baking soda manufacturing

baking soda manufacturing

Visit this plant and see actual production

Contact 9730175469 / 9730173696.

Here you will get basic information about baking soda manufacturing, for more details, click here

Basic requirements for Baking Soda manufacturing:

  • Land: 3000 sq. Ft.
  • Electricity: 20hp
  • Manpower: 6 to 7

Raw material requirements:

For baking powder:
• Sodium bi-carbonate
• Edible starch
• Sodium aluminiumsulphate

For jelly crystals
• Sugar
• Fumaric acid
• Potassium citrate
• Edible gums
• Salt
• Carageena
• Food colours
• Flavours

For custard powder
• Edible starch
• Corn flour
• Food colours
• Flavours

Machinery requirements:

• Dry food packing room. This room is enclosed and was used to keep dry goods away fromother production areas and is complete with nine double flurorescent tubes built into ceiling.
• Stainless steel 250kg ribbon mixer, 5hp motor, on mobile frame.
• ChiongTaiw volumetric form fill & seal sachet machine with Unimark hot foil printer.
• Kliklok VCL carton glueing machine fitted with zenner electronic speed control.
• Stainless steel heavy duty holding bins with lids 900 x 650mm x 25 litres (used with sachetmachine ).
• Electrically powered take-off conveyor belt 3m L x 100mm W (used with sachet machine ).
• Richardson fume extraction unit complete with ducting filter, stainless steel painted hood800mm x 800mm.
• 5Hp air condition unit.
• Wooden platform vinyl top 2.5 x 2.1 metres ( ribbon mixer stand ).
• Aucluc 4-bag dust collector.
• Regent dual bag dust collector.
• Dux 140 litre hot water system.
• Stainless steel packing benches 1800mm x 600mm.
• National ultra violet insect-o-cutors.
• Ishida electronic digital scale ( 15kg ).
• Steel frame for twin tub plus basin and bench.
• Avery balance scale ( 50kg ).
• Mild steel hoppers with mild steel frames ( painted ).

Manufacturing process:

Manufacturing process is standardized and simple. Various ingredients are dried to bring down the moisture level before grinding. Then they are mixed in the required proportion and blended thoroughly and then packed. Baking powder is made from sodium bi-carbonate, edible starch and sodium aluminium sulphate whereas jelly crystals from sugar, fumaric acid, potassium citrate, edible gums, salt, carrageen and food colours and flavours. Making of custard powder requires edible starch, corn flour and food colors and flavours.
The method of production used to produce the jelly crystals is to mix sugar, gelatine, colours and flavours together and place into the ribbon mixer for approx five minutes to ensure that all ingredients are evenly distributed and blended together.
This is then discharged through the bottom outlet into a stainless steel tub set up on a roller platform and positioned close to the sachet machine. The crystals are then placed into hopper attached to the sachet machine ready for filling into sachets.
The size of the sachets are determined by the forming box fitted on machine and is capable of producing sachets with a max size up to 120mm x 120mm or as small as 50mm x 25mm and is capable of an output of 75 sachets per minute.
The machine was previously packing 55 x 44g sachets per minute containing jelly crystals in assorted colors and flavours each weighing 44g. These sachets were then placed into a pack 75mm x 120mm. The packs were then sealed by carton sealer ready to be placed into the outer shipper for distribution.


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