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Main features: -
- Continuous production per shift and faster return on investment .
- Compact design, Occupies very little space.
- A minimized power consummation by the way of friction loses. Low noise operation, No wastage of product and no pollution hazarders.
- Very easy operations, Requires No Skilled Labor
- Cold running by water circulating system
- Extra fan provided for drying noodle by air.
- Durable long life, Saves on recurring costs
Vermicelli is a popular instant food product. It falls under the category of extruded product and is made from wheat flour. At times tapioca or Soya bean or ground nut flour is also added. Thus, it is rich in proteins and liked by people from all walks of life, irrespective of age. It is basically a snack food item and at times it is also used as a table enriches. With changing lifestyles, greater awareness about health and preference for instant food items have made vermicelli very popular and an item of mass consumption.
Vermicelli is an extruded instant food product basically made from wheat flour. Other flours like ground nut, Soya bean or tapioca are also mixed with wheat flour to make it more nutritive. They are easily affordable, tasty and easy to make. This product can be made in many states of the country and this note considers Bihar as the preferred location.
BIS has specified quality parameters in 1485:1976. Compliances under the PFA Act are mandatory.
.Urbanization has changed the lifestyles of not only urbanites but even of semi-urban and rural areas. This along with increase in the purchasing power of people has fuelled demand for many fast food or instant food items and vermicelli is one such product. With the addition of ground nut or Soya bean or tapioca flour, it also becomes a nutritive product and thus even health conscious people prefer it. Vermicelli has, thus, become a very popular instant food. Variety since last few years and its demand is steadily growing. There are some established brands but the market is very large and growing. A small scale unit can compete with these brands in the local market on the price front because of low overheads, less transportation costs and reasonable advertisement budget. Proper and adequate placement of product and thrust on publicity basically at the point of sales would also be crucial.
MANUFACTURING PROCESS
It is very well standardized and simple. Wheat and other flours in small quantity are mixed with around 25% to 30% of water in a mixer for about half an hour and dough is prepared. This dough is passed through extruder and long rods of vermicelli come out from the extruder with fitted dais 0.5 mm to 1.6 mm which are cut into the desired length and then placed in the tray drier for drying. Drying temperature is around 55-65 C and time required is 4½ to 5 hours. Dried pieces are weighed and packed in attractively printed polythene bags. The weight and process loss is around 10%.
| Model No. |
Required H.P. |
Approximate Production Capacity |
| Tw-777 |
1.5 |
5 to 6 Kg. Per Hour |
| Tw-778 |
2 H.P. |
10 to 12 Kg Per Hour |
| Tw-779 |
5 H.P. |
35 to 40 Kg Per Hour |
| Tw-7710 |
7.5 H.P. |
50 to 55 Kg. |
| Tw-7711 |
10 H.P. |
100 to 110 Kg Per Hour |
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