Professional Documents
Culture Documents
PROJECT REPORT
ON
Submitted By:-
Submitted By:
Akhani Ronak
(01)
Nayee Vivek
(21)
Patel Falguni
(31)
Chandrakant
(41)
Thakor Daksha
(51)
Yadav Manmohan ( )
PREFACE
EXECUTIVE SUMMARY
CVF ltd is mainly FMCG product company which will enlarge the opportunity for small as well
as large business to reach the untouched markets.
We want open low celery ice-cream Business but, this idea arise in our mind due to some
specific reasons.
5. The customers for our product at a start would be the small businesses and retail shops.
Mission
We want creating successful company in the market.
Vision
Our company becomes best company in the world.
Keys to Success
If there was an ice cream bible it would probably contain the proverb
Give someone an ice cream and youll make them happy all day
Give them an ice cream shop and youll make them happy for life!
So you have the desire and energy to create your own ice cream-Gelato business but first you
must consider some important aspects, not least your unique selling point
Some Important questions to ask you before start Business
Do I want to focus on organic products, all natural ice cream, and yogurt or low-fat premium
ice creams?
Will I sell from a high street location, farm-shop, and beauty spot or simply wholesale my
produce?
What extra equipment will be needed to help me sell the ice cream such as display freezers,
trick, old fashioned barrow, and van or delivery truck?
What prices will I need to charge in the market place to make a profit and still be competitive,
and how much will I need to sell to cover my fixed costs?
Do I know what my mix will cost to make and what percentage of profit will I need to
achieve?
COMPANY PROFILE
Company Name:-
Product Name:-
Designation
Patel Falguni
Owner
Thakor Daksha
CEO
Nayee Vivek
Executive Manager
Akhani Ronak
Director
Chandrakant
Auditor
BANKERS:Bank of baroda.
State Bank Of India. ICICI Bank
Website:-
www.cvfice-cream.com
Selling Unit
Patan-384265
Dist- Patan-384265
SWOT ANALYSIS
Strength
New concept
Reasonable Price
Weakness
Opportunity
Threat
Other player may also enter in the same business because the cost for starting up the
business is very less.
Substitute plastic bag sellers may reduce the price of their product to give tough
competition.
globules present to be broken down into smaller regular sized globules and to form a
homogenous mix structure. The mix is then pumped through a plate-cooler and into the ageing
vat to be further cooled for storage. The advantage gained by homogenisation is a smoother
texture for the product and helping to make it more suitable for long-term storage.
Finally, the chilled mix is frozen to -6C to -9C, very quickly within 5-10 minutes in either a
continuous or batch freezer by way of a churning/whipping process. During this freezing cycle
the complete mixture is poured or pumped into the freezing chamber of the freezer to be frozen.
Inside this chamber the mix, now containing sugars, water, fats and proteins is partially frozen
incorporating air bubbles, resulting in a finished ice cream similar in consistency to a soft-serve
ice cream.
The correct quantity of each of these components listed above is very important, to the
production of a smooth, dry, creamy, textured product. Too much of any one component in the
formula will cause negative effects to the product, these can be sandiness, iciness or fast melt
down, and will not help you establish a quality standard with your customers. It is then further
hardened for storage, down to a temperature of -18C to -20C, prior to its eventual distribution
and sale.
Basic production kits, (see photo above), will consist of at least one pasteurizer linked to an
homogenizer along with a cooler and an ageing vat to complete the first stage of the process. The
heated mix will be homogenized and cooled prior to pumping to an ageing vat for hygienic
storage. This is usually complete in 1-2 hours with a further 2-4 hours of ageing.
Next the chilled mix is frozen using a continuous freezer or a large batch freezer before placing
for storage. Continuous freezers contain an air-pump, which forces air into the mix during the
freezing phase. This increases the volume of the product but not the weight. Each litre of liquid
mix originally weighed around 1 kg, but each finished litre of ice cream now weighs less, the
actual weight depending on the amount of air incorporated. This process is called overrun. Most
ice cream is sold by volume in litres, and not by weight. This overrun gives you much
more finished ice cream than you had liquid mix, at virtually no added cost. Note this feature of
the industrial processing method unfortunately restricts the addition of natural flavourings as any
small seed or nut will block the air pump. However, this essential feature gives your business a
much needed competitive edge in the wholesale market.
If pieces are to be added to the final product such as fruits, sauces and nuts this is usually added
via a filler pipe (see photo) as the ice cream exits the freezer. These pieces can be difficult to add
unless you have a fruitfeeder and a ripple-pump. Because these tend to cost 10s of thousands
of pounds, many ice cream makers add pieces manually, however this is not easy to do
consistently. Often the ice cream is then blast-frozen. This is a process in which the packaged
product passes through a freezing tunnel operating at temperatures of -35C to -40C. There the
core temperature of the product reaches temperatures of around -20C in a matter of minutes
before being finally placed in a cold store.
Perhaps the simplest method of manufacture is the artisan or traditional method; many artisans
would say it also offers better quality finished ice cream. Small batches can be produced easily
using just 2 machines. A 3-in-1 machine will process individual recipe batches very quickly, in
10 minutes or so. The first stage is completed in a batch pasteuriser, where the mix is
hygienically heated to cook and blend, as previously discussed; it will also cool the mix (second
stage), store and hold the mix prior to the final stage of freezing. Modern batch pasteurisers have
many pre-set programmes for pasteurisation and ageing the mix in one continuous programme
cycle. A high speed emulsifying stirrer acts like a homogeniser during the cooking and blending
phase, before cooling, at which point the stirring speed slows down to enable ageing to take
place. The advantage of one machine doing two jobs, and completing both stages in the same
machine is a considerable cost saving over the industrial method where you need 3-4 machines.
This hygienic cooking and maturing phase carried out by the batch pasteuriser will usually take
2-4 hours. It can also age further if left to complete overnight. Because you will not be using an
air pump during the final stage you will have the added benefit of being able to add natural
flavourings.
Finally the mix is frozen in a batch freezer where it is transformed into a complete finished ice
cream. If extra-large pieces and sauces are desired you can add these as the product is drawn
from the machine.
Because the artisan batch freezer has no air-pump lower levels of overrun will be obtained. This
is not a concern if you are going to sell directly to customers but pricing will have to be adjusted
accordingly.
As discussed, all three stages of ice cream manufacture can be combined using a 3-in-1
machine. This equipment has been available since around the 1970s and now widely used in the
industry. It can be used in start-up businesses, farms, shops, parlours, restaurants and just about
any setting offering exceptional flexibility, hygiene and flavour creativity, combined with low
investment cost. These are very important considerations for a fledgling Gelato business.
Firstly the ice cream mix ingredients are heated together in the top cylinder which acts as a batch
pasteuriser in the usual way until the correct temperature is reached. Secondly you allow the mix
to flow to the lower cylinder acting as a batch freezer where the mix now cooling, is quickly
frozen to a finished product ready for final extraction. This complete process from first to final
stage can take as little as 10 minutes per batch.
Gelato display cabinets are used to enhance the presentation of the product. Cabinets holding 12
pan/containers cost in the region of Rs.6-Rs.8,000 and 24 pan units are Rs.12-14,000 but can go
up to Rs.30.000. Blast hardening freezers or shock freezers are very useful but not
essential. These units will add to the quality of the product and extend its keep-ability or shelf
life under frozen conditions. Prices start from Rs.2,000-Rs.2,500, for a 2-3 pan version, enough
for a smaller artisan operation. Storage freezers like chest freezers are adequate for a start-up.
Later a walk in cold store may be required.
Income expected
Ice cream making has the potential to generate a good income and in this section I will give an
indication of the net income that might be made based on using 3 L of ice cream liquid mix to
make scoops or cones. This volume of mix will make 4.5 L (35-40% air) of ice cream or 6 L
(100% air). To simplify this task I will work with the 4.5 L mix.
One L of ice cream mix (including flavour) costs approximately Rs.1.50-Rs.1.90.
The cost of 4.5 L (35-45% overrun) is Rs.4.50-Rs.5.70.
The wholesale price of 4.5 L is approximately Rs.16, so the net income is Rs.16.00 -Rs.4.50 =
Rs.11.50 net.
The income increases markedly if scoops are sold. The 4.5 litre pan of ice cream will produce
approximately 43 scoops of 70-85g.
Retailing a single scoop at Rs.1.50 net (Rs.1.80 gross) gives Rs.60.00 net. Subtracting the cost of
43 cones at 5p (Rs.2.15) the net income is Rs.60 -Rs.4.50- Rs.2.15=Rs.53.45.
So for every liters of mix at Rs.1.50 you have generated a net income of Rs.17.81. Thats
approximately 1200% or a 12 fold increase!
The above figures are based on the ingredient cost only and are not profit. No account has been
made for fixed costs such as (premises, utilities etc) or variable costs (staff, electric,
packaging etc.). You will need to calculate these into your actual business plan cash flow
forecasts to calculate profit.
Icetech TP4
Icetech TP5
Batch Pasteuriser
60 litres Bravo Pastotronic 60
Rs.18,180
Rs.16,400
Rs.21,200
Rs.26,800
(Icetech easy 3*
Icetech MT3*
Rs.16,600
Rs.19,900
Rs.6,980
Elena 16 dish
Rs.7,960
Rs.14,000
Rs.12,560
Blast freezers
T5
Rs.5,350 (6 dish)
T14
Rs.10,300 (6 dish)
La Squadra
Rs.4100 ( dish)