Small Scale Industry

Definition:Small Scale Industry is defined as a unit in which investment in original value of plant and machinery should not exceed Rs. 1.5 crore. However, to facilitate technology up gradation and enhance competitiveness, the investment limit has been raised to Rs. 5 crore in respect of 71 high tech export oriented items in drugs, pharmaceuticals, hand tools and knitwear sectors, etc.

Types:
All types of small-scale industries found in India whether in manufacturing sector or service sector are divided into five types: 1. Manufacturing Industries: Those units which are producing complete articles for direct consumption and also for processing industries are called as manufacturing industries. For example : Powerlooms, engineering industries, coin industries, khadi industries, food processing industries etc. 2. Ancillary Industries: The industries which are producing parts and components and rendering services to large industries are called as ancillary industries.

3. Service Industries: Service industries are those which are covering light repair shops necessary to maintain mechanical equipments. These industries are essentially machine- based. 4. Feeder Industries: Feeder industries are those which are specialising in certain types of products and services, e.g. casting, electro-plating, welding, etc.

CASE STUDY ON FORTUNA BEKARY

Introduction:
Business Category: Retail Bakery in Nalasopara Industry: Retail Bakeries Company Name: Fortuna Bakery Address: Taki pada, gass road, Nalasopara(w) Owner: Mr. Karim Khan No of Workers: 30 Year of Establishment: 1995

Product selection
As I have taken my small scale industry is Bakery my product are mainly Bread, cake, toast, pasties, cookies.

Location & Raw material

As given in introduction this bakery located in village area of nallasopara & detail address is Taki pada, gass road, Nalasopara(w) Raw material suppliers for this bakery are as follows: i) ii) iii) Maharaja meal- supplies daily milk Wafa meal- supplies salt & sugar Aksa meal- supplies yeast

Main customers are: i) ii) Local bread suppliers Local customers

Process function:

The sifted flour is poured into an industrial mixer. Temperaturecontrolled water

is piped into the mixer. This mixture is called "gluten" and gives bread its elasticity. A pre-measured amount of yeast is added. Yeast is actually a tiny organism which feeds off the sugars in the grain, and emits carbon dioxide. The growth of the yeast produces gas bubbles, which leaven the bread. Depending on the type of bread to be made, other ingredients are also poured into the mixer. Modern mixers can process up to 2,000 pounds (908 kg) of dough per minute.

The mixer is essentially an enclosed drum that rotates at speeds between 35 to 75 revolutions per minute. Inside the drum, mechanical arms knead the dough to the desired consistency in a matter of seconds. Although modern bread production is highly computerized, the ability of the mixing staff to judge the elasticity and appearance of the dough is critical. Experienced personnel will be able to determine the consistency by the sound of the dough as it rolls around the mixer. The mixing process takes about 12 minutes.

Fermentation

Three methods are used to ferment the dough. In some plants, the high-speed machinery is designed to manipulate the dough at extreme speeds and with great force, which forces the yeast cells to rapidly multiply. Fermentation can also be induced by the addition of chemical additives such as 1-cysteine (a naturally occurring amino acid) and vitamin C. Some breads are allowed to ferment naturally. In this instance, the dough is placed in covered metal bowls and stored in a temperature-controlled room until it rises.

Division and gas reproduction

After the dough has fermented, it is loaded into a divider with rotating blades that cut the dough into pre-determined weights. A conveyer belt then moves the pieces of dough to a molding machine. The molding machine shapes the dough into balls and drops them onto a layered conveyer belt that is enclosed in a warm, humid cabinet

called a "prover." The dough moves slowly through the prover so that it may "rest," and so that the gas reproduction may progress.

Molding and baking

When the dough emerges from the prover, it is conveyed to a second molding machine which re-shapes the dough into loaves and drops them into pans. The pans travel to another prover that is set at a high temperature and with a high level of humidity. Here the dough regains the elasticity lost during fermentation and the resting period. From the prover, the pans enter a tunnel oven. The temperature and speed are carefully calculated so that when the loaves emerge from the tunnel, they are completely baked and partially cooled. While inside the tunnel, the loaves are mechanically dumped from the pans onto shelves. The baking and cooling process lasts approximately 30 minutes.

Slicing and packaging

The bread continues to cool as it moves from the oven to the slicing machine. Here vertical serrated blades move up and down at great speeds, slicing the bread into consistently sized pieces. Metal plates hold the slices together while picking up each loaf and passing it to the wrapping machine. Pre-printed plastic bags are mechanically slipped over each loaf. At some bakeries, workers close the bags with wire twists. Other plants seal the bags with heat.

SWOT analysis
1. Strength

customers have trust on them 2. Weakness Less availability of workers 3. Opportunity Fortuna bakery has less opportunity to develop due to location of Fortuna bakery in village.
4. Problems (Threat)

a) b) c) d) e) f)

During production Electricity High price of raw materiel High transportation charges Low budget Financial problems

OTHER PARAMETERS
1) Industry of SSI As a small scale industry we have taken case study on Fortuna Bakery. 2) Production Capacity Daily production of Fortuna bakery is 3000 bread. But, mostly it depends on demand of local bread suppliers. 3) Labour situation There are 30 workers in the Fortuna bakery. They work without any fear or tension of meeting with any kind of accident or injury. For this purpose better working conditions are provided by their owner. 4) Working conditions Some working conditions are provided by owner:a) b) c) d) e) f) g) h) i) Disposal of wastes & effluents Ventilation & maintenance of temperature Exhaustion of dust & fumes Sufficient lighting Drinking water Latrines & urinals Washing facilities Facilities for storing & drying clothes Facilities for sitting

5) Labour compliance Fortuna bakery has less labour compliance. Labours are not that much force to do extra work by their owner.

6) Export opportunity to Fortuna bakery Less export opportunities because this bakery provides bread only to area, in which it is located. Some other bakeries are also located in this area, so, due to high competition this bakery has less export opportunities.

Conclusion