INSTANT NOODLES

The project report includes Present Market Position and Expected Future Demand, Market Size, Statistics, Trends, SWOT Analysis and Forecasts. Report provides a comprehensive analysis from industry covering detailed reporting and evaluates the position of the industry by providing insights to the SWOT analysis of the industry.

We can prepare PROJECT REPORT as per your INVESTMENT PLAN for BANK LOAN REQUIREMENT and INDUSTRY ANALYSIS. All reports are prepared by highly qualified consultants and verified by a panel of experts.

Have Query? Click Here to Chat
Industry Expert is Online, Chat with him for more detail.

   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

Category: Tag:

Additional information

Plant Capacity

1.50 TON/day

Land & Building

(1000 Sq.Mtr) Rs. 15.85 Lacs

Plant and Machineries

Rs. 15.25 Lacs

Working Capital for 3 Months

Rs. 26.27 Lacs

Total Capital Investment

Rs. 60.62 Lacs

Rate of Return

44%

Break Even Point

46%