techninal study

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Chapter 3

TECHNICAL STUDY

This chapter evaluates whether the project is technically

feasible by assessing its physical and manpower requirements. It

specifically contains the information about the product, the raw

materials needed, direct labor requirements, the plant layout,

production, manufacturing overhead and the process.

3.1 Objectives of the Study

To determine the description and uses of the product. To determine the required equipment and kitchen

utensils, its cost and availability.

To determine the strategic plant location, plant siteand layout of the proposed business.

To determine the cost raw materials needed and itsavailability.

To determine the cost and needed direct laborqualifications of the proposed business.

3.2 Product

The proposed product will be somewhat similar to the

existing similar products but the difference will be on the

innovation and packaging. One innovation is the presence of


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malungay, a plant that has a powerhouse of important nutrients

needed by our body like Calcium, Phosphorus, and Iron, Vitamin

A, niacin, and Vitamin C etc. Another is that table sugar was

replaced by coconut sugar,derived from the coconut palm tree andis touted as being more nutritious and lower on the glycaemic

index than table or cane sugar. The glycaemic index (GI) is a

measure of how quickly foods raise blood sugar levels. Glucose

is given a GI of 100 and if a food has a GI of 50, then it

raises blood sugar half as much as pure glucose. The packaging

of the product is also distinct because it uses versatile

packaging in the form of a round-transparent container that is

handy, useful and more sealable compared to the cellophane type.

The product will also be made with different shapes to attract

more customers especially the younger ones.

3.2.1 Description of the Product

The product Corioso is a cookie-like food with varieties

of shapes and is considered as one of the delicacies in Samar.

The product is packed in rectangular-shaped transparent

cellophane with the brand name NutriMade Corioso de Malungay

printed over a piece of sticker paper. It has a taste partly

similar to a cookie and is distinct because of the presence of

Malungay leaves and coconut sugar. The researchers applied
http://en.wikipedia.org/wiki/Glycemic_indexhttp://en.wikipedia.org/wiki/Glycemic_index


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innovation over the product to make it consumable in the market

and to help consumers in maintaining their health.

3.2.2 Uses of the product

The proposed product will serves as breakfast to those who

have no time to prepare the food for breakfast. It will also be

a perfect snack in offices, schools, cafeterias, households, and

terminals.It is also a perfect pasalubong because itis one of

the delicacies in Samar. Earlier stated, the product will help

to boost the consumers overall health because malungay is one of

its active ingredients and could avoid them from disease such as

diabetes as it contains coconut sugar instead of table sugar.

In addition, the business has to meet all the legal

requirements like permits and taxes imposed by the government.

Thus, this will also help the province to improve its economy.

3.3 Manufacturing ProcessThe proponents decided to have a quicker but careful and

detailed manufacturing process with the aid of equipment and

kitchen utensils. The procedures will be done under quality

control ensuring that the product that will be produced will

satisfy the demand of consumers.


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3.3.1 Description of the processCorioso baking is relatively similar to the process of

baking cookies. The difference is that corioso baking is more

intricate because it has to follow the procedures thoroughly;

otherwise the product will not be as perfect.Corioso Baking is afood cookingmethod that uses prolonged dry heat by convection,

rather than by thermal radiation, normally in an oven.

The Procedures and methods of baking corioso are as follows:

1.Prepare first all the necessary ingredients (flour,milk, grind malungay leaves, eggs, sugar, butter,

margarine, baking powder), equipment and utensils.

2.Preheat the oven to 2500C.3.Sift flour, and then set aside. Add baking powder.4.Cream butter and margarine in a separate bowl. Add

coconut sugar, evaporated milk, egg yolks, flour

mixture, and malungay.

5.Mix all with hands and knead, and roll the dough onthe table using rolling pin.

6.Weigh the dough into 9.26 grams. Roll and mould intodesire shapes and bake for about 15 minutes.

7.Using a spatula, lift corioso off and place onto acooling rack. Let cool for about 5 more minutes.

8.The corioso are now ready for packaging.
http://en.wikipedia.org/wiki/Cookinghttp://en.wikipedia.org/wiki/Convectionhttp://en.wikipedia.org/wiki/Thermal_radiationhttp://en.wikipedia.org/wiki/Ovenhttp://en.wikipedia.org/wiki/Ovenhttp://en.wikipedia.org/wiki/Thermal_radiationhttp://en.wikipedia.org/wiki/Convectionhttp://en.wikipedia.org/wiki/Cooking


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Table 3.3.2 Daily Needed Quantity of Raw Materials

Particular Quantity per day

Flour ( 3rdclass ) 5 kilos

Baking Powder 10 spoons

Butter 2 bar

Margarine 5packs

Eggs 100 pcs.

Coconut Sugar 71/2 cups

Milk 71/2 cups

Malungay 10 cups

The total number of pieces produced per day is 540

corresponds to 45 packs per day.


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Detailed Flow Chart of the Manufacturing Process

Gathering of raw materials

Inspection of raw materials and equipment/utensils

Mixing of all the ingredients

Weighing and making shapes on dough through the cookie cutter

and weighing scale and placing the shaped dough on the tray.


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Baking for about 15 minutes

Packaging, storing and selling to the retailers

3.3.2Alternative Process Considered

The production involves both hand-made and mechanical

process. However, it can also be made under mechanical

process alone wherein machineries do the entire task, but

this could be very expensive so the researchers considered

the process otherwise.


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3.4 Production Schedule

Pieces/ Units Produced

Production

(in packs)

Year 1

2014

Year 2

2015

Daily Monthly Annually Daily Monthly Annually

45 1,170 14,040 50 1,300 15,600

The business will operate 26 days in a month and 312 days in a

year because it excludes Sundays and holidays. The estimated

daily packs to be manufactured are 45 packs a day to come up

with the annual production of 14,040 packs in 2014. In the next

year, the estimated daily packs to be manufactured will grow to

50 packs garnering to about 15,600 packs annually.

3.5 Equipment and Kitchen Utensils

Spatula Cookie Cutter


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Electric Mixer Oven

Cooling Racks Saucers

Trays Ceiling Fan


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Skimmers Bowls

Measuring Cups Pot-Holders and Pot-Gloves

Fan Hairnet


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Apron Blender

Plastic Gloves Face Masks

Weighing Scale


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Table 3.5.2 Specification on Equipment and Kitchen Utensils

Equipment Specification

Oven The oven has three layers; every layer could

contain four trays. The oven has a

temperature scale of 3000C to 4000C.

Electric Mixer The electric mixer can mix a kilogram of all

ingredients to a maximum of two kilograms.

Blender The blender is an electrical kitchen

appliance used for mixing water and malungay

leaves to get the extract.

Cookie Cutters The cookie cutter is use to shape the dough

into star, heart, diamond, etc.

Trays The tray is used to carry the shaped dough

with parchment paper while being cook in the

oven. Each tray could carry twelve corioso.

Spatulas It is use in lifting the baked corioso from

the tray to the cooling rack.

Bowls Contains the ingredients especially when

measuring them.

Cooking Skimmers It is use in skimming or straining the flour

to remove lumps or bulks.


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Measuring Cups It is used to measure the volume of the

ingredients needed for baking.

Cooling Racks It holds and allows the baked corioso to

cool down by way of ventilating them.

Saucers It is use to contain the measured

ingredients like salt, sugar, and vanilla.

Plastic Gloves Plastic cellophane which covers the hands

while baking and have individual section for

each finger.

Pot-Gloves/Pot-

Holders

It is use by the worker in carrying hot

materials like trays just right after

removing from ovens.

Apron Piece of clothing that you put n over the

front of your normal clothes and tie round

your waist.

Face Masks A piece of cotton used by workers to cover

their mouth.

Weighing Scale Use to determine the weight of the dough.

The above equipment and kitchen utensils are all available

at the market and will be purchased on cash to cash basis. It

will be delivered as soon as the procurement takes place.


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DetailedMap of Catbalogan City


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3.6 Small Plant Location

The proposed plant is located at Legaspi Avenue, Brgy. O8,

Catbalogan City. The proponents pick this location because the

supplier of raw materials is just a few meters away from the

site and its channel of distribution; some are located near this

place. The roads are also accessible to this place so that

delivery can be easily done.


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3.7 Plant Layout


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The plant is composed of six parts namely the finished

product storage area, equipment/tools storage area, packing

area, processing area, cooking area, and waste storage area. The

finished product storage area is the place where the sealed

boxes containing the finished products are stored. The equipment

area is where the tools or equipment used are kept. Packing area

consists of a table wherein packing of the products is done. The

processing area is the place where raw materials/ingredients are

being processed. Cooking area is the place where you find the

oven and other kitchen utensils. The waste storage area is where

you find cleaning materials and trash cans being partly isolated

from the other area.


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3.8 Raw Materials

Particular Description

Flour Flour is a white powder that is made by

grinding grain. It is used mainly in

making corioso.

Coconut Sugar A kind of sugar that is produced from the

sap of cut flower buds of the coconut

palm. It gives the corioso a sweeter

taste and used as replacement of cane

sugar.

Margarine Margarine is a yellow substance made fromvegetable oil. It adds flavouring on the

product making it taste delicious.

Eggs An oval object that is use to make the

flour sticky that adds also in making the

product tastier.

Milk Is a white liquid that is use to moisten

up the dough.

Malungay Malungay is one of the world's most

useful plants. Almost all of its parts-

leaves, fruits, and roots have been used

for a variety of food and medicinal

purposes. This is used to add numerous

vitamins and minerals on the product.

Baking Powder It is an ingredient used in baking. It

causes the dough to rise when they are

baked.

Butter Butter is a soft yellow substance made

from cream that moisten the flour and

makes the product flavoursome.


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3.8.1 Cost of Raw Materials

Particular Unit Price per Unit Cost

Flour (3r Class) 5 sacks 1,030.00 P 5,150.00

Coconut Sugar 10 kilos 400.00 4,000.00

Margarine 1 tab 720.00 720.00

Eggs 86 tray 110.00 9,460.00

Milk 3 boxes 552.00 1,656.00

Malungay 10 bags 50.00 500.00

Baking Powder 13 packs 14.00 182.00

Butter 65 bars 36.00 2,340.00

Total P2,912 P24,008

The above raw materials are all continuously available at

the market and can be bought at affordable prices. The business

will purchase raw materials from GTM Merchandising located at

Curry Avenue, Catbalogan City right beside Pacifica Agrivet

Supplies. There will be a long-term contract to the supplier in

order to supply a continuous operation of the business and to

get higher discounts over the supplier.

3.9 Factory Overhead/Utilities

The factory overhead to be utilized primarily are

electricity and water, because there are electrical appliances


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that are used in the manufacturing process and the kitchen

utensils must be cleaned by running water first before and after

the baking process. SAMELCO II will supply the electrification

of the plant while the Catbalogan Water District for the water

supply. Other needed manufacturing overhead are accumulated

depreciation, packaging, transportation, allowances, and

miscellaneous.

Particular Quantity Required Average cost

Electricity 60 -80 KWH P 1,000.00

Water 20-25 cubic meter 200.00

Accumulated

Depreciation

P 542.90 542.90

Packaging 40 rolls/50 boxes 2,360.00

Transportation

( fare )P 400.00 400.00

Miscellaneous

2 trash cans and

cleaning materials

108.43

Total P4,611.33

3.10 Waste Disposal

The production site will have two trash cans that will

segregates non-biodegradable and biodegradable wastes. The

wastes will be thrown out through a city garbage truck every


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other day. The cost of the trash cansplus the cost of some

cleaning materials to be used in the plant is P108.43 and will

be accounted as miscellaneous expense in the factory overhead

section.

3.11 Direct Labor Requirements

The production workers shall have the following

requirements: educational attainment, skills and experience,

legal compliance, personality etc.

Requirements Bio Data Police Clearance Brgy. Clearance Medical Certificate

Qualifications College level or at least highschool graduate

Hardworking Honest With experience and skills in

baking

Skills The laborers should have atleast a knowledge and experience

in baking. It is much better if


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the laborers know how to make

the product.

Compensation The laborers will receive P2,000as their monthly compensation

with fringe benefits such as

SSS, Phil Health, PAG-IBIG, and

13thmonth pay.

Training The laborers as well as theadministrative employee

(cashier) shall undergo one-week

training and orientation.

Number of Laborer There shall be two laborers orbakers that will undertake the

production and delivery.

Job Description The bakers are expected to doall the baking process as well

as the packaging of the product.

They are also tasked to deliver

the finished products to the

different places of

distribution.

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