Snacks / confectionery / bars
Nutra chikki with added spirulina
TECH-NFIC-085
Record type
Product / SKU
Product category
Snacks / confectionery / bars
Popularity
Medium Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
No publishable commodity links found.
2. NFIC machines required
NFIC-KUP-U03-03
Double Drum Roaster Electric
Use: Drum Roaster
Open machine page →
NFIC-KUP-U03-04
Ribbon Blender for Powder Mixing
Use: Candy cooker cum mixer
Open machine page →
NFIC-KUP-U07-04
Plastic Tubs
Use: Stainless steel trays
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.
?
Roast and prepare nuts or use the specified pre-cooked/puffed cereal; remove skins where required.
Validated
Parameters: Control roast uniformity and exclude burnt pieces. Groundnuts require aflatoxin-controlled procurement.
?
Dissolve and clarify the specified sugar/jaggery binder; concentrate with controlled heating.
Validated
Parameters: Monitor syrup temperature/solids and brittle-set behaviour; endpoint depends on sugar system.
?
Combine prepared solids with binder quickly and uniformly. Incorporate the specified food-grade spirulina at the validated temperature and mixing stage.
Validated
Parameters: Control solid-to-binder ratio and mixing time to avoid uncoated portions.
?
Sheet or mould while workable; cut to portions.
Validated
Parameters: Consistent thickness and piece weight.
?
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
₹9.00
per pack
Variable cost to make one pack
₹6.52
Money left per pack
₹2.48
Before shared/fixed costs
Minimum production to cover costs
8 batches/month
Whole batches required
At 14 batches/month
₹26,047 profit/month
Money required to start
₹4.50 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
28.00
Finished product from one batch (kg)
48.48
Packs produced from one batch
1,616 packs
Selling price per pack
₹9.00
Planned production
14 batches/month
Packs available for sale/month
22,624 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
₹3,360.00
Other ingredients
₹2,407.50
Packaging material
₹1,666.00
Production/helper labour
₹1,500.00
Transport / logistics
₹400.00
Other production costs
₹1,200.00
Total variable cost per batch
₹10,533.50
Sales from one batch
₹14,544.00
1,616 packs × ₹9.00
Variable cost of one batch
₹10,533.50
Money left from one batch
₹4,010.50
Available to pay shared/fixed business costs and thereafter become profit.
Money left per pack
₹2.48
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹30,100/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
₹2,03,616
Main raw material
₹47,040
Other ingredients
₹33,705
Packaging
₹23,324
Production/helper labour
₹21,000
Transport / logistics
₹5,600
Other variable costs
₹16,800
Total variable costs
₹1,47,469
Money left after variable costs
₹56,147
NFIC fixed/shared facility cost
₹30,100
Estimated monthly profit
₹26,047
At 14 batches per month, estimated profit is ₹26,047 per month.
5. How many batches do I need to sell?
Below break-even
7 batches
Sales: ₹1,01,808
Loss: ₹2,026
BREAK-EVEN
8 batches
Sales: ₹1,16,352
Profit: ₹1,984
Above break-even
9 batches
Sales: ₹1,30,896
Profit: ₹5,994
You should produce and sell at least 8 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹4,010 before any other unforeseen expenses.
6. What happens if I produce more?
6 batches/month
₹6,037 loss
7 batches/month
₹2,026 loss
8 batches/month
₹1,984 profit ← Break-even crossed
9 batches/month
₹5,994 profit
10 batches/month
₹10,005 profit
14 batches/month
₹26,047 profit
17 batches/month
₹38,078 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
₹2,42,995
Other startup requirements
₹2,07,000
Total startup money required
₹4,49,995
Why is ₹2.43 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
₹4.50 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Single bar: 20 g / 30 g; multipack: 100 g / 200 g total. |
|---|---|
| Label copy status | Ready |
Packaging, labelling & compliance guidanceRead one box at a time.
Recommended packaging
- Individually heat-sealed, grease-resistant moisture/oxygen-barrier wrappers; optional paperboard multipack. Test sticking, rancidity and seal integrity in AP summer/monsoon conditions.
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 groundnut/peanut and any sesame/nuts actually used; sesame should be clearly identified even where a separate statutory allergen statement is not triggered.
- 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.
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
- Identify the fruit/cereal/nut bar or chikki and its actual ingredients.
- Multipacks need compliant outer declarations and individual declarations where units are sold separately.
- Give net mass, not only number of pieces.
- Confirm spirulina ingredient specifications and lawful category/use; adding spirulina does not itself authorise nutraceutical claims.
- 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.