Bakery products
Instant cake mix
TECH-NFIC-030
Record type
Product / SKU
Product category
Bakery products
Popularity
High Demand
Machinery available at NFIC
Yes
1. Raw materials / commodities
No publishable commodity links found.
2. NFIC machines required
NFIC-KUP-U03-02
Single Head Pulveriser 7.5 HP — White Powder with Starter
Use: Grinder
Open machine page →
NFIC-KUP-U03-04
Ribbon Blender for Powder Mixing
Use: Mixer
Open machine page →
NFIC-KUP-U04-02
Solar Dryer
Use: Dryer which are available indigenously
Open machine page →
NFIC-KUP-U05-03
Additional Sieves
Use: Sifter
Machine is mapped to this product · no separate public machine page
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.
?
Mill/sieve components to the recipe-specified particle size.
Validated
Parameters: Check sieve integrity and flour fineness.
?
Weigh flour, dry functional ingredients and leavening where applicable.
Validated
Parameters: Accurate minor-ingredient dosing; separate allergenic ingredients.
?
Blend to homogeneity without introducing water.
Validated
Parameters: Validate blend uniformity and avoid segregation during transfer.
?
Prepare a sample using the intended label recipe and assess performance.
Validated
Parameters: Measure water addition, yield, texture and required cooking/baking time.
?
Cool in a clean, dry area; weigh, seal and batch-code moisture-barrier food-grade packs.
Validated
Parameters: No condensation; check seal continuity, pack weight and moisture/water activity against the product release specification.
4. Financials and Unit economics
Selling price
₹120.00
per pack
Variable cost to make one pack
₹68.88
Money left per pack
₹51.12
Before shared/fixed costs
Minimum production to cover costs
3 batches/month
Whole batches required
At 10 batches/month
₹39,180 profit/month
Money required to start
₹2.88 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
28.00
Finished product from one batch (kg)
52.50
Packs produced from one batch
105 packs
Selling price per pack
₹120.00
Planned production
10 batches/month
Packs available for sale/month
1,050 packs
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
₹1,176.00
Other ingredients
₹3,800.00
Packaging material
₹756.00
Production/helper labour
₹750.00
Transport / logistics
₹350.00
Other production costs
₹400.00
Total variable cost per batch
₹7,232.00
Sales from one batch
₹12,600.00
105 packs × ₹120.00
Variable cost of one batch
₹7,232.00
Money left from one batch
₹5,368.00
Available to pay shared/fixed business costs and thereafter become profit.
Money left per pack
₹51.12
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹14,500/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
₹11,760
Other ingredients
₹38,000
Packaging
₹7,560
Production/helper labour
₹7,500
Transport / logistics
₹3,500
Other variable costs
₹4,000
Total variable costs
₹72,320
Money left after variable costs
₹53,680
NFIC fixed/shared facility cost
₹14,500
Estimated monthly profit
₹39,180
At 10 batches per month, estimated profit is ₹39,180 per month.
5. How many batches do I need to sell?
Below break-even
2 batches
Sales: ₹25,200
Loss: ₹3,764
BREAK-EVEN
3 batches
Sales: ₹37,800
Profit: ₹1,604
Above break-even
4 batches
Sales: ₹50,400
Profit: ₹6,972
You should produce and sell at least 3 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹5,368 before any other unforeseen expenses.
6. What happens if I produce more?
1 batches/month
₹9,132 loss
2 batches/month
₹3,764 loss
3 batches/month
₹1,604 profit ← Break-even crossed
4 batches/month
₹6,972 profit
5 batches/month
₹12,340 profit
10 batches/month
₹39,180 profit
13 batches/month
₹55,284 profit
More batches sold → the fixed/shared NFIC cost gets spread over more production → monthly profit improves.
7. How much money do I need before starting?
Startup & Working Capital Requirement
Money needed for day-to-day business
₹1,45,620
Other startup requirements
₹1,42,000
Total startup money required
₹2,87,620
Why is ₹1.46 lakh 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 44 days
Estimated total money required to start and operate the business
₹2.88 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 200 g / 500 g; catering: 1 kg. |
|---|---|
| Label copy status | Ready |
Packaging, labelling & compliance guidanceRead one box at a time.
Recommended packaging
- Food-contact compliant, heat-sealed moisture-barrier pouch; use oxygen/light barrier where fat or flavour deteriorates (e.g. PET/metallised PET/PE). A zipper is optional, not a substitute for the first heat seal.
Economical / sustainable option
- trial a recyclable PE- or PP-based mono-material pack only if its barrier and seals pass the same shelf-life test; confirm local collection. Plain paper alone is unsuitable.
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.
- Declare allergens from the final recipe, including compound ingredients.
- Declare milk/wheat allergens from the dry formulation; list ingredients the consumer must add separately in preparation instructions.
- 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.
- Keep dry and reseal after opening.
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.
Preparation / use instructions
- Identify the actual dry mix, not the prepared dish.
- Print the measured water/milk addition, cooking or reconstitution steps, servings and safe handling after preparation.
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.