PASTA PRODUCTION PLANT (SHORT PASTA)

     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.

Project Report Covers:

•     Introduction
•     Uses and Applications
•     Properties
•     Market Survey with future aspects
•     Present Manufacturers
•     B.I.S. Specifications
•     Manufacturing Process with Formulae
•    Cost Economics with Profitability Analysis
•     Capacity
•     Land & Building Requirements with Rates
•     List & Details of Plant and Machinery with their Costs
•     Raw Materials
•     Details/List and Costs
•     Power & Water Requirements
•     Labour/Staff Requirements
•     Utilities and Overheads
•     Total Capital Investment
•     Turnover
•     Cost of Production
•     Break Even Point
•     Profitability
•     Land Man Ratio
•     Suppliers of Plant & Machineries and Raw Materials.