Download - Ice-cream Health+
Project Ice-cream Health+
a
Project Ice-cream Health+
b
Miss Thanyarat Baiphaisan
ID: 5031205141
Major Tourism management
Mae Fah Luang University
Project Ice-cream Health+
c
Preface
Ice-cream is a kind of dessert or sweetmeat that can help to get a well relaxation.
So it is very popular and famous for everyone. For example a normal ice-cream that
sale on barrow around village, grocery, supermarket or mixed ice cream that you can
mixed a flavors or put a topping or what kind of seasonings that you want to input. All
of this provided in restaurant, ice-cream shop and supermarket. Present, homemade ice
cream is becoming popular for consumers want difference of taste, smell, colors and
ingredient. Manufacturer has adjusted the various formulas to prefer customers. And
use good quality materials and focus on clean production process.
Project Feasibility Study and Evaluation is expected that the studying on this
project feasibility study will help any people who wanted to start ice cream business and
add skill process, Strategy protect and decrease the risk factors lose of investments,
competitor until successful ice cream business.
ice-cream Health+
Project Ice-cream Health+
d
Executive Summary
I choose to do this business that of ice-cream Health+ because ice-cream is the
desserts that serve for everyone. That people like it, but they wants to diet. If you want
to eat ice –cream, you choose to eat homemade ice cream because you can collect low
calories and several of flavors are ice-cream and fruit tea, it is ready to serve to
customers. Fruit tea is for good health. The ice-cream Health+ presents a variety of ice-
cream, create quality product in menu, because I use whole milk powder and whey milk
instead soy milk, sherbet ice-cream and fruit ice cream. Sherbet and fruit ice cream use
seasonal of fruits, and can find in local such as Phu-lae pineapple, lychee and longan.
Chiang-Rai has a good climate. Has a variety of fruits throughout the year.
These fruit is good quality material that can be readily. And products support from the
community. Moreover, Chiang-Rai is attractions. The visitors are almost all year. The
located of ice-cream Health+ is set at areas of Saun-Tung in Chiang-Rai. Because, those
areas many schools, when students have party, meeting friends or their parents. If the
school is on vacation still have government services, School teaching language and
every Saturday have Walk Street. Another target is people to exercise. Nature of shop is
family concept. My business prefers service is Wi-Fi high speed internet is available
anytime. Everyone can enjoy and unimpressive my business.
Project Objective
• To study the feasibility of the ice cream homemade market.
• To study the feasibility and technical structure of the process freezer.
• To study the possibility of ice cream homemade finance.
• Analyze the risks of the ice cream homemade industry.
Benefits of Project
• Know the risks and the possibility of ice cream homemade industry.
• Determine the feasibility of the market, financing, and technical structure of the
batch freezer.
• To guide line the case study of who that interest investment.
Project Ice-cream Health+
e
• Knowing the situation and the trends of ice cream industry, understanding
behavior of customer, and be able to select and identify the right customer.
• To be able to calculate profits and expenses, and find the way to get maximize
profits.
Product/Service (in General)
Ice-cream Health+ creates ice cream homemade for every age of customers and
design convenience goods for carry out. My product use fresh ingredient, excellent
process so I create Thai fruits flavors. Consumer can choose package which consumers
satisfy by themselves.
Strategy
I choose in a corporate level is intensive strategies and mainly focused on
strategy that is product development, because now in the market can do ice-cream at
homemade. It's all made from quality materials. I seek innovative form the internet and
many books. My product can create different strategy from competitor such as raw
material. Ice cream made from Thai herbs and Thai flower with health benefits, such as
sweet basil, tea, ginseng tea, mulberry leaf aloe Vera, lemon grass, sesame etc.
Manufactures of ice cream that concern about healthy, because of I use raw material
low-fat ingredients. My raw material and process of manufacturer not use chemicals
harmful to health.
Project Ice-cream Health+
f
Table of content
Contents
Chapter 1 ......................................................................................................................... 1
1.1 Background and Significance of the Project .............................................. 2
1.2 Project Objective .......................................................................................... 3
1.3 Benefits of Project ......................................................................................... 4
1.4 Time frame of study ..................................................................................... 4
Chapter 2 ......................................................................................................................... 6
Chapter 2 Industry Profile ......................................................................................... 7
2.1 Nature of Industry ............................................................................................ 7
2.2 Situation of Industry ......................................................................................... 12
2.3 Product/Service (in General) ............................................................................ 14
2.4 Vision of your Organization ............................................................................. 14
2.5 Mission .............................................................................................................. 14
2.6 Strategy ............................................................................................................. 15
Chapter 3 ......................................................................................................................... 16
Chapter3 Market Feasibility Study ............................................................................. 17
3.1 Market Analysis ................................................................................................ 17
3.2 STP Analysis ..................................................................................................... 24
3.3 Marketing Mix Strategy ................................................................................. 25
3.4 Sales Forecast/Profit Estimation ................................................................... 26
3.6 Conclusion ........................................................................................................ 31
Chapter 4 ......................................................................................................................... 32
Chapter 4 Technical Feasibility Study ........................................................................ 33
4.1 Production and Operations Analysis ................................................................. 33
Lime Ice-cream. .............................................................................................................. 51
4.2 Investment Cost ................................................................................................ 61
4.3 Operating Cost. ................................................................................................. 63
4.4 Conclusion. ....................................................................................................... 64
Chapter 5 ......................................................................................................................... 66
Chapter 5 Financial Analysis ...................................................................................... 67
5.1 Profit and loss statement ................................................................................... 67
5.2 Cash flow statement .......................................................................................... 72
5.3 Balance sheet .................................................................................................... 76
5.4 Profitability Ratio ............................................................................................. 78
5.5 Conclusion ........................................................................................................ 81
Chapter 6 ......................................................................................................................... 82
References ....................................................................................................................... 87
Brown Sugar-Ginger Ice Cream ..................................................................................... 88
http://eatathomecooks.com/2009/06/homemade-mint-chocolate-chip-ice-cream.html . 88
Homemade Mint Chocolate Chip Ice Cream .................................................................. 88
Equipment, office supply and tools. ............................................................................... 88
http://www.crhouseware.com/ice-cream-6.htm .............................................................. 88
Project Ice-cream Health+
g
Figure of content
Figure 1 Map of Suan Tung area in Chiang Rai. ............................................................. 3 Figure 2 Time frame of study Time frames, during 08 April 2010 – 10 May 2010 Grant Chart .................................................................................................................................. 5 Figure 3 Frozen custard .................................................................................................. 10 Figure 4 Standard ice-cream ........................................................................................... 10 Figure 5 Granita .............................................................................................................. 11 Figure 6 Sherbet .............................................................................................................. 11 Figure 7 Sorbet ................................................................................................................ 11 Figure 8 Soft ice-cream ................................................................................................... 11 Figure 9 Swensens. ......................................................................................................... 19 Figure 10 Amamte del gelato. ......................................................................................... 20 Figure 11 Bhoja café + gallery ....................................................................................... 21 Figure 12 Lung Chom coconut ice-cream. ..................................................................... 22 Figure 13 statistics of people separate the old age population, the city of Chiang Rai. . 24 Figure 14 Sales Forecast year 1. ..................................................................................... 27 Figure 15 Sales Forecast year 2. ..................................................................................... 27 Figure 16 Sales Forecast year 3. ..................................................................................... 28 Figure 17 Marketing Expense year 1. ............................................................................. 29 Figure 18 Marketing Expense year 2. ............................................................................. 29 Figure 19 Marketing Expense year 3. ............................................................................. 30 Figure 20 Process flow diagram for ice-cream manufacture .......................................... 35 Figure 21 Simple hopper device for incorporating dry ingredients ................................ 36 Figure 22 High shear blender for incorporating dry ingredients. ................................... 37 Figure 23 The Continuous Ice Cream Freezer. ............................................................... 40 Figure 24 Spiral, wind tunnel freezer. ............................................................................ 41 Figure 25 Pistachio ice-cream. ........................................................................................ 44 Figure 26 Brown Sugar-Ginger Ice-cream. .................................................................... 45 Figure 27 Pumpkin Ice-cream. ........................................................................................ 46 Figure 28 Rum raisin. ..................................................................................................... 47 Figure 29 Thai Tea Iced Cream. ..................................................................................... 48
Figure 30 Lynches Sorbet. .............................................................................................. 49 Figure 31 Chocolate Double mint ice-cream. ................................................................. 50 Figure 32 Lime Ice-cream. .............................................................................................. 51 Figure 33 Pineapple ice-cream........................................................................................ 52 Figure 34 Ice-cream Strawberry. .................................................................................... 53 Figure 35 Areas of Saun-Tung. ....................................................................................... 54 Figure 36 layout of ice-cream Health+ ........................................................................... 55 Figure 37 layout of ice-cream Health+ ........................................................................... 56 Figure 38 layout of ice-cream Health+ ........................................................................... 56 Figure 39 layout of ice-cream Health+ ........................................................................... 57 Figure 40 Financial analysis. .......................................................................................... 78 Figure 41 Financial ratio analysis. .................................................................................. 78 Figure 42 Percentage change in profit margin. ............................................................... 78 Figure 43 Percentage change in Return on asset. ........................................................... 79
Project Ice-cream Health+
h
Figure 44 Percentage change in return on investment. ................................................... 79 Figure 45 Asset turnover. ................................................................................................ 80 Figure 46 Debt ratio. ....................................................................................................... 80 Figure 47 Time interest earn. .......................................................................................... 81 Figure 48 Sales Forecast year 1. ..................................................................................... 83 Figure 49 Sales Forecast year 3. ..................................................................................... 83 Figure 50 Equipment,Furniture,Office and Tool. ........................................................... 85 Figure 51 marketing expense. ......................................................................................... 85
Project Ice-cream Health+
1
Chapter 1
Introduction
Project Ice-cream Health+
2
Chapter 1 Introduction
1.1 Background and Significance of the Project
Ice-cream is one sweet that everyone satisfies it. It is a cause of happiness and
refreshment. Especially, a child and teenager even if the working age who like the ice-
cream. The sweet of taste with soft of ice-cream that dissolve in the mouth, make
everyone feel happy and very cheerful. especially ice-cream in the united state you can
buy ice-cream in every where such as in the super market u can buy every brand the u
like it's easier than made home made ice-cream by your self. It's easy to make it but
lease people made it by them self. Now a day trend of ice-cream has been change to the
old traditional home made in the reason of taste and healthy for family and their health.
Ice-cream maker is fresher than a normal ice-cream. Ice-cream is tasty when it's just
finished making. if you freeze it for a long time although it's not expire but the body of
ice-cream, the softness and tasty going to be lose. My Ice-cream equipment has high
technology production process for the good test. But the other supplier try to reduce the
cost of production by using the low production process and using low quality of
material such as using dried milk instead milk for customer. Homemade ice-cream is
the serve ice-cream that after main course, whether you are entertaining in a more
formal fashion. Fruit sorbets and granitas are ideal for serving between course to cleanse
the palate during an elegant supper or a relaxed al fresco meal, while bombes and
terrines- apparently elaborate but actually very easy to create-make an impressive final
to the most sophisticated.
So I decide beginning ice-cream Health+ because ice-cream is the desserts that
serve for everyone. That people like it, but they wants to diet. If you want to eat ice-
cream, you choose to eat homemade ice-cream because you can collect low calories and
several of flavors are ice-cream and fruit tea, it is ready to serve to customers. Fruit tea
for good health. The ice-cream Health+ presents a variety of ice-cream, create quality
product in menu, because I use whole milk powder and whey milk instead soy milk,
sherbet ice-cream and fruit ice-cream. Sherbet and fruit ice-cream use seasonal of fruits,
and can find in local such as Phu-lae pineapple, lychee and longan.
Project Ice-cream Health+
3
Chiang-Rai has a good climate. Has a variety of fruits throughout the year.
These fruit is good quality material that can be readily. And products support from the
community. Moreover, Chiang-Rai 's attractions. The visitors almost all year. The
located of ice-cream Health+ at areas of Saun-Tung in Chiang-Rai. Because, those areas
many schools, when students have party, meeting friends or their parents. If the school
is on vacation still have government services, School teaching language and every
Saturday have Walk Street. Another target is people to exercise. Nature of shop is
family concept. My business prefers service is Wi-Fi high speed internet is available
anytime. Everyone can enjoy and unimpressive my business.
Figure 1 Map of Suan Tung area in Chiang Rai.
1.2 Project Objective
• To study the feasibility of the ice-cream homemade market.
• To study the feasibility and technical structure of the batch freezer.
• To study the possibility of ice-cream homemade finance.
• Analyze the risks of the ice-cream homemade industry.
Project Ice-cream Health+
4
1.3 Benefits of Project
• Know the risks and the possibility of ice-cream homemade industry.
• Determine the feasibility of the market, financing, and technical structure of the
batch freezer.
• To guide the study of who take an interest and the investor
• Knowing the situation and the trends of ice-cream industry, understanding
behavior of customer, and be able to select and identify the right customer.
• To be able to calculate profits and expenses, and find the way to get maximize
profits.
1.4 Time frame of study
Activity Week
1
Week
2
Week
3
Week
4
Week
5
Week
6
Choose the business and
study general of ice-cream
homemade business.
Study management in ice-
cream homemade business.
Study competition
analysis and marketing
feasibility.
Study the technical process
in ice-cream homemade
business.
Study the financial
feasibility of ice-cream
homemade business.
Study and analysis risk of
ice-cream homemade
business.
Project Ice-cream Health+
5
Summary the feasibility of
ice-cream homemade
business in Chiang Rai.
Figure 2 Time frame of study Time frames, during 08 April 2010 – 10 May 2010 Grant Chart
Project Ice-cream Health+
6
Chapter 2
Industry Profile
Project Ice-cream Health+
7
Chapter 2 Industry Profile
2.1 Nature of Industry
History of ice-cream.
The story of ice-cream begins a long, long time ago in a most beautiful place.
The story of ice-cream begins over 3,000 years ago in China. Lots of cool things were
invented in China. Umbrellas, glasses and fireworks were all invented in China but the
tastiest and coldest Chinese invention is snow ice-cream. The Emperors of China were
the first people, we know about who were lucky enough to get to eat snow ice-cream.
Their cooks mixed snow and ice from the mountains with fruit, wine and honey to make
a tasty treat for their rulers to enjoy when they wanted to relax.
In 1295, Marco Polo, a great adventurer, returned from China to Italy with a new
recipe for making snow ice-cream. His recipe called for mixing yak milk into snow in
order to make it creamy. The idea of mixing a mammal's milk into snow ice-cream
caught on and soon the rich people of Italy were enjoying frozen milk.
In 1533, Catherine de Medici of Florence, Italy became the Queen of France
when she married the French king, Henry II. One of the things she took with her when
she moved from her home in Italy to her castle in France was her recipe for making
frozen milk. Soon many of the cooks in France were making the delicious treat. One
French chef opened a shop to sell the tasty treat. He was the first cook to add flavors
like chocolate and strawberry to the frozen milk.
When Charles I of England visited France in the 1600s, he was served frozen
milk. He loved it so much, he asked the French chef who served it to him to sell him the
recipe. Charles I took the recipe back to England with him and the rich people of
England began to eat the delicious cold dessert.
In 1700, Governor Bladen of Maryland, who was from England, served ice-
cream to his guests. Seventy-six years later, the first ice-cream parlor in America
opened in New York City.
Project Ice-cream Health+
8
Dolly Madison, the president's wife loved ice-cream so much, she served it to
her White House guests in 1812. In 1843, an American woman named Nancy Johnston
invented the hand-cranked ice-cream freezer, which made making ice-cream easier. In
1902, August Gaulin invented a new kind of ice-cream freezer that helped make ice-
cream freeze faster. In 1903, Italo Marchiony, a man who sold ice-cream from a
pushcart he pushed through the streets of New York City, invented the ice-cream cone
and patented his idea. He invented the waffle cup because he was tired of people
walking off with or breaking the glasses he used to serve ice-cream from his pushcart.
The closing of bars that sold wine and beer in 1919 led to the opening of many
ice-cream parlors in the United States.
History of ice-cream in Thailand.
It is not tangible evidence that the ice-cream arrived in Thailand since the King
Rama 5 which produced ice its own. Prince Damrong Rajanupab recorded in his book
of memories after came back from Singapore in 1871. Thailand's former ice-cream is
made from fruit juice or syrup to cool until spinning as hard without milk or cream
mixed with we called “I-Tim”. It uses human force spinning in the brass pot. Inside,
look similar to the hole diameter sphere 2 cm using for cylindrical plug. By packing
fruit juice or syrup is cylindrical mold made ice-cream bar and put in the ice box to be
sale. After that, the Pop Company was the first ice-cream manufacturer in Thailand
produced “Duck brand ice-cream”. They used making ice-cream machine imported
from abroad to get ice-cream at a time very focused on cleanliness and quality. So they
could be popular brands quickly. In the early time, ice-cream had only sweet taste. So
later, it was modified to taste new flavors such as Chao Kuai (a kind of Chinese
vegetable jelly black in color), Lod Chong (sweetmeat similar in shape to noodles eaten
with sweetened coconut milk), O-Liang (black coffee), Black beans, etc., and put the
milk as the formula from abroad. It made soft and smooth ice-cream.Thai people have
unique adaptation of ice-cream by using coconut milk, fresh coconut milk with sugar
instead of milk and cream we called “I-Tim KaTi”. Not make the ice-cream bar but they
make the scoop cups. So we called “I-Tim Tak” after that has come to put ice-cream
into the cone-shaped and the middle of cut bread, look like ice-cream sandwiches.Until
Project Ice-cream Health+
9
in 1977, the first ice-cream shop had incurred the “SaLa Foremost” of the most popular
for teens. A few years later, they have so many ice-cream international copyright import
sales in Thailand. No way, I can count today. The homemade ice-cream maker are now
having more competitive in the market by using their own brand name which consists of
the new flavor the new taste or a new kind of ice-cream which gain the market share of
10% in the market of premium ice-cream which the key to success factor of ice-cream
premium is to build the differentiation in the market and to be accepted from customer.
If the ice-cream flavors will share components and production processes already. Ice-
cream may split. Into sub-categories are as follows.
� Ice-cream flavor (Plain Ice-cream) is ice-cream and smells fill the volume is less
than 5% of ingredients such as ice-cream, vanilla ice-cream. Green tea ice-
cream.
� Ice-Cream Chocolate (Chocolate Ice-Cream) is the ice-cream mix powder, cocoa
or chocolate may color added flavor.
� Ice-Cream Fruit (Fruit Ice-Cream) is a mixed fruit ice-cream as Berry
Strawberry ice-cream. Mango ice-cream. Durian ice-cream.
� Ice-cold sweet (Water Ice) Ice-cream is made from sugar stability may be made
of colored ice-cream, sweet odor, taste like smell cold cola. Ice cold sweet smell
quits Ice cold sweet watermelon scent.
� Ecorntebd (Sherbet) ice-cream is made from sugar, acid, fruit or fruit juice Sin
In June of power suppliers / stability of the fatty substances and elements
without milk fat (SNF) Over run a small 50% -80% Author. color, odor, such as
ice-cream Ecorntebd orange Ecorntebd ice-cream lemon Ice Ecorntebd western
Ice Ecorntebd grapes.
� Soft Bed (Sorbet) is ice-cream made from water, sugar, acid, fruit or fruit juice
In June of SIM power suppliers / substance made steady no fat and elements
milk without fat (SNF) Over run of ice about 15. -25% colored smells like
lychee ice-cream Soft Bed. Soft Ice-cream Strawberry Bed Gallery. Soft Ice-
cream Bed orange.
� Ice-cream Yogurt (Yoghurt Ice-cream) is the ice-cream mix, yogurt may be
mixed fruit or fruit juice and may be colored Author sour smell with lactic acid.
Project Ice-cream Health+
10
� Ice-cream mixed nuts (Nut Ice-cream) is the ice-cream mixture into the grain,
such as ice-cream, black beans Plain Ice-ream. Green bean ice-cream. Red bean
ice-cream.
� Ice-cream Soft Serve (Soft Serve Ice-cream) means a mix ice-cream through the
process margin is mixed pasteurized Hotel Moji Nice cooled to 4 degrees C and
incubated ago popularity brought on blender ice-cream (Ice-cream Freezer) and
direct sales. Spinning cone holder may, without process frozen ice-cream (Ice-
cream Hardening).
� Ice-cream Rainbow (Rainbow Ice-cream) is ice-cream with a fill color from 6
colors or above view seems rainbow time distribution usually egg ice-cream,
rainbow out of the blender ice-cream (Ice-cream Freezer) and then sold directly
as Ice Soft Serve (Soft. Serve Ice-cream).
� Ice Milk dairy products like ice-cream is low fat, 2-5% SNF (Milk Solid Not
Fat) 10-13% sugar 14-18% emulsifier / stabilizer 0.4% may be colored scent.
There are also a variety of brands such as French Ice-cream, Ice-cream Pudding,
Mousse, Spumoni, Parfait, Tortoni, etc.
Figure 4 Standard ice-cream
Figure 3 Frozen custard
Project Ice-cream Health+
11
Figure 5 Granita
Figure 6 Sherbet
Figure 7 Sorbet Figure 8 Soft ice-cream
Project Ice-cream Health+
12
2.2 Situation of Industry
Ice-cream is a sweet foods that are very popular and it is combined with the
universal. Current per capita consumption of ice-cream, Thai population is still low
levels only about one Pine (Pint) per year only. When compared with other countries
and Thailand also have the potential to expand to other markets. Much in the near future
to provide businesses large international interest to invest in this industry from Events
inspire The group's biggest market, contributing to. The ice-cream market in Thailand is
growing. Continuing high rate. We found that before the economic crisis, the overall
ice-cream market is growing. Level of 15-20% annually held that the industrial growth
of interest to investors is very Ice-cream in Thailand today is worth about five billion
and could rise to 8 billion, if included. Home made ice-cream, different (and more small
local ice-cream and old) can share the market. 3 as a market.
1. Ice-cream Premium. Market value of approximately U.S. $ 1,200 million,
growth 10.0 percent. Current number of operators in this group started growing. It is
observed from the ice-cream brand known brands into its offices in Thailand In
addition; Thai entrepreneurs have started opening branches of homemade ice-cream
sales increased. Employer premium ice-cream starts to increase investment, production
and market development. And expand new distribution channels. Including the market
to buy a home or home-Tech Marketing. This is a market gap that no clear market
leader in this channel. And an offense to eat ice-cream market share of the middle part
with
2. Ice-cream in the middle. In 2549 expect the total market value around U.S. $
7,900 million and the rate of 3-5 percent. This year's major operators entered the market
to start battling for market share, hoping to win one of the mid-market brands. The
focus of the market strategies and sales channels of distribution. And increase market
value by expanding market share to competition ice level. Market, especially in the
provinces. Because the ice-cream market is still not clear who possess market. And
operators in this market, mainly ice-cream with no brand And marketing will be known
only locally. Therefore, the competition to market the brand through brand recognition.
As well as a variety of ice-cream flavors. Hygiene and cleanliness are the middle market
brands tend to share the space ice-cream market is much more level.
Project Ice-cream Health+
13
More information. Mid-market brands.
Power share.
The ice-cream market in 2548.
Nestle Ice-cream 42%.
Wall 42%.
Other 16%.
Source: Nestle Ice-cream.
The first half-year ice-cream market in 2548.
Wall 51%.
Nestle Ice-cream 13.7%.
Cremo 9.3%.
Magnolia 8.2%.
Others 17.8%.
Source: The Wall.
(Marketeer magazine February 2549 issue.)
3.Ice level. Expected market value of approximately 900 million Baht. It is
noticeable that the ice-cream market worth following closely the past year. Operators in
this market must work harder than in years past. Because the middle market of ice
advance to usurp market share. Based on quality Brand and known consumers. While
the ice-cream market lower still no clear market leader. In addition, the ice-cream
market, the lower face problems when the Ministry of Health started more stringent on
the quality of ice-cream This is a result of lower ice-cream entrepreneurs need to be
adjusted significantly to come through to survive amid fierce competition.
From the research of Kasikorn Bank No. 12 Year 1779 on March 31, 2549. In
addition to market growth in countries. Ice-cream entrepreneurs in Thailand are
exported to the ice-cream sales are overseas. The export ice-cream is considered a
market to watch is expected in 2549 exports ice-cream was 800 billion baht, compared
with the year 2548 with exports 732 million and increased by 9.3 from years 2540-
2543, when export brands that are worth only 50 million only. Thailand currently
Project Ice-cream Health+
14
exports brands to nearly 40 countries around the world. Export ice-cream to Thailand's
key is Malaysia, Singapore and Taiwan also markets tend expanded satisfactorily the
Australia New Zealand United States Vietnam Boornan Cambodia, Laos and Myanmar,
although export brands in 2548 were down due to problems rain Leaving the problem of
water scarcity and the importance of raw materials to produce ice-cream, fruit such as
coconut oil, palm etc. are expensive and decrease the amount is not enough demand.
But the problem is expected in 2549 the rainfall and water scarcity is not so severe as in
2548 the export of Thai ice would increase the rate leap again. However, Thailand also
imported ice-cream. The ice-cream is priced in the market to meet the high threshold
level of premium customers. But growth rate of imports is considered, the range of
relatively low compared to exports that is expected in 2549 imports ice-cream was 145
million compared to the year 2548 valued at 128 million. U.S. grew 13.3 per cent of
Thailand's main source of imports is the United States and Canada, France, Indonesia,
expected future export brands with growth potential. Due to the many investors to
invest into the ice-cream factory in Thailand And plans to drive Thailand as the center
of the ice export Southeast Asia.
2.3 Product/Service (in General)
Ice-cream Health+ creates ice-cream homemade for every age of customers and
design convenience goods for carry out. My product use fresh ingredient, excellent
process so I create Thai fruits flavors. Consumer can choose package which consumers
satisfy by themselves.
2.4 Vision of your Organization
The ultimate goal is customer satisfaction.
2.5 Mission
• To create the finest quality all natural Thai fruits ice-cream with freshest, richest,
and creamiest ingredients into a national-class product.
• To meet the highest standard of excellent service and product offerings in a
friendly, sparkling, and soothing atmosphere.
Project Ice-cream Health+
15
• To actively seek out and respond to the needs of our customers.
• Presenting a high level of quality in its product line.
• Maintaining and growing relationships with customers to generate new and
repeat sales.
• Creates new product offerings that will differentiate us from our competition.
2.6 Strategy
The strategy I choose to use in a corporate level is intensive strategies and
mainly focused on strategy that is product development, because make ice-cream
business at home on the market today. It's all made from quality materials. We must
seek innovative in form. And taste of ice-cream to create different strategies such as
• Ice-cream made from fruit such as a good selection such as custard apple,
mango, mangos teen, durian, etc.
• Ice-cream made from Thai herbs with health benefits, such as sweet basil, tea,
ginseng tea, mulberry leaf aloe Vera, lemon grass, sesame etc.
• Ice-cream made from flowers that are not contaminated with chemicals such as
okra Anchan Chrysanthemum flowers etc.Manufacture of ice-cream that
reminds health Use low-fat ingredients. Do not put synthetic. Or chemicals
harmful to health. Sales process for customers is generally sold as a child. It will
put a cup or cone. And may make a difference for the target children or
teenagers. By changing from lap to lap the ball to other shapes such as
containers bear cat is a change from the cup plate to create attractive customers.
Project Ice-cream Health+
16
Chapter 3
Market Feasibility Study
Project Ice-cream Health+
17
Chapter3 Market Feasibility Study
3.1 Market Analysis
Ice-cream is dessert, which is popular in international. Thai people consumed
ice-cream in low levels, so that in Thailand we can expand the market in future. That
attracts big company come to invest the business in Thailand.
Ice-cream industry in Thailand, we can divide into three group market. The first
one is the lower level which is the Thai tradition ice-cream. We can call it as an ice-
cream kati or coconut ice-cream. There are many players in this market that we can
found easily on the road side by ice-cream trolley.
The second is the middle level ice-cream which mostly base on impulse product
which is an instant ice-cream the main player in this impulse ice-cream industry are
Walls, Nestle and Cremo which are high competents in the market and Walls Company
is the market leader.
The third one is high level ice-cream which consists of Swensen’s, which
compete in a franchise business. Swensen’s focused on the atmosphere of their ice-
cream and focused on the various kinds of flavor of an ice-cream.
The home made ice-cream industry which is a smaller market in the ice-cream
industry in Thailand such as I Berry, Dreamcones etc..
3.1.1 General Environment Analysis
Political
There are the problems in agriculture about agriculture products. The
government used the price guarantee to solve the problems. So the agriculture has to
improve their products for their profits. That makes the company advantages, because
the company used the raw materials from domestic agricultural products to produce the
company products. The company can choose the raw material in low cost. Moreover the
company can sell the product in low price.
Economic
In Thailand the domestic economic is not stable. The rate ice-cream
consumption is also growing continuously. Especially the home made ice-cream, the
Project Ice-cream Health+
18
home made ice-cream market has not much competition. That is an opportunity for the
company to get market share.
Social
Nowadays the customers attend to healthy. They consume the products which is
useful products for health like fruits ice-cream. So, the fruits ice-cream is one of ice-
creams, which is good for health. It can attract the consumers of all ages, whether
children, teenager, adults until to the elder.
Environment
In Thailand, there is high demand for consumption ice-cream, because Thailand
is a country located in the tropical. There are many kind of fruits and high quality of
fruits to produce the company products. The raw materials are fresh and the company
can purchase it in low cast. These are strengths of the company to get the opportunities
to produce, develop and export the product to foreign countries.
Technology
Now process of production for homemade ice-cream has been improved by
technology development so the production for ice-creams both looks and tastes to meet
the needs of customers who always want the innovation.
3.1.2 Competition Analysis (3C Analysis)
3.1.2.1 Competitor’s analysis
Nowadays, the ice-cream market has many choices for the customer, and there
are two forms of Ice-cream that is Ice-cream shop and instant Ice-cream that sell in
supermarket. The normal price of Shop’s Ice-cream is 69 Baht up / cup and 39 Baht up /
scoop (from survey in downtown April 2010). Some of homemade Ice-cream use high
quality of raw material but very expensive. About instant Ice-cream that sells in
supermarket, it has many type, flavor and price. That makes the customer have many
choices to select. This is the big competitor of our company. In the present time is the
high competition. Some of competitors are alive at downtown more than 5 years. But
Project Ice-cream Health+
19
we have big competitors there are Swensens, Amamte del gelato, Bhoja café + gallery
(Nestle) and Lung Chom coconut ice-cream.
Swensens.
• Ice-cream 39 B. per scoop.
• Beverage 39-69 B. per glass.
• Brownie 39 B. per piece.
Figure 9 Swensens.
Project Ice-cream Health+
20
Amamte del gelato.
• Ice-cream 39 B. per scoop.
75 B. per double scoops.
110 B. per triple scoops.
• Grande cone 59 B. per scoop.
85 B. per double scoops.
• Smoothies 35 B. per glass.
• Milk Shake 69 B. per glass.
Figure 10 Amamte del gelato.
Project Ice-cream Health+
21
Bhoja café + gallery (Nestle)
• Ice-cream (Nestle) 29 B. per scoop.
• Coffee 35 – 45 B. per glass.
Figure 11 Bhoja café + gallery
Project Ice-cream Health+
22
Lung Chom coconut ice-cream.
• Coconut ice-cream
Small cup 10 B.
Big cup 20 B.
Special size cup 30-40 B.
1 Kg. 60 B.
500 g. 30 B.
• Green tea ice-cream
Small cup 15 B.
Big cup 30 B.
Special size cup 40-60 B.
1 Kg. 120 B.
500 g. 60 B.
Figure 12 Lung Chom coconut
ice-cream.
Project Ice-cream Health+
23
3.1.2.2 Customer analysis
• Customer characteristics
Nowadays people like the thing that is fresh, cleanness, convenient and cheap
for support their life styles. They need anything that makes them easy and quick such as
mobile phone. As you see in our daily life, it has much more technology and science for
support their need.
Our society’s situation may make people more stress. Our ice-cream will make
them better. Our ice-cream flavor is very nice while you eat it you may feel relax.
Service is the main factor of our business. We set the shop to satisfy the
consumer. The shop is suitable to do your work or take rest.
• Customer needs
As our research told you before almost adult likes to eat ice-cream. We have to
support their need. People who are in this age some of them study and some of them
work. For support their want we have to design an easy to carry package. Our flavor
will extremely support them.
• Customer buying decision
From the daily news it show you that the world’s economic is going to slow
down day by day. Many people lose the job or their salary decrease. As a result of the
society you can see that if we want to reach the customer. Price and product should
equal not too expensive or too cheap. We know that people want to save their money so
they will buy just a little bit. Our price is cheaper than other competitor and reaches
customer need and market.
3.1.2.3 Competitive analysis
From our research that the famous brands open more branches and begin to
develop their production, marketing and expanding distribution. At present, the ice-
cream market in Chiang Rai is quite growth day by day. Benefits of ice-cream market in
Chiang Rai can be doing throughout the year because the weather that is hotter and
people more stress. Many people like to eat ice-cream because it makes them relax and
fresh.
Company needs to organize its own position in the middle level of ice-cream
that influence in the market. The major is going to compete with a large number of
Project Ice-cream Health+
24
famous ice-creams such as Swensens, Amamte del gelato, Bhoja café + gallery (Nestle)
and Lung Chom coconut ice-cream.. While the number of new players try to compete
by create their new one in the market such as Thai fruit ice-cream or homemade ice-
cream. We will adjust our standard to reach customer need and we will develop it more
and more in the future.
3.2 STP Analysis
3.2.1 Segment
Ice-cream Health+ has segmented the market area in downtown to be as the
following the statistics of people separate the old age population, the city of Chiang Rai.
It can show the market share of the following segment into these separate parts.
Figure 13 statistics of people separate the old age population, the city of Chiang Rai.
http://www.chiangrai.net/database45/d45/N10/N1003.aspx?pg=N10
(source: National Statistical Office Of Thailand .April 2010, 20)
Project Ice-cream Health+
25
3.2.2 Targeting
Our target would be the all age group people but by the analysis we realize that youngster and working love to eat ice-cream so our special focus is to attract the
youngster and working during 18-49 years old (from statistics of people separate the old
age population, the city of Chiang Rai.) Because this target have power to buy by
themselves.
3.2.3 Positioning
Ice-cream Health+ choose ice-cream in the middle because the most of target is
working. Working response happy, by request of human needs (from Maslow's
hierarchy of needs) and this area don’t have homemade ice-cream shop. From interview
working in this area when they want to eat ice-cream, they must to go far away from
their office.
3.3 Marketing Mix Strategy
3.3.1 Product
Our ice-cream is ice-cream for the health. It’s mixture between ice-cream with
many fruits (fruit use seasonal of fruits.) And the result is the delicious that is valuable
for health. We have fruits tea and free water enhance give with a customer. Which these
things, we recruit for customer it more than dessert or ice-cream. But it is modernism,
flavors of ice-cream sweetness for customer.
3.3.2 Price
The majority of the business’ sales will come from ice-cream. We use price
strategy 35 Baht. Which we use psychology price in our products and price of our
products are appropriate. For basic price we fix a price by use the capital because almost
business use this method. And use leader price strategic for attract a customer from the
competitors.
3.3.3 Place
We choose Saun-Tung in Chiang-Rai. Because those areas have many schools,
when students have party, wait their friends or their parents. If the school is on vacation
Project Ice-cream Health+
26
still have government services School, teaching language and every Saturday have Walk
Street. Another target is people to exercise. And possibility to make profits by decorate
the shop for customer who wants to relax by provide the music to customer with the
chilling music to and the relaxation atmosphere while waiting to go to class or place to
sit back and relax after the class.
3.3.4 Promotion
Ice-cream Health+ will push all of the promotion to built the good relationship with
customer and give the customer good perception to the ice-cream Health+ brand. Such
as a discount or a promotion that will appeal customer to come and spend the money at
ice-cream Health+
• Special discounts on the customer as minimum day. Such as Discount 10 %
every Wednesday To encourage consumers to purchase more. Or to buy that day.
• Discount coupons during occasions like New Year's Day, Valentine's Day,
Father's Day, Mother's Day, Children's Day or the opening term.
• Free membership card to the customer. When buying an ice-cream 100 Baht
3.4 Sales Forecast/Profit Estimation
According to the sale forecasting method which we are focusing on the Micro
forecasting is concerned with detailed unit sales forecasts. This is about determining a
product’s market share in a particular industry and considering what will happen to that
market share in the future. Then people will know from a word of mouth because we
good in service, ice-cream is good taste and service mind on employees. However we
can make more sales and more customers in these second year and next year. In every
year, From interviews of ice-cream in Chiang Rai. a province. We have the new
customers who travel in Chiang Rai to get in our shop. So high season of Chiang Rai
can help increase sales of our shop. But on July until October. We have fewer sales
because it’s rain season of Thailand.
Project Ice-cream H
ealth+
27
Year
1
Ja
n
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
N
ov
Dec
Tota
l
Sco
ops
1,3
80
1,0
80
840
1,5
60
1,4
40
1,3
20
600
480
480
360
1,0
80
1,3
20
11,9
40
Sale
48,3
00
37,8
00
29,4
00
54,6
00
50,4
00
46,2
00
21,0
00
16,8
00
16,8
00
12,6
00
37,8
00
46,2
00
417,9
00
fruit t
ea juic
e
230
180
140
260
240
220
100
80
80
60
180
220
1,9
90
sale
4,6
00
3,6
00
2,8
00
5,2
00
4,8
00
4,4
00
2,0
00
1,6
00
1,6
00
1,2
00
3,6
00
4,4
00
39,8
00
tota
l 52,9
00
41,4
00
32,2
00
59,8
00
55,2
00
50,6
00
23,0
00
18,4
00
18,4
00
13,8
00
41,4
00
50,6
00
457,7
00
Figure 14 Sales Forecast year 1.
Year
2
Ja
n
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
N
ov
Dec
Tota
l
Sco
ops
2,2
08
1,7
28
1,3
44
2,4
96
2,3
04
2,1
12
960
768
768
576
1,7
28
2,1
12
19,1
04
Sale
77,2
80
60,4
80
47,0
40
87,3
60
80,6
40
73,9
20
33,6
00
26,8
80
26,8
80
20,1
60
60,4
80
73,9
20
668,6
40
fruit t
ea juic
e
368
288
224
416
384
352
160
128
128
96
288
352
3,1
84
sale
7,3
60
5,7
60
4,4
80
8,3
20
7,6
80
7,0
40
3,2
00
2,5
60
2,5
60
1,9
20
5,7
60
7,0
40
63,6
80
tota
l 84,6
40
66,2
40
51,5
20
95,6
80
88,3
20
80,9
60
36,8
00
29,4
40
29,4
40
22,0
80
66,2
40
80,9
60
732,3
20
Figure 15 Sales Forecast year 2.
Project Ice-cream H
ealth+
28
Year
3
Ja
n
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
N
ov
Dec
Tota
l
Sco
ops
3,0
91
2,4
19
1,8
82
3,4
94
3,2
26
2,9
57
1,3
44
1,0
75
1,0
75
806
2,4
19
2,9
57
26,7
46
Sale
108,1
92
84,6
72
65,8
56
122,3
04
112,8
96
103,4
88
47,0
40
37,6
32
37,6
32
28,2
24
84,6
72
103,4
88
936,0
96
fruit t
ea juic
e
515
403
314
582
538
493
224
179
179
134
403
493
4,4
58
sale
10,3
04
8,0
64
6,2
72
11,6
48
10,7
52
9,8
56
4,4
80
3,5
84
3,5
84
2,6
88
8,0
64
9,8
56
89,1
52
tota
l 118,4
96
92,7
36
72,1
28
133,9
52
123,6
48
113,3
44
51,5
20
41,2
16
41,2
16
30,9
12
92,7
36
113,3
44
1,0
25,2
48
Figure 16 Sales Forecast year 3.
Project Ice-cream H
ealth+
29
3.5 M
arketing Expense.
Year 1
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Total
Vinyl
2
Price 250
500
Leaflet
800
1,000
Price
1.5
1,200
1,500
Menu
12
Price
50
600
Stamp card
2,000
Price
0.6
1,200
Total
- -
3,500
- -
- -
- -
1,500
- -
-
Figure 17 M
arketing Expen
se year 1.
Year 2
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Total
Vinyl
2
Price 250
500
Leaflet
800
1,000
Price
1.5
1,200
1,500
Menu
12
Price
50
600
Stamp card
2,000
Price
0.6
1,200
Total
- -
3,500
- -
- -
- -
1,500
- -
-
Figure 18 M
arketing Expen
se year 2.
Project Ice-cream H
ealth+
30
Year 3
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Total
Vinyl
2
Price 250
500
Leaflet
800
1,000
Price
1.5
1,200
1,500
Menu
12
Price
50
600
Stamp card
2,000
Price
0.6
1,200
Total
- -
3,500
- -
- -
- -
1,500
- -
-
Figure 19 M
arketing Expen
se year 3.
Project Ice-cream Health+
31
3.6 Conclusion
According to the sale forecasting we it can conclude that on the December and
January are winter season, Chiang Rai have many festival such as flower festival so
some customers are tourist who travel Chiang Rai province. February remain in the
winter and have Valentine’s Day. Ice-cream Health+ provides promotion for every
couple in this month. March and April are summer. Though these months are the end of
semester but have a lot of customer because hot weather, especially April is the hottest
month therefore this month has higher sale. On the May have school-semester open, so
we make inkjet sign for attraction customer. July make a points card. for stimulate total
sale. When they buy ice-cream 50 Bath, they will to receive 1 point. On September, we
make leaflet for advertising promotion to stimulate the target especially the students
because this month during final test. After students finish test, they can make a party
with their friends for relax. November, we make leaflet again for advertising winter
promotion.
Project Ice-cream Health+
32
Chapter 4
Technical Feasibility Study
Project Ice-cream Health+
33
Chapter 4 Technical Feasibility Study
4.1 Production and Operations Analysis
4.1.1 Product Characteristics
Ice-cream Health+ product focused on only selling ice-cream which generally can be
dividend in to ten flavors.
4.1.1.1. Pistachio ice-cream.
Mix with Pistachio almond, suitable with ice cream and you will get the sense of
almond. Easier to eat with only almond but serve you with ice cream, cool and relax.
4.1.1.2. Brown Sugar-Ginger Ice-cream.
Here's an easy ginger ice cream recipe that'll be the perfect complement to any
hot fruit dessert. Easy to make and Pair it with a tasty dessert. Since ginger adds a
strong flavor, when adding this spice to your ice cream be careful not to add too much.
4.1.1.3. Pumpkin Ice-cream.
If you are the pumpkin's lover, you may like this. Ice cream mix with punpkin, with
sweet taste. And if you are the pumpkin's lover, I ask you to taste it.
4.1.1.4. Rum raisin.
Rum raisin, ice cream with rum. Yes! Rum. Now available in ice cream you don't
have to drink rum only. Let's try rum raisin.
4.1.1.5. Thai Tea Iced Cream.
New taste of ice cream. Tea ice cream. Smell of tea would make you feel relax,
calm down and have a Thai tea ice cream.
4.1.1.6. Lynches Sorbet.
The one of fruit can be an ice cream now. With sweet and sour. Would be good in
Summer.
Project Ice-cream Health+
34
4.1.1.7. Chocolate Double mint ice-cream.
If it's ice cream that's sound feel like you can eat it cool. But here is cooler, because
it mix with mint. Let’s get high with it.
4.1.1.8. Lime ice-cream.
If you have ever drink Lime juice, this is the new way to try. Try this lime ice
cream. It as great as juice
4.1.1.9. Pineapple ice-cream.
Select an old fashioned pineapple ice cream recipe and enjoy making a delicious
homemade ice cream bursting with the fresh, exotic flavor of pineapple.
Always a favorite, pineapple ice cream can be served at any occasion, anytime.
4.1.1.10. Strawberry ice-cream.
Made with strawberry puree which gives it a lovely strawberry flavor. Include
strawberry puree, not just a flavor.
All of Ice-cream Health+ uses a high quality ingredient inside Chiang Rai province.
Project Ice-cream Health+
35
4.1.2Production process
The basic steps in the manufacturing of ice-cream are generally as follows:
• blending of the mix ingredients
• pasteurization
• homogenization
• aging the mix
• freezing
• packaging
• hardening
Figure 20 Process flow diagram for ice-cream manufacture
Process flow diagram for ice-cream manufacture: the red section represents the
operations involving raw, unpasteurized mix, the pale blue section represents the
operations involving pasteurized mix, and the dark blue section represents the
operations involving frozen ice-cream.
Project Ice-cream Health+
36
Blending
First the ingredients are selected based on the desired formulation and the
calculation of the recipe from the formulation and the ingredients chosen, then the
ingredients are weighed and blended together to produce what is known as the "ice-
cream mix". Blending requires rapid agitation to incorporate powders, and often high
speed blenders are used.
Figure 21 Simple hopper device for incorporating dry ingredients
Project Ice-cream Health+
37
Figure 22 High shear blender for incorporating dry ingredients.
Pasteurization
The mix is then pasteurized. Pasteurization is the biological control point in the
system, designed for the destruction of pathogenic bacteria. In addition to this very
important function, pasteurization also reduces the number of spoilage organisms such
as psychrotrophs, and helps to hydrate some of the components (proteins, stabilizers).
Pasteurization (Ontario regulations): 69° C/30 min. 80° C/25s
Both batch pasteurizers and continuous (HTST) methods are used.
Batch pasteurizers lead to more whey protein denaturation, which some people feel
gives a better body to the ice-cream. In a batch pasteurization system, blending of the
proper ingredient amounts is done in large jacketed vats equipped with some means of
heating, usually steam or hot water. The product is then heated in the vat to at least 69 C
(155 F) and held for 30 minutes to satisfy legal requirements for pasteurization,
necessary for the destruction of pathogenic bacteria. Various time temperature
combinations can be used. The heat treatment must be severe enough to ensure
destruction of pathogens and to reduce the bacterial count to a maximum of 100,000 per
gram. Following pasteurization, the mix is homogenized by means of high pressures
Project Ice-cream Health+
38
and then is passed across some type of heat exchanger (plate or double or triple tube) for
the purpose of cooling the mix to refrigerated temperatures (4 C). Batch tanks are
usually operated in tandem so that one is holding while the other is being prepared.
Automatic timers and valves ensure the proper holding time has been met.
Continuous pasteurization is usually performed in a high temperature short time (HTST)
heat exchanger following blending of ingredients in a large, insulated feed tank. Some
preheating, to 30 to 40 C, is necessary for solubilization of the components. The HTST
system is equipped with a heating section, a cooling section, and a regeneration section.
Cooling sections of ice-cream mix HTST presses are usually larger than milk HTST
presses. Due to the preheating of the mix, regeneration is lost and mix entering the
cooling section is still quite warm.
Homogenization
The mix is also homogenized which forms the fat emulsion by breaking down
or reducing the size of the fat globules found in milk or cream to less than 1 µ m. Two
stage homogenization is usually preferred for ice-cream mix. Clumping or clustering of
the fat is reduced thereby producing a thinner, more rapidly whipped mix. Melt-down is
also improved. Homogenization provides the following functions in ice-cream
manufacture:
• Reduces size of fat globules
• Increases surface area
• Forms membrane
• Makes possible the use of butter, frozen cream, etc.
By helping to form the fat structure, it also has the following indirect effects: ---- makes
a smoother ice-cream - gives a greater apparent richness and palatability - better air
stability - increases resistance to melting
Homogenization of the mix should take place at the pasteurizing temperature. The high
temperature produces more efficient breaking up of the fat globules at any given
pressure and also reduces fat clumping and the tendency to thick, heavy bodied mixes.
No one pressure can be recommended that will give satisfactory results under all
conditions. The higher the fat and total solids in the mix, the lower the pressure should
be. If a two stage homogenizer is used, a pressure of 2000 - 2500 psi on the first stage
Project Ice-cream Health+
39
and 500 - 1000 psi on the second stage should be satisfactory under most conditions.
Two stage homogenization is usually preferred for ice-cream mix. Clumping or
clustering of the fat is reduced thereby producing a thinner, more rapidly whipped mix.
Melt-down is also improved.
Ageing
The mix is then aged for at least four hours and usually overnight. This allows
time for the fat to cool down and crystallize, and for the proteins and polysaccharides to
fully hydrate. Aging provides the following functions:
• Improves whipping qualities of mix and body and texture of ice-cream.
• Providing time for fat crystallization, so the fat can partially coalesce;
• Allowing time for full protein and stabilizer hydration and a resulting slight
viscosity increase;
• Allowing time for membrane rearrangement and protein/emulsifier interaction,
as emulsifiers displace proteins from the fat globule surface, which allows for a
reduction in stabilization of the fat globules and enhanced partial coalescence.
Aging is performed in insulated or refrigerated storage tanks, silos, etc. Mix temperature
should be maintained as low as possible without freezing, at or below 5 C. An aging
time of overnight is likely to give best results under average plant conditions. A "green"
or unaged mix is usually quickly detected at the freezer.
Freezing and Hardening
Following mix processing, the mix is drawn into a flavour tank where any liquid
flavors, fruit purees, or colours are added. The mix then enters the dynamic freezing
process which both freezes a portion of the water and whips air into the frozen mix. The
"barrel" freezer is a scraped-surface, tubular heat exchanger, which is jacketed with a
boiling refrigerant such as ammonia or freon. Mix is pumped through this freezer and is
drawn off the other end in a matter of 30 seconds, (or 10 to 15 minutes in the case of
batch freezers) with about 50% of its water frozen. There are rotating blades inside the
barrel that keep the ice scraped off the surface of the freezer and also dashers inside the
machine which help to whip the mix and incorporate air.
Project Ice-cream Health+
40
Figure 23 The Continuous Ice Cream Freezer.
Ice-cream contains a considerable quantity of air, up to half of its volume. This gives
the product its characteristic lightness. Without air, ice-cream would be similar to a
frozen ice cube. The air content is termed its overrun, which can be calculated
mathematically.
As the ice-cream is drawn with about half of its water frozen, particulate matter such as
fruits, nuts, candy, cookies, or whatever you like, is added to the semi-frozen slurry
which has a consistency similar to soft-serve ice-cream. In fact, almost the only thing
which differentiates hard frozen ice-cream from soft-serve, is the fact that soft serve is
drawn into cones at this point in the process rather than into packages for subsequent
hardening.
Project Ice-cream Health+
41
Hardening
After the particulates have been added, the ice-cream is packaged and is placed
into a blast freezer at -30° to -40° C where most of the remainder of the water is frozen.
Below about -25° C, ice-cream is stable for indefinite periods without danger of ice
crystal growth; however, above this temperature, ice crystal growth is possible and the
rate of crystal growth is dependant upon the temperature of storage. This limits the shelf
life of the ice-cream.
A primer on the theoretical aspects of freezing will help you to fully understand the
freezing and recrystallization process.
Hardening involves static (still, quiescent) freezing of the packaged products in blast
freezers. Freezing rate must still be rapid, so freezing techniques involve low
temperature (-40oC) with either enhanced convection (freezing tunnels with forced air
fans) or enhanced conduction (plate freezers).
Figure 24 Spiral, wind tunnel freezer.
Project Ice-cream Health+
42
The rate of heat transfer in a frezing process is affected by the temperature difference,
the surface area exposed and the heat transfer coefficient (Q=U A dT). Thus, the factors
affecting hardening are those affecting this rate of heat transfer:
• Temperature of blast freezer - the colder the temperature, the faster the
hardening, the smoother the product.
• Rapid circulation of air - increases convective heat transfer.
• Temperature of ice-cream when placed in the hardening freezer - the colder the
ice-cream at draw, the faster the hardening; - must get through packaging
operations fast.
• Size of container - exposure of maximum surface area to cold air, especially
important to consider shrink wrapped bundles - they become a much larger mass
to freeze. Bundling should be done after hardening.
• Composition of ice-cream - related to freezing point depression and the
temperature required to ensure a significantly high ice phase volume.
• Method of stacking containers or bundles to allow air circulation. Circulation
should not be impeded - there should be no 'dead air' spaces (e.g., round vs.
square packages).
• Care of evaporator - freedom from frost - acts as insulator.
• Package type, should not impede heat transfer - e.g., styrofoam liner or
corrugated cardboard may protect against heat shock after hardening, but
reduces heat transfer during freezing so not feasible.
Ice-cream from the dynamic freezing process (continuous freezer) can also be
transformed into an array of novely/impulse products through a variety of filling and
forming machines, which have ben identified on a separate page.
Project Ice-cream Health+
43
4.1.3 Life Time
The most frequently occurring textural defect in ice-cream is the development of
a coarse, icy texture. Iciness is also the primary limitation to the shelf life of ice-cream
and probably also accounts for countless lost sales through customer dissatisfaction with
quality. There is no answer to the question "What is the shelf-life of ice-cream?", it
depends entirely on its conditions of storage. It might be one year, or it might be two
weeks or less. Although the source of and the contributing factors to the problem of
icincess are well known, it is also one of the defects about which I am most often asked.
Processor's have known for a long time how to prevent iciness and the answer is still the
same: formulate the ice-cream properly to begin with, freeze the ice-cream quickly in a
well-maintained barrel freezer, harden the ice-cream rapidly, and avoid as much as
possible temperature fluctuations during storage and distribution. Ice crystals need to be
numerous and of small, uniform size so they are not detected when eaten. It is heat
shock, large temperature fluctuations, which is the greatest culprit to the loss of these
small, uniform ice crystal size distributions and resulting coarse, icy texture. Perhaps it
is time another message was added to the prevention of iciness and that is to educate the
retailer's and the consumer about the causes of iciness and preventative action to
maintain a smooth-textured ice-cream.
Before we begin looking specifically at shelf-life, you need to re-acquaint yourself with
the freezing aspects of ice-cream manufacturing, the structure of ice crystals in ice-
cream, and the theoretical aspects of the freezing process.
Project Ice-cream Health+
44
4.1.4 Ice-cream recipe
Pistachio ice-cream.
• 1 cup unsalted shelled pistachios .
• 3/4 cup sugar .
• 2 cups milk (do not use low-fat or nonfat) .
• 1/2 teaspoon almond extract .
• 4 large egg yolks .
• 1 cup whipping cream .
• 3/4 cup unsalted shelled pistachios, toasted, coarsely chopped .
Directions:
Pour the milk into a saucepan and place over medium heat. Bring to a boil, then
remove from the heat and strain into a mixing bowl. Add the sugar and stir until
completely dissolved. Let cool. Put the peeled pistachios in a food processor and
process until ground medium fine. Add the nuts to the milk and stir in the cream and
rose water. Blend until the cream is fully incorporated. If you have an ice-cream maker,
follow the manufacturer's instructions to freeze the mixture. If not, put the mixture in a
freezer container and freeze, whisking the mixture every hour or so for about 6 hours, or
until the ice-cream is the right consistency.
Figure 25 Pistachio ice-cream.
Project Ice-cream Health+
45
Brown Sugar-Ginger Ice-cream.
• 4 large egg yolks
• 6 tablespoons dark brown sugar - (packed)
• 2 tablespoons sugar
• 1 pinch salt
• 1 1/4 cup whipping cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
Directions:
Whisk yolks, both sugars and salt in medium bowl to blend. Bring cream and
milk to simmer in medium saucepan. Gradually whisk hot cream mixture into yolk
mixture. Return to saucepan. Stir over medium-low heat until custard thickens and
leaves path on back of spoon when finger is drawn across, about 5 minutes (do not
boil). Transfer custard to medium bowl. Whisk in vanilla and ginger. Chill at least 4
hours or overnight. Process custard in ice-cream maker according to manufacturer's
instructions. Transfer ice-cream to covered container and freeze.
Figure 26 Brown Sugar-Ginger Ice-cream.
Project Ice-cream Health+
46
Pumpkin Ice-cream
• ½ cups Milk (cold)
• 1 Tablespoon Tablespoon Vanilla Extract
• 1 can Sweetened, Condensed Milk
• ¾ cups Pumpkin Puree
• ½ teaspoons Pumpkin Pie Spice
• ¼ teaspoons Salt
• 1 pint Heavy Cream
Directions:
Stir together cold milk, vanilla, condensed milk, pumpkin puree, pumpkin pie
spice and salt in a medium bowl. Set aside. Beat the heavy cream in a large bowl with
an electric mixer until stiff peaks form. Fold the milk mixture into the whipped cream.
Pour in a shallow 2-quart dish, cover and freeze for 2 hours. Remove from the freezer
and stir and mix up the hardened edges. Return to the freezer for another 2 hours until
frozen. Allow to sit out for a few minutes to thaw a bit before serving
Note: You can use whatever add-ins you like. I’ve used 2 to 3 tablespoons of Nutella, 3
to 4 crushed Oreos, 3 to 4 crushed graham crackers and a handful of chocolate chips.
Or, just make it as good old plain vanilla.
Figure 27 Pumpkin Ice-cream.
Project Ice-cream Health+
47
Rum raisin.
• 4 tablespoons dark rum.
• 4 tablespoons raisins.
• 4 tablespoons icing/confectioner's sugar.
• 4 eggs.
• 1/2 pint double cream.
Directions:
Stir together cold milk, vanilla, condensed milk, pumpkin puree, pumpkin pie
spice and salt in a medium bowl. Set aside. Beat the heavy cream in a large bowl with
an electric mixer until stiff peaks form. Fold the milk mixture into the whipped cream.
Pour in a shallow 2-quart dish, cover and freeze for 2 hours. Remove from the freezer
and stir and mix up the hardened edges. Return to the freezer for another 2 hours until
frozen. Allow to sit out for a few minutes to thaw a bit before serving
Note: You can use whatever add-ins you like. I’ve used 2 to 3 tablespoons of Nutella, 3
to 4 crushed Oreos, 3 to 4 crushed graham crackers and a handful of chocolate chips.
Or, just make it as good old plain vanilla.
Figure 28 Rum raisin.
Project Ice-cream Health+
48
Thai Tea Iced Cream.
• 1 cup evaporated milk
• 2 cups heavy cream
• 3/4 cup sweetened condensed milk
• 1/4 cup of loose Thai tea leaves in a tea sock
• 5 large egg yolks
Directions:
Warm the evaporated milk, heavy cream and sweetened condensed milk and tea
leaves in a medium sauce pan. Cover, remove from the heat and let steep at room
temperature for 1 hour. When the mixture is cooled, squeeze excess liquid from the tea
sock to maximize the flavor of the tea. Rewarm the tea-infused milk. In a separate bowl,
whisk together egg yolks. Slowly pour the warm mixture into the egg yolks whisking
constantly, then scrape the warmed egg yolks back into the sauce pan. Stir the mixture
constantly over medium heat, scraping the bottom as you stir, until the mixture thickens.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice-cream maker
according to the manufacturer's instructions.
Figure 29 Thai Tea Iced Cream.
Project Ice-cream Health+
49
Lynches Sorbet
• Lynches in syrup 1 can (about 240g lynches and 200 ml syrup)
• Castor sugar 20 g
• 1 egg white
Directions:
Puree the Lynches together with the sugar and the syrup. Taste the mixture and
adjust sugar if needed. Beat the egg white until almost stiff and stir in the mixture.
Make sure that all the ingredients are thoroughly mixed. Transfer the complete mixture
into an ice-cream maker and follow the manufacturer’s instructions. Puree the Lynches
together with the sugar and the syrup. (Use a food processors or blender) Eat the egg
white until almost stiff. Mix the Leeches puree thoroughly with the egg white. Make
sure that all the ingredients are thoroughly mixed. Preparation time: about 25-35
minutes.
Figure 30 Lynches Sorbet.
Project Ice-cream Health+
50
Chocolate Double mint ice-cream.
• 1 can sweetened condensed milk
• cups half and half
• 1 tsp. peppermint extract
• about 1/2 cup chopped semi-sweet chocolate (I chopped up chocolate chips)
Directions:
Mix everything but the chocolate chips together and pour into your ice-cream
freezer. Freeze it according to the directions on your freezer. Add the chocolate a few
minutes before it’s done cranking. I like to let mine harden in the freezer before we eat
it, but you can eat it straight from the ice-cream freezer if you like it soft.
Figure 31 Chocolate Double mint ice-cream.
Project Ice-cream Health+
51
Lime Ice-cream.
• large limes for zesting
• 1/2 c. + 2 Tbsp. fine sugar
• 1/2 c. fresh squeezed lime juice – from about 3 large limes
• 1 c. whole milk
• 1 c. heavy cream
• pinch of salt
Directions:
In a large saucepan, combine milk and sugar. Cook over medium heat until sugar is
dissolved and mixture reaches 175°. Cool to room temperature. Stir in the lime juice
and peel. Freeze in an ice-cream freezer according to manufacturer's directions.Transfer
frozen lime mixture to a large bowl; allow to soften slightly. In a small bowl, beat
whipping cream until stiff peaks form. Fold into softened lime mixture. Allow ice-
cream to firm up in your refrigerator freezer for 4 hours before serving.
Figure 32 Lime Ice-cream.
Project Ice-cream Health+
52
Pineapple ice-cream.
• 450 gms Pineapple slices .
• 12 cups Milk .
• 36 tsp Sugar .
• 6 tsp Custard powder .
• 1 tsp Pineapple Essence .
• 100 gms Fresh cream.
Directions:
Drain and make thin slices of the pineapple. Mix custard powder in 1/2 teacup
milk. Boil the remaining milk with sugar. When boiling approaches, gradually add
custard powder. Cook the mixture for about 2 minutes. Cool it. Add pineapple slices,
pineapple essence and fresh cream. Mix properly. Make ice-cream in a churner.
Pineapple ice-cream is ready.
Figure 33 Pineapple ice-cream.
Project Ice-cream Health+
53
Ice-cream Strawberry.
• Egg 3 eggs
• Fresh milk 4 cup
• Sweet milk 3 cup
• Whipping cream 1/3 cup
• Guar Gum 1.5 Tablespoon
• Strawberry 1/2 cup
• Sugar 2 tablespoon
Directions:
Bring strawberry mix with sugar. Approximately 1 hour. Thereafter, put to
shaker. Bring fresh milk, corn starch, and salt to melt together and put cream, searched
milk and strawberry to malt together. And cool the tank immersed about 4 hours. Put to
shaker. Approximately 30-40 minutes to complete.
Figure 34 Ice-cream Strawberry.
Project Ice-cream Health+
54
4.1.5 Location
Ice-cream Health+ will be located at areas of Saun-Tung in Chiang-Rai.
Figure 35 Areas of Saun-Tung.
Project Ice-cream Health+
55
4.1.6 Facility layout
Due to the design we ask the contractor to estimate the cost of decoration which
will be twenty-five hundred thousand. The contractors said that most of the cost that
spends on the decoration is cost of furniture.
Figure 36 layout of ice-cream Health+
Project Ice-cream Health+
56
Figure 37 layout of ice-cream Health+
Figure 38 layout of ice-cream Health+
Project Ice-cream Health+
57
Figure 39 layout of ice-cream Health+
Project Ice-cream Health+
58
The logo
Ice-cream Health+ will be using this logo. Logo uses colorful because
colorful is catch the eyes and interesting for customers neither be child, teen-age,
the working age. Meaning of ice-cream Health+ is when customer comes to
have ice-cream which a shop. They will feel get relax the mind and get have ice-
cream which make of the raw material that is of good quality be valuable for the
body.
Project Ice-cream Health+
59
4.1.7 Machine Tools and Equipment
Equipment Price
Ice-Cream Maker 150,000
Ice-cream Freezer 46,000
Cash Register 26,750
Digital scales 4,500
Refrigerator 16,500
Blending 1,500
Air 25,900
Gas stove 1,200
Ceiling lamp 850
Microwave 3,000
Furniture Price
Sofa 25,000
Sofa rattan 10,000
Counter 32,000
Table&chair 6,750
Computer desk 1,400
Computer chair 1,300
office Price
Telephone 990
Computer 13,800
Speaker 1,490
Blackboard 550
Tool Price
Banana Split cup. 816
Cooler 1,800
Cup liquid 1 OZ. 20
Project Ice-cream Health+
60
Cup liquid 8 OZ. 350
Cup of 1 scoop. 696
Ice Fruits Tea Glass 16
Ice-Cream Scoop 450
Ice-Cream’s tray 490
Plastic measuring jug 110
Spoon 70
Sunday cup. 816
Vacuum electric 795
Water Glass 12
Whipping Cream Bottle 2,000
4.1.8 Facility Management
4.1.8.1 Electricity: Normal Value
Electric
(Baht/Unit)
Service
(Baht/Month)
1.1.1 Using electricity lower than 150 units/month 8.19
First 5 Units (Unit 0 - 5) 0
Next 10 Units (Unit 6 - 15) 1.3576
Next 10 Units (Unit 16 – 25) 1.5445
Next 10 Units (Unit 26 – 35) 1.7968
Next 65 Units (Unit 36 - 100) 2.1800
Next 50 Units (Unit 101 - 150) 2.2734
Next 250 Units (Unit 151 - 400) 2.7781
More than 400 Units (Unit 401-XXX) 2.9780
Project Ice-cream Health+
61
1.1.2 Using electricity more than 150 units/month 40.90
First 150 units (Unit 0 - 150) 1.8047
Next 250 units (Unit 151 - 400) 2.7781
More than 400 units (Unit 401- XXX) 2.9780
4.1.8.2 Advertisement’s Tax
4.1.8.2.1 A board which contain all of Thai language; 3 baht/500cm2
4.1.8.2.2 A board which contain both Thai and English, images or any signs; 20 baht /
500 cm2
4.1.8.2.3 For these boards; 40 baht / 500 cm2
4.1.8.2.3.1 A board with no Thai language
4.1.8.2.3.2 A board with a few Thai language, and place under or lower than other
language
4.1.8.2.4 For any boards that paid already, you must pay more than the normal cost, if
you fix a board which make a rate of tax paying change; following [1],[2] and [3].
4.1.8.2.5 The lowest cost of any board is 200 baht.
4.2 Investment Cost
4.2.1 Buildings.
Rental fee is 10,000 baht per block per month for shop. Prepaid rental fee, 3
months, are 30,000 baht.
4.2.2 Equipments, tools and office.
Equipments Price Unit Use Unit Total
building 10000 Baht/month 1 Block 10000
Ice-Cream Maker 150000 Baht/unit 1 Unit 150000
Ice-cream Freezer 46000 Baht/unit 1 Unit 46000
Cash Register 26750 Baht/unit 1 Unit 26750
Digital scales 4500 Baht/unit 1 Unit 4500
Refrigerator 16500 Baht/unit 1 Unit 16500
Project Ice-cream Health+
62
blending 1500 Baht/unit 1 Unit 1500
Gas stove 1200 Baht/unit 1 Unit 1200
Total 256450
Tool Price Unit Use Unit Total
Plastic measuring jug 110 Baht/unit 3 Unit 330
Cup liquid 8 OZ. 350 Baht/unit 4 Unit 1400
Cup liquid 1 OZ. 20 Baht/unit 4 Unit 80
Whipping Cream Bottle 2000 Baht/unit 1 Unit 2000
Whipping Cream Gas 1700 Baht/ten bottom 10 Unit 17000
Tray 48 Baht/unit 3 Unit 144
Spoon 70 Baht per dozen. 8 Dozen 560
Sunday cup. 816 Per Dozen 3 Dozen 2448
Banana Split cup. 816 Per Dozen 1 Dozen 816
Cup of 1 scoop. 696 Baht per dozen. 4 Dozen 2784
Water Glass 12 Baht/unit 5 Dozen 60
Ice Fruits Tea Glass 16 Baht/unit 3 Dozen 48
Cooler 1800 Baht/unit 1 Unit 1800
Napkin 130 Baht/unit 10 Unit 1300
Ice-Cream Scoop 450 Baht/ unit 2 Unit 900
Ice-Cream’s tray 490 Baht/ unit 30 Unit 14700
Pot 795 Baht/unit 1 Unit 795
Utensil 2000 Baht/unit 1 Unit 2000
Total 49165
Office Price Unit Use Unit Total
Telephone 990 Baht/unit 1 Unit 990
Computer 13800 Baht/unit 1 Unit 13800
Speaker 1490 Baht/unit 4 Unit 5960
Blackboard 550 Baht/unit 1 Unit 550
office supply 1500 Baht/set 1 Set 1500
Total 22800
Project Ice-cream Health+
63
4.3 Operating Cost.
Raw material ice-cream Price Unit Use Unit Total
Whole milk powder 200 ฿/kg 110 g 22
Skim milk powder 200 kg 85 g 17
Whey powder 70 kg 60 g 4.2
Butter 230 kg 55 g 12.65
Cream 115 kg 335 g 38.525
Stabilizer and Emulsifier Blend 70 kg 10 g 0.7
Sugar 24 kg 285 g 6.84
Water 1 1035 g 1.035
Recipe 240 kg 40 g 9.6
Total 112.55
Raw material fruit tea juice Price Unit Use Unit Total
fruit tea juice 150 500g. 14 g 4.2
Syrup 24 500ml 20 ml 0.96
Total 5.16
Direc labor Price Unit Person Total
Employee 5000 salary/month 4 20000
Manager 10,000 salary/month 1 10000
Total 30000
Overhead Baht Per month
Water supply 900
Electricity 1200
Telephone 600
Wi-Fi 599
Gas 222
Total 3521
Project Ice-cream Health+
64
4.4 Conclusion.
Ice-cream Health+ located at Chaing Rai in Saun-Tung and presents a good ice-cream for health and for every one. Ice-cream Health+ uses only high quality of equipment are;
Equipment Price Unit Amount Total
Ice-Cream Maker 150,000 Baht/unit 1 150,000
Ice-cream Freezer 46,000 Baht/unit 2 92,000
Cash Register 26,750 Baht/unit 1 26,750
Digital scales 4,500 Baht/unit 1 4,500
Refrigerator 16,500 Baht/unit 1 16,500
Blending 1,500 Baht/unit 1 1,500
Air 25,900 Baht/unit 1 25,900
Gas stove 1,200 Baht/unit 1 1,200
Ceiling lamp 850 Baht/unit 2 1,700
Microwave 3,000 Baht/unit 1 3,000
Total 323,050
Furniture
Sofa 25,000 Baht/unit 1 25,000
Sofa rattan 10,000 Baht/unit 1 10,000
Counter 32,000 Baht/unit 1 32,000
Table&chair 6,750 Baht/unit 4 27,000
Computer desk 1,400 Baht/unit 1 1,400
Computer chair 1,300 Baht/unit 1 1,300
Total 96,700
office Price Unit Use Unit Total
Telephone 990 Baht/unit 1 990
Computer 13,800 Baht/unit 1 13,800
Speaker 1,490 Baht/unit 4 5,960
Blackboard 550 Baht/unit 1 550
Total 21,300
Tool Price Unit Amount Unit Total
Banana Split cup. 816 /Dozen 1 dozen 816
Cooler 1,800 Baht/unit 1 Unit 1,800
Cup liquid 1 OZ. 20 Baht/unit 4 80
Cup liquid 8 OZ. 350 Baht/unit 4 1,400
Cup of 1 scoop. 696 Baht/dozen. 4 dozen 2,784
Ice Fruits Tea Glass 16 Baht/unit 3 dozen 48
Ice-Cream Scoop 450 Baht/ unit 2 Unit 900
Ice-Cream’s tray 490 Baht/ unit 30 Unit 14,700
Project Ice-cream Health+
65
Plastic measuring jug 110 Baht/unit 3 330
Spoon 70 Baht/dozen. 8 dozen 560
Sunday cup. 816 Baht/dozen. 3 dozen 2,448
Vacuum electric 795 Baht/unit 1 Unit 795
Water Glass 12 Baht/unit 5 dozen 60
Whipping Cream Bottle 2,000 Baht/unit 1 2,000
Total 28,721
Total invest 469,771
Table show about investment cost that use all of estimate years and the cost is
469,771 ฿. If you loan for invest about 500,000฿ you will not lose you money. Actually we also estimate sale in sell forecast and in 3 years u can earn more 200,000 baht and
gain more in the future for invest just 500,000฿ in first year only.
Project Ice-cream Health+
66
Chapter 5
Financial Analysis
Project Ice-cream H
ealth+
67
Ch
ap
ter
5 F
ina
nci
al
An
aly
sis
5.1
Pro
fit
an
d l
oss
sta
tem
en
t
Year 1
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Total
Sale
Sale ice-cream
80,500
63,000
49,000
94,500
84,000
77,000
35,000
28,000
28,000
21,000
63,000
77,000
700,000
sale fruit tea juice
4,600
3,600
2,800
5,400
4,800
4,400
2,000
1,600
1,600
1,200
3,600
4,400
40,000
Total sale
85,100
66,600
51,800
99,900
88,800
81,400
37,000
29,600
29,600
22,200
66,600
81,400
740,000
COGS
Total Raw
material ice-cream
12,943
10,130
7,879
15,194
13,506
12,381
5,628
4,502
4,502
3,377
10,130
12,381
112,550
Total Raw
material fruit tea
juice
7,820
6,120
4,760
9,180
8,160
7,480
3,400
2,720
2,720
2,040
6,120
7,480
68,000
Total raw metarial
20,763
16,250
12,639
24,374
21,666
19,861
9,028
7,222
7,222
5,417
16,250
19,861
180,550
Gross Profit
64,337
50,351
39,162
75,526
67,134
61,540
27,973
22,378
22,378
16,784
50,351
61,540
559,450
Market Expense
Vinyl
0
0
500
0
0
0
0
0
0
0
0
0
500
Leaflet
0
0
1,200
0
0
0
0
0
0
1,500
0
0
2,700
Menu
0
0
600
0
0
0
0
0
0
0
0
0
600
Stamp card
0
0
1,200
0
0
0
0
0
0
0
0
0
1,200
Total
0
0
3,500
0
0
0
0
0
0
1,500
0
0
5,000
Overhead
Rental
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
120,000
office supply
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
18,000
Napkin
130
130
130
130
130
130
130
130
130
130
130
130
1,560
Paper cup
300
300
300
300
300
300
300
300
300
300
300
300
3,600
Paper cup
500
500
500
500
500
500
500
500
500
500
500
500
6,000
Plastic glass
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
12,000
Plastic spoon
100
100
100
100
100
100
100
100
100
100
100
100
1,200
Project Ice-cream H
ealth+
68
Tray
144
0
0
0
0
0
0
0
0
0
0
0
144
Tube
72
72
72
72
72
72
72
72
72
72
72
72
864
Utensil
2,000
0
0
0
0
0
0
0
0
0
0
0
2,000
Whipping Cream
Gas
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
20,400
Water supply
900
900
900
900
900
900
900
900
900
900
900
900
10,800
Electricity
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
14,400
Telephone
600
600
600
600
600
600
600
600
600
600
600
600
7,200
Wi-Fi
599
599
599
599
599
599
599
599
599
599
599
599
7,188
Gas
222
222
222
222
222
222
222
222
222
222
222
222
2,664
Employee
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
240,000
Manager
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
120,000
Depreciation
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
109,079
Total
60,057
57,913
57,913
57,913
57,913
57,913
57,913
57,913
57,913
57,913
57,913
57,913
511,331
Earning before interest and tax
4,280
7,562
22,251
17,613
9,221
3,627
29,940
35,535
35,535
42,629
7,562
3,627
142,649
Tax income
0
0
0
0
0
0
0
0
0
0
0
0
0
Interest
20,000
19,613
19,223
18,829
18,431
18,028
17,622
17,212
16,798
16,379
15,956
15,529
213,621
Net income
15,720
27,176
41,475
1,216
9,210
14,402
47,563
52,747
52,332
59,008
23,519
11,903
356,270
Retain earning
15,720
42,896
84,371
85,587
94,796
109,19 8
156,76 0
209,50 7
261,84 0
320,84 8
344,36 7
356,27 0
356,270
Year 2
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Total
Sale
Sale ice-cream
128,80 0
100,80 0
78,400
151,20 0
134,40 0
123,20 0
56,000
44,800
44,800
33,600
100,80 0
123,20 0
1,120,00 0
fruit tea juice
368
288
224
432
384
352
160
128
128
96
288
352
3,200
Total sale
136,16 0
106,56 0
82,880
159,84 0
142,08 0
130,24 0
59,200
47,360
47,360
35,520
106,56 0
130,24 0
1,184,00 0
COGS
Total Raw
material ice-cream
14,461
10,130
7,879
15,194
13,506
12,381
5,628
4,502
4,502
3,377
10,130
12,381
114,068
Total Raw
material fruit tea
juice
12,512
9,792
7,616
14,688
13,056
11,968
5,440
4,352
4,352
3,264
9,792
11,968
108,800
Project Ice-cream H
ealth+
69
Total raw material
26,973
19,922
15,495
29,882
26,562
24,349
11,068
8,854
8,854
6,641
19,922
24,349
222,868
Gross Profit
109,18 7
86,639
67,386
129,95 8
115,51 8
105,89 2
48,133
38,506
38,506
28,880
86,639
105,89 2
961,132
Market Expense
0
0
0
0
0
0
0
0
0
0
0
0
0
Vinyl
0
0
500
0
0
0
0
0
0
0
0
0
500
Leaflet
0
0
1,200
0
0
0
0
0
0
1,500
0
0
2,700
Menu
0
0
600
0
0
0
0
0
0
0
0
0
600
Stamp card
0
0
1,200
0
0
0
0
0
0
0
0
0
1,200
Total
0
0
3,500
0
0
0
0
0
0
1,500
0
0
5,000
Overhead
0
0
0
0
0
0
0
0
0
0
0
0
0
Rental
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
120,000
office supply
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
18,000
Napkin
130
130
130
130
130
130
130
130
130
130
130
130
1,560
Paper cup
300
300
300
300
300
300
300
300
300
300
300
300
3,600
Paper cup
500
500
500
500
500
500
500
500
500
500
500
500
6,000
Plastic glass
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
12,000
Plastic spoon
100
100
100
100
100
100
100
100
100
100
100
100
1,200
Tray
144
0
0
0
0
0
0
0
0
0
0
0
144
Tube
72
72
72
72
72
72
72
72
72
72
72
72
864
Utensil
2,000
0
0
0
0
0
0
0
0
0
0
0
2,000
Whipping Cream
Gas
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
20,400
Water supply
900
900
900
900
900
900
900
900
900
900
900
900
10,800
Electricity
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
14,400
Telephone
600
600
600
600
600
600
600
600
600
600
600
600
7,200
Wi-Fi
599
599
599
599
599
599
599
599
599
599
599
599
7,188
Gas
222
222
222
222
222
222
222
222
222
222
222
222
2,664
Employee
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
240,000
Manager
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
120,000
Depreciation
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
109,079
Total Overhead
60,057
57,913
57,913
57,913
57,913
57,913
57,913
57,913
57,913
57,913
57,913
57,913
500,531
Earning before interest and tax
49,130
28,726
5,973
72,045
57,605
47,979
9,780
19,407
19,407
30,533
28,726
47,979
259,033
Tax income
0
0
0
0
0
0
0
0
0
0
0
0
0
Project Ice-cream H
ealth+
70
Interest
15,098
14,663
14,223
13,778
13,330
12,877
12,419
11,956
11,490
11,018
10,542
10,061
151,453
Net income
34,032
14,063
8,250
58,266
44,275
35,102
22,199
31,363
30,896
41,551
18,184
37,918
107,580
Retain earning
322,23 8
308,17 5
316,42 5
258,15 9
213,88 3
178,78 1
200,98 0
232,34 4
263,24 0
304,79 1
286,60 7
248,68 9
248,689
Year 3
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Total
Sale
Sale ice-cream
180,32 0
141,12 0
109,76 0
211,68 0
188,16 0
172,48 0
78,400
62,720
62,720
47,040
141,12 0
172,48 0
1,568,00 0
fruit tea juice
515
403
314
605
538
493
224
179
179
134
403
493
4,480
Total sale
190,62 4
149,18 4
116,03 2
223,77 6
198,91 2
182,33 6
82,880
66,304
66,304
49,728
149,18 4
182,33 6
1,657,60 0
COGS
Total Raw
material ice-cream
28,993
22,690
17,648
34,035
30,253
27,732
12,606
10,084
10,084
7,563
22,690
27,732
252,112
Total Raw
material fruit tea
juice
28,993
22,690
17,648
34,035
30,253
27,732
12,606
10,084
10,084
7,563
22,690
27,732
252,112
Total raw material
46,510
36,399
28,310
54,598
48,532
44,488
20,222
16,177
16,177
12,133
36,399
44,488
404,432
Gross Profit
144,11 4
112,78 5
87,722
169,17 8
150,38 0
137,84 8
62,658
50,127
50,127
37,595
112,78 5
137,84 8
1,253,16 8
Market Expense
0
0
0
0
0
0
0
0
0
0
0
0
0
Vinyl
0
0
500
0
0
0
0
0
0
0
0
0
500
Leaflet
0
0
1,200
0
0
0
0
0
0
1,500
0
0
2,700
Menu
0
0
600
0
0
0
0
0
0
0
0
0
600
Stamp card
0
0
1,200
0
0
0
0
0
0
0
0
0
1,200
Total
0
0
3,500
0
0
0
0
0
0
1,500
0
0
5,000
Overhead
0
0
0
0
0
0
0
0
0
0
0
0
0
Rental
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
120,000
office supply
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
18,000
Napkin
130
130
130
130
130
130
130
130
130
130
130
130
1,560
Paper cup
300
300
300
300
300
300
300
300
300
300
300
300
3,600
Project Ice-cream H
ealth+
71
Paper cup
500
500
500
500
500
500
500
500
500
500
500
500
6,000
Plastic glass
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
12,000
Plastic spoon
100
100
100
100
100
100
100
100
100
100
100
100
1,200
Tray
144
0
0
0
0
0
0
0
0
0
0
0
144
Tube
72
72
72
72
72
72
72
72
72
72
72
72
864
Utensil
2,000
0
0
0
0
0
0
0
0
0
0
0
2,000
Whipping Cream
Gas
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
20,400
Water supply
900
900
900
900
900
900
900
900
900
900
900
900
10,800
Electricity
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
14,400
Telephone
600
600
600
600
600
600
600
600
600
600
600
600
7,200
Wi-Fi
599
599
599
599
599
599
599
599
599
599
599
599
7,188
Gas
222
222
222
222
222
222
222
222
222
222
222
222
2,664
Employee
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
240,000
Manager
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
120,000
Depreciation
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
9,090
109,079
Total
60,057
57,913
57,913
57,913
57,913
57,913
57,913
57,913
57,913
57,913
57,913
57,913
697,099
Earning before interest and tax
84,057
54,872
26,309
111,26 5
92,467
79,936
4,746
7,786
7,786
21,818
54,872
79,936
551,069
Tax income
0
0
0
0
0
0
0
0
0
0
0
0
0
Interest
9,575
9,084
8,588
8,088
7,582
7,071
6,555
6,034
5,508
4,977
4,440
3,898
81,401
Net income
74,483
45,788
17,721
103,17 7
84,885
72,864
1,810
13,821
13,294
26,795
50,432
76,038
469,669
Retain earning
174,20 6
128,41 8
110,69 7
7,520
77,365
150,23 0
148,42 0
134,59 9
121,30 5
94,510
144,94 2
220,97 9
220,979
Project Ice-cream H
ealth+
72
5.2
Ca
sh f
low
sta
tem
en
t
Year 1
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Total
Cash flows from operating
Cash received from customer
85,100
66,600
51,800
99,900
88,800
81,400
37,000
29,600
29,600
22,200
66,600
81,400
740,000
Cash paid
Raw
material
20,763
16,250
12,639
24,374
21,666
19,861
9,028
7,222
7,222
5,417
16,250
19,861
180,550
Market expense
0
0
3,500
0
0
0
0
0
0
1,500
0
0
5,000
Office supply
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
18,000
Napkin
130
130
130
130
130
130
130
130
130
130
130
130
1,560
Paper cup
300
300
300
300
300
300
300
300
300
300
300
300
3,600
Paper cup
500
500
500
500
500
500
500
500
500
500
500
500
6,000
Plastic glass
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
12,000
Plastic spoon
100
100
100
100
100
100
100
100
100
100
100
100
1,200
Tray
144
0
0
0
0
0
0
0
0
0
0
0
144
Tube
72
72
72
72
72
72
72
72
72
72
72
72
864
Utensil
2,000
0
0
0
0
0
0
0
0
0
0
0
2,000
Whipping Cream
Gas
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
20,400
Water supply
900
900
900
900
900
900
900
900
900
900
900
900
10,800
Electricity
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
14,400
Telephone
600
600
600
600
600
600
600
600
600
600
600
600
7,200
Wi-Fi
599
599
599
599
599
599
599
599
599
599
599
599
7,188
Gas
222
222
222
222
222
222
222
222
222
222
222
222
2,664
Employee
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
240,000
Manager
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
120,000
Rental fee
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
120,000
Tax income
0
0
0
0
0
0
0
0
0
0
0
0
0
Interest
20,000
19,613
19,223
18,829
18,431
18,028
17,622
17,212
16,798
16,379
15,956
15,529
213,621
Total cash paid
91,730
84,686
84,185
92,026
88,920
86,712
75,473
73,257
72,843
72,119
81,029
84,213
987,191
Net provide by operating
6,630
18,086
32,385
7,874
120
5,312
38,473
43,657
43,243
49,919
14,429
2,813
247,191
Project Ice-cream H
ealth+
73
Cash flows from investing
Equipment
323,050
323,050
Furniture
96,700
96,700
Office
21,300
21,300
Tools
28,721
28,721
Net cash provided by investing
469,771
469,771
Cash flows from financial
Borrowing
2,000,000
2,000,000
Repayment
38,651
39,037
39,427
39,822
40,220
40,622
41,028
41,439
41,853
42,272
42,694
43,121
490,186
Net cash provided by financial
1,961,349
39,037
39,427
39,822
40,220
40,622
41,028
41,439
41,853
42,272
42,694
43,121 1,509,814
Net increase/decrease in cash
1,484,948
57,123
71,812
31,948
40,340
45,934
79,501
85,096
85,096
92,190
57,123
45,934
792,852
Cash at the beginning fo the month
0 1,484,948 1,427,825 1,356,013 1,324,065 1,283,726 1,237,792 1,158,290 1,073,195 988,099 895,909 838,786
0
Cash at the ending of the month
1,484,948 1,427,825 1,356,013 1,324,065 1,283,726 1,237,792 1,158,290 1,073,195
988,099 895,909 838,786 792,852
792,852
Year 2
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Total
Cash flows from operating activities
Cash received from customer
136,160
106,560
82,880
159,840
142,080
130,240
59,200
47,360
47,360
35,520 106,560 130,240 1,184,000
Cash paid
Raw
material
26,973
19,922
15,495
29,882
26,562
24,349
11,068
8,854
8,854
6,641
19,922
24,349
222,868
Market expense
0
0
3,500
0
0
0
0
0
0
1,500
0
0
5,000
office supply
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
18,000
Napkin
130
130
130
130
130
130
130
130
130
130
130
130
1,560
Paper cup
300
300
300
300
300
300
300
300
300
300
300
300
3,600
Paper cup
500
500
500
500
500
500
500
500
500
500
500
500
6,000
Plastic glass
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
12,000
Plastic spoon
100
100
100
100
100
100
100
100
100
100
100
100
1,200
Tray
144
0
0
0
0
0
0
0
0
0
0
0
144
Tube
72
72
72
72
72
72
72
72
72
72
72
72
864
Project Ice-cream H
ealth+
74
Utensil
2,000
0
0
0
0
0
0
0
0
0
0
0
2,000
Whipping Cream
Gas
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
20,400
Water supply
900
900
900
900
900
900
900
900
900
900
900
900
10,800
Electricity
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
14,400
Telephone
600
600
600
600
600
600
600
600
600
600
600
600
7,200
Wi-Fi
599
599
599
599
599
599
599
599
599
599
599
599
7,188
Gas
222
222
222
222
222
222
222
222
222
222
222
222
2,664
Employee
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
240,000
Manager
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
120,000
Rental fee
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
120,000
Tax income
0
0
0
0
0
0
0
0
0
0
0
0
0
Interest
15,098
14,663
14,223
13,778
13,330
12,877
12,419
11,956
11,490
11,018
10,542
10,061
151,453
Total cash paid
93,038
83,407
82,040
92,484
88,715
86,048
72,309
69,633
69,167
67,981
79,286
83,232
967,341
Net provide by operating activities
43,122
23,153
840
67,356
53,365
44,192
13,109
22,273
21,807
32,461
27,274
47,008
216,659
Cash flows from investing activities
Equipment
0
0
Furniture
0
0
Office
0
0
Tools
0
0
Net cash provided by investing
activities
0
0
Cash flows from financial activities
Borrowing
0
0
Repayment
43,552
43,988
44,428
44,872
45,321
45,774
46,232
46,694
47,161
47,633
48,109
48,590
552,354
Net cash provide by financial activities
43,552
43,988
44,428
44,872
45,321
45,774
46,232
46,694
47,161
47,633
48,109
48,590
552,354
Net increase/decrease in cash
431
20,835
43,588
22,484
8,044
1,582
59,341
68,968
68,968
80,094
20,835
1,582
335,695
Cash at the beginning of the month
792,852
792,421
771,586
727,998
750,482
758,527
756,945
697,604
628,636 559,668 479,574 458,739
792,852
Cash at the ending of the month
792,421
771,586
727,998
750,482
758,527
756,945
697,604
628,636
559,668 479,574 458,739 457,157
457,157
Project Ice-cream H
ealth+
75
Year 3
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Total
Cash flows from operating activities
Cash received from customer
190,624
149,184
116,032
223,776
198,912
182,336
82,880
66,304
66,304
49,728 149,184 182,336 1,657,600
Cash paid
Raw
material
46,510
36,399
28,310
54,598
48,532
44,488
20,222
16,177
16,177
12,133
36,399
44,488
404,432
Market expense
0
0
3,500
0
0
0
0
0
0
1,500
0
0
5,000
office supply
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
1,500
18,000
Napkin
130
130
130
130
130
130
130
130
130
130
130
130
1,560
Paper cup
300
300
300
300
300
300
300
300
300
300
300
300
3,600
Paper cup
500
500
500
500
500
500
500
500
500
500
500
500
6,000
Plastic glass
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
12,000
Plastic spoon
100
100
100
100
100
100
100
100
100
100
100
100
1,200
Tray
144
0
0
0
0
0
0
0
0
0
0
0
144
Tube
72
72
72
72
72
72
72
72
72
72
72
72
864
Utensil
2,000
0
0
0
0
0
0
0
0
0
0
0
2,000
Whipping Cream
Gas
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
1,700
20,400
Water supply
900
900
900
900
900
900
900
900
900
900
900
900
10,800
Electricity
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
1,200
14,400
Telephone
600
600
600
600
600
600
600
600
600
600
600
600
7,200
Wi-Fi
599
599
599
599
599
599
599
599
599
599
599
599
7,188
Gas
222
222
222
222
222
222
222
222
222
222
222
222
2,664
Employee
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
20,000
240,000
Manager
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
120,000
Rental fee
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
10,000
120,000
Tax income
0
0
0
0
0
0
0
0
0
0
0
0
0
Interest
9,575
9,084
8,588
8,088
7,582
7,071
6,555
6,034
5,508
4,977
4,440
3,898
81,401
Total cash paid
107,051
94,306
89,221
111,509
104,937
100,382
75,600
71,035
70,509
67,433
89,662
97,209 1,078,853
Net provide by operating activities
83,573
54,878
26,811
112,267
93,975
81,954
7,280
4,731
4,205
17,705
59,522
85,127
578,747
Cash flows from investing activities
Project Ice-cream H
ealth+
76
Equipment
0
0
Furniture
0
0
Office
0
0
Tools
0
0
Net cash provide by investing
activities
0
0
Cash flows from financial activities
Borrowing
0
0
Repayment
49,076
49,567
50,062
50,563
51,069
51,579
52,095
52,616
53,142
53,674
54,210
54,753
622,406
Net cash provide by financial activities
49,076
49,567
50,062
50,563
51,069
51,579
52,095
52,616
53,142
53,674
54,210
54,753
622,406
Net increase/decrease in cash
34,497
5,312
23,252
61,704
42,907
30,375
44,815
57,347
57,347
71,379
5,312
30,375
43,659
Cash at the beginning fo the month
457,157
491,654
496,965
473,714
535,418
578,324
608,699
563,884
506,537 449,190 377,812 383,123
457,157
Cash at the ending of the month
491,654
496,965
473,714
535,418
578,324
608,699
563,884
506,537
449,190 377,812 383,123 413,498
413,498
5.3
Ba
lan
ce s
he
et
Year 1
Asset
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Cash
1,484,948 1,427,825 1,356,013 1,324,065 1,283,726 1,237,792 1,158,290 1,073,195
988,099
895,909
838,786
792,852
Office
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
Tools
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
Furniture
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
Equipment
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
Accru dept
9,090
18,180
27,270
36,360
45,449
54,539
63,629
72,719
81,809
90,899
99,989
109,079
Total asset
1,945,629 1,879,416 1,798,514 1,757,477 1,708,047 1,653,023 1,564,432 1,470,247 1,376,061 1,274,781 1,208,568 1,153,544
Liability & Equity
long-term
1,961,349 1,922,312 1,882,885 1,843,063 1,802,843 1,762,221 1,721,193 1,679,754 1,637,901 1,595,629 1,552,935 1,509,814
Project Ice-cream H
ealth+
77
retain earning
15,720
42,896
84,371
85,587
94,796
109,198
156,760
209,507
261,840
320,848
344,367
356,270
Total liability & equity 1,945,629 1,879,416 1,798,514 1,757,477 1,708,047 1,653,023 1,564,432 1,470,247 1,376,061 1,274,781 1,208,568 1,153,544
Year 2
Asset
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Cash
792,421
771,586
727,998
750,482
758,527
756,945
697,604
628,636
559,668
479,574
458,739
457,157
Office
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
Tools
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
Furniture
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
Equipment
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
Accru dept
118,169
127,258
136,348
145,438
154,528
163,618
172,708
181,798
190,888
199,978
209,067
218,157
Total asset
1,144,024 1,114,099 1,061,421 1,074,815 1,073,770 1,063,098
994,667
916,609
838,552
749,368
719,443
708,771
Liability & Equity
long-term
1,466,261 1,422,274 1,377,846 1,332,974 1,287,653 1,241,879 1,195,647 1,148,953 1,101,792 1,054,159 1,006,050
957,460
retain earning
322,238
308,175
316,425
258,159
213,883
178,781
200,980
232,344
263,240
304,791
286,607
248,689
Total liability & equity 1,144,024 1,114,099 1,061,421 1,074,815 1,073,770 1,063,098
994,667
916,609
838,552
749,368
719,443
708,771
Year 3
Asset
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Cash
491,654
496,965
473,714
535,418
578,324
608,699
563,884
506,537
449,190
377,812
383,123
413,498
Office
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
21,300
Tools
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
28,721
Furniture
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
96,700
Equipment
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
323,050
Accru dept
227,247
236,337
245,427
254,517
263,607
272,697
281,787
290,876
299,966
309,056
318,146
327,236
Total asset
734,178
730,399
698,058
750,672
784,489
805,774
751,868
685,432
618,995
538,527
534,748
556,033
Liability & Equity
long-term
908,384
858,817
808,755
758,192
707,123
655,544
603,449
550,833
497,690
444,017
389,806
335,054
retain earning
174,206
128,418
110,697
7,520
77,365
150,230
148,420
134,599
121,305
94,510
144,942
220,979
Total liability & equity
734,178
730,399
698,058
750,672
784,489
805,774
751,868
685,432
618,995
538,527
534,748
556,033
Project Ice-cream Health+
78
Year 1 Year 2 Year 3
Profit margin
-48%
9%
28%
-60%
-40%
-20%
0%
20%
40%
Year 1 Year 2 Year 3
Profit margin
5.4 Profitability Ratio
Year 1 Year 2 Year 3 Average
Cash flows 792,852 457,157 413,498 554,502
Net sale 740,000 1,184,000 1,657,600 1,193,867
COGS 180,550 222,868 404,432 269,283
EBIT -142,649 259,033 551,069 222,485
Net income -356,270 107,580 469,669 73,660
Total asset 1,153,544 708,771 556,033 806,116
Total liability 1,509,814 957,460 335,054 934,109
Interest 213,621 151,453 81,401 148,825 Figure 40 Financial analysis.
Year 1 Year 2 Year 3
Profitability Ratios
Profit margin -48% 9% 28%
Return on total asset -44% 13% 58%
Return on Investor -38% 12% 50%
Efficiency
Total asset turnover 0.92 1.47 2.06
Liquidity Ratios
Debt ratio 1.31 1.35 0.60
Time interest earned - 0.67 1.71 6.77
Figure 41 Financial ratio analysis.
5.4.1 Percentage change in profit margin Profit margin
This ratio is the percentage of sales dollars left after subtracting the Cost of
Goods sold and all expenses, except income taxes. That can see the opportunity of ice-
cream Health+ that are be increase continually
Figure 42 Percentage change in profit margin.
Project Ice-cream Health+
79
Year 1 Year 2 Year 3
Return on total asset-44%
13%
58%
-60%
-40%
-20%
0%
20%
40%
60%
Year 1 Year 2 Year 3
Return on total asset
Year 1 Year 2 Year 3
Return on Investor
-38%
12%
50%
-40%
-20%
0%
20%
40%
60%
Year 1 Year 2 Year 3
Return on Investor
5.4.2 Return on asset (ROA)
Ice-cream Health+ measures how efficiently profits are being generated from
the assets employed in the business. That can see the opportunity of ice-cream Health+
that are be increase continually
5.4.3 Return on investment
Ice-cream Health+ measure the percentage of return on funds invested in the
business in short, this ratio tells the ice-cream Health+ has effort put into the business
has been worthwhile with investor. That can see the opportunity of ice-cream Health+
that are be increase continually
Figure 43 Percentage change in Return on asset.
Figure 44 Percentage change in return on investment.
Project Ice-cream Health+
80
0.921.47
2.06
-
0.50
1.00
1.50
2.00
2.50
Year 1 Year 2 Year 3
Total asset turnover
1.31
1.35
0.60
-
0.20
0.40
0.60
0.80
1.00
1.20
1.40
Year 1 Year 2 Year 3
Debt ratio
5.4.4 Asset turnover
Ice-cream Health+ measures the efficiency of a company's use of its assets in generating
sales revenue or sales income to the company. That can see the opportunity of ice-cream
Health+ that are be increase continually
5.4.5 Debt ratio
Ice-cream Health+ measure gives an idea to the leverage of the company along
with the potential risks the company faces in terms of its debt-load that can see the
opportunity of ice-cream Health+ that are be fall in year 3
Figure 45 Asset turnover.
Figure 46 Debt ratio.
Project Ice-cream Health+
81
Year 1 Year 2 Year 3
Tme interest earned
-0.67 1.71
6.77
-2.00
-
2.00
4.00
6.00
8.00
Year 1 Year 2 Year 3
Tme interest earned
5.4.6 Time interest earn.
Ice-cream Health+ measure ability for debt payments that company can pay more than
double Time
5.5 Conclusion
Ice-cream Health+ has the budget by loan from the investor and pays the interest
rate 12% per year to investor. The overall of 3 financial statement which are income
statement, cash flow statement, and the balance sheet show the number that quite good
that represent higher in net income, the good liquidity that represented in the cash flow
statement, and the strong financial in the balance sheet . That can be concluding that
there is feasibility in the financial of ice-cream Health+.
Figure 47 Time interest earn.
Project Ice-cream Health+
82
Chapter 6
Summary
Project Ice-cream Health+
83
The story of ice-cream begins a long, long time ago in a most beautiful place.
The story of ice-cream begins over 3,000 years ago in China. Now a day ice-cream also
is the one of favorite food of every body especially ice-cream in the united state you can
buy ice-cream in every where such as in the super market u can buy every brand the u
like it's easier than made home made ice-cream by your self. This is about determining a
product’s market share in a particular industry and considering what will happen to that
market share in the future ;
Year 1
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
Scoops 1,380 1,080 840 1,560 1,440 1,320 600 480 480 360 1,080 1,320 11,940
Sale 48,300 37,800 29,400 54,600 50,400 46,200 21,000 16,800 16,800 12,600 37,800 46,200 417,900
fruit tea juice 230 180 140 260 240 220 100 80 80 60 180 220 1,990
sale 4,600 3,600 2,800 5,200 4,800 4,400 2,000 1,600 1,600 1,200 3,600 4,400 39,800
total 52,900 41,400 32,200 59,800 55,200 50,600 23,000 18,400 18,400 13,800 41,400 50,600 457,700
Figure 48 Sales Forecast year 1.
Figure 49 Sales Forecast year 3.
Year 2
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
Scoops 2,208 1,728 1,344 2,496 2,304 2,112 960 768 768 576 1,728 2,112 19,104
Sale 77,280 60,480 47,040 87,360 80,640 73,920 33,600 26,880 26,880 20,160 60,480 73,920 668,640
fruit tea juice 368 288 224 416 384 352 160 128 128 96 288 352 3,184
sale 7,360 5,760 4,480 8,320 7,680 7,040 3,200 2,560 2,560 1,920 5,760 7,040 63,680
total 84,640 66,240 51,520 95,680 88,320 80,960 36,800 29,440 29,440 22,080 66,240 80,960 732,320
Figure 49 Sales Forecast year 2.
Year 3
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
Scoops 3,091 2,419 1,882 3,494 3,226 2,957 1,344 1,075 1,075 806 2,419 2,957 26,746
Sale 108,192 84,672 65,856 122,304 112,896 103,488 47,040 37,632 37,632 28,224 84,672 103,488 936,096
fruit tea juice 515 403 314 582 538 493 224 179 179 134 403 493 4,458
sale 10,304 8,064 6,272 11,648 10,752 9,856 4,480 3,584 3,584 2,688 8,064 9,856 89,152
total 118,496 92,736 72,128 133,952 123,648 113,344 51,520 41,216 41,216 30,912 92,736 113,344 1,025,248
Project Ice-cream Health+
84
The table shows that sale estimate in 36 months and also increase every year
from beginning. If you look at the middle of each year, income of month are better then
other because we located the shop in Suan Tung the biggest destination in Chaing Rai
that tourist always come every year of around event of the month. Especially the month
of festival, we can increase sale more then estimated sale about 40%. Anyway,
beginning of first year we are going to purchase the equipment below;
Equipment Price Unit Amount Total
Ice-Cream Maker 150,000 Baht/unit 1 150,000
Ice-cream Freezer 46,000 Baht/unit 2 92,000
Cash Register 26,750 Baht/unit 1 26,750
Digital scales 4,500 Baht/unit 1 4,500
Refrigerator 16,500 Baht/unit 1 16,500
Blending 1,500 Baht/unit 1 1,500
Air 25,900 Baht/unit 1 25,900
Gas stove 1,200 Baht/unit 1 1,200
Ceiling lamp 850 Baht/unit 2 1,700
Microwave 3,000 Baht/unit 1 3,000
Total 323,050
Furniture
Sofa 25,000 Baht/unit 1 25,000
Sofa rattn 10,000 Baht/unit 1 10,000
Counter 32,000 Baht/unit 1 32,000
Table&chair 6,750 Baht/unit 4 27,000
Computer desk 1,400 Baht/unit 1 1,400
Computer chair 1,300 Baht/unit 1 1,300
Total 96,700
office Price Unit Use Unit Total
Telephone 990 Baht/unit 1 990
Computer 13,800 Baht/unit 1 13,800
Speaker 1,490 Baht/unit 4 5,960
Blackboard 550 Baht/unit 1 550
Total 21,300
Tool Price Unit Amount Unit Total
Banana Split cup. 816 Per Dozen 1 dozen 816
Cooler 1,800 Baht/unit 1 Unit 1,800
Cup liquid 1 OZ. 20 Baht/unit 4 80
Cup liquid 8 OZ. 350 Baht/unit 4 1,400
Project Ice-cream Health+
85
Cup of 1 scoop. 696 Baht/dozen. 4 dozen 2,784
Ice Fruits Tea Glass 16 Baht/unit 3 dozen 48
Ice-Cream Scoop 450 Baht/ unit 2 Unit 900
Ice-Cream’s tray 490 Baht/ unit 30 Unit 14,700
Plastic measuring jug 110 Baht/unit 3 330
Spoon 70 Baht/dozen. 8 dozen 560
Sunday cup. 816 Per Dozen 3 dozen 2,448
Vacuum electric 795 Baht/unit 1 Unit 795
Water Glass 12 Baht/unit 5 dozen 60
Whipping Cream Bottle 2,000 Baht/unit 1 2,000
Total 28,721 Figure 50 Equipment,Furniture,Office and Tool.
Include with marketing expense;
To show about all of investment cost before we sell the product. According to
the sale forecasting we it can conclude that on the December and January are winter
season, Chiang Rai have many festival such as flower festival so some customers are
tourist who travel Chiang Rai province. February remain in the winter and have
Valentine’s Day. Ice-cream Health+ provides promotion for every couple in this month.
March and April are summer. Though these months are the end of semester but have a
lot of customer because hot weather, especially April is the hottest month therefore this
month has higher sale. On the May have school-semester open, so we make inkjet sign
for attraction customer. July make a points card for stimulate total sale. When they buy
ice-cream 50 Bath, they will to receive 1 point. On September, we make leaflet for
advertising promotion to stimulate the target especially the students because this month
during final test. After students finish test, they can make a party with their friends
for relax. November, we make leaflet again for advertising winter promotion. By
the way, investment estimate will help you to forecast how many found to
Expense Price Unit Amount
vinyl 250 Baht/unit
leaflet 1.5 Baht/half sheet 300/sheet
menu 50 Baht/unit 3/sheet stamp card 0.6 Baht/unit 500/sheet
Figure 51 marketing expense.
Project Ice-cream Health+
86
invest in the first 3 years. After first 3 years by follow the invest plan, it can
make more 250000฿ of income.
Project Ice-cream Health+
87
References
History of ice cream.
http://makeicecream.com/sendicecream/hisoficecrea.html the history of ice cream by
http://webinstituteforteachers.org/~cbmallare/History1.htm the story of ice cream By
Cathy Mallare
http://www.icecreamthai.com/2010/02/08/%E0%B8%9B%E0%B8%A3%E0%B8%B0
%E0%B9%80%E0%B8%A0%E0%B8%97%E0%B9%84%E0%B8%AD%E0%B8%A
8%E0%B8%81%E0%B8%A3%E0%B8%B5%E0%B8%A1-types-of-ice-cream/ the
type of ice cream by admin
Market of ice-cream.
http://www.baskinrobbins.com
http://www.scb.co.th/LIB/th/article/mong/2550/m1923.html
http://www.icecreamfanclub.com/index.php?name=News&file=article&sid=41 บทสรุป
สาํหรับผูบ้ริหาร จากศูนยวิ์จยักสิกร
ปีที� 12 ฉบบัที� 1779 วนัที� 31 มีนาคม 2549
Statistics of Chiang Rai.
http://www.chiangrai.net/database45/d45/N10/N1003.aspx?pg=N10 ฐานขอ้มูลทางสถิติ โดย
ระบบเทคโนโลยสีารสนเทศ จงัหวดัเชียงราย
Process of ice-cream.
http://www.icecreamfanclub.com/index.php?name=News&new_topic=0&pagenum=2
http://www.cdkitchen.com/recipes/recs/37/PistachioNutIceCream72458.shtml รูปแบบ
ไอศกรีม
http://www.epicurious.com/recipes/food/views/Brown-Sugar-Ginger-Ice-Cream-
102904
Project Ice-cream Health+
88
Brown Sugar-Ginger Ice Cream
Bon Appétit | January 2000
http://www.greenchronicle.com/recipes/rum_raisin_ice_cream.htm recipes Manu in ice
cream
http://cakewardrobe.blogspot.com/2008/03/thai-tea-ice-cream.html Thai tea ice cream
by Jennie
http://eatathomecooks.com/2009/06/homemade-mint-chocolate-chip-ice-cream.html
Homemade Mint Chocolate Chip Ice Cream
by Tiffany on June 18, 2009
http://www.foodnetwork.com/recipes/neelys/key-lime-pie-ice-cream-recipe/index.html
KEY LIME PIE ICE CREAM
HTTP://WWW.TASTEOFHOME.COM/RECIPES/LIME-ICE-CREAM
Lime Ice Cream Recipe Lime Ice Cream published in Taste of Home June/July 2005,
p21
http://oneordinaryday.wordpress.com/2009/07/02/lime-ice-cream/ Lime ice cream July
2, 2009 by oneordinaryday
http://www.indobase.com/recipes/details/pineapple-ice-cream.php PINEAPPLE ICE
CREAM RECIPE BY INFORMATION
http://www.tasteofhome.com/Recipes/Pineapple-Ice-Cream-Topping Pineapple Ice
Cream Topping Recipe by Pineapple Ice Cream Topping published in Simple &
Delicious May/June 2007, p22
Equipment, office supply and tools.
http://www.crhouseware.com/ice-cream-6.htm
Project Ice-cream Health+
89
http://www.bunystar.com/counter.htm อุปกรณ์ ทาํไอศกรีม หา้งหุน้สว่น ซมีสตาร ์ซพัพลาย
http://www.be2hand.com/scripts/shop.php?user=barcode&do=view&id=2460 เครื�องคิดเงิน
Uniwell รุน NX-5400