PASTA PLANT (INCLUDING STEAMED VERMICELLI AND GLUTEN FREE PASTA PLANT) 1 MT. PER HOUR
[CODE NO.3438]
Pasta is a food product made by extruding and drying unleavened dough of wheat flour, and that forms the basis of much Italian cuisine, as well as Chinese, Japanese, Korean, and Southeast.
Asian cuisines, Macaroni is a dried food product made from semolina and shaped in the form of slender tubes.
It is popularly believed that Marco Polo, the 13th Century Italian explorer, introduced pasta to Europe from China. Italian pastas, such as spaghetti and macaroni, are traditionally made from semolina flour derived from durum (extra – hard) wheat.
Pasta may be added to soups; boiled and served with a sauce; served cold with other ingredients in a salad; stuffed with meat, cheese or vegetables and then boiled and baked. There are dozens of varieties of Italian pasta, and they are usually named for their sizes and shapes. Pasta is a highly nutritious food. A 56 - gram (2 - oz) serving of pasta has less than 1 - gram (0.04 - oz) of fat, no sodium, no cholesterol, and about 210 calories.
The basic forms of pasta products such as spaghetti, lasagna, macaroni, and other types of short goods, have not altered much over the centuries. Similarly, pasta continues to be made using the same ingredients: durum wheat semolina or flour, common wheat farina or flour, or various combinations of these, water and optional ingredients such as egg, spinach, tomato, herbs, etc. Modern processing technology, however, has changed dramatically. The large automated, computer controlled plants that we are familiar with today are very different from the small factories seen in the infancy of the modern pasta processing industry. Large amounts of pasta can now be processed in a day in modern plants that are run by only a few personnel.
COST ESTIMATION
Plant Capacity : 8.00 Ton/day
land & Building (2000 Sq.mt) : Rs. 1.21 cr
Plant & Machinery : Rs. 2.00 Cr
Working Capital for 2 Month : Rs. 1.66 Cr
Total Capital Investment : Rs. 4.97 Cr
Rate of Return : 28%
Break Even Point : 54%
INTRODUCTION
THICKNESS COMPARISON
HISTORY OF PASTA
NUTRITIONAL VALUE OF PASTA AND ITS PROPERTIES
RAW MATERIALS
SPECIFICATION OF VERMICELLI
MACARONI, SPAGHETTI, VERMICELLI AND EGG NOODLES - SPECIFICATION
DETERMINATION OF EGG SOLIDS IN MACARONI PRODUCTS
DETERMINATION OF MOISTURE
DETERMINATION OF TOTAL ASH
DETERMINATION OF ACID INSOLUBLE ASH
DETERMINATION OF TOTAL PROTEIN
DETERMINATION OF TOTAL SOLIDS IN GRUEL
DETERMINATION OF ACIDITY
OVERVIEW OF VERMICELLI IN INDIA
MARKET SURVEY
EXPORT DATA OF PASTA
PRODUCTION OF PASTA IN INDIA
FUTURE OF PASTA
MANUFACTURERS OF PASTA
SELECTION OF RAW MATERIALS
MANUFACTURING PROCESS OF SHORT CUT PASTA (DURUM WHEAT
SEMOLINA BASED)
PROCESS IN DETAILS
PROCESS DESCRIPTION
RAW MATERIALS
WHEAT MILLING
MIXING
EXTRUDING
DRYING
PACKAGING
EMISSIONS AND CONTROLS
METHOD OF DOUGH PREPARATION
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF STEAMED VERMICILLI
PROCESS FLOW DIAGRAM FOR STEAMED VERMICELLI
SEQUENCES IN PASTA MAKING (GLUTEN FREE)
MIXING
MEASURING THE RAW MATERIAL
PRE-MIXER
FINAL MIXING
EXTRUSION
FORMING
DRYING
LONG PASTA DRYING
SHORT PASTA DRYING
PACKAGING
INDUSTRIAL PRODUCTION METHOD OF PASTA
MILLING
SEMOLINA
PASTA
DRYING
PACKAGING
THE SHAPES
TECHNOLOGY AND PROCESS OF PASTA MAKING
DETAILS OF PASTA DRYING
MODIFIED FORMULATION OF PASTA
STEPS IN VERMICELLI MANUFACTURE
PRODUCTION OF RICE VERMICELLI
QUALITY CONTROL AND POLLUTION
CLEARANCE FROM POLLUTION CONTROL BOARD:
ADVANCES IN GLUTEN FREE PASTA
SELECTION OF GLUTEN-FREE RAW MATERIALS
CHALLENGES IN GLUTEN-FREE PASTA PRODUCTION
NUTRITIONAL VALUE OF GLUTEN-FREE PASTAS
TABLE. MECHANICAL PROPERTIES OF WHEAT CONTROL AND
GLUTEN-FREE PASTA SAMPLES
TABLE. NUTRITIONAL VALUES FOR WHEAT CONTROL AND GLUTEN-FREE
PASTAS AS STATED ON THE PRODUCT PACKAGING
ADVANCES IN DRYING TECHNOLOGY
PLANT LAYOUT
SUPPLIERS OF RAW MATERIALS
SEMOLINA
REFINED WHEAT FLOUR
MANUFACTURERS/SUPPLIERS OF MAIDA
PACKAGING MATERIALS (PP BAGS)
SUPPLIERS OF PLANT AND MACHINERY (IMPORTED)
ADDITIONAL LOCATIONS
SUPPLIERS OF PLANT AND MACHINERY
BOILERS
WEIGHING, FILLING & SEALING MACHINE
MATERIAL HANDLING EQUIPMENTS
INSTRUMENTATION & PROCESS CONTROL EQUIPMENTS
LABORATORY EQUIPMENTS
SHORT CUT PASTA
THE TECHNIQUE
APPENDIX – A:
1. COST OF PLANT ECONOMICS
2. LAND & BUILDING
3. PLANT AND MACHINERY
4. FIXED CAPITAL INVESTMENT
5. RAW MATERIAL
6. SALARY AND WAGES
7. UTILITIES AND OVERHEADS
8. TOTAL WORKING CAPITAL
9. COST OF PRODUCTION
10. PROFITABILITY ANALYSIS
11. BREAK EVEN POINT
12. RESOURCES OF FINANCE
13. INTEREST CHART
14. DEPRECIATION CHART
15. CASH FLOW STATEMENT
16. PROJECTED BALANCE SHEET
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