Project Report For Murmura unit
Project report for Murmura unit is as follows.
If you’ve ever had the pleasure of eating it in Southeast Asia, East Asia, or South Asia, you’ve probably had puffed rice. Commercially, it has been around since 1904 and is prevalent in morning cereals and other snack foods. Fry the rice in oil or salt to puff or pop it, according to tradition.
Rice kernels are heated under high pressure and steam in various ways to produce commercial puffed rice in Western countries. Puffed rice cakes can either be consumed as a snack or as a meal.
Puffed Food Production (Kurmura, Murmura, Muri).
Value Added Products from Rice Processing Popcorn is like rice in comparison to Muri. A sand-filled oven is used for cooking rice into a classic puffed snack known as muri. In Hindi, puffed rice, or murmura, is also known as kumara or murmura.
As the name suggests, Puffed rice is produced from rice that has been heated under high pressure, resulting in the expansion of the rice grains. In a big iron wok, rice grains are slowly roasted with sand to ensure that the rice grains do not burn.
If you eat the same amount of puffed rice as plain rice, you’ll consume fewer calories because it has a larger volume but is lower in calories. It is used to produce bhelpuri and other snacks as well as in a variety of different ways.
Market potential & Strategy
The Puffed Rice Market is expected to develop at a significant CAGR between 2017 and 2022. A rise in demand for muri has prompted farmers to plant more rice to supply the market.
The Current Situation in the Market Today, the most typical sight would be a person walking by. Bhelpuri is a sort of chaat that originated in the Indian subcontinent.
Puffed rice, veggies, and a sour tamarind sauce make up the dish. Only 10% of the 89 million tonnes of rice India produces each year is transformed into value-added goods like puffed rice, popped rice, or flaked rice, the second-largest rice producer globally.
Rice that has been puffed and then dried is in high demand on the domestic and international markets. Exporters of puffed rice are particularly concerned about quality issues such as uniform puffing, contamination-free production, pleasing color and texture, and so on.
Although puffed rice manufacturing in India is confined to the village level, it is becoming more common. Sand-roasting is the traditional way of puffing in India. Heating wheat under pressure and then immediately releasing tension as the superheated steam expands, resulting in puffed wheat, is the process used to make it.
Vitamins and minerals are found in abundance in this food. Puffed rice is popular street food and morning cereal ingredient. It is manufactured by cooking rice kernels in the presence of steam under high pressure.
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