Pasta is the Italian Name Given to a Type of Starchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine. Pastas are Divided into Two Broad Categories: Dried Pasta and Fresh Pasta. Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes. In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains. Basic Pasta Dough has been Made Mostly of Wheat Flour (गेहूं का आटा) or Semolina (सूजी). Regionally other Grains have been Used, Including those from Barley (जौ), Rye (राई), Rice (चावल), and Maize (मक्का), as well as Chickpea Flours (चना का आटा). To Address Needs of People Affected by Gluten-Related Disorders (Such as Coeliac Disease, Non-Celiac Gluten Sensitivity and Wheat Allergy Sufferers), Some Recipes Use Rice or Maize for Making Pasta. Grain Flours may also be Supplemented with Cooked Potatoes. Other Additions to the Basic Flour-Liquid Mixture may Include Vegetable Purees such as Spinach or Tomato, Mushrooms, Cheeses, Herbs, Spices and Other Seasonings. While Pastas are, Most Typically, Made from Unleavened Doughs, the Use of Yeast-Raised Doughs are also known for at Least Nine Different Pasta Forms. Additives in Dried, Commercially Sold Pasta include Vitamins and Minerals that are Lost from the Durum Wheat Seeds during Milling. They are Added Back to the Semolina Flour once it is Ground. Micro Nutrients Added may include Niacin (Vitamin B3), Riboflavin (Vitamin B2), Folate, Thiamine (Vitamin B1), and Ferrous Iron.

1. PASTA PLANT PROJECT report
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2. PASTA PLANT PROJECT REPORT
INTRODUCTION OF PASTA

3. PASTA PLANT PROJECT REPORT
ABOUTTHE PRODUCT-PASTA
Place of Origin: Italy
Pasta is the Italian Name Given to a Type of Starchy Noodle or Dumpling
Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into
a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into
Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying.
Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in
Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-
Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine.
Pastas are Divided into Two Broad Categories:
1. Dried Pasta and
2. Fresh Pasta.
Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh
Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple
Machines. Fresh Pastas Available in Grocery Stores are Produced
Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come
in a Number of Shapes and Varieties. Common Forms of Pasta include Long
and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup,
those meant to be Filled or Stuffed, and Specialty or Decorative Shapes.
In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly
Starch), 6% Protein, and Low in Fat, with Moderate Amounts of
Manganese. Pasta may be Enriched or Made from Whole Grains.
PASTA

4. PASTA PLANT PROJECT REPORT
Ingredients of pasta
Place of Origin: Italy
Basic Pasta Dough has been Made Mostly of Wheat Flour (गेहूं का आटा)
or Semolina (सूजी). Regionally other Grains have been Used, Including those
from Barley (जौ), Rye (राई), Rice (चावल), and Maize (मक्का), as well as
Chickpea Flours (चना का आटा).
To Address Needs of People Affected by Gluten-Related Disorders (Such as
Coeliac Disease, Non-Celiac Gluten Sensitivity and Wheat Allergy Sufferers),
Some Recipes Use Rice or Maize for Making Pasta. Grain Flours may also be
Supplemented with Cooked Potatoes.
Other Additions to the Basic Flour-Liquid Mixture may Include Vegetable
Purees such as Spinach or Tomato, Mushrooms, Cheeses, Herbs, Spices and
Other Seasonings. While Pastas are, Most Typically, Made from Unleavened
Doughs, the Use of Yeast-Raised Doughs are also known for at Least Nine
Different Pasta Forms.
Additives in Dried, Commercially Sold Pasta include Vitamins and Minerals
that are Lost from the Durum Wheat Seeds during Milling. They are Added
Back to the Semolina Flour once it is Ground. MicroNutrients Added may
include Niacin (Vitamin B3), Riboflavin (Vitamin B2), Folate, Thiamine
(Vitamin B1), and Ferrous Iron.
PASTA
Note: Durum Wheat is a Species of Wheat which has a High Protein and Gluten Content.
A Hard Variety of Wheat, whose Flour is Used to Make Pasta and Bread.

5. PASTA PLANT PROJECT REPORT
PROCESSING OF PASTA

6. PASTA PLANT PROJECT REPORT
Processing of pasta
Place of Origin: Italy
PASTA
PastaProcessingis the Process in which Wheat Semolina or Flour is Mixed with
Water and the Dough is Extruded to a Specific Shape, Dried and Packaged.
Durum Wheat Semolina or Flour or Combination of Both is Mixed with
Water and Eggs (For Egg Noodles) and Other Optional Ingredients (Like
Spinach, Tomato, Herbs, etc.).
Usually 25–30 Kg of Water is Added Per 100 Kg of Semolina. The Amounts
are Measured by Computerized Dispensers. The Mixture is then Kneaded by
Auger Extruder Equipped with Mixing Paddles and Kneading Blades to
Obtain a Homogeneous Mass, and after that is Extruded through Various
Shaped Dies. Drying Process begins Immediately after the Products are
Shaped to Prevent Deformation and Sticking. The Pastas are Dried
Completely in Drying Chambers and Stabilized, then Ready for Packaging. In
Modern Factories, Dry Pasta is Processed using Automatic Continuous Lines.

7. PASTA PLANT PROJECT REPORT
PastaprocessingSTEPS
Place of Origin: Italy
PASTA
FIRST STEP: Mixing
In this Level Wheat Semolina and Water are Mixed by the Ratio of 3 to 1.
Water Should be Pure, With no Off-Flavour and Suitable for Drinking. Its
Temperature is about 35-45 °C to help Speed up Absorption. For Egg Noodles,
Eggs are Added in the Form of Fresh Eggs, Frozen Eggs, Dry Eggs, Egg Yolks or
Dry Egg Solids. If Eggs are Added to the Mixture, the Amount of Water is
Modified. Adding Egg Improves the Nutritional Quality and Richness of the
Pasta. Disodium Phosphate is also Added to Reduce the Cooking Time.
Mixing the Semolina and Water Takes place in Two Stages.
First, the Ingredients are Measured and Added to a Pre-Mixer, and
Then they are Transferred to a Mixing Chamber which Finalizes the Mixing
Process and Produces a Homogeneous Mass.
Measuring the Raw Material
The Exact Amount of Raw Materials is very Important.
Semolina Dosing is Done by Two Methods:
METHOD 1:-Volumetric Feed (Measurement by Volume),
In Volumetric Feed, a Specific Volume of Semolina is Measured by Variable
Speed Screws or Rotary Air-Lock Valves. This Method is not Very Accurate
since the Amount Depends on the Density of the Semolina.

8. PASTA PLANT PROJECT REPORT
Pastaprocessing STEPS(CONT.)
Place of Origin: Italy
PASTA
METHOD 2:-Gravimetric Feed (Measurement by Weight).
In Gravimetric Feed, Semolina is Weighed by a Variable Speed Transport
System, which is Equipped with a Device Measuring the Flow. Although this
Method is more Accurate, it is More Expensive and Needs to be Isolated.
There are Different ways to Determine the Flow in Gravimetric Feeds:
1.Conveyor Belt Feeds: in which one Specific Portion of the Belt is Weighed
and the Speed of the Belt is used to Calculate the Semolina Flow.
2.Loss-in Weight Feeds: in which the change in Weight of the Hopper which
the Semolina is Poured from indicates the Semolina flow.
3.Slanted Surface System: in which the Movements of Variable Speed
Extraction Elements (like Screws and Bolts) are Measured by the Electronic
Devices and Are Converted to the Semolina Flow.
The Exact Amount of Water Needed for the Dough Depends on the Final
Shape of the Pasta. Long Pastas should have Less Moisture Content (and
therefore Less Water) so they will be able to Stretch During the Extrusion. Short
Pastas need Less Moisture Content due to Rapid Cutting. Various Dosing
Systems are used to pump the water to the Mixture. The most Common ones
are Piston Pumps in which the water flow Rate is controlled by adjusting the
Piston Stroke, Screw Feeder, and Gear and Lobe Pumps where the Speed of the
Rotation Determines the Water Flow. In more Advanced Systems, Electronic
Devices are used to Regulate the Water Flow

9. PASTA PLANT PROJECT REPORT
PastaprocessingSTEPS(CONT.)
Place of Origin: Italy
PASTA
Pre-Mixer
The Measured Amounts of Water and Semolina are Mixed Together in Pre-
mixer to form a Crumbly Dough. The Traditional Type of Pre-Mixer is a trough
with a Cylindrical Section inside which Rotates a Mixing Shaft with Blades.
More Advanced Systems use a High-Speed (Centrifuge) Pre-Mixer in which
Water and Semolina are Sprayed into the Chamber, so that Each Particle of
Semolina Absorbs the Correct Amount of Water.
Final Mixing
The Final Mixer is a Trough with Shafts which are Equipped with Mixing Blades.
Both Shafts and Blades are Made of Stainless Steel. The Shafts Run at a Low
Speed (70 Rpm) to mix the Raw Ingredients into a Dough. This Process usually
Takes 10–20 Minutes.
Some Mixers Work under Atmospheric Pressure and others under Vacuum. If
Vacuum is used, the mixture goes directly into the Extrusion Chamber. When the
mixer works under Atmospheric Pressure, a Vacuum Unit (Vacuum Mixer)
conveys the Mixture to the Extrusion Chamber.
SECOND STEP: Extrusion
Extrusion is the Process of Kneading and Shaping at the Same Time and in the
Matter of a Few Minutes. This Process takes place in an Extruder which is a
Grooved Extrusion Cylinder Equipped with an Extrusion Worm which is a Shaft
with Deep Thread Around its Core.

10. PASTA PLANT PROJECT REPORT
PastaprocessingSTEPS(CONT.)
Place of Origin: Italy
PASTA
The Extrusion Worm Kneads and Moves the Dough Forward and Presses it
through the Dies in the Head of the Extruder. The Longitudinal Grooves in the
Cylinder Reduce the Friction and Improve the Movement of the Dough. Both the
Worm and the Cylinder are made of Stainless Steel, but the Worm has a Teflon
Coating to Decrease Friction.
The Temperature of the Dough should Remain Between 40-45 °C. If the
Temperature Exceeds 50 °C the Gluten Network would be Damaged, which has a
Negative Effect on the Quality of Pasta. Since Extra Heat is Generated by Pressure
and Friction, there are Water Jackets around the Cylinder and Head. A Large
amount of Water with High Speed and Temperature of 38-40 °C is Circulated in
Jackets. The Cylinder also has an Air Vacuum Chamber, which Removes Air
Bubbles from the Dough before Extruding. Otherwise Small Bubbles will form in
the Pasta and Decreases the Mechanical Strength which cause Breakage from
Hours to Days after Drying. The Air also Oxidizes the Carotenoid or Xanthophyll,
which Results in a White, Chalky Appearance of the Pasta.
THIRD STEP: Forming
There are Different Types and Shapes of Dies to Form Various Shapes of Pasta.
Generally, Pastas are Categorized into Two Large Groups:
1. Long Pasta (like Spaghetti, Fettuccine, Linguine and etc.) and
2. Short Pasta (like Elbow-Shaped Macaroni, Penne, Shells and etc.)

11. PASTA PLANT PROJECT REPORT
PastaprocessingSTEPS(CONT.)
Place of Origin: Italy
PASTA
Circular Dies with Rotating Blades Underneath them are used for Short
Products, where long rectangular dies form the long products. The dies are
made of Teflon-coated bronze. The extruder pushes the dough through the dies
and blades or trimmers cut the dough in the desired length. Various patents
cover machinery for extruding pasta of different shapes.
FORTH STEP: Drying
Drying is one of the Most Difficult and Critical Parts of Making Pasta. If the
Pasta Dries too Fast, it may Crack during or After the Drying Process and
Acquire a Poor Appearance and Lowered Mechanical Strength. If the Pasta
Dries too Slowly, it may Spoil and become Mouldy. Thus, the Drying Process
must be Carefully Executed in Order to Avoid the Two Aforementioned
Consequences.
When the Pasta Leaves the dies it has the Moisture Content of 31%. The
Final Desired Moisture of the Dried Pasta is about 12%, in Order for the Pasta
to be Rigid and have a Long Storage Life. The Drying Process is Slightly
Different for Long and Short Pastas, but in General, Pasta is Exposed to Hot
Air to Dehydrate the Pasta. “Pre-Drying” Starts Immediately after Extrusion
where the Pasta Hardens on the Outside but still Soft on the Inside. It takes
one Tenth of the Whole Drying Time, and One Third of the Excess Moisture is
Lost in this Stage.

12. PASTA PLANT PROJECT REPORT
Pastaprocessing STEPS(CONT.)
Place of Origin: Italy
PASTA
Final Drying Removes most of the Moisture and Gives the Pasta a Firm Shape.
This Stage Consists of Two Phases:
In the First Phase Product Exposed to High Temperature and Humidity and
In the Second Phase Temperature Drops Quickly and Cold Air is provided for
Stabilizing. Stabilizing Helps the Remaining Moisture to Distribute Evenly
through the Pasta and Prevents Cracking.
Long Pasta Drying
The Spreader hangs the Strands of Long Pastas on the Metal Sticks where
Heated Air Flow is Blown to Prepare the Product for High Temperature.Pre-
Dryer Reduces the Moisture Quickly (from 30% to 18%) in about an Hour. Heat
is produced by hot water Radiators and Centrifugal Fans. For the First Phase of
the Finish Drying, Product goes into a Dryer with Multi Rows of Hot Water
Circulation Plates. This Phase Decreases High Rate of Moisture and Pasteurized
the Product. In the Second Phase Warm Air are Blown to the Product in an
Isolated Multi-Tier Dryer and Removes all the Excess Moisture.
Short Pasta Drying
Short pasta pieces fall on the shaker conveyor and powerful hot air is blown to
them immediately after the extrusion. This reduces the moisture content by 5%
and prevents the pieces from sticking and flattening.

13. PASTA PLANT PROJECT REPORT
Pastaprocessing STEPS(CONT.)
Place of Origin: Italy
PASTA
Shaker then Carries the Product through Tiers with Dry Hot Air and Buckets
Collect the Pasta and Spread them on the Upper Tier of the Multi-Tier Drying
Unit. This Unit has Four Areas which Periods of Intense Moisture Extraction
Alternately Followed by Periods of Rest Occur at Eight Drying/Stabilizing Cycle
in Total. Process Ends in Cold air Chamber for Stabilizing.
FIFTH STEP: Packaging
There are Two Main Packaging Systems for Dried Pasta:
Cellophane Bags which are Moisture-Proof, Easy to use in Automatic Machines,
but Difficult to Stack, and Boxes which are Easy to Stack and Print Advertising,
and Protect the Fragile Pastas. In Packaging Line the Product is First Scaled,
then Sealed in the Package, Detected for Open Flap and Metals, Double-
Checked the Weight and Last Packed in Large Cases.
Long Pasta Packaging: First the product is weighed by about five scales on a
packaging line, then transferred to mechanical buckets which are fitted to the
opening of the cartons. The system which is used for long pasta packaging is
called horizontal cartoner in which buckets and cartons are both move forward
on the packaging line and pasta is poured to the cartons by a mechanical
pushing device from the bucket. The Cartons then are Closed and Sealed.

14. PASTA PLANT PROJECT REPORT
PastaprocessingSTEPS(CONT.)
Place of Origin: Italy
PASTA
Short Pasta Packaging: The process of packaging for short pasta are similar to
those used for long pasta except that vertical cartoner is used in which the
scaling unit is located over the cartoner and weighed pasta is dropped to the
passing cartons using only gravity.
Flexible Poach Packaging: Both long and short pasta can be packed in flexible
plastic packaging materials. The System is called Standard Form/Fill/Seal
System which is similar to Carton Packaging.
Plastic Overwrapping Packaging: The weighed product is manually placed
onto a shallow rigid plastic tray and a plastic film is wrapped around the tray
and overwrap the package. It then passes a heat tunnel which causes the film
to shrink around the pasta.

15. PASTA PLANT PROJECT REPORT
Indian Pasta Market: Industry Trends, Share, Size, Growth
and Opportunity

16. PASTA PLANT PROJECT REPORT
Pasta Refers to the Staple Food of Tradition Italian Cuisine which is Made using Dough, Water, Eggs, Vegetables, and Oil.
The Dough is Kneaded into Various Shapes some of which are known as Penne, Spaghetti, Farfalle, Fettuccine, Barbine, etc.
Pasta is Associated with Several Health Benefits owing to a High Concentration of Vitamins and Minerals.
Currently, the Demand for Pasta is Gaining Immense Popularity in India, Particularly amongst the Younger Population, Due to
Expansion in Food-Service Restaurants.
According to the Latest Report by IMARC Group, titled “Indian Pasta Market: Industry Trends, Share, Size, Growth,
Opportunity and Forecast 2020-2025”, the Pasta Market in India Reached a Sales Value of US$ 391.5 Million in 2019.
Indian PastaMarket:
The Primary Factors Catalysing the Growth of the Pasta Market in India Include
Rising Urbanisation, Changing Lifestyles and Surging Demand for Ready-to-Eat Products.
In Addition to this, the Market is also Influenced by an Increasing Women Employment Rate
Coupled with Rising Disposable Incomes.
Further, the Health-Conscious Consumers are Demanding Food Products with Healthier Ingredients, which has led to
a Rise in the Demand for Pasta made with Whole-Wheat and Quinoa.
Some of the Other forces that have been Proactive in maintaining the Market Growth are Longer Shelf-Life and
Ease of Preparation. Looking forward we Expects the Market to Exhibit strong Growth during 2020-2025.

17. PASTA PLANT PROJECT REPORT
Market Summary:
•On the Basis of Type
The Market has been Segmented as Dry Pasta, Instant Pasta and Fresh Pasta.
Currently, Dry Pasta Dominates the Indian Pasta Market, holding the Majority of the Market Share.
•Based on Raw Materials
Semolina represents the Largest Segment, followed by Refined Flour and Durum Wheat.
This can be Accredited to the High Gluten Content of Semolina which helps in Maintaining the Shape of Pasta.
•On the Basis of Distribution Channels
The Market is Segregated as Convenience Stores, Supermarkets/Hypermarkets, Institutional and E-Retail.
Amongst these, Institutional Sales Exhibit a Clear Dominance in the Pasta Market in India.
•Based on Cuisines
White Sauce Pasta represents the Largest Segment, followed by the Red Sauce Pasta and Mix Sauce Pasta.
•Based on Region
The Market has been Segmented into Uttar Pradesh, Delhi, Maharashtra, Gujarat, Karnataka, Tamil Nadu and others.
•The Competitive Landscape
The Competitive Landscape of the Market has also been Examined with Some of the Key Players being
Nestle, ITC, Bambino, MTR and Del Monte .
Indian PastaMarket: