Bakery products
Sugar free bread
TECH-NFIC-063
Record type
Product / SKU
Product category
Bakery products
Popularity
Medium 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.
?
Blend the specified cereal flours; weigh yeast, salt, fat and other recipe ingredients.
Validated
Parameters: Millet percentage changes water absorption and loaf volume; record the actual blend.
?
Add potable water and mix/knead to a cohesive dough.
Validated
Parameters: Record water addition, final dough temperature and mixing endpoint; flour lot changes may require adjustment.
?
Allow the yeast dough to develop in a controlled fermentation area.
Validated
Parameters: Follow dough expansion and maturity; AP room temperature is not a reproducible process setting.
?
Divide to consistent mass; round, rest and mould into pans or the selected product shape.
Validated
Parameters: Piece mass, handling losses and pan fill.
?
Proof shaped dough before baking.
Validated
Parameters: Proof height and dough resilience; avoid overproofing.
?
Bake using an oven profile matched to loaf mass and recipe.
Validated
?
Depan; cool under hygienic conditions before slicing and packing.
Validated
Parameters: No warm condensation inside packs; clean slicer and limit post-bake handling.
?
Seal, batch-code and dispatch according to the demonstrated storage life.
Validated
Parameters: Seal integrity, weight and mould-free shelf-life verification in the intended AP distribution conditions.
4. Financials and Unit economics
Selling price
₹45.00
per pack
Variable cost to make one pack
₹38.67
Money left per pack
₹6.33
Before shared/fixed costs
Minimum production to cover costs
50 batches/month
Whole batches required
At 20 batches/month
₹30,860 loss/month
Money required to start
₹2.72 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
50.00
Finished product from one batch (kg)
66.80
Packs produced from one batch
167 packs
Selling price per pack
₹45.00
Planned production
20 batches/month
Packs available for sale/month
3,340 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
₹2,000.00
Other ingredients
₹780.00
Packaging material
₹728.00
Production/helper labour
₹1,500.00
Transport / logistics
₹650.00
Other production costs
₹800.00
Total variable cost per batch
₹6,458.00
Sales from one batch
₹7,515.00
167 packs × ₹45.00
Variable cost of one batch
₹6,458.00
Money left from one batch
₹1,057.00
Available to pay shared/fixed business costs and thereafter become profit.
Money left per pack
₹6.33
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹52,000/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
₹1,50,300
Main raw material
₹40,000
Other ingredients
₹15,600
Packaging
₹14,560
Production/helper labour
₹30,000
Transport / logistics
₹13,000
Other variable costs
₹16,000
Total variable costs
₹1,29,160
Money left after variable costs
₹21,140
NFIC fixed/shared facility cost
₹52,000
Estimated monthly loss
₹30,860
At 20 batches per month, the business is estimated to lose ₹30,860 per month.
5. How many batches do I need to sell?
Below break-even
49 batches
Sales: ₹3,68,235
Loss: ₹207
BREAK-EVEN
50 batches
Sales: ₹3,75,750
Profit: ₹850
Above break-even
51 batches
Sales: ₹3,83,265
Profit: ₹1,907
You should produce and sell at least 50 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹1,057 before any other unforeseen expenses.
6. What happens if I produce more?
20 batches/month
₹30,860 loss
48 batches/month
₹1,264 loss
49 batches/month
₹207 loss
50 batches/month
₹850 profit ← Break-even crossed
51 batches/month
₹1,907 profit
52 batches/month
₹2,964 profit
53 batches/month
₹4,021 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
₹53,186
Other startup requirements
₹2,19,000
Total startup money required
₹2,72,186
Why is ₹53,186 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
₹2.72 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 200 g / 400 g; pizza base: 2 bases with net weight. |
|---|---|
| Label copy status | Ready |
Packaging, labelling & compliance guidanceRead one box at a time.
Economical / sustainable option
- Food-grade PE/PP bakery bag with tamper-evident seal, sized to avoid crushing. Cool before packing to prevent condensation. Mono-material film is an economical starting option for a validated short local distribution life; paper sleeve is secondary only.
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.
- Set the date and storage instruction using the actual local distribution trial.
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 and any milk, soy or egg present.
- Name the grains actually used; do not imply 100% millet if wheat is included.
- 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.