Cake Gel Manufacturing Unit
This project profile covers the establishment of a cake gel manufacturing unit, which produces a specialized cake improver consisting of emulsifiers, humectants, and stabilizers. Cake gel enhances volume, improves crumb structure, softens texture, and stabilizes batter for commercial cake and pastry production.
Project cost & finance
Cost of Project
figures in ₹ Lakhs
| Plant & Machinery | 5.7 |
| Furniture & Fixtures | 0.25 |
| Other Misc. Assets | 0.5 |
| Working Capital | 0.86 |
| Total | 7.3 |
|---|
Means of Finance
figures in ₹ Lakhs
| Own Contribution | 0.73 |
| Term Loan | 5.81 |
| Working Capital Loan | 0.77 |
| Total | 7.3 |
|---|
Raw materials & machinery
Machinery & equipment3
- Electric OvenBuy on Amazon ↗
Used for heating mixtures and solvents up to 80 degrees Celsius.
- Mixer with electric beaterBuy on Amazon ↗
Used for proper blending of ingredients like soybean oil, GMS, and CMC.
- Automatic packaging machineBuy on Amazon ↗
Used for hygienic packaging of the finished cake gel product.
Raw materials6
- Soyabean oilBuy on Amazon ↗
Used as a base ingredient for forming the cake gel solution.
- Corn flourBuy on Amazon ↗
Used to prepare a semi-liquid paste that maintains the white color of the cake.
- VanillaBuy on Amazon ↗
Used to impart flavor and aroma.
- EmulsifiersBuy on Amazon ↗
Includes ingredients like GMS (glycerol mono stearate) to act as an emulsifier.
- Citric AcidBuy on Amazon ↗
Acts as a natural preservative and foaming agent.
- StabilizerBuy on Amazon ↗
Carboxy methyl cellulose (CMC) and Xanthenes gum used to prevent sinking and improve product life.
Manufacturing process
- Prepare a semi-liquid paste by mixing equal amounts of corn flour and water, heating at 80 degrees Celsius, and cooling.
- Form a solution by mixing equal parts of soybean oil and citric acid.
- Add GMS and CMC into the solution to function as emulsifiers and stabilizers.
- Blend the semi-liquid paste and the oil-acid solution thoroughly using an electric mixer.
- Package the finished cake gel product under strict hygienic conditions.
Market
Cake gel is widely used by cake and pastry manufacturers as an effective alternative to baking powder, significantly reducing whipping time, enhancing volume, and improving batter stability.
From the project report
