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    PROJECT REPORT

    ON

    MAHAJAN MINI FLOUR MILL

    UDHAMPUR (J&K)

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    ACKNOWLEDGEMENT

    We would like to first of all give our heartiest gratitude

    and sincere thanks to Prof. Sanjay Mishra for assigning

    us this interesting project and providing us all the

    valuable information necessary for the success of our

    project. We are thankful to Mr. Anil Kumar, owner of

    m/s Mahajan mini flour mill, and his subordinates for

    helping and guiding us to draw particular idea

    regarding production of flour. Their kind co operation

    and helpfulness is highly appreciated. The group

    members expressed satisfaction on the opportunity

    provided to visit the flour mill. Lastly we would like to

    mention that, while we were preparing our project, we

    came to know about many procedures involved in theprocess of production of flour, at the same time it

    provided us great enjoyment.

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    PREFACEPractical training is an important part of the theoretical

    studies. It is of an immense importance in the field ofmanagement. It offers the student to explore the valuable

    treasure of experience and an exposure to real work culture

    followed by the industries and thereby helping the students

    to bridge gap between the theories explained in the books

    and their practical implementations. Training plays an

    important role in future building of an individual so thathe/she can better understand the real world in which he has

    to work in future. The theory greatly enhance our

    knowledge and provide opportunities to blend theoretical

    with the practical knowledge where trainees get familiar

    with certain aspects of industries, like shop

    floor management, production process and industrial

    relations. I feel proud to get myself trained at mahajan flour

    mill (udhampur). I availed this opportunity in a very

    satisfactory manner and have tried to cover each and every

    aspect that I came across during my training period.

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    CONTENTS

    INTRODUCTION

    PROMOTERS AND MANAGEMENT

    MARKET AND DEMAND

    TECHNICAL ASPECTS MILLING PROCESS

    PROJECT PARTICULARS DETAILS OF MACHINERY

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    INTRODUCTION

    M/s Mahajan mini flour mill, IID centre, Battal Ballian,

    Udhampur (J&K) a proprietorship concern of Sh. Anil

    kumar S/o Sh. Uttam Chand R/o Shakti Nagar, ward No. 1,

    Udhampur who has already installed installed a small scale

    industrial unit for manufacturing of wheat produced viz ,

    wheat flour & wheat bran at IID centre, Battal Ballian,

    udhampur. The unit is registered formally with General

    Manager , DIC Udhampur. The other infrastructural

    facilities like power , water etc. are also easily available at

    the site.

    The installed capacity of the unit after installation of

    additional machinery will be 7200 M.T. per annum for

    manufacture of wheat products wheat flour and wheat bran.

    In accordance with the demand of products in the market

    promoter is proposing to set this unit at IID Centre , Battal

    Ballian , Udhampur (j&k). Due to increase in population the

    demand of product is also increasing and after doing

    substantial study we have come to know that there would be

    a continuous increase in demand as well as in the

    consumption of the products so manufactured.

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    The report contain full information about background of

    promoters of the unit, its management, market and demand,

    cost of the project, means of financing, working capital

    requirements, technical feasibility and financial visibility of

    the project. To implement this project the promoters has

    approached M/s S.K. industrial technical consultant, 93-c

    shastri nagar , jammu for the preparation of detailed project

    report and the report has been prepared as per the details

    provided by the promoter of the concern.

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    II

    PROMOTERS AND MANAGEMENT

    Unit under name and style of M/s Mahajan Mini Flour Mill,

    IID Centre, Battal Ballian, Udhampur, (J&K) has installed

    sufficient machinery and is producing wheat products viz,

    wheat bran and wheat flour in the small scale sector at IID

    Centre , battal ballian, Udhampur (J&K). Full information

    with regards to the promoters is given below:-

    NAME-

    Sh. Anil kumar

    S/o Sh. Uttam Chand,

    R/o Shakti nagar,

    Ward No. 1, udhampur.

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    MANAGEMENT

    M/s Mahajan Mini Flour Mill, IID Centre, Udhampur

    (J&K) is a proprietorship concern. Accordingly promoters

    would manage business with the help of supervisory and

    other staff including both skilled and unskilled workers in

    the day to day functioning of this manufacturing unit. The

    unit will have a total strength of 14 persons including the

    managerial staff.

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    III

    MARKET AND DEMAND

    As we all know that the effort have been made to promote

    food related industry in the state of j&K as well in whole of

    the country so I can foresee a very good market for these

    products . Wheat resultant products are essential

    commodities because it is meant for the consumption by the

    masses because of the food habits of the people of j&k .

    wheat resultant products are commonly consumed in the

    state are atta , maida , suji . While whole wheat atta is

    consume directly in the households. On the other hand

    maida and suji are considered to be the major raw material

    for the bakery units etc.

    From whatever stated above thus is clear that the

    product which the company is proposing to manufacture is

    going to have a continuous increase in the demand. The

    units main objective would always be to satisfy the

    requirements of the potential customers by providing them

    with products of good quality and proper standard. The

    major benefit for the company does not have to decide about

    any target market.In accordance with whatever given above

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    we have come to know that supply of products too needs to

    be efficient.

    TECHNICAL ASPECTS

    LOCATION

    The unit can be set up in rural/urban areas where electricity

    and wheat are easily available.

    POLLUTION CONTROL

    There is no major pollution problem associated with this

    industry. The promoters has taken "No Objection

    Certificate" from the State Pollution Control Board.

    ENERGY CONSERVATION

    Only electric power is being used as a source of energy.

    However, in case of emergency the promoters has also

    arranged two big generators.

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    OTHER SPECIAL FEATURES

    A careful selection of good quality of product is necessarybased on the local market demand and availability of raw

    materials.

    PROCESS OF MANUFACTURE

    Cleaning(Manual or modified cleaner)

    Destoner

    Conditioner {with water in storage tank }(Water added @ 2-3%)

    Huller (For removal of bran (polishing) Bran (5-7%)

    Plate Mill (For grinding polished wheat)

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    Sifter

    BakeryFlour fine atta plate Mill

    Bran (animal feed) For regrinding------

    Chapatti atta (50-65%)

    IV

    MILLING PROCESS

    Farmers grow wheat plants and the grain from those plantsis milled to mills to make flour. Flour is used to make lots of

    different food products, such as bread, pasta, biscuits and

    cakes. These products are delivered to shops and

    supermarkets so that we can buy them. All the steps link

    together to make the grain chain.

    DELIVERY AND STORAGE

    Wheat must meet specifications for:

    Variety: different varieties produce different flour

    qualities.

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    Moisture content: this determines the length of time

    that a grain can be stored.

    Specific weight: a high weight is considered to be better.

    Enzyme activity: high enzyme levels can result in sticky

    bread, making slicing difficult.

    CLEANING AND CONDITIONING

    Powerful magnets, metal detectors and other machines

    extract metal objects, stones and other grains such as barley,

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    oats and small seeds from the wheat grain. Throughout the

    cleaning process, air currents lift off dust and chaff.

    Conditioning with water softens the outer pericarp (bran)

    layer of the wheat and makes it easier to remove the

    floury endosperm during milling.

    GRISTING

    The cleaned and conditioned wheat is blended with

    other types of wheat in a process called gristingto makedifferent kinds of flour. Occasionally, wheat gluten is

    added to increase the protein content of milled flours.

    MILLING

    The millers art lies in finely tuning a sequence of breaking,

    sifting and rolling to achieve the desired colour and

    consistency of flour.

    Stage 1: The grist is passed through a series of fluted

    'break' rolls rotating at different speeds. These rolls are

    set so that they do not crush the wheat but shear it

    open, separating the white, inner portion from the outer

    skins.

    Stage 2: The fragments of wheat grain are separated by

    a complex arrangement of sieves. White endosperm

    particles are channeled to a series of smooth 'reduction'

    rolls for final milling into white flour.

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    Coarser pieces of bran with endosperm still attached go

    to a second break roll, and stages 1 and 2 are repeated

    until the flour, bran and wheat germ are completely

    separated. The result is a number of flour streamscontaining white flour, bran and wheat germ.

    The whitest flours are produced from the early reduction

    rolls, with the flour getting less white on later rolls as the

    proportion of bran particles increases. Brown flour is a

    mixture of white flour and a portion of the other streams. Toproduce whole meal flour, all the streams must be blended

    back together.

    PACKING

    The different flours are packaged and sent to the bakeries.The flour is used for bread as well as biscuits, pies, cakes

    and confectionery. Wheat germ and bran may be used for

    certain breads and cereals or sold as health foods. The

    remainder is blended into wheat feed for animal food. As all

    components of the wheat grain are used, waste is kept to an

    absolute minimum.

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    V

    PROJECT PARTICULARS

    PROJECT

    M/s Mahajan mill flour mill , IID Centre, Battal

    Ballian, udhampur. The unit is already running at IID

    Centre, Udhampur (J&K) . The unit is manufacturing wheat

    flour and wheat bran.

    CAPACITY AND PRODUCTION

    PROGRAMMES

    On the basis of items of plant and machinery and other fixed

    assets proposed in the project report. The installed capacity

    of the unit is measured as follows:

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    1. No. of working days per year 300

    2. No. of shifts per day 1

    3. Working hours per shift 8

    4. Production per annum 7200 M.T

    LOCATION

    The unit is located in IID Centre, battal ballian,

    Udhampur (J&K) and 1 kanal of land is available with

    the promoter which will be sufficient for additional

    machinery installation, if any, in the unit.

    POWERThe total connected power load of the unit is

    estimated to be 100 HP and the unit is already

    having a connected load of 30HP. The J&K govt. is

    providing electricity to this IID Centre at a very

    concessional rate.

    WATER

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    Water is require for washing, drinking and

    sanitation and other purposes. 5 Kls of water daily

    will be sufficient for the purpose of the project.

    However a water connection has been obtained bythe unit.

    MANPOWER

    There are total number of 14 labours working in

    the mill including the managerial staff.

    COMPETITORS

    Shalimar flour mill and Trikuta flour mill are its

    competitors. However, the product produced by

    the unit is being fully consumed in the local market

    which has sufficient demands.

    RAW MATERIALS

    They buy raw materials from Food Corporations

    Store and also from local market. The estimated

    cost of the raw material is Rs. 15.38 per Kg from

    FCI.

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    STORAGE CAPACITY

    The unit has a sufficient storage capacity of two

    big halls which can store 300 quintals on an

    average.

    MAINTAINENCE APPROACH

    The machinery installed is being maintained by

    mechanics on regular weekly basis.

    VI

    THE DETAIL OF MACHINERY

    The details of machinery used at the unit step by step is

    given below:

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    1.CEILING MACHINE

    Which carries wheat from the storage to splitter

    machine.

    2.SPLITTER

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    Which cleans/refine the wheat.

    3.DIPPER MACHINE

    It contains 3 chamber which further sieves the wheat

    for purification and further transmissions to de-stoner

    machine.

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    4.DE-STONER

    After going from dipper machines, the wheat goes to

    DE-STONER for further refining and it throws out any

    kind of dirt or stone pieces and refine the wheat

    completely.

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    After grinding the wheat the product comes to the

    PLANT SHIFTER through elevators for sieving. It

    separates the flour and bran which came out separately

    through different pipes as shown below for furtherpacking and dispatching to the local market.

    Thus, this process came to an end.