ice-cream health+

Project Ice-cream Health+

a


b

Miss Thanyarat Baiphaisan

ID: 5031205141

Major Tourism management

Mae Fah Luang University


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+


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.


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.


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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


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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


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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


1

Chapter 1

Introduction


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.


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.


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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.


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


6

Chapter 2

Industry Profile


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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.


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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


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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.


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� 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


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Figure 5 Granita

Figure 6 Sherbet

Figure 7 Sorbet Figure 8 Soft ice-cream


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.


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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


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.


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• 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.


16

Chapter 3

Market Feasibility Study


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


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


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.


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.


21

Bhoja café + gallery (Nestle)

• Ice-cream (Nestle) 29 B. per scoop.

• Coffee 35 – 45 B. per glass.

Figure 11 Bhoja café + gallery


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.


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


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)


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


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


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


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.


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.


32

Chapter 4

Technical Feasibility Study


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.


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.


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.


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


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


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


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.


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+


56




57



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.


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


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


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


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


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


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’s tray 490 Baht/ unit 30 Unit 14,700


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.


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


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


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


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


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


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


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


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


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


78

Year 1 Year 2 Year 3

Profit margin

-48%

9%

28%

-60%

-40%

-20%

0%

20%

40%


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.


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.


79


Return on total asset-44%

13%

58%

-60%

-40%

-20%

0%

20%

40%

60%


Return on total asset


Return on Investor

-38%

12%

50%

-40%

-20%

0%

20%

40%

60%


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.


80

0.921.47

2.06

-

0.50

1.00

1.50

2.00

2.50


Total asset turnover

1.31

1.35

0.60

-

0.20

0.40

0.60

0.80

1.00

1.20

1.40


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.


81


Tme interest earned

-0.67 1.71

6.77

-2.00

-

2.00

4.00

6.00

8.00


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.


82

Chapter 6

Summary


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



Year 2


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


Year 3


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


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


85

Cup of 1 scoop. 696 Baht/dozen. 4 dozen 2,784

Ice Fruits Tea Glass 16 Baht/unit 3 dozen 48


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.


86

invest in the first 3 years. After first 3 years by follow the invest plan, it can

make more 250000฿ of income.


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


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


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

ice-cream health+

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