What are the Ingredients Required for Macaroni Production?
Macaroni processing is the process in which wheat semolina or flour is mixed with water and the dough is extruded to specific shape, dried and packaged durum wheat semolina or flour, basic farina or flour, or combination of both is mixed with eggs and water and other optional ingredients like: spinach, tomato herbs etc. basically 25-30kg of water is mixed per hundred kg of semolina. The mixture is them kneaded by auger extruder equipped with mixing paddles and kneading blades to obtain a homogenous mass and after that is extruded by different shape dies. The beginning of drying process immediately after the products are shaped to prevent deformation and sticking.
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The Macaroni are dried completely in drying chambers and established, then ready for packaging. In modern firms, dry Macaroni is processed using automatic continuous lying.
INGREDIENTS REQUIRED FOR MANUFACTURING MACARONI
In this flour and water are mixed by the ratio of 3:1. The water should be pure, there is no flavor and it is suitable for drinking and temperature of water is about 35-45degree calsious to help speed up observation. Then the amount of water is modified if eggs are added. By adding of eggs implements the nutritional quality and richness of the macaronis.
REQUIREMENTS OF RAW MATERIALS
The correct amount of raw materials is very important. The semolina dosing is done by: volumetric feed, and gravimetric feed. In volumetric feed, a specific feed a specific volume of semolina is measured by variable speed screws or rotary air lock valves. There are various ways to determine the flow in gravimetric feeds:
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· Loss in weight feeds.
· In this the change in weight of the hopper which the semolina is poured from indicates the semolina flow.
· Slanted surface system:
In this the movement s of variable speed extraction elements are majored by the electronic devices and are converted to the semolina flow.
· CONVEYOR BELT FEEDS
In this one specific portion of the belt is weighed and the speed of the belt is used to calculate the semolina flow. The correct amount of water needed for dough depends on the final shape of Macaroni.
PRE- MIXTURE OF MACARONI
The computation amount of water and semolina are combined together in pre mixture to firm a crumbly dough. Traditional kind of pre-mixture is a trough with a cylindrical section under which rotates a mixing shaft with blades.
FINAL MIXING
In the final mixture is a trough with shaft that are equipped with mixing blade. Shaft and blade made up of stainless steel. Shaft run at slow speed 70rpm to mix the raw ingredients into a dough. The process of final mixing basically takes 10-20 minutes.
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EXTRUSION
It is a process of shaping at the same time and in the matter of few minutes. It takes place in an extruder that is a grooved extrusion cylinder equipped with an extrusion worm that is a shaft with deep threat around is core.
FORMING
There are various types and shapes of dice to form different shapes of Macaroni. Basically Macaroni are categorized into two large group long Macaroni and short Macaroni.
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DRYING
It is one of the most difficult and critical parts of making macaroni. When the macaroni dries to fast, it may crack during and after the drying process.
PACKAGING
There are two system of packaging for dried macaroni cellophane backs that are moisture prove, easy to use, difficult to stack. Firstly the product is scaled, then sealed it, detected or open flap and metals, double checked the weight and last packed in large cases.
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