Detailed Project Report on pasta plant (including steamed vermicelli and gluten free pasta plant) 1 mt. per hour

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