray  into Milk biscuit segment was through  its  product called Milk Shakti   with  recipe of milk with honey  which  could not  make much of  impact . Parle now  with new avatar of Milk Power  has  launched  this  biscuit fortified with  vitamins and iron  which would appeal to health  conscious mothers .Milk  variety  is about 5-10% of  total biscuit production popular among kids and teens .

source : Financial Chronicle 

Chorleywood Process Which Revolutionised Bread Manufacturing

Bread Manufacturing was  changed for ever  with  Chorleywood  process  , This process allowed bakers to produce bread loaves in  shortest  ever  time with continuous process without  the  conventional method of  allowing bread to ferment for long hours . Most of automated Bread Manufacturing plants  across the globe  follow Chorleywood process .

Even the fresh crusty bread baked at your local supermarket is probably made the Chorleywood way.

The work of the scientists at the Chorleywood Flour Milling and Bakery Research Association laboratories in 1961 led to a new way of producing bread, making the average loaf in Britain 40% softer, reducing its cost and more than doubling its life.
25th November 1965: A line of baked loaves ready to be packed at the Wonderloaf Bakery, Tottenham, north London. The move was good for British farmers growing low-protein wheat

What is more, each slice was uniform.

For its supporters, it was the innovation that pushed bread into the modern era.

"It is a process we invented and we should be very proud of it," says Gordon Polson, of the British Federation of Bakers. "UK bread is around the cheapest in the world."

The bread scientist, Stan Cauvain, who worked with the original inventors and has written the definitive work on the Chorleywood Process says they knew from the beginning they had changed baking forever.

"The inventors knew they were on to something special and it would have far reaching consequences."

Its origins lay in the late 1950s and the need to try to find a way for small bakers to compete with new industrial bakeries. The light brown "national loaf" during the long years of rationing had, for many consumers, outstayed its welcome. Soft, springy, white bread - that did not go stale quickly - was what the public wanted.

"Already, thanks to the Chorleywood process, nearly half the wheat in our bread is British. The industry's current development programme could bring about a situation where British bread is made from an even higher proportion of British wheat - thus making the British loaf even better value for money in relation to world bread prices."

The research bakers at Chorleywood discovered that by adding hard fats, extra yeast and a number of chemicals and then mixing at high speed you got a dough that was ready to bake in a fraction of the time it normally took.

It allowed bread to be made easily and economically with low protein British wheat.


Important  Timelines for  Modern Bread Manufacturing in  UK

      1928: First bread slicing machine, invented by Otto Rohwedder, exhibited at a bakery trade fair in the US

• 1930: Large UK bakeries take commercial slicers and sliced bread first appears in shops
• 1933: Around 80% of US bread is pre-sliced and wrapped. The phrase "the best thing since sliced bread" coined
• 1941: Calcium added to UK flour to prevent rickets
• 1942: The national loaf - much like today's brown loaf - introduced to combat shortage of white flour
• 1954: Conditions in bakeries regulated by the Night Baking Act
• 1956: National loaf abolished
• 1961: The Chorleywood Bread Process introduced

source
BBC News

Britannia Brings Choco chip " TIGER KRUNCH" At Rs5/-

Britannia   has launched  a low cost  chocolate chip  biscuit  in  its  Tiger brand  . Tiger  brand  has been pitched basically  by Britannia  to take on   Parle  G . Tiger  glucose biscuit   had  some success  in getting glucose market  share .  Britannia  has  since then tried to  add many   low cost variant  for mass glucose segment with  Tiger cream , Tiger Cookies  and now  Tiger Krunch   with  choco  chips  . Idea  is to provide  premium product  with  low cost   tag  to  large customer base including  rural  market .  Tiger Krunch is  priced at  Rs 5/-  bracket .

Arnotts Tic Toc Biscuits - Innovation in Biscuit Design

Arnotts  Innovative biscuit  design  which  would definitely  be  liked by kids ,  uses clock moulds  for its  cream biscuits .

Arnotts -  A profile

Parle Products Goes For Expansion Mode To Thwart Competition

 Parle  Products  the leading  biscuit manufacturer  in India  has adopted  a aggressive  expansion plan  to maintain its leadership position in biscuit segment through increasing its production  capacities and distribution channels .

A report

The Rs6,000 crore biscuits major Parle Products, which has pilfered Britannia Industries Ltd’s market share, is looking to maintain its leadership in the branded biscuits segment.
Parle claims to hold a market share of 40% in volume and 32% in value terms in the branded biscuits segment. At present, Britannia has a market share of 28% in volume terms and 32% in value.

Analysts estimate Britannia has lost about 4% volume share in the last three years, whereas Parle has gained the same.
Going forward, the company plans to double its distribution network and increase the number of its manufacturing units.

source
complete story  on -DNA

Colors Used In Biscuits

Bakery manufacturers uses  various ingredients and methods  to give color  to biscuits and cookies . Colors could be added to biscuits  as

Natural  colors can be categorised  into  following groups
Artificial  colors /  Synthetic


List  of  colors  used  in biscuit  -Distinctively or  in combination

Natural  colors
Chloropyll
Caramel
Curcumin or tumeric
Beta-carotene
Beta spo- 8 apo-B carotenic acid
Methylester  of   Beta -apo-8 carotenic acid
Ethylester of Beta -apo-8 carotenic acid
Canthaxamthin
Riboflavin, Lactoflavin
Annatto
Saffron

Synthetic

Indigo Carmine
Erythrosine
Carmoisine
Ponceau 4R
Tartrazine
Sunset Yellow  FCF
Brilliant Blue  FCF
Fast Green FCF

 Note :Pl refer PFA ,Act 1954  for  permissible limits 












  

Sinmag - World Major Bakery Equipment Manufacturer - A profile

Bakery equipments and machinery market is  dominated by European and American  manufacturers  rarely  we find any Asian brands competing with  these brands but for one Taiwanese bakery equipment manufacturer Sinmag . Sinmag has made a mark on bakery equipment market with its  superior quality and  after sale service  to the clients  world wide . Taking example of India - even with numerous bakery equipment manufacturers present in India  we can find  Sinmag  equipments  are installed every where .Sinmag  equipments are ranked among best bakery equipment in this part of the world .

Established in year 1983 , Taiwan  operates  with two manufacturing units in Taiwan and China respectively  . Exports its machine to USA , Canada , Asia , Africa ,Latin America and Australia . Market leader in countries like China ,Taiwan , Malaysia and Philippines  for   bakery equipment.

Bakery Equipment 

          Its popularity  lies among  small to medium  bakeries  . It has complete range of baking equipments used for  bread , buns , cakes and pastries .

•         Planetary Mixer
•         Spiral Mixer 25,50,80,120,200 Kg dough
•         Bun Dividers
•         Bun Divider Rounders:Semi-Automatic and Fully Automatic
•         Hydraulic Dividers
•         Dough Rounders
•         Dough Moulders
•         Dough Sheeters
•         Proofers
•         Retarder-Proofers
•         Deck Ovens, Electric and Gas
•         Revolving Trays Ovens
•         Tunnel Ovens
•         Slicers
•         Racks
•         Show Cases
•         Convection Ovens,Electric and Gas

website : www.sinmag.com

 

 
HQ

9F- 4 , No - 342
FU  Housing Road
Sec1, Taiwan - ROC
Tel : 02 - 27033337
Fax:  02 - 27034888


Email :  export@singmag.com.cn


Distributor   of   Sinmag  Equipments  In  India 

Apple Bakery Machinery Private Limited
20i,1st Floor, Hansraj Damodar Wadi
Off Kennedy Bridge, Opera House
Mumbai - 400 004
Tel: +91 22 2385 2632/33
Fax: +91 22 2385 2629
Email: bak2apple@yahoo.co.in ;info@applebakerymachinery.in 

flow chart on
bread manufacturing
biscuit manufacturing

rusk manufactuing 

 




 

List of Emulsifiers And Stabilisers Used In Bread And Biscuits

Emulsifiers and Stabiliser   plays  important  role in bread and biscuit manufacturing . Here are the important Emulsifiers and Stabilisers


Sucroglycerides

Hydroxypropyl methyl  cellulose
Sucrose esters of fatty acids

Di-  Acetyl tartaric Acid  Esters of Mono and Di - glycerides
Guar Gum
Sorbitol
Lecithin
Glycerine
Glycerol Monosterate
Sodium Steroyl  2 lacylate of Calcium Stearoly 2 Lacylate
Polyglycerol esters of fatty acids and polycerol esters of Interestefied  ricinoleid acid

Nutritional Components of Bread

Bread  which has become staple food for majority of house hold across the globe  contains various ingredients which provides nutrition to the masses . Several countries have passed laws to fortify  breads with essential minerals and vitamins  such as folic acid , iron , , vitamins and calcium  etc .Interestingly in India we don't have any compulsory fortification  law  apart  from standards for food additives used in bread . (BIS and PFA Act) however bread manufacturer  add few ingredients  to  enhance nutritional  value of bread .Bread being product of common masses its  important that  its fortified by manufacturers to  give consumers  a healthy food . Governments in most countries monitors the prices  and quality  directly  on indirectly  has  to ensure  that  manufacturers  add  essential  nutritious   ingredients  into their products  either through legal  food laws or through  industry   associations .

List of nutritional components in bread

Proteins

Carbohydrate and  starch

Sugar
Dietary  Fibres 
Fat

Calcium

Iron

Vitamins
Thiamine
Niacin
Riboflavin
Potassium
Sodium
Magnesium
Phosphorus

Foliate

Thus  bread  becomes  the cheapest and  nutritious  food  in comparison to other staple food  consisting of  minerals , vitamins and proteins .

Chitrajan Dar CEO ITC Foods Speak s On Business Strategy

ITC  foods  a food arm of  India,'s major corporate house ITC ltd , which has business spread out to  tobacco , papers , hotels , lifestyle , packaged food  and Agri  commodities. ITC  ltd  major earnings come from tobacco business and are leader in this category . To make ITC less dependent on tobacco earnings it has diversified in to  foods and personal care segment  making it into league  of HUL , PG , Kraft and Pepsi .  Chitrajan  Dar  has taken over from Ravi Navare as CEO of it Food division ITC  Foods.Sun feast brands of biscuit s   have made a mark  on biscuit segment giving tough competition to already entrenched players  like Britannia and Parle . Taking advantage of  huge network of  existing  dealers  and distribution channels  ITC  could well become a  major brand in biscuit  segment

Speaks  to ET 

ITC Foods, the maker of Bingo! Chips, Sunfeast biscuits and Yippee! Noodles, has gained a reputation of being a disruptive player. Contributing 12-13% to its parent's revenue, the division turned the corner last fiscal. Its boss, chief executive Chitranjan Dar , though, is reluctant to take all the credit. He says he took over when brands were established and the division only needed consolidation.

The strength of ITC Foods lies in sourcing staples through its e-choupal system that offers direct contact with farmers and a distribution channel that piggybacks on the equity enjoyed by Wills cigarettes across corner outlets. Dar, who has had a three-decade-run at the cigarettes-to-hotels group, tells Sarah Jacob how the division is now focused on a high-margin, value-added products strategy and is working on developing healthier offerings.

 Excerpts from an interview:

Where does Sunfeast stand in the biscuits segment?


Our market share is a third of what Britannia and Parle
Products have. (Industry estimates peg Sunfeast's market share at 11%).
We are looking at profitable growth by following a higher margin,
value-added strategy. We have been focusing on the mid-market and
premium segment and less on glucose biscuits. We launched Marie oats,
Special cookies, premium creams, choco fills and relaunched Marie and
Dark Fantasy.

source
The Economic Times

List of Acid Regulators In Bread And Biscuits

Following are the acid regulators  for bread and biscuits used in Indian bakery industry

Role of  Acid Regulators in baked  goods

Acid regulators basic function  is to  increase the acidity of the dough .In Addition to this controls dough fermentation or leavening or  to reduce spoilage due to  growth of mold ,rope or bacteria.


Main Acid Regulators

• Sodium Fumarate 
• Potassium  Malate 
• Sodium Hydroxide
• Acetic Acid
• Lactic Acid
• Citric Acid 
• Malic  Acid 
• Tartaric  Acid

Note : Pl  check the permissible quantities for above said acid regulators in PFA Act , 1954