Papad Press

Introduction

Papads are the most popular adjuncts in the Indian diet. About 95% of the production of papad in the country is prepared at household level or in cottage scale, by traditional method using rolling pin for rolling the dough. This is time consuming and laborious. CFTRI has developed a simple inexpensive leg/hand operated press to make about 500 papads/hour from dal flour dough. The thickness of the papads can be altered in the machine by adjusting the clearance between the discs. Being leg/hand operated it is simple and easy to operate. This machine can be adopted for cottage scale production of papads. Raw materials required for papad making are locally available in rural areas. Urad dhal, any pulse flour, salt, farinaceous material and spice mix are required. The papad industry has a good scope for marketing. Papads are exported to 42 countries from India.

The preparation of papad consists of dough making using pulse flour (preferably urad dhal), salt, carbonates, farinaceous material and water. The dough is kneaded made into small balls and pressed into 1 mm thickness using the above papad press. The pressed circular shaped papad is dried to 14-15% moisture level. The above process can easily be done at village level as it involves low investment. One can have 2 papad presses for having a working capacity of 50 kg/day.

Estimated project cost

Capacity of the unit : 50 kg/day
Building : 50 M2
Equipment : Rs.20,000
Working Capital (1 month) : Rs.25,000

Utilities per day

Manpower : 4 Nos.
Water : 2,000 litres

On a large scale, a mechanical mixer is required. For this the manpower required is 8 persons, power 6 KW and water 5,000 litres.

For further information please contact

Ministry of Food Processing Industries
Director (Administration)
Ministry of Food Processing Industries
Panchsheel Bhawan, August Kranti Marg
New Delhi -110049
Email: kkv@mofpi.delhi.nic.in