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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
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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/Cooking8/12/2019 Techninal Study
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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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