Bakery products
Gluten-free millet bread premix
TECH-NFIC-075
Record type
Product / SKU
Product category
Bakery products
Popularity
Medium Demand
Machinery available at NFIC
Yes
1. Raw materials / commodities
COM-015
Millets / Multi-millets
NF availability: Availability: Moderate-to-high as a basket. Source districts: Vizianagaram, Anantapur, Sri Sathya Sai, Nandyal, YSR Kadapa, Annamayya, Bapatla, Alluri Sitharama Raju, Srikakulam and Parvathipuram Manyam. ODOP: Vizianagaram and Nandyal – millet-based products. Manufacturing decision: Strong opportunity for flour, breakfast mixes, snacks and RTC products. Fix the millet composition before machinery and labelling decisions; ODOP districts offer the clearest ecosystem fit.
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.
?
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. Confirm every ingredient and shared-line cleaning for gluten cross-contact.
?
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
₹112.50
per pack
Variable cost to make one pack
₹73.64
Money left per pack
₹38.86
Before shared/fixed costs
Minimum production to cover costs
6 batches/month
Whole batches required
At 12 batches/month
₹25,230 profit/month
Money required to start
₹3.51 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
40.00
Finished product from one batch (kg)
47.00
Packs produced from one batch
94 packs
Selling price per pack
₹112.50
Planned production
12 batches/month
Packs available for sale/month
1,128 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
₹2,880.00
Other ingredients
₹1,262.50
Packaging material
₹480.00
Production/helper labour
₹900.00
Transport / logistics
₹400.00
Other production costs
₹1,000.00
Total variable cost per batch
₹6,922.50
Sales from one batch
₹10,575.00
94 packs × ₹112.50
Variable cost of one batch
₹6,922.50
Money left from one batch
₹3,652.50
Available to pay shared/fixed business costs and thereafter become profit.
Money left per pack
₹38.86
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹18,600/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
₹1,26,900
Main raw material
₹34,560
Other ingredients
₹15,150
Packaging
₹5,760
Production/helper labour
₹10,800
Transport / logistics
₹4,800
Other variable costs
₹12,000
Total variable costs
₹83,070
Money left after variable costs
₹43,830
NFIC fixed/shared facility cost
₹18,600
Estimated monthly profit
₹25,230
At 12 batches per month, estimated profit is ₹25,230 per month.
5. How many batches do I need to sell?
Below break-even
5 batches
Sales: ₹52,875
Loss: ₹338
BREAK-EVEN
6 batches
Sales: ₹63,450
Profit: ₹3,315
Above break-even
7 batches
Sales: ₹74,025
Profit: ₹6,968
You should produce and sell at least 6 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹3,652 before any other unforeseen expenses.
6. What happens if I produce more?
4 batches/month
₹3,990 loss
5 batches/month
₹338 loss
6 batches/month
₹3,315 profit ← Break-even crossed
7 batches/month
₹6,968 profit
8 batches/month
₹10,620 profit
12 batches/month
₹25,230 profit
15 batches/month
₹36,188 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
₹1,43,945
Other startup requirements
₹2,07,000
Total startup money required
₹3,50,945
Why is ₹1.44 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 39 days
Estimated total money required to start and operate the business
₹3.51 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.
- Gluten-free claim note: “Gluten-free” needs compliance with the FSSAI gluten-free standard and cross-contact control, not an automatic certificate.
- 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.
Other important guidance
- Obtain finished-product testing and ingredient specifications; review label wording under that standard.
- FSSAI regulations index and labelling-amendment register. N identifies specialised regimes to consult, not evidence that any named SKU is approved. A flags the 2026 update; unresolved requirements are expressly not presented as certification conclusions.