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Production & Manufacturing

Steps To Start Biscuit Production Business In Nigeria

The Steps To Start Biscuit Production Business In Nigeria. Different brands of biscuits exist in Nigeria and they comprise of the foreign and local ones.

Small scale production are the home based biscuit production and this is popular in European countries and not in Nigeria.

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The large scale production of biscuits is more common in Nigeria. Factory capacity is what determines the quality of biscuits made.

Read Also: 7 Steps to Produce Wine in Nigeria

Steps To Start Biscuit Production Business In Nigeria
Biscuit Production Business In Nigeria – Photo Source: https://www.nigeriapropertycentre.com

A biscuit production machine of average category can produce up to 1000kg of biscuits on a daily basis. A factory may produce up to 290000 tonnes on an annual basis.

Read Also: How To Make Nigerian Buns

Prospects Of Biscuit Production Business In Nigeria

Biscuits undergo consumption on a daily basis in Nigeria and this takes place in all parts of the country. Biscuits are not expensive making it accessible to all and sundry.

They have different tastes and are readily available. There is a huge market for biscuits in the country and the annual demand is around 600000 metric tonnes in Nigeria.

Biscuit producers in Nigeria are just about 16 and more hands are needed.

Procedures To Begin Biscuit Production In Nigeria

1. Get your business plan

Biscuit production is an industrial activity and involves different stages. A good business plan should contain all you need including the tools, finance and so on.

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2. Finance

Biscuit production business is a capital-intensive business. There is need for much capital to procure the machines and equipments for making the biscuits.

Your finance can be from you or loans obtained from different banks in Nigeria. This is one of the first things before going to biscuit production.

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3. Get appropriate location

It is preferable to have the factory of your production near the raw materials. The site should have accessible roads to enable movement of people and goods to or from the factory.

4. Get the machines and equipments

Machines and equipments are a necessity. The machines should be durable and you may purchase them from dealers in Nigeria or import them online by yourself. These machines are heavy and there should be adequate space to accommodate them.

Example of the machines and equipments are cooling conveyor, tunnel gas oven, sandwich machine, storage bins (for components and ingredients), rotary forming machine (used on hard biscuits), ovens and oil spray. Others are packaging machine, flour mixer machine, large baking pans, counter tops, kitchen space and biscuit recipe.

5. Get registered

Registering your business will help people know they are not dealing with a fraudster and that you are into legitimate business.

You can register with the Corporate Affairs Commission, Standards Organization Of Nigeria, National Agency For Food And Drug Administration And Control (NAFDAC) and the Ministry of Health.

6. Staffing

The process of making biscuits is not a one man business. You have to get the necessary personnel of between 20 and 40 people.

These 20 and 40 people consists of accountants, administrators and managers, chefs and marketers, engineers and technicians and factory workers.

Read Also: How To Make Nigerian Egg Rolls

How To Promote Your Biscuit Production Business

You may use adverts and signposts and billboards on places with much population for creating awareness. Also you may place adverts on TV or design and brand your biscuits packets. Get feedback from customers to help you know more about how they use your products. Keep up your production.

Pricing Your Biscuits

Do not make your biscuits too costly for your customers. Your price should be affordable.

The Components For Making Biscuits

When making biscuits consider the following:

a. Flavour
b. Mouth or mouth feel includes soft, smooth or otherwise.
c. Volume/density includes lower density that offer lighter bite and additional volume.
d. Texture includes short, open or flaky depending on the product.
e. Moisture content includes both low and high moisture content. Water biscuits and crackers belong to high moisture content.
f. Colour of the biscuits should be consistent. Different colours involve different systems of baking.
g. Ingredients determine its texture and structure.

The ingredients include:

i. Wheat flour is the major ingredient for making biscuits. It is made up of fat, protein, vitamins, trace minerals, fibre and ash.

The components of the protein are glutenin and gliadin. It is the quantity of protein present that determines the strength of the flour.

You can machine a dough consisting of flour with much protein into hard biscuits and crackers. Soft dough comes from weak flour which have low content of protein.

ii. Wheat gluten for biscuits is another ingredient. The recipe, specification, forming and mixing methods determine the elasticity, strength and gluten formation.

Wheat flour has glutenin and gliadin. Proteins join to become gluten amidst water. The molecules of the protein produce lengthy gluten strands having elasticity and strength.

This gluten produces a web that offers strength to the dough making it able to undergo machining to hard biscuits or crackers. Such biscuits contain much protein.

iii. Starch from where wheat flour comes from and this stands for the entire content of carbohydrates and 80% of energy for the wheat.

Starch belongs to polysaccharides and consists of glucose units which join together to produce long chains. The major starch molecules of wheat include amylose which is made up of 28% starch.

The molecules of amylose promote the formation of gel. Molecular chains line together to form viscous gel. Starch is not soluble in water but the granules absorp water.

iv. Sugar comes mainly from sugar cane. It consists of 2 monosaccharides and is a disaccharide which joins together to become a fructose molecule.

v. Leavening agents for biscuits like yeast is used for making cream crackers and the yeast is active on temperature of 30 to 35°C when fermenting.

This yeast terminates when the temperature is above 40°C. Soda can react inside water to form carbondioxide decomposing into water and salt.

vi. Fats control the bite, mouth feel and texture of biscuits. The recipe that have much fat content do not need much water.

Read Also: How To Make Nigerian Chicken Pie


There are many consumers of biscuits in Nigeria making biscuit production a lucrative business in Nigeria. This article tells you how you can start this business in Nigeria.


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Ikechukwu Nwuzoh

I am an engineer, writer and blogger. I like to deal on innovative things. Information technology is something I like to engage on. Nice to meet you. InfoGuide Nigeria is a team of Resource Persons and Consultants led by Ifiokobong Ibanga. Page maintained by Ifiokobong Ibanga. If you need a personal assistance on this topic, kindly contact us.

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