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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 the process of production of flour, at the same time it provided us great enjoyment.

Practical training is an important part of the theoretical studies. It is of an immense importance in the field of management. 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 that he/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.



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.

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.


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:-


Sh. Anil kumar S/o Sh. Uttam Chand, R/o Shakti nagar, Ward No. 1, udhampur.

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.


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

we have come to know that supply of products too needs to be efficient.

The unit can be set up in rural/urban areas where electricity and wheat are easily available.

There is no major pollution problem associated with this industry. The promoters has taken "No Objection Certificate" from the State Pollution Control Board.

Only electric power is being used as a source of energy. However, in case of emergency the promoters has also arranged two big generators.


A careful selection of good quality of product is necessary based on the local market demand and availability of raw materials.

Cleaning (Manual or modified cleaner)


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)


BakeryFlour fine atta

plate Mill

Bran (animal feed)

For regrinding-----Chapatti atta (50-65%)



Farmers grow wheat plants and the grain from those plants is 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.


Wheat must meet specifications for:

Variety: different varieties produce different flour qualities.

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.


Powerful magnets, metal detectors and other machines extract metal objects, stones and other grains such as barley,

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.

The cleaned and conditioned wheat is blended with other types of wheat in a process called gristing to make different kinds of flour. Occasionally, wheat gluten is added to increase the protein content of milled flours.

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.

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 streams containing 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. To produce whole meal flour, all the streams must be blended back together.

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.


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.


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:

1. 2. 3. 4.

No. of working days per year 300 No. of shifts per day 1 Working hours per shift 8 Production per annum 7200 M.T

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.

The 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 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 by the unit.

There are total number of 14 labours working in the mill including the managerial staff.

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.

STORAGE CAPACITY The unit has a sufficient storage capacity of two big halls which can store 300 quintals on an average.

The machinery installed is being maintained by mechanics on regular weekly basis.


The details of machinery used at the unit step by step is
given below:


Which carries wheat from the storage to splitter machine.


Which cleans/refine the wheat.


It contains 3 chamber which further sieves the wheat for purification and further transmissions to de-stoner machine.


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.


In this stage, wheat comes to grinding machine for grinding. 6.PLANT SHIFTER

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 further packing and dispatching to the local market.

Thus, this process came to an end.