Besan, also known as gram flour, is produced by grinding channa dal (Bengal gram dal) and is an essential ingredient in the preparation of a wide range of traditional Indian food products. It is widely used for making deep-fried snacks and sweets such as sev, boondi, and similar products that are valued for their distinctive taste and texture. Different traditional food preparations often require specific flour characteristics, creating demand for high-quality besan with suitable processing properties.
Commercial production of besan is generally carried out using plate mills, burr-type stone mills, or hammer mills, with machine parameters such as speed and grinding plate clearance adjusted to achieve the desired flour quality. As a protein- and vitamin-rich food ingredient, besan plays an important role in the diet of vegetarians and is also widely consumed by non-vegetarians.
The pulse milling industry consists of a large number of small-scale processing units across the country. However, many of these facilities continue to rely on obsolete processing technologies, resulting in lower productivity and higher production losses. This has created a need for modernization to improve efficiency, product quality, and yield. Advanced dal milling technology developed by institutions such as CFTRI, Mysore, offers improved processing performance and better-quality output, supporting the industry's efforts to enhance productivity while meeting growing demand for quality besan.
| Particular | Value |
|---|---|
| Plant Capacity | 10 Ton/Day |
| Land & Building (2000 sq.mt.) | Rs.3.61 Cr |
| Plant & Machinery | Rs. 70.55 Lac |
| Working Capital for 1 Month | Rs. 6.29 Cr |
| Total Capital Investment | Rs. 10.85 Cr |
| Rate of Return | 58% |
| Break Even Point | 31% |
Besan is a flour made by grinding channa dal (Bengal gram dal). Commercial production involves cleaning the raw material and grinding it using equipment such as plate mills, burr-type stone mills, or hammer mills. Machine settings are adjusted to obtain the desired particle size and flour quality for different food applications. Proper processing helps improve product consistency and suitability for traditional recipes.
Besan is widely used in the preparation of traditional Indian foods. It serves as the primary ingredient for products such as sev, boondi, pakoras, sweets, and numerous savory snacks. Its functional properties make it suitable for deep-fried products, batters, coatings, and other food applications where texture, flavor, and binding characteristics are important.
Modernization helps improve production efficiency and product quality. Many traditional pulse milling units operate with older technologies that can result in higher processing losses and inconsistent output. Upgrading equipment and adopting improved milling methods can increase yield, enhance flour quality, reduce wastage, and improve the overall competitiveness of the manufacturing unit.
Besan quality depends on the quality of channa dal, the milling process, and machine settings. Factors such as grinding speed, plate clearance, moisture content, and proper handling affect particle size, texture, color, and performance in food preparation. Maintaining good manufacturing practices also contributes to consistent product quality.
Yes, besan is considered a nutritious food ingredient. It is prepared from gram dal, which is naturally rich in protein and vitamins. Because of its nutritional value and versatility, it is widely included in vegetarian diets while also being commonly consumed by non-vegetarians in a variety of traditional and modern food products.
Setting up a besan manufacturing unit requires careful planning. Important considerations include reliable raw material supply, suitable plant location, efficient machinery, plant layout, working capital, compliance with quality standards, and effective production planning. These factors help achieve consistent output, operational efficiency, and long-term business sustainability.
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