Detailed Project Report on dry pasta manufacturing line (cap 200 kgs per hour)

DRY PASTA MANUFACTURING LINE
(CAP: 200 KGS PER HOUR)

[CODE NO.1910]


    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.


COST ESTIMATION

Plant Capacity                                   1600.00 Kgs./day
Land & Building (1200 Sq.Mtr)       Rs. 1.32  Cr  
Plant & Machinery                             Rs. 1.89  Cr     
W.C. for 2 Months                             Rs. 46.74 Lacs
Total Capital Investment                 Rs. 2.95  Cr          
Rate of Return                                  27%  
Break Even Point                              60%

INTRODUCTION                                            
HISTORY OF PASTA                                        
NUTRITIONAL VALUE OF PASTA AND ITS PROPERTIES                
RAW MATERIALS                                            
MARKET SURVEY                                            
OVERVIEW OF PASTA IN ETHIOPIA                                
FUTURE OF PASTA                                        
MANUFACTURERS OF PASTA                                    
SELECTION OF RAW MATERIALS                                
MANUFACTURING PROCESS OF SHORT CUT PASTA                    
(DURUM WHEAT SEMOLINA BASED)                            
PROCESS IN DETAILS                                        
METHOD OF DOUGH PREPARATION                            
PROCESS FLOW DIAGRAM                                    
INDUSTRIAL PRODUCTION METHOD OF PASTA                        
TECHNOLOGY AND PROCESS OF PASTA MAKING                    
DETAILS OF PASTA DRYING                                    
ADVANCES IN DRYING TECHNOLOGY                            
PLANT LAYOUT                                            
SUPPLIERS OF RAW MATERIALS                                
SUPPLIERS OF PLANT AND MACHINERY (IMPORTED)                    
SHORT CUT PASTA                                        
PRINCIPLES OF PLANT LAYOUT                                
PLANT LOCATION FACTORS                                    
EXPLANATION OF TERMS USED IN THE PROJECT REPORT                


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