Sugar Manufacturing
Essay by Cheong Leea • October 21, 2018 • Research Paper • 6,661 Words (27 Pages) • 717 Views
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FACULTY OF TECHNOLOGY MANAGEMENT AND TECHOPRENEURSHIP
BACHELOR OF TECHNOLOGY MANAGEMENT
(HIGH TECHNOLOGY MARKETING)
3 BTMM
SEMESTER 5 SESSION 2017/2018
BMFG 3113 INTRODUCTION TO MANUFACTURING SYSTEM
TITLE OF ASSIGNMENT:
GROUP ASSIGNMENT
PREPARED FOR: B6 (SUGAR)
DR ZUHRIAH BINTI EBRAHIM
NO. | NAME | MATRIX NO. |
1. | SIA KHANG RUIS | B061510104 |
2. | IRENE GOH YIN LAN | B061510290 |
3. | LAM SU IN | B061510139 |
4. | TAN SHU WEN | B061510046 |
5. | ANIS ASHILA BINTI RAZAKI | B061510016 |
TABLE OF CONTENT
NO. | TITLE | PAGES |
1.0 | EXECUTIVE SUMMARY | 1 |
2.0 | PRODUCT PROFILE 2.1 Product Justification 2.2 Product Structure | 2 - 4 3 4 |
3.0 | PRODUCTION TYPE | 5 |
4.0 | PROCESS PLANNING AND DESIGN 4.1 Manufacturing Process 4.2Cycle time for each process 4.3 Quantity per process (lot size) | 6 – 9 6 7 – 8 9 |
5.0 | LAYOUT PLANNING AND DESIGN 5.1 REL Diagram 5.2 Space Relationship Diagram 5.3 Plant Layout 5.4 Production Layout | 10 – 13 10 11 12 13 |
6.0 | CAPACITY PLANNING 6.1 Production Capacity 6.1.1 Time: Standard Operating Hours 6.1.2 Hourly, Daily and Annually Production Capacity 6.1.3 Analysis of Current Market and Future Market 6.2 Aggregate Planning | 14 – 24 14 14 15 16 17 – 24 |
7.0 | MANUFACTURING COST AND PRODUCT COST STRUCTURE | 25 – 26 |
8.0 | PROFIT PLANNING AND BREAK-EVEN ANALYSIS | 27 – 29 |
9.0 | CAPITAL INVESTMENT | 30 – 31 |
10.0 | CONCLUSION | 32 |
REFERENCES | ||
APPENDICES |
1.0 EXECUTIVE SUMMARY
This report examines the manufacturing of sugar. Basically, most of the sugar comes from sugarcane and sugar beets. The function of sugar is not only act as flavouring, preservative, and colouring, but it also is an important source of energy. The raw materials to produce sugar are sucrose and water. Sugar production is classified as continuous/flow production. This is due to it reduces the required production time, promotes increased labor productivity and improves quality by making it easier to spot and correct errors.
For the manufacturing process flow, the shortest time is packaging process, which only takes for 30 seconds. Filling and stapling of packaging is done according to weight in this process. According to the lot size, the minimum workstation for each process is one and controlled by minimum one operator. In order to identify the relationship of each area, REL diagram, space relationship diagram, plant layout, and production layout has been generated.
The total operating hour of production is 8 hours per day with 5 working days per week. Based on the analysis of current and future market, the average requirement of sugar is 177 packages per day. The output of sugar is estimated to produce 177 packages per day and an average of 3,564 packages per month. By comparing the three plans, the subcontracting plan is require lowest cost option. Thus, subcontracting plan is the most suitable plan in aggregate planning process since our company possesses in-house production to cover the demand of sugar.
In addition, manufacturing cost is very crucial in producing sugar. It includes direct cost and indirect cost. The total cost of sugar is RM0.91 per package and the selling price is RM3.05 per package in market. The margin percentage that charged is 121.48%, which is from RM0.91 of total cost per package. For the profit planning and break-even analysis, the company can achieve break-even analysis on 634 packages which sales is RM 1,280.68 monthly. Last but not least, capital investment discussed on determining the investment on new machine that can increase the production of sugar.
2.0 PRODUCT PROFILE
Sugar is any of numerous sweet, colourless, water-soluble compounds present in the sap of seed plants and the milk of mammals and making up the simplest group of carbohydrates. About 80% of the world’s sugar comes from sugarcane, a perennial grass that is grown in tropical and subtropical areas. The other 20% comes from sugar beets, grown mostly in the temperate zones of the Northern Hemisphere. The top producers are Brazil, India, China, Thailand and Pakistan. Sugar can be classified into different types such as:
Type of Sugar | Features |
Granulated Sugar | The most refined kind, it is not sticky at all because its moisture has been removed. It is also known as table or refined sugar. |
Coarse Sugar | The sugar crystals are larger, which means they take longer to melt or dissolve. It is also known as sanding sugar. |
Superfine Sugar | A very fine sugar, it melts faster and mixes into recipes faster. It is also known as caster sugar |
Pearl Sugar | Pearl sugar is course and opaque, it retains its shape and doesn’t melt at high temperatures. It is also called nib or hail sugar. |
Brown Sugar | Commercial brown sugar is basically refined white sugar that has had molasses added back in. Brown sugar has high moisture content and is prone to clumping. It’s available in both light-brown and dark-brown. Light brown sugar has less molasses, which means it’s lighter, has less moisture and less acid than dark brown sugar |
Powdered Sugar | Powdered sugar is very finely ground refined sugar. It usually contains corn starch to keep the sugar from clumping. It is also known as confectioners’ sugar, icing sugar or frosting sugar. |
Raw Sugar | Raw sugar is an unrefined- to partially-refined sugar with a natural brown colour. It comes in varying styles — some are moister than others with a higher trace of molasses. The crystals are larger and don’t clump as easily as commercial brown sugar. |
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