Description
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 – 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)