A full description about how to start a rasgulla factory .

1. •A project on:-
Entrepreneurship
Guided by-
Ayan Mandal
(Assistant Professor)
Department of Nutrition.
Presented by-
Sushovankar
(B.voc Food Processing 6th sem, 3rd year)
Department of Nutrition.
MUGBERIA GANGADHAR MAHAVIDYALAYA
Bhupatinagar , Purba Medinipur, 721425

4. Outlines
 Introduction.
 Why I choose it
 Market survey.
 Resources of investment.
 Branding .
 Product variety .
 Scope of my product .
 Differentiate my product from competitors.
 Proper location for my business.
 Necessary license & certificates.
 Rasogolla production flow chart.
 Lab test.
 Packaging material & its price.
 Promotion strategy.
 Machinery required for production.
 Equipment required for laboratory.
 Price of machinery.
 price of lab equipment.
 Total investment.
 Manpower.
 Per day raw material required.
 Per day production cost.
 Product pricing .
 Turnover.
 Plant layout.
 Conclusion
 Future plan.

5. Introduction
Rasgulla is one of such kind of traditional
dessert made from milk casein with
spongy porous structure and spherical
shape
It is much popular all over the world for
its taste flavor and texture
Generally in the part of south eastern
Asia it is a tradition to have a rasgulla in
plate every day.
*Origin:
Odisha and West Bengal both claim
that rasgulla originated from those state.
Both state received GI
(geographical indication) status ,Odisha
for Odisha Rasagola in 2019 and West
Bengal for Banglar Rasogolla in 2017

6. Why I chose it
*In India rasogolla is a
most heritageious dessert
specially in west Bengal ,
Odisha and south eastern
region .
*Availability of raw
material.
*Moderate investment.
*high profit.
*To capture the market of
flavored rasogolla.

7. Market Survey
 Market demand
 Analyze competitor
 Consumer behavior
 location
 Availability of labor and
employee

8. Resources of Investment
PMMY( Pradhan Mantri Mudra
Yojana)
Maximum-10 Lakh, Interest-
20%/year
MSME(Ministry of Micro,
Small & Medium Enterprises)
Scheme
Maximum-1 cr, Interest (17-
21) %/year

9. *Brand Name- “Mithai Melody.”
*Product Name – Flavored Rasogolla.
*Tag line- “ A Twist on Tradition.”

10. Product variety
500g aluminum
container ( also
available in 1kg
and 3kg with
120g cup)

11. Scope of my Product
*Variation of Product.
*Unique flavor and taste.
*product quality &
quantity.
*Affordable price.

12. Differentiate my product from Competitors
DIFERENTIAL
CHARECTER
MY PRODUCT COMPETITOR
COMPANY NAME BANGAL BLISS SWEETS
PRODUCTION PVT. LTD.
HALDIRAM FOOD
INTERNATIONAL PVT. LTD.
PRODUCT VARIETY 500g, 1kg ,3kg ,120 g 500g , 1kh ,3kg
PRICING 500g-120(10p)
1kg-230(20p)
3kg-650(60p)
120g-20(2p)
500g-130(10p)
1kg-225(18p)
3kg-635(55p)
FLAVOUR 4 TYPE NONE

13. Proper Location For Business
Location Choosing Criteria
* Connectivity.
* Availability of raw material.
* Energy source.
* Population.
* Market Position
* Water Supply
* Disposal Facilities.
Location - Kakdwip,
South 24 parganas.
Area required-
5000 sq. ft.

14. Necessary License & Certificates
*Company Registration.
*Trade License.
*PFAAct Compliances.
*FSSAI License.
*BIS Certificate.
*GST Registration.
*Trademark Registration.
*GMP Certificate.
*ISO 22000

15. Rasgulla Manufacturing Flow Chart
Receiving Milk
Weighing & Testing
Pre Heating ( 35-40) degree C
Filtration
Chilling (below 5 degree C)
Standardization
Pasteurization (85-90)degree C
Chilling (75-80)degree C
Add GDL
Plunging
Coagulation(10 min)
Straining
Moisture removal
Reduce Temperature (room temp)
(kneading for 20-25 minute)Dough Preparation
Cutting & Shaping
Preparation of Sugar Syrup (40-50) %
Dipping
(55-60 degree brix)Cooking(20-25 minute)
Soaking(35-40 degree brix)
Weighing
Packaging
Storage(22-26 degree C)
Dispatch
(15 psi)Retort Sterilization(121 degree C)

16. Lab Test
 MILK TEST
*Alcohol Test.
*pH Testing.
*Fat Test.
*Adulteration Test.
*TDS .
*TS Determination.
*Microbiological Test.
 Rasogolla Test
*Texture Analyzation.
*Moisture Analyzation.
*Self life Determination.
*Microbial Test.
*Concentration of Sugar Syrup.

17. Packaging
Generally cans are made of with various types of food grade
material like,
* Silver,
* Tin,
* Aluminum ,
* Steel.
I have chosen aluminum for packaging material because of
* light weight.
* High heat resistant.
* Easily shapeable.
* Cheap than other materials.
* Recyclable.
Market price of aluminum can per pieces
*500g can - 15/p
* 1kg can - 30/P
* 3kg can - 90/p
* 120g can – 10/p

18. Promotion Strategy
* Organizing a Rasogolla
Festival.
* Social Media .
* New outlet opening.
* Surprising Gift Voucher.
* Hand bill Distribution.
* Discount in Festival.

19. Machinery required for production
Weighing bridge
AC truck
Bulk milk chiller
Double jacketed vessel
Plate Heat Exchanger
Paneer Moisture Remover
Dough Mixture
Rasgulla Maker
Double Jacketed kettle
Rotary Cup Sealing Machine
Data Printer
Retort sterilizer
Boiler
CIP
DG

20. equipment recured for lab
Garber Centrifuge Autoclave Water Bath
Incubator
Texture Analyzer Muffle Furnace
pH Meter TDS Meter
Laminar Air Flow Refractometer
Moisture Analyzer
Hot Air Oven
Microscope

21. Machinery price
Machinery Name capacity Quantity Price
Weighing Bridge 100ton 1 3L
AC Truck 1 5L
Bulk milk chiller 10000 liter 1 1.5L
Double jacketed vat 5000 liter 1 5L
Plate heat exchanger 5000 liter/h 1 3L
Moisture separation machine 500kg/h 1 1L
Dough Maker 500kg/h 1 1L
Rasogolla roller 10000 piece/h 1 5L
Double Jacketed kettle 5000 liter 1 3L
Can sterilizer 500kh/h 1 3L
Can sealing machine 500piece/h 1 2L
Data printing Machine 1000piece/h 1 1L
Boiler 500liter/h 1 2L
CIP ------------ 1 2L
DG 10kVA,
3phase
1 3L
Equipment ------------ 1.5L
TOTAL 42L

22. price of lab equipment
Machine Name Quantity Price
Garber Centrifuge 1 10,000/
autoclave 1 20,000/
Water Bath 1 20,000/
Hot Air Oven 1 15,000/
Incubator 1 50,000/
pH meter 1 35,000/
TDS meter 1 35,000/
Moisture analyzer 1 60,000/
Texture Analyzer 1 65,000/
Muffle Furnace 1 50,000/
Laminar Air Flow 1 50,000/
Refractometer 1 20,000/
Microscope 1 50,000/
Glassware & Reagents -------- 50,000/
TOTAL 5 Lakh 30 thousand

23. Capital Investment
Item Amount (approx.)
Land 30L
Infrastructure 20L
Machinery 42L
Lab Equipment 5L 30K
License &
Certificate
50K
Promotion 5L
Total 1cr 2 lakh 80k

24. Manpower
Employee Quantity Salary/month(appro
x.)
Security Guard 2 16k
Collection Cum
Chilling Center
1 10k
Laboratory Assistant 2 30k
Manager 1 20k
Production Supervisor 1 12k
Electric Engineer 1 15k
Mechanical Engineer 1 15k
Store Keeper 1 12k
Sales Executive 1 15k
Labor 10 1L
Total 21 2L 45k/month
8200/day (approx.)

25. Per day raw material required
Raw material Market price per kg Required quantity Cost(approx.)
Milk 50/- 1700 liter(approx.) 85000/-
Sugar 50/- 85kg(approx.) 4250/-
Flavors &
Additives --- ---
10000/-
(approx.)
Total 99250/-
Round figure 1L
 Per day electric bill- 5000 (approx.)

26. Per day Production cost(APPROX.)
Sector Expense
Raw material 1L
Manpower 8200/-
Electric Bill 5K
Packaging + Printing 1L,20K
TOTAL 233200/-
ROUND FIGURE 2L 50K

27. Product Pricing
VARIE
TY
RASO
GOLL
A
PICES
PROD
UCTI
ON
COST
RETAI
L
PRICE
% OF
PROFIT
MRP PER DAY
PRODUCTI
ON(APPRO
X.)
REVI
NUE
500g 10 110 120 400P 4400
0/-
1Kg 20 210 230 400P 8400
0/-
3Kg 60 600 650 200P 1200
00//-
120g 2 18 20 4000P 7200
0/-
Total 3L
20k
 Per day turn over - 3L 20k

28. Turnover
 Per day profit =( Per day turnover) – (Per day production cost)
= 3 lakh 20 thousand - 2lakh 50 thousand
= 70 thousand
 Monthly profit = 30 x 70k = 21 Lakh.
 Self Salary – 50k
 Machinery maintenance – 50k
 Reserve -20 lakh x 12 = 2 cr 40 lakh (for interest repayment)
 20% interest of 1cr 5L 30k = 21 lakh 6k
 Loan Repayment – (Main + interest) = 1cr 26 lakh 36k
 Yearly Turnover = Reserve – Loan
= 1cr 13 lakh 64 thousand.

29. Plant layout
PROCESSING SECTION
COLLECTION
CUM CHILLING
CENTER
LABORATORY OFFICE
GARDEN
PARKING AREA
SECURITY ROOM
CHANGING
ROOM
CANTEEN
TOILET
CIP
PACKEGING SECTION
STORAGE CUM DISPATCH
BOILER
TOILET
STORE
ROOM
POWER
HOUSE
WAIGHING
BRIDGE

30. Conclusion
Our journey through the sweet world of rasgulla has shown
us the rich cultural heritage and the promising business
potential of this delightful dessert. We’ve explored the
intricacies of result, la making, the innovative strategies for
market penetration and the sustainable practices that set us
apart in the industry. As we move forward, let us embrace the
opportunities for growth, commit to quality, and continue to
spread the joy of rasgulla to sweet lovers everywhere. Thank
you for your attention, and let’s savor the success that awaits
us.

31. Future Plans
 More Flavor.
 Online delivery.
 More innovative confectionary.
 Spray Drier for waste management.
 Increase plant and business.
 ETP.