Industrial Setup Plan
Industrial Setup Plan
Industrial Setup Plan
Kurukshetra
Submitted By:
Sanyam Arora (11510025)
Mayank Singhal (11510262)
Shivam Gupta (11510292)
PEANUT BUTTER
INTRODUCTION
Peanut butter is made from raw peanuts by roasting and crushing to paste. It is very
nutritional product as it contains about 48% protein and minerals. It is used widely as
bread spread. In India it is gradually becoming popular in urban areas. Super
marketshelf now can be seen with peanut butter jar. There are mainly two types of
peanutbutter based on smoothness of the end product. Creamy products are very
fine and crunchy products are coarse in nature. Moreover other types are made by
adding small quantity of chocolate or fruit jelly. The shelf life of the butter is about
twelve monthsfrom the date of manufacturing. It is not required to store peanut
butter in refrigeratoror cold temperature. It can be stored at ambient temperature.
However once seal isopened it has to be under lower temperature.
SUGGESTED LOCATION
Saurastra region of western Gujarat is known as the groundnut bowl of India. Amreli,
Bhavnagar, Jamnagar, Jungadh and Rajkot are main Groundnut producing five
districts of Saurastra and hence suggested location for proposed Peanut Butter
project in Gujarat is in this region. These districts also have availability of basic
industrial infrastructure, like land, water, power, manpower and transport facilities
for domestic and export market access
LAND
The proposed units Capacity is 3,000 MTPA of raw material, which will produce 2,250
MTPA of finished product. The proposed project will require approx. 4000 Sq.mt of
land and proposed built up area for proposed unit will be approx. 1000 Sq.mt. The
unit will have installed capacity of 10 TPD on single shift working basis.
The market for Peanut butter is likely to grow due to emerging demand for
healthier andnutritious products.
Demand in healthier Low calories & low fat food like wheat bread and peanut
butter due to emergence of nuclear family and hectic life schedule.
Changing life style and shift towards consumption of convenient food.
MANUFACTURING PROCESS
Heat blanching: Depending on the variety and degree of doneness desired, the
peanuts areexposed to a temperature of 280 degrees Fahrenheit (137.7 degrees
Celsius) for up to 20minutes to loosen and crack the skins. After cooling, the
peanuts are passed through theblancher in a continuous stream and subjected
to a thorough but gentle rubbing betweenbrushes or ribbed rubber belting. The
skins are rubbed off, blown into porous bags, and thehearts are separated by
screening.
Water blanching: A newer process than heat blanching, water blanching was
introduced in 1949. While the kernels are not heated to destroy natural
antioxidants, drying is necessary inthis process and the hearts are retained. The
first step is to arrange the kernels in troughs,then roll them between sharp
stationary blades to slit the skins on opposite sides. The skinsare removed as a
spiral conveyor carries the kernels through a one-minute scalding waterbath and
then under an oscillating canvas-covered pad, which rubs off their skins.
Theblanched kernels are then dried for at least six hours by a current of 120
degrees Fahrenheit (48.8 degrees Celsius) air.
Grinding and Mixing of ingredients (In this phase peanut butter is prepared):
Peanut butter is usually made by two stage grinding operations. The first
reduces the nuts to a medium grind and the second to a fine, smooth texture.
For fine grinding, clearance between plates is about .032 inch (.08 centimeter).
The second milling uses a very high-speed grindercum mixer that has a
combination cutting-shearing and attrition action and operates at 9600 rpm.
This milling produces a very fine particle with a maximum size of less than 0.01
inch (.025 centimeter).
Peanuts are kept under constant pressure from start to finish of the grinding
process to assure uniform grinding and to protect the product from air bubbles.
A heavy screw feeds the peanuts into the grinder. This screw may also deliver
the de-aerated peanut butter intocontainers in a continuous stream under even
pressure.
Rotator for creating texture of Peanut Butter: From the grinder, the peanut
butter goes toa stainless steel hopper, which serves as an intermediate mixing
and storage point. Thestabilized peanut butter is cooled in this rotating
refrigerated cylinder (called a votator), from 170 to 120 degrees Fahrenheit
(76.6 to 48.8 degrees Celsius) or less before it is packaged.
BUDGET
S.No. Description INR in Lacs
1. Land and Land Development 110
2. Building & Civil work 160
3. Plant & Machinery 300
4. Furniture, Electrical Installations 10
5. Other Assets including Preliminary / Pre-operative expenses 20
6. Margin for Working Capital 180
Total 780