Bakery products
Gluten free biscuit
TECH-NFIC-103
Record type
Product / SKU
Product category
Bakery products
Popularity
Low Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
COM-026
Pulses / Legumes
NF availability: Availability: High as a category. Source districts: Kurnool, Anantapur, Sri Sathya Sai, YSR Kadapa, SPSR Nellore, Guntur, Chittoor, Srikakulam, Vizianagaram and Krishna. ODOP: Kurnool and Prakasam – pulse products; Eluru – black/green gram; Palnadu – red gram. Manufacturing decision: Strong opportunity for dal, flour, snacks and RTC foods. Select the exact pulse first and locate near the corresponding ODOP/production belt; different pulses need different dehulling performance.
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 and sieve flour; separately weigh fat, sweetener, leavening and other ingredients.
Validated
Parameters: Flour particle size and ingredient weights must match the selected recipe.
?
Cream fat and sweetener where the recipe uses creaming; incorporate remaining ingredients and flour to form uniform dough.
Validated
Parameters: Control dough temperature, water addition and mixing; avoid unincorporated flour and excessive mixing.
?
Sheet and cut, mould, or deposit equal portions onto clean baking trays.
Validated
Parameters: Keep piece mass, thickness and spacing uniform.
?
Bake in a preheated oven using a schedule established for this formulation, piece size and oven.
Validated
?
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
₹56.25
per pack
Variable cost to make one pack
₹36.04
Money left per pack
₹20.21
Before shared/fixed costs
Minimum production to cover costs
4 batches/month
Whole batches required
At 12 batches/month
₹69,840 profit/month
Money required to start
₹5.22 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
35.00
Finished product from one batch (kg)
63.60
Packs produced from one batch
424 packs
Selling price per pack
₹56.25
Planned production
12 batches/month
Packs available for sale/month
5,088 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
₹1,680.00
Other ingredients
₹8,535.00
Packaging material
₹2,165.00
Production/helper labour
₹1,500.00
Transport / logistics
₹400.00
Other production costs
₹1,000.00
Total variable cost per batch
₹15,280.00
Sales from one batch
₹23,850.00
424 packs × ₹56.25
Variable cost of one batch
₹15,280.00
Money left from one batch
₹8,570.00
Available to pay shared/fixed business costs and thereafter become profit.
Money left per pack
₹20.21
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹33,000/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
₹2,86,200
Main raw material
₹20,160
Other ingredients
₹1,02,420
Packaging
₹25,980
Production/helper labour
₹18,000
Transport / logistics
₹4,800
Other variable costs
₹12,000
Total variable costs
₹1,83,360
Money left after variable costs
₹1,02,840
NFIC fixed/shared facility cost
₹33,000
Estimated monthly profit
₹69,840
At 12 batches per month, estimated profit is ₹69,840 per month.
5. How many batches do I need to sell?
Below break-even
3 batches
Sales: ₹71,550
Loss: ₹7,290
BREAK-EVEN
4 batches
Sales: ₹95,400
Profit: ₹1,280
Above break-even
5 batches
Sales: ₹1,19,250
Profit: ₹9,850
You should produce and sell at least 4 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹8,570 before any other unforeseen expenses.
6. What happens if I produce more?
2 batches/month
₹15,860 loss
3 batches/month
₹7,290 loss
4 batches/month
₹1,280 profit ← Break-even crossed
5 batches/month
₹9,850 profit
6 batches/month
₹18,420 profit
12 batches/month
₹69,840 profit
15 batches/month
₹95,550 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
₹3,13,860
Other startup requirements
₹2,08,000
Total startup money required
₹5,21,860
Why is ₹3.14 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
₹5.22 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 100 g / 200 g; family: 400 g. |
|---|---|
| Label copy status | Ready |
Packaging, labelling & compliance guidanceRead one box at a time.
Recommended packaging
- Heat-sealed moisture/oxygen-barrier flow-wrap or pouch; use a light protective tray only if breakage trials justify it. Metallised laminate is a candidate, not a compulsory material.
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 wheat/gluten, milk, soy, egg or nuts when present; millet does not make a wheat-containing biscuit gluten-free.
- 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.
- Show serving size and keep pack tightly closed 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.
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
- Use a clear cookie/biscuit name.
- 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.