Mill Project Sample

SUN-HOT AGRO FARMING PARIVATE LIMITED
INTRODUCTION
Sun-Hot Agro Farming Private Limited is a private Limited Company.
The company is incorporated on 22nd day of June 2012 and having its
registerd office at 3A Nakuleshwar Bhattacharjee Lane, 1st Floor Kolkata,
west Bengal, Pin Code – 700026. Mr. Narayan Kumar Sarkar and Mr. Ratan
Sarkar were the Promotors of the company. The company was
incorporated with the authorized Capital of Rs.55.00 Lacs and paid up
capital was Rs.2.00 lacs. Mr. Ratan Sarkar was not on the board for few
times for personal reasons, but now he came back on board. Mr. Narayan
Kumar Sarkar is not on the board now but he is still associated as advisor to
the company. He is very experienced person in this industry. The company
in engaged in the business of processing of agricultural products. The
company was running a flour mill with a capacity of 1 MT per hour at Vill. &
Post.- Fatepur, P.S.- Haringhata, Dist.- Nadia, West Bengal, Pin Code -
741249. During the financial year 2019-20 the company is expanding their
Prepared by : G P S K and Associates
capacity of flour mill by establishing a new set-up with increased capacity
of 5 MT per hour on their own land. The old one has shut down.Ther are
also in the process to start a rice mill at Vill. – Srinagar, P.O. – Rajarmath,
P.S. – Chakdaha, Dist – Nadia, West Bengal, Pin Code – 741223. Rice Mill
Paddy processing fully automated plant would have production capacity of
24MT raw paddy per shift (7 to 8 hours). The Net worth of the company
was Rs.98.54 lacs as on 31.3.2019 and estimted to Rs. 433.15 by the end of
31.3.2020. The Board of director comprises three following directors:
1. Ratan Sarkar since
2. Rhiddhi Ranjan Sarkar
3. Debabrata Paul
The company sold approximately 150MT per month through PDS system of
the government and they are in the process to increase that limit 350 MT
per month as the capacity of the plant is going to increase. The company
has given corporate guarantee to Allahabad Bank of Rs.49.70 Lacs on behalf
of M/s Reliable Agro Products Pvt Ltd. M/s Reliable Agro Products Pvt Ltd is
operating a rice mill and have taken a cc loan of Rs.4.25 crores and BG of
Rs.0.07 crores (Approx) from Allahabad Bank Kanchrapara branch.

Flour Mill Process
Finished
Cleaning Tempering Product
Storage
&
Wheat Grinding Blending
Storage
Sifting

Cleaning
•The first milling steps involve equipment that separates wheat from seeds
and other grains, eliminates foreign materials such as metal, sticks, stones
and straw; and scours each kernel of wheat. It can take as many as six steps

Dark Sort Defects
deceased grain
immature grain
foreign seeds
spot colored defects
foreign grains (e.g. oats)

1.Magnetic Separator
• The wheat first

passes
through
magnet that
removes iron
and metal
particles

2.Separato
• Vibrating screens removebits

of wood and straw and almost
anything bigger or
smaller than wheat

3.Aspirator
• Air currents act as a kind of

vacuum to remove dust
and lighter impurities

4.De-Stoner
• Using gravity, the machine

separates theheavymaterial
from the light to remove
stonesthat may be the
same size as wheat kernels

5.Cockle Cylinder
• Wheat passes through a
separator that identifies the
size of the kernels even more
closely. It rejects anything
longer, shorter, more round,
more angular or in any way
a different shape

6.Scourer
• The scourer removes outer
husks, crease dirt and
polish the outer surface
with anintensescouring
action.Currentsof air pull
all the loosened material
away.

Conditioning/Tempering
• Wheat is conditioned for milling. Moisture

is added in certain amounts to toughen the
branand mellowtheinner endosperm. This
help the parts of the kernel to be separated
easily andcleanly
• Temperedwheatisstoredin bins from 8-24
hours, depending on the type of wheat-
soft,mediumorhard

Scanner
• Wheat is scanned &

discolored kernel are
separated

Grinding (Milling)
• Milling process is a gradual reduction of
the wheat kernels to produce particles of
endosperm which are then graded &
separated from the bran by sieves &
purifiers
• Each size returns to corresponding
rollers & the sameprocessisrepeated
until the desired flour is obtained

• The rolls are paired & rotate inward

against each other,moving at different
speeds
• Just one pass through the corrugated
"first break" rolls begins the separation
of bran, endosperm and germ

Sifting
• The broken particles of wheatare

introduced into huge, rotating, box-
like sifters where they are shaken
through a series of bolting cloths or
screens to segregatethelargerfrom the
smallerparticles

• Up to 6 different sizes of particles may

come from a singlesifter,includingsome
flour with each sifting. Larger particlesare
shakenofffrom the top, or "scalped,"
leaving the finer flour to sift to the
bottom
• Thesefractionsaresentto other roll
passages and particlesofendospermare
graded by size and carried to separate
purifiers

Purifiers
• In a purifier, a controlled flow of
air lifts off bran particles while
atthesametime a bolting cloth
separates and grades coarser
fractions by size andquality

Reduction Rolls
• Reduction of
particle size of
semolina into fine
flour by passing it
through a pair of
smooth rolls

Final Product
• The process is repeated over
and overagain,siftersto
purifierstoreducing rolls,
until the maximum amount of
flour is separated, consisting
of close to 75 percent of the
wheat

Miller’s Job
• “The job of the miller is to produce the best flour from the
cheapest grist for the maximum number of days per year, at the
lowest conversion cost”

WheatMilling& Flour
Why should a baker care about the wheat?

-Flour comes from the wheat
-All wheat is not created equal
-Therefore all flour is not created equal

What is Flour
• Finely ground purified material from the wheat kernel
• Purification of process depends up on wheat source
• Usually remove the outer fibrous coating through a gradual milling
process
• Increased palatability but reduced nutritional value
• Wheat Flour Pass through 10 XX sieve
• Flour particle size range from 1µ to 200µ

What is the Best Flour?

• The best flour is one that corresponds exactly to the needs of the
customers
• Is the flour which gives the maximum extraction (flour from wheat)
in the mill
• History tells us that this is not necessarily the cheapest flour
• History also tells us that bakers prefer consistent flour quality above
all other considerations

Basic Understanding of Flour
1. Types of Flour
2. Protein (Quantity vsQuality)
3. Ash
4. Extraction
5. Gluten

1.Types of Flour
Flour Types Usage
• Pan Breads, Roll & Buns
• Bakers Flour (automated bakeries)
• All Purpose Flour • Pizza, French Breads, Arabic
breads
• High Extraction • Tandoori Bread, Chapati & Puri
Flour
• Soft Flour • Cake & Biscuits
• Whole Meal Flour • Whole Meal & Brown Bread
• Semolina • Pasta & Sweets
• Pre-Mixes • Specialty Breads & Cakes

2.Protein: Quantity vs Quality

•Protein quality is best defined in terms of its intended use
•Protein quality is more important than quantity
•There are no established industry standards for protein quality
•Estimates with Gluten index
•Obtain some information from farinograph, extensographor
alveograph

3.Ash
•Mineral residue remaining after incinerating a small amount of flour
•Provides an estimate of the degree of separation of bran and germ
from the endosperm during the milling process
•Most mineral matter of wheat is contained in the bran and
particularly in the aleurone
•An indication of the degree of extraction (flour grade)
•Soft wheat flours generally have lower ash than hard wheat flours
•Ash is NOT a guide to flour’s baking quality

4.Extraction
•Weight of flour produced from given weight of cleaned wheat
•Tons of flour per 100 tons of cleaned wheat.

5.Gluten
• Protein complex that is formedwhenwheatflour is combined with water
• Energy (mixing)speeds
process
• Gluten quality = Protein
quality
• Provides:
– Extensibility
– Elasticity
– Gas retention

MARKET SIZE
The global wheat flour market reached a consumption volume of 385
Million Tons in 2018, registering a CAGR of 1.3% during 2011-2018.
Wheat flour currently represents one of the most popular food
ingredients used across the globe. It offers health benefits such as
lowering cholesterol levels, improving metabolism, controlling obesity
and regulating blood sugar levels. Wheat flour is used extensively
owing to the presence of gluten, a protein that provides strength and
elasticity to the dough as well as adds to the texture of baked
products. Factors such as population growth, increasing disposable
incomes, rising consumption of bakery products and changing
lifestyles have further added to the global demand for wheat flour.


Market Drivers:
Wheat flour is used as the main ingredient in several bakery and fast
food products such as bread, noodles, pasta and breakfast cereals.
Growth in the demand for these products has led to an escalation in
the overall sales of wheat flour across the globe. Moreover, wheat
flour is inexpensive as compared to the flour made from other grains
on account of which it is easily available to consumers belonging to all
socio-economic groups. Manufacturers have also introduced vitamin-
A fortified wheat flour to cater to the nutritional needs of the
population. Apart from this, wheat flour is now also being used for
producing bioplastics, adhesives, paper, shampoos and conditioners,
and other products. Owing to these factors, IMARC Group estimates
that the consumption volume of wheat flour will reach nearly 411
Million Tons by 2024, at a projected CAGR of around 1.2% during
2019-2024.

Breakup by Type:
• All-Purpose Flour
• Semolina Flour
• Whole-Wheat Flour
• Fine Wheat Flour
• Bread Flour
The wheat flour industry has been segmented on the basis of product
types which mainly include all-purpose, semolina, whole-wheat, fine
wheat and bread. Amongst these, all-purpose and whole-wheat are
the most popular flour products.

BACKGROUND OF DIRECTORS
All the directors of Sun-Hot Agro Farming Pvt Ltd are having expertise
in the agricultural products.
1. Sri Ratan Sarkar - Sri Ratan Sarkar, S/o- Late Chittaranjan Sarkar,
a Commerce Graduate, aged about 57 years, residing at
Vill+Post.-Fatepur,P.S.-Haringhata, Dist.- Nadia, West Bengal, Pin-
741249. He is engaged in the business since last 35 Years. He is
whole Saler & Stockist of rice, paddy, oil seeds, pulses, jute and
any other seasonal agricultural crops. He is very known
businessman in his area. His net worth as on 31.10.2019 is
Rs.118.61 Lacs.
2. Sri Rhiddhi Ranjan Sarkar – Sri Rhiddhi Ranjan Sarkar, S/o Ratan
Sarkar, a B.Tech engineer in Computer Science, aged about 26
years residing at Vill+Post.-Fatepur, P.S.-Haringhata, Dist.- Nadia,

West Bengal, Pin- 741249. He has completed his B. Tech in 2016.
After completion of his education, he engage in family business.
Currently he has started his personal business and engaged in
the business of rice, broken rice, nursery and plantation. In
nursery, various kind of fruits, flowers etc. are cultivated. His net
worth as on 31.10.2019 is Rs.114.22 Lacs.
3. Sri Debabrata Paul - Debabrata Paul, S/O- Nikhil Ranjan Paul, a

Graduate aged about 42 years residing at Swami Vivekananda Road
(West), Barasat, 24 PGS (N) Pin- 743201. He has engaged himself in
family business since last 20 Years. He is engaged in whole sale
business of Rice, Paddy and Wheat. He is also involve in
construction and petrol pump business.

FINANCIALS
Detailed projected financials are enclosed in Project Report. In a
nutshell total project cost.
In a nutshell total project costs Rs.962.83 Lacs. The bifurcation of the
total cost is, Cost of Land – Rs.84.72 Lacs, cost of Shed & Buildings –
Rs.93.69 Lacs, Cost of Plant & Machinery – Rs.139.02 Lacs, Cost of
Electrical works – Rs.6.05 Lacs, & Working capital – Rs.639.38 Lacs.
The company is intended to invest Rs.442.83 Lacs and rest amount of
Rs.520.00 Lacs are intended to raise through bank finance.The
company is also looking for a BG limit of Rs.170.00 Lacs.
We are expecting to generate the revenue of Rs.1058.49 Lacs & Rs.
2447.32 Lacs and expecting PBDIT Rs.74.14 Lacs & Rs.200.77 Lacs at
the end of the F.Y. 2019-20 and 20120-21 respectively. We are
expecting 74.13% Growth in revenue in the F.Y. 2019-20 and 131.21%
Growth in revenue in the F.Y. 2020-21.
FEW SNAPS OD THE PROJECT SITE









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SUN-HOT AGRO FARMING PARIVATE LIMITED

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

spot colored defects

foreign grains (e.g. oats)

Prepared by : G P S K and Associates

• The wheat first

Prepared by : G P S K and Associates

• Vibrating screens removebits

Prepared by : G P S K and Associates

• Air currents act as a kind of

Prepared by : G P S K and Associates

• Using gravity, the machine

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

• Wheat is conditioned for milling. Moisture

Prepared by : G P S K and Associates

• Wheat is scanned &

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

• The rolls are paired & rotate inward

Prepared by : G P S K and Associates

• The broken particles of wheatare

Prepared by : G P S K and Associates

• Up to 6 different sizes of particles may

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Why should a baker care about the wheat?

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

What is the Best Flour?

Prepared by : G P S K and Associates

Basic Understanding of Flour

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

2.Protein: Quantity vs Quality

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

years residing at Vill+Post.-Fatepur, P.S.-Haringhata, Dist.- Nadia,

3. Sri Debabrata Paul - Debabrata Paul, S/O- Nikhil Ranjan Paul, a

Prepared by : G P S K and Associates

FEW SNAPS OD THE PROJECT SITE

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

Prepared by : G P S K and Associates

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