Ice Cream Cone Making

Profile No.
: 46 NIC Code: 56103
ICE CREAM CONE MAKING
1. INTRODUCTION:
Ice cream cones are a mass consumption item. An ice cream cone, poke or cornet is
a dry, cone-shaped pastry, usually made of a wafer similar in texture to a waffle,
which enables ice cream to be held in the hand and eaten without a bowl or spoon.
Ice creams are available in many varieties and flavors and are served in many ways
such as cups, cones, bricks, candies, slices etc. With the change in life style ice
creams are now consumed round the year. The most popular method of serving ice-
cream perhaps is in cones as it is neat & clean, easy to store, and does not have any
disposal problem. Various types of ice cream cones include wafer (or cake) cones,
waffle cones, and sugar cones.
2. PRODUCT & ITS APPLICATION:
Ice-Cream cones are prepared from wheat and corn flour and they are eaten along
with the ice-cream. Pre-determined quantity of ice-cream is filled in the cone these
cones are not only convenient to handle but there is no residual waste as well. These
can be manufactured in different colors and have both urban as well as rural market.
Compliance of the product with FPO is essential.
3. DESIRED QUALIFICATIONS FOR PROMOTER:
Does not require any specific qualification.
4. MARKET POTENTIAL AND MARKETING ISSUES, IF ANY:

The changing life style and habits have given rise to the increase in demand of ice-
cream. Now days it is a common sight of ice cream being served at marriage parties
even during winter. Majority of the consumers prefer ice creams in cups or cones for
convenience. Serving in cups requires additional spoons for eating and disposal of the
cup after consumption, while service in cones is hassle free as cones are eatable and
consumed along with the ice cream. Ice creams are now popularly marketed under
brand names as well as unbranded variety locally manufactured in semi urban areas.
There is a good market for local variety in both semi urban and rural areas. The
unbranded local variety is cheaper and hence is preferred particularly by the middle
class families with limited means. In rural areas also children prefer the cheap ice
creams as compared to the branded costly variety. Thus, there appears to be a good
market for the product in semi urban and rural areas. The marketing strategy should
focus on such locations and the approach the big branded manufacturers for a
possible tie-up.
5. RAW MATERIAL REQUIREMENTS:
Three main dry ingredients compose all types of cones. Wheat flour, corn flour, and
sugar are chosen for baking quality, strength, and relative sweetness, respectively.
The quantity of sugar is a major distinguishing feature between cone types. Sugar
and waffle cones are made of one-third sugar. Not only does this influence the sweet
flavor, but it affects the brown finished color and the crispy texture. Cake cones have
less than 5% sugar.
Wet ingredients (and others added with the wet materials) include water, shortening
(edible fat or grease), coloring, flavoring, and salt. Both the coloring and flavoring are
natural products made by outside specialists.
6. MANUFACTURING PROCESS:
The process of edible cone making is basically a mechanical press operation.
Initially corn and wheat flour is mixed with water and required quantity of
colors and flavors are added. This dough is then fed to the mould of the cone
making machine. The press is operated and the molded cones are baked
separately and packed.
Some important points to remember during dough preparation:
The wafer quality depends on the accuracy of the dough, particularly as far as
weighing and mixing are concerned. In the course of the whole mixing process, the
consistency changes due to material dissolving and swelling processes, gluten
development and reactions with other raw material.
The important process during mixing is dissolving and swelling of the flour
components. This is decisive for the quality of the baking process and the
wafer sheet and for the energy demand during baking; the water added during
dough preparation has to be vaporized again during baking. When a certain
consistency is reached, the mixing process is finished, particularly when a uniform
mixing of all ingredients allows for a smooth flow of the dough on the baking
plates/cone baking dies.
Leave the dough for 5 minutes, and to pass it through a sieve afterwards in order to
hold back the particles, which have not dissolved completely. The dough will
swell again. If flour with higher level of coarsely ground grain is used, the
dough should be left for about 10 minutes. The longer the dough can rest; the better
will be its flow.
7. MANPOWER REQUIREMENT:
The enterprise requires 9 employees as detailed below:

Sr. Designation Of Salary Per Monthly Number of employees required
No. Employees Person Salary
Year-1 Year-2 Year-3 Year-4 Year-5
1 Un Skilled Workers 8,000.00 16,000.00 2 2 2 2 2
1 Accountant 8,000.00 8,000.00 1 1 1 1 1
2 Store Keeper 6,000.00 6,000.00 1 1 1 1 1
3 Sales Supervisor 9,000.00 9,000.00 1 1 1 1 1
4 Security Personnel 6,500.00 6,500.00 1 1 1 1 1
5 Manager 20,000.00 20,000.00 1 1 1 1 1
9 Skilled Labour 10,000.00 10,000.00 2 2 2 2 2

Total 65,500.00 9 9 9 9 9
8. IMPLEMENTATION SCHEDULE:
The approximate time required for various activities is given

below. However, it may vary from place to place depending upon the local
circumstances and enthusiasm of the entrepreneur:
Sr. No. Activity Time Required

(in months)
1 Scheme Preparation and Approval 0-1
2 EM Part-1 Registration & Preparation of Project Report 1-2
3 Sanction of loan 2-5
4 Clearance from State Pollution Control Board 3-4
5 Placement of order for machinery and delivery 4-5
6 Installation of machines 6-7
7 Power connection 6-7
8 Trial Run 7-8
9 Commercial Production 9 months
onwards
Total time required 9
Due to overlapping of some activities, normally 6-9 months are required to
implement the project.
9. COST OF PROJECT:
The project shall cost INR 27 lacs as detailed below:

INR in
Sr. No. Particulars
Lacs
1 Land 7.50
2 Building 3.20
3 Plant & Machinery 6.90
4 Furniture, Electrical Installations 1.00

Other Assets including Preliminary / Pre-
5 0.69
operative expenses
6 Margin for Working Capital 7.71
Total 27.00
10. MEANS OF FINANCE:
Bank term loans are assumed @ 60% of fixed assets. The proposed funding pattern
is as under:
Sr. No. Particulars INR in Lacs
1 Promoter's contribution 6.75
2 Bank Finance 20.25
Total 27.00
11. WORKING CAPITAL CALCULATION:
The project requires working capital of INR 7.71 lacs as detailed below:
Sr. No. Particulars Gross Amt Margin % Margin Amt Bank Finance
1 Inventories 3.86 0.25 0.96 2.89
2 Receivables 1.93 0.25 0.48 1.45
3 Overheads 1.93 100% 1.93 0.00
4 Creditors - 0.00 0.00
Total 7.71 3.37 4.34
12. LIST OF MACHINERY REQUIRED:
A detail of important machinery is given below:

Value
Sr. No. Particulars UOM Qtty Rate
(in Lacs)
Automatic ice cream cone manufacturing machine
which includes Sifter, dough kneader, Cone making
1 NOS. 1 650,000.00 6.50
machine automatic, sugar pulverize, weighing scales,
etc.
2 Lab Equipments 40,000.00 0.40
sub-total Plant & Machinery 6.90
Furniture / Electrical installations
a) Office furniture LS 1 50000 0.50
b) Computer & Printer L. S. 1 50000 0.50
sub total 1.00
Other Assets
a) preliminary and preoperative 0.69
sub-total Other Assets 0.69
Total 8.59
13. PROFITABILITY CALCULATIONS:

Sr. No. Particulars UOM Year-1 Year-2 Year-3 Year-4 Year-5
1 Capacity Utilization % 60% 70% 80% 90% 100%
2 Sales In Lacs 34.56 40.32 46.08 51.84 57.60
Raw Materials & Other direct
3 In Lacs 20.64 24.07 27.51 30.95 34.39
inputs
4 Gross Margin In Lacs 13.92 16.25 18.57 20.89 23.21
5 Overheads except interest In Lacs 8.38 8.91 9.96 10.27 10.48
6 Interest @ 10 % In Lacs 2.03 2.03 1.35 1.01 0.81
7 Depreciation @ 30 % In Lacs 4.83 3.45 2.42 1.73 1.55
8 Net Profit before tax In Lacs -1.31 1.86 4.85 7.88 10.37
14. BREAKEVEN ANALYSIS:
The project shall reach cash break-even at 48.65% of projected capacity as detailed
below:
Sr. No. Particulars UOM Value
1 Sales at full capacity ₹. In Lacs 57.60
2 Variable costs ₹. In Lacs 34.39
3 Fixed costs incl. interest ₹. In Lacs 11.29
4 BEP = FC/(SR-VC) x 100 = % of capacity 48.65%

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What are the main ingredients used to make ice cream cones?

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What are the main steps involved in the manufacturing process of ice cream cones?

Profile No.

: 46 NIC Code: 56103

ICE CREAM CONE MAKING

2. PRODUCT & ITS APPLICATION:

3. DESIRED QUALIFICATIONS FOR PROMOTER:

Does not require any specific qualification.

4. MARKET POTENTIAL AND MARKETING ISSUES, IF ANY:

5. RAW MATERIAL REQUIREMENTS:

Some important points to remember during dough preparation:

The enterprise requires 9 employees as detailed below:

1 Accountant 8,000.00 8,000.00 1 1 1 1 1

2 Store Keeper 6,000.00 6,000.00 1 1 1 1 1

3 Sales Supervisor 9,000.00 9,000.00 1 1 1 1 1

4 Security Personnel 6,500.00 6,500.00 1 1 1 1 1

5 Manager 20,000.00 20,000.00 1 1 1 1 1

9 Skilled Labour 10,000.00 10,000.00 2 2 2 2 2

The approximate time required for various activities is given

Sr. No. Activity Time Required

The project shall cost INR 27 lacs as detailed below:

3 Plant & Machinery 6.90

4 Furniture, Electrical Installations 1.00

10. MEANS OF FINANCE:

Sr. No. Particulars INR in Lacs

1 Promoter's contribution 6.75

2 Bank Finance 20.25

1 Inventories 3.86 0.25 0.96 2.89

2 Receivables 1.93 0.25 0.48 1.45

3 Overheads 1.93 100% 1.93 0.00

4 Creditors - 0.00 0.00

Total 7.71 3.37 4.34

12. LIST OF MACHINERY REQUIRED:

A detail of important machinery is given below:

13. PROFITABILITY CALCULATIONS:

14. BREAKEVEN ANALYSIS:

Sr. No. Particulars UOM Value

1 Sales at full capacity ₹. In Lacs 57.60

2 Variable costs ₹. In Lacs 34.39

3 Fixed costs incl. interest ₹. In Lacs 11.29

4 BEP = FC/(SR-VC) x 100 = % of capacity 48.65%

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