INSTANT NOODLES
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Instant noodles is a ready to cook and serve snack food which has become very popular in India in the recent years after its introduction on mass scale of M/s. Food Specialities Ltd, New Delhi under the brand name “Maggi”.
The manufacture of instant noodles in Japan was developed in 1952. Today nearly 8,000 million packs per year are produced for domestic and export use. Meanwhile noodle manufacturing machines have become fully automatic, compact with high speed and effectiveness.
Instant noodles are manufactured in two kinds, namely, seasoned noodles and plain noodles with soup bag. The former must contain a seasoning liquid and highly humid glutinous wheat is used to prevent weakness in stickiness. The latter requires a white colour as its first prerequisite rather than stickiness. Thus wheat powder containing ash content of 0.3 – 0.45% is used as the raw materials.
Alongwith the mai8n material of wheat powder, carbonic salt water, common salt, soft water and other additives are required for the mixture. Carbonic salt water, K2Co3 or Na2Co3 is also an important additive, giving the noodle special stickness, elasticity, smoothness and good taste.
1. INTRODUCTION
2. PROPERTIES
3. COMPOSITION OF WHEAT
4. USES
5. B.I.S. SPECIFICATION
6. MARKET POSITION WITH FUTURE DEMAND
7. PRESENT MANUFACTURERS
8. FORMULATIONS OF NOODLES
9. PROCESS OF MANUFACTURE
10. FLOW SHEET FOR EGG NOODLE PRODUCTION
11. LAY OUT OF LAND & BUILDING
12. SUPPLIERS OF PLANT AND MACHINERY
13. SUPPLIERS FOR PACKAGING MACHINERY
14. MANUFACTURES OF FOOD PROCESSING AND PACKAGING
MACHINERY
15. SUPPLIERS OF FOOD PROCESSING AND PACKAGING
EQUIPMENT IN USA
16. ADDRESSES OF PLANT AND MACHINE FOR
FOOD MACHINERIES
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