Bakery products
Sugar free cup cake
TECH-NFIC-024
Record type
Product / SKU
Product category
Bakery products
Popularity
High Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
COM-003
Wheat
NF availability: Availability: Low. Source districts: No dependable AP production district identified; small volumes are included with 'other millets and wheat'. ODOP: No wheat ODOP in AP. Manufacturing decision: Do not base an AP-local venture on wheat unless a contracted local cluster is first established; otherwise budget for inter-state grain.
2. NFIC machines required
3. How the product is made
?
Identify the lot; remove stones, insects, mouldy and damaged material. Sieve/aspirate dry ingredients before weighing.
Validated
Parameters: Record lot, incoming moisture and rejection weight; keep food grain separate from treated seed.
?
Sieve flour and leavening; weigh wet ingredients separately.
Validated
Parameters: Use the specified sweetener/bulking system for sugar-free products.
?
Combine using the selected creaming or all-in method; mix to uniform batter.
Validated
Parameters: Batter temperature, mixing time and aeration affect volume.
?
Deposit evenly into prepared cup moulds or trays.
Validated
Parameters: Consistent fill weight and headroom.
?
Bake with a profile matched to batter formulation and mould size.
Validated
?
Depan as appropriate and cool hygienically.
Validated
Parameters: Avoid condensation and post-bake contamination.
?
Seal in suitable food-grade packs; code the batch.
Validated
Parameters: Verify seal integrity and storage life; preservatives alone do not establish shelf stability.
4. Financials and Unit economics
Selling price
₹20.00
per cake
Variable cost to make one cake
₹21.83
Money left per cake
₹-1.83
Before shared/fixed costs
Minimum production to cover costs
Not achievable at current price/cost
Whole batches required
At 10 batches/month
₹37,500 loss/month
Money required to start
₹2.70 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
15.00
Finished product from one batch (kg)
37.80
Cakes produced from one batch
630 cakes
Selling price per cake
₹20.00
Planned production
10 batches/month
Cakes available for sale/month
6,300 cakes
Assumption: All saleable production is sold at the indicated selling price.
2. How much does one batch cost?
Variable costs — these increase when you produce more
Main raw material
₹630.00
Other ingredients
₹8,020.00
Packaging material
₹2,450.00
Production/helper labour
₹1,500.00
Transport / logistics
₹450.00
Other production costs
₹700.00
Total variable cost per batch
₹13,750.00
Sales from one batch
₹12,600.00
630 cakes × ₹20.00
Variable cost of one batch
₹13,750.00
Money left from one batch
−₹1,150.00
Available to pay shared/fixed business costs and thereafter become profit.
Money left per cake
−₹1.83
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹26,000/month
This includes:
- use of NFIC machinery / shared facility
- electricity, fuel and water
- machine-operator cost
You do not need to separately add electricity or machine-operator cost.
4. Will I make a profit?
Monthly Income Statement
Sales income
₹1,26,000
Main raw material
₹6,300
Other ingredients
₹80,200
Packaging
₹24,500
Production/helper labour
₹15,000
Transport / logistics
₹4,500
Other variable costs
₹7,000
Total variable costs
₹1,37,500
Money left after variable costs
−₹11,500
NFIC fixed/shared facility cost
₹26,000
Estimated monthly loss
₹37,500
At 10 batches per month, the business is estimated to lose ₹37,500 per month.
5. How many batches do I need to sell?
Break-even cannot be reached at the current selling price and variable cost because each additional batch does not leave enough money to cover shared/fixed costs.
7. How much money do I need before starting?
Startup & Working Capital Requirement
Money needed for day-to-day business
₹45,750
Other startup requirements
₹2,24,000
Total startup money required
₹2,69,750
Why is ₹45,750 needed for day-to-day business?
Raw material, ingredients, packaging and other expenses have to be paid before all the money from customers comes back.
Working-capital cycle: approximately 10 days
Estimated total money required to start and operate the business
₹2.70 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Single: 30 g / 50 g; multipack: 150 g / 200 g. |
|---|---|
| Label copy status | Ready |
Packaging, labelling & compliance guidanceRead one box at a time.
Recommended packaging
- Heat-sealed bakery barrier flow-wrap; use a small food-grade cup/tray to protect shape. Material must suit the measured moisture and preservative/process system. Carton is secondary only; avoid unnecessary rigid clamshells.
Retail label essentials
- Before printing, check the applicable rules/exemptions for: true food name; ingredients in descending order; additives; prescribed nutrition panel; veg/non-veg symbol; allergen statement; manufacturer/packer/brand-owner details and applicable FSSAI logo/licence number; net quantity; MRP inclusive of taxes and consumer-care details; batch/lot; manufacture/packing date and expiry/use-by as applicable; storage and preparation instructions.
- Check Legal Metrology declarations, type size and unit-sale-price applicability for the final pack.
- Mandatory information must be in English or Hindi; add clear Telugu for rural AP buyers.
Product name, origin & marketing claims
- Put a simple descriptive food name beside the brand, with the actual variant and net quantity prominent.
- Use honest local-origin/FPO statements backed by records.
- Technology titles in column C are not approved marketing claims.
- Do not imply CFTRI or FSSAI endorses the brand.
- A QR recipe/traceability link is optional and cannot replace mandatory on-pack information.
Ingredients, allergens & cross-contact
- Review every ingredient and processing aid/carrier, including compound seasonings and shared machinery.
- Use the prescribed separate allergen statement when applicable; exemptions exist, including where the product itself is the allergen.
- “May contain” follows a genuine cross-contact assessment and is not a substitute for segregation.
- Milk is an allergen even in a vegetarian food; egg changes veg/non-veg status.
- Do not assume millet/buckwheat foods are gluten-free.
- FSSAI Labelling and Display Regulations, 2020; Version VIII, 09-Sep-2025. Primary regulatory baseline for retail/non-retail labels, allergens and ingredient-specific declarations.
Nutrition & claims
- Nutrition values and claims must match the final recipe, legal calculation/testing basis and serving instructions.
- Check permitted exemptions rather than printing invented values.
Shelf life, storage & after-opening
- Best-before alone is not a universal substitute for expiry/use-by.
- Establish shelf life on the real product/package using safety, sensory and relevant moisture/rancidity/culture tests under intended distribution conditions.
- No expiry duration is supplied in this workbook.
- Print a validated after-opening period where needed, not “consume soon” as the only control.
- State storage and date supported by testing.
FSSAI licence, certifications & marks
- Obtain the applicable FSSAI registration/licence and product-category permissions before food manufacture/sale; it is not a product-quality endorsement.
- Ordinary food rows do not establish a separate mandatory certification merely because they use millet or local produce.
- ISO 22000/HACCP certification, retail barcodes and trademark registration are not universal food-label prerequisites, though a buyer may require them.
- Never display BIS/AGMARK/organic/vegan/+F/other marks without qualifying and obtaining the relevant authorisation where required.
- Special-category rows explicitly need further review.
Regulatory references
- FSSAI Packaging Regulations, 2018; Version V, 02-Apr-2025. Food-contact compliance and Schedule IV indicative package families. Specific pack sizes and sustainability trade-offs in D/E are recommendations, not prescribed by this source.
Other important guidance
- Declare wheat/gluten, milk, egg, soy and nuts as used; apply non-veg symbol if egg is present.
- “Natural preservative” does not itself prove safety or justify a preservative-free claim.
- Sugar-free / sweetener claim note: “Sugar-free” requires compliance with the finished-food claim limit, not just replacing sucrose.
- Identify permitted sweeteners and reproduce the exact applicable Schedule II declarations/warnings; sugar-free does not mean carbohydrate-free or safe for every diabetic.
- FSSAI Advertising and Claims Regulations, 2018; Version IV, 14-Dec-2022. Claim principles and conditions; later effective amendments must also be checked.