PM Formalization of Micro Food Processing Enterprises (PM-FME) Scheme HANDBOOK OF PASTA PROCESSING ` TABLE OF CONTENTS 1. Introduction Page No. 1.1About Pasta 3-4 1.2 Classification of Pasta 4-5 1.3. Major component of Pasta 5 1.4. Importance 6 1.5 Market Potential 6-7 1.6 Factors Affecting Market Potential 7-8 2. Processing of Pasta 2.1 Origin 9-12 2.2. Pasta Processing 12-14 2.3. Pasta Shelf Life 14-17 2.4 Raw Material Required 17-21 3. Packaging of Pasta 3.1 Characteristics of Pasta 22-25 3.2 Packaging Material used for Pasta 25-28 3.3 Methods For Packaging of Pasta 28 4. Project component 4.1. Land 29 4.2.Civil work 29 4.3. Power requirement 29 4.4. Manpower requirement 29 5. Food Safety Regulations & Standards 5.1 Food Standards 30-32 5.3 Food Safety 32-33 5.4. Labeling Standards 33-34 2 ` CHAPTER 1 INTRODUCTION 1.1 About Pasta Pasta is a universally enjoyed food, and almost every country serves a type of noodle. In China, it is mein; Japan, udon; Poland, pierogi; Germany, spaetzle. The popularity of pasta can be attributed to several factors: it is easily manufactured, it takes up little storage space, it is easy to cook, and it is rich in complex carbohydrates. Ancient Etruscan meals of gruel and porridge were eventually replaced with more appetizing unleavened bread cakes. Food historians believe these cakes may have been the precursor to pasta. Opinions about where the noodle originated vary. The Italian explorer Marco Polo has been commonly credited with bringing the noodle back to Italy from his travels in the Orient during the 1300s. However, some contend that a close examination of Polo's papers reveals that he reported enjoying a certain type of noodle in China, comparing it favorably to the pasta he was accustomed to eating in Italy. Early French writers also mention a dish called pastillum, essentially a ravioli-like pouch filled with meat. However, the Italians have staked the claim so vehemently that today we generally think of pasta dishes as Italian in origin. In fact, the word "pasta" comes from the Italian phrase "paste (dough) alimentari (relating to nourishment)." 1.2. Classification of Pasta Pasta refers to the staple food of tradition Italian cuisine which is made using dough, water, eggs, vegetables, and oil. The dough is kneaded into various shapes some of which are known as 3 ` penne, spaghetti, farfalle, fettuccine, barbine, etc. The size and shape of the holes in the die determine the type of pasta. To make vermicelli and capellini, the pasta dough is pushed through holes between 0.8-0.5 mm in diameter. The cutting machine then cuts the pasta into lengths of 10 inches (250 mm) and twists it into curls. Spaghetti ranges from 1.5-2.5 mm in diameter and is left straight. Tortellini (filled pasta rings) are made on a separate machine. The machine cuts small circles from a roll of dough. A bucket of ricotta cheese mixture drops a pre-measured amount of cheese onto the circle of dough. The dough is then folded over and the two ends are joined to form a circle. To make ravioli (filled pasta squares), premeasured quantities of cheese filling are dropped by machine at pre-measured intervals on a sheet of pasta. Another sheet of pasta is placed over this sheet as it moves along a conveyer belt. The two layers then pass under a cutting machine that perforates the pasta into pre-measured squares. 1.3. Major component of Pasta The high carbohydrate content in Penne Pasta provides the body with glucose that is the primary fuel for the brain and muscles. It is low in sodium and cholesterol. The whole grain pasta offers high nutrition value, thus more preferred. Apart from this, the type of sauce you add will definitely affect the nutrition value of the meal. If you are on a weight control diet then consider trying tomato or vegetable-based sauces. Some major components of pasta are: Calories- When it comes to calories, a cup of penne pasta has the same amount of calories as most other plates of pasta i.e. about 200 calories or alternatively, we can say that 100 grams 4 ` of pasta contains around 141 calories. Overall, we can say that Penne pasta India are a lot more than a tasty dish and one of the best penne pasta producer in India is Gustora. Nutrients- One cup of penne pasta contains about 8 grams of protein, 43 grams of carbohydrates, 1 gram of fat and fiber content of approximately 2.5 grams. It a good source of Vitamin B as well. When it comes to selenium and manganese, both white and whole wheat pasta is an excellent source. Selenium is a mineral that activates antioxidant enzymes that plays a major role in protecting your cells from molecular damage. A cup of served pasta provides two- third of daily recommended intake, suggested by the Institute of Medicine. Pasta is also a source of manganese which is a mineral that helps the body to regulate blood sugar and metabolize carbohydrates. Carbohydrates and Fiber- Pasta is a good source of carbohydrates and pasta manufacturers in India make sure that it remains like that. Whole wheat pasta provides a considerable amount of dietary fiber that is a beneficial type of carbohydrate. Fiber is a major requirement for the body as it helps to fight chronic diseases. However, white pasta is lower in fiber as compared to whole wheat pasta. 1.4. Importance Although pasta products were first introduced in Italy in the 13th century, efficient manufacturing equipment and high-quality ingredients have been available only since the 20th century. Today, most pasta is manufactured by continuous, high capacity extruders, which operate on the auger extrusion principle in which kneading and extrusion are performed in a single operation. The manufacture of pasta includes dry macaroni, noodle, and spaghetti production. Sustained Energy: Carbohydrates like pasta provide glucose, the crucial fuel for your brain and muscles. And because pasta is an awesome source of complex carbohydrates, releasing energy at a slow and sustained level, you don’t get the 5 ` energy spikes associated with simple sugars. Low Sodium and Cholesterol Free: If you’re watching your cholesterol levels, pasta is perfect for you, being very low in sodium and cholesterol free. Per cup, enriched varieties of pasta provide good sources of several essential nutrients, including iron and B- vitamins. Folic Acid: Enriched pasta is fortified with folic-acid – essential for women of child-bearing age. A serving of dry pasta supplies the equivalent of roughly 100 micrograms of folic acid, or 25% of the recommended daily intake. Balanced Diet: Pasta is part of a well-balanced diet, with current Australian Government guidelines suggesting 35% of our daily calories intake should come from complex carbohydrates such as pasta. Combine pasta with lean protein and vegetables for a complete meal that puts you well on the path to hitting those dietary goals! 1.5. Market Potential “Indian Pasta Market: Industry Trends, Share, Size, Growth, Opportunity and Forecast 2018-2023”, the pasta market in India reached a sales value of US$ 286.6 Million in 2017, exhibiting a CAGR of 17.1% during 2010-2017. Revenue in the Pasta segment is projected to reach US$11,881m in 2020. The market is expected to grow annually by 3.8% (CAGR 2020-2025). The average per capita consumption will stand at 6.5 kg in 2020. The primary factors increasing the growth of the pasta market in India include rising urbanization, changing lifestyles and surging demand for ready-to-eat products. In addition to this, the market is also influenced by an increasing women employment rate coupled with rising disposable incomes. Further, the health-conscious consumers are demanding food products with healthier ingredients, which have led to a rise in the demand for pasta made with whole-wheat. On the basis of type, the market has been segmented as dry pasta, instant pasta and fresh pasta. Currently, dry pasta dominates 6 ` the Indian pasta market, holding the majority of the market share. 1.6. Factors Affecting Noodle Market Drivers Italy is the Country were pasta manufacturing, along with related technical and machinery development, had and still has their top expression. From the beginning of 1900, the artificial drying process allowed pasta to be produced at industrial level and therefore to be distributed to all regions of Italy first and then internationally (including big exportation volumes to USA). The primary factors catalyzing the growth of the pasta market in India include rising urbanization, changing lifestyles and surging demand for ready-to-eat products. In addition to this, the market is also influenced by an increasing women employment rate coupled with rising disposable incomes. Further, the health-conscious consumers are demanding food products with healthier ingredients, which has led to a rise in the demand for pasta made with whole-wheat and quinoa. Some of the other forces that have been proactive in maintaining the market growth are longer shelf-life and ease of preparation. CHAPTER 2 PROCESSING OF PASTA 2.1 Origin The origin of thin, string-like pieces of dough that are often dried and then cooked is hard to pinpoint. What is called Pasta is sometimes only considered to be the modern East Asian variety and not the general type and correspondingly its origin is usually listed as Chinese, but when it includes pasta it becomes more controversial.