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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.