Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Bread Production - Guires Food Research Lab

26 Sep

Bread Production

by Food Research Lab

in Bakery & Confectionery, Industries

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Introduction

In the last 20 years, the production of wheat has doubled. India is self-sufficient in wheat and may have surplus wheat in the years to come. Throughout North India mainly grain is eaten as chapatti, roti, and while in southern states. Slowly, it catches up. There is a need for the countrywide popularization of wheat and wheat products to expand supplies of other food. Bread is an essential food commodity ready to eat which is increasing population among the Indian people. Consumer characterization are

It is intermediate moisture food
It works as an energy food
It is a breakfast food

Raw Material

The raw source materials needed to make the bread are wheat flour/ Maida. These contain sugar, palm oil, leaven, salt and chemical substances. However, in the case of healthier options, multigrain bread with a combination of grains such as wheat, oat, barley, Quinoa, Chia seeds, maize, rice, flax etc. can be prepared. Multigrain bread reported to have a lot of health benefits as it is rich in thiamine, phosphorus, potassium, riboflavin, pantothenic acid, calcium, iron, zinc and copper. The materials used for packaging are typically wax-coated paper. All the raw materials are available.

Testing Including Nutritional Analyses

Any new product development will undergo the following testing. Moisture content, total ash, crude fibre, crude protein, texture profile analysis, colour analysis, specific volume, and organoleptic characteristics. Specific Nutrition and Health Claim can be proposed based on the ingredients and quantity of ingredients used to prepare the bread. To claim the product as “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may help reduce the risk of heart disease and certain cancer”, according to FDA, 51% of the weight of the ingredients must be whole grain.

Plant and Machinery

Principal equipment’s:
- Mixer with flour sifting arrangements and
- two spare bowls,
- Sun mica top dividing table for manual Dicing,
- Moulder,
- Proofing cabinet two ovens,
- Slicer.
Auxiliary equipment’s: Trays/Tins Topped working tables,

PROJECT COST-FIXED COST-WORKING CAPITAL (in Rs.’000)

(Estimate for a model project)

Land & Land development (400 m²) 50.00
Building & civil works (300 m²) 750.00
Plant & Machinery 800.00
Miscellaneous fixed assets 100.00
Pre-operative expenses 100.00

Total fixed capital 1800.00

Working capital margin 80.00

The total project cost 1130.00

Total working capital needed at 20% of turnover 35.00

Means of finance

– Promoter’s contribution 390.00

– Term loan 740.00

PRODUCTION CAPACITY – (estimate)

Product mix: Various types of bread in demand
1. 600 kg/shift/day
2. 300 working days/annum
3. Optimum capacity utilization: 70%

Technology/Manufacturing Process – Availability

Food Research Lab has standardized the technology and the methods of processing of different types of bread. However, the formulation of the recipe can vary to make another type of bread with the same level of quality standards. Apart from these procedures for quality control, packing and packaging material specifications, equipment details are also provided by the Institutions is followed.