Detailed Project Report (DPR) on automatic instant noodles plant

Industry Overview

Instant noodles with flavoring powder supplied in a separate packet were introduced in response to strong consumer demand for improved quality and taste and received wide acclaim. The forerunner of the Japan Convenience Foods Industry Association was founded in 1964, when the rapid increase in market entrants intensified competition. The association worked to maintain product quality through the application of Japan Agricultural Standard (JAS) requirements and introduced manufacture-date labeling to improve consumer information.

Since then, instant noodles have developed into a globally accepted convenience food, spreading from Asia to the Americas and Europe. Global demand increased from approximately 15 billion servings in 1990 to 50 billion servings in 2001 and exceeded 100 billion servings in 2012. Their growth has been associated with affordability, convenience, safety and hygiene, long shelf life, and palatability, as well as their ability to incorporate local ingredients and traditional flavors. Manufacturers have also responded to health-conscious consumers with products such as dietary-fiber and collagen noodles, low-calorie noodles, and low-sodium noodles.

Noodles can be classified according to raw material, salt used, size, and processing method. Processing categories include fresh, dried, boiled, and steamed noodles, with manufacturing operations generally involving mixing, dough formation, sheeting or rolling, slitting, and subsequent processing.

Cost Estimation

Content Index

• INTRODUCTION
• CLASSIFICATION OF NOODLES
• BASED ON RAW MATERIAL:
• BASED ON SALT USED:
• BASED ON SIZE:
• BASED ON PROCESSING:
• MARKET OVERVIEW OF INSTANT NOODLE
• CUP/BOWL NOODLES REGISTERS THE HIGHEST GROWTH RATE
• COMPETITIVE LANDSCAPE
• MAJOR PLAYERS
• MARKET POTENTIAL OF INSTANT NOODLE
• NATIONAL SCENARIO
• FACTORS AFFECTING NOODLE MARKET DRIVERS
• FORMULATION OF TASTE MAKER SPICE
• RECIPE NO. 1
• FORMULATIONS OF NOODLES
• FORMULATION OF MILLED BASED INSTANT NOODLES
• RANKING THE BEST INSTANT RAMEN OF 2020
• THE BEST IN FLAVOR, TEXTURE, AND BOLDNESS: SHIN RAMEN
• THE BEST IN LUXURY AND MILD FLAVOR: PRIMA TASTE SINGAPORE LAKSA LA MIAN
• BEST IN BALANCED FLAVOR AND COMFORT: MAMA NOODLES
• BEST TRADITIONAL: SAPPORO ICHIBAN RAMEN
• SEQUENCES IN NOODLE MANUFACTURE
• DRY MIXING
• DOUGH FORMATION
• EXTRUSION
• PRE-DRYING
• DRYING
• TECHNICAL PROCESS FLOW CHART
• THE MAIN PROCESSES ARE:
• THE SPECIFIC PROCESS IS AS FOLLOWS:
• 1. MIXING
• 2. COMPOUND
• 3. CALENDERING
• 4. CUTTING
• 5. STEAMING
• 6. CUT OFF AND INPUTS
• 7. FRYING
• 8. COOLING
• 9. PACKING
• PRCESSING DETAILS OF NOODLE
• 1. PRODUCTION RATE:
• 2. COOKING TEMPERATURE:
• 3. COOLING TEMPERATURE:
• 4. MOISTURE CONTENT:
• 5. MIXING SPEED:
• 6. MIXING TIME:
• 7. CUTTER SPEED:
• 8. COOKING TIME:
• NOODLES PROCESSING
• STEP BY STEP PROCESS
• KNEAD AND MIX:
• CREATING NOODLE BELT:
• ROLLING:
• SLITTER:
• STEAMER:
• DIPPING BATH:
• FEEDER:
• DE-WATERING + FRYING PROCESS:
• COOLER:
• CHECK WEIGHT AND DETECT METAL:
• TASTE MAKER ADDING:
• PACKING:
• THERE ARE TWO KINDS OF STORAGES:
• 1. DRY STORAGE ROOMS: (FOR DRY INGREDIENTS)
• NOODLES SHELF LIFE
• PRESERVATION METHODS
• QUALITY PARAMETER:
• 1. APPEARANCE:
• 2. TASTE:
• 3. NUTRITIONAL CONTENT:
• 4. SHELF LIFE:
• 5. PACKAGING:
• IMPROVERS AND PRESERVATIVES:
• FLOW CHART FOR NOODLES PROCESSING
• FOOD SAFETY REGULATION AND STANDARD OF NOODLE
• STANDARD
• PROCESSING OF NOODLES
• 1. TEMPERATURE:
• 2. MOISTURE:
• 3. OXYGEN:
• 4. LIGHT:
• FOOD SAFETY
• SANITARY AND HYGIENIC REQUIREMENTS FOR FOOD MANUFACTURER/PROCESSOR/HANDLER
• LABELING STANDARDS
• LEADING INSTANT NOODLES COMPANIES IN THE WORLD
• INDOFOOD
• NISSIN FOODS HOLDINGS CO. LTD.
• NESTLÉ S.A.
• UNI-PRESIDENT ENTERPRISES CORP.
• TOYO SUISAN KAISHA LTD.
• TINGYI (CAYMAN ISLANDS) HOLDING CORP.
• AJINOMOTO CO. INC.
• CAMPBELL SOUP COMPANY
• ITC LIMITED
• THE UNILEVER GROUP
• PLANT LOCATION FACTORS
• PRIMARY FACTORS
• 1. RAW-MATERIAL SUPPLY:
• 2. MARKETS:
• 3. POWER AND FUEL SUPPLY:
• 4. WATER SUPPLY:
• 5. CLIMATE:
• SPECIFIC FACTORS
• 6. TRANSPORTATION:
• A. AVAILABILITY OF VARIOUS SERVICES AND PROJECTED RATES
• 7. WASTE DISPOSAL:
• 8. LABOR:
• 9. REGULATORY LAWS:
• 10. TAXES:
• 11. SITE CHARACTERISTICS:
• 12. COMMUNITY FACTORS:
• 13. VULNERABILITY TO WARTIME ATTACK:
• 14. FLOOD AND FIRE CONTROL:
• EXPLANATION OF TERMS USED IN THE PROJECT REPORT
• 1. DEPRECIATION:
• 2. FIXED ASSETS:
• 3. WORKING CAPITAL:
• 4. BREAK-EVEN POINT:
• 5. OTHER FIXED EXPENSES:
• 6. MARGIN MONEY:
• 7. TOTAL LOAD:
• 8. LAND AREA/MAN POWER RATIO:
• PROJECT IMPLEMENTATION SCHEDULES
• INTRODUCTION
• PROJECT HANDLING
• PROJECT SCHEDULING
• PROJECT CONSTRUCTION SCHEDULE
• TIME SCHEDULE
• RAW MATERIAL SUPPLIERS
• SUPPLIERS OF STARCH
• ADDRESSES OF PLANT AND MACHINERIES SUPPLIERS
• PLANT AND MACHINERY SUPPLIERS [IMPORTED]
• MACHINERY PHOTOGRAPHS
• FLOUR AIR TRANSPORT EQUIPMENT
• VIBRATING SCREEN
• ALKALI LIQUID MIXER
• FLOUR MIXER
• FEEDER MACHINE
• COMPOUND ROLLING MACHINE
• CONTINUOUS ROLLING MACHINE
• THREE LAYERS COOKING MACHINE
• CUTTING & DIVIDING MACHINE
• FRYING MACHINE
• COOLING MACHINE
• DISTRIBUTARY AND TRANSPORT MACHINE
• PACKING CONVEYOR
• CONTROL CABINET

Appendix

• APPENDIX – A:
• 01. PLANT ECONOMICS
• 02. LAND & BUILDING
• 03. PLANT AND MACHINERY
• 04. OTHER FIXED ASSESTS
• 05. FIXED CAPITAL
• 06. RAW MATERIAL
• 07. SALARY AND WAGES
• 08. UTILITIES AND OVERHEADS
• 09. TOTAL WORKING CAPITAL
• 10. TOTAL CAPITAL INVESTMENT
• 11. COST OF PRODUCTION
• 12. TURN OVER/ANNUM
• 13. BREAK EVEN POINT
• 14. RESOURCES FOR FINANCE
• 15. INSTALMENT PAYABLE IN 5 YEARS
• 16. DEPRECIATION CHART FOR 5 YEARS
• 17. PROFIT ANALYSIS FOR 5 YEARS
• 18. PROJECTED BALANCE SHEET FOR (5 YEARS)

Frequently Asked Questions