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Atta Chakki Plant -manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost And Revenue, Plant Layout | |
| Atta (wheat flour) is one of the staple and basic foods to Indians not only that, it is basic food ingredients for all the men lives in the world. Wheat is grown in most parts of the world, from near arctic to near equatorial latitudes. It is the most important crop among the cereals by area planted and is followed in importance by corn, barley and sorghum. The amount of wheat traded internationally exceeds that of all other grains. Furthermore, the protein and caloric content of wheat is greater than that of any other food crop. Atta is manufactured from wheat which is cultivated in the winter session or just before it. Though there is development of tissue culture base seeds which can be cultivated throughout the year. Wheat has been collected from wheat field and store it in the godown and it has gone through for further processing. Wheat flour is the first choice of the health conscious people. Wheat flour is obtained by milling wheat. There are various types of wheat. An excellent source of complex carbohydrates is wheat flour. Wheat flour contains B vitamins, calcium, folacin, iron, magnesium, phosphorus, potassium, zinc, minimal amounts of sodium and other trace elements. Other than gluten flour, all types of wheat flour contain 9 to 15 percent of calories derived from protein. Not more than 5 percent calories are derived from fat. Because of its excellent nutritional value, the wheat flour has become the most consumed flour in this world. Uses of Atta Wheat flour is used to make rotis, parathas etc. for daily meal. There are various other uses such as in bread and other bakery products as well as in many other recipes in which wheat flour is used as main ingredient. Wheat is also used as an ingredient in compound feedstuffs, starch production and as a feed stock in ethanol production. The whole wheat flour is dark brown in color. The whole wheat flour has more nutritional values than the enriched wheat flour because of that only; people nowadays are opting to use whole wheat flour in their diet. Properties It should be free flowing powdery material, it should contain moisture level maximum 12%, It should not contain any insects inside the packet, It should be within 40 mesh size powder with white colour. There is brownish speck available of wheat bran, it is generally contain 7 to 9% protein, It contains trace minerals which is useful for the health growth. It has availability of vitamin B complex compound. Market Survey Atta is the basic staple food for human being. It is directly used for human consumption. There are few in organised sector manufacturing atta from wheat for human consumption. There is gradual demand increase day by day of 5 to 10 kg packs. India produces more than 70 million tonnes of wheat. It is mainly consumed in the form of atta, suji, maida and baking flour. Most of the wheat is milled in small capacity disc mills to produce wheat flour (atta).Wheat has been used in India for over 5,000 years. Wheat today is not the wheat grown up to 1970s. The wheat has gone through major evolution. Today there are two basic varieties of wheat produced in India to make Atta: Durum and Aestivum. Aestivum is semi hard wheat compared to hard Durum. In India, about 90% of Atta is made from Gehun. Durum is also called Semolina. Durum is harder than any variety of Gehun. The demand for wheat flour is mainly determined by the growth rate of population and the per capita consumption of flour. Increased application of wheat flour for industrially processing of food products such as pasta and macaroni would also have great bearing of future flour demand. | |
| Plant capacity: 20 MT/Day | Plant & machinery: Rs. 59 Lakhs |
| Working capital: - | T.C.I: Rs. 490 Lakhs |
| Return: 47.00% | Break even: 32.00% |
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