This document outlines the production plan for ITC noodles. It provides background on ITC, including its vision to enhance wealth and deliver superior stakeholder value. It then describes ITC's foods business, highlighting its brands that delight households. The manufacturing process and equipment for noodles is explained, including a flow chart showing the key steps: mixing ingredients, extrusion, cutting, steaming, drying, and packaging. The conclusion recommends incorporating 30% sweet potato flour for good quality instant noodles that could appeal to health-conscious consumers.

1. Production plan of ITC NOODLES
Production and operation
management
Madhav lankapati
Vaibhavsagar mishra

2. history
• ITC was incorporated on August 24, 1910 under the name Imperial
Tobacco Company of India Limited.
• As the Company's ownership progressively Indianised, the name of
the Company was changed from Imperial Tobacco Company of
India Limited to India Tobacco Company Limited in 1970 and then
to I.T.C. Limited in 1974 .
• In recognition of the Company's multi-business portfolio
encompassing a wide range of businesses - Cigarettes & Tobacco,
Hotels, Information Technology, Packaging, Paperboards & Specialty
Papers, Agri-business, Foods, Lifestyle Retailing, Education &
Stationery and Personal Care - the full stops in the Company's name
were removed effective September 18, 2001.
• The Company now stands rechristened 'ITC Limited'

3. ITC VISION/MISSION
• Y C DEVESHWAR is the chairman of ITC Sustain
ITC's position as one of India's most valuable
corporations through world class performance,
creating growing value for the Indian economy
and the Company’s stakeholders.
• ITC Vision To enhance the wealth
generating capability of the enterprise in
a globalizing environment, delivering superior
and sustainable stakeholder value ITC Mission.

4. • ITC's Foods brands delight millions of households with a wide range of
differentiated, value-added products developed by leveraging ITC's in-
house R&D capabilities, relevant consumer insights, a deep
understanding of the Indian palate gained from its Hotels business, its
agri-sourcing & packaging strengths, exciting, innovative
communication and an unmatched distribution network.
• The business continues to invest in every aspect of manufacturing,
distribution and marketing to ensure that it can leverage emerging
opportunities and fulfill its aspiration of being the most trusted
provider of Branded Packaged Foods in the country. ITC's Foods
business also exports its products to the key geographies of North
America, Africa, Middle East and Australia.

5. Noodles Manufacturing Machine
• Vertical type powder mixer with
motor
• Dough mixer blade type
• Noodles making power operated
machine with different size die-
heads
• Weighing scales platform type
• Wooden trays
• Plastic Buckets
• Aluminium/Galvanised iron water
tape pipeline fittings
• Water boiler-fuel heated
• Pouch filling and sealing machine

6. Process Flow Chart For the
preparation of Noodles
1-Raw materials 2-Mixing of
floor &
water/salt 3-Extrusion
5-Steaming & flying
6-Semi drying
7-Packaging
4-cutting

7. Conclusion
• This study reports the effects of various levels of sweet
potato flour on the quality of instant noodles. Four
samples of instant noodles were processed
incorporating 0, 10, 20 and 30% sweet potato flour and
analyzed for physical, chemical and organoleptic
characteristics. On the basis of composition, sensory
attributes and shelf-life of the processed noodles, it
may be concluded that good quality mixed flour instant
noodle may be processed incorporating 30% sweet
potato flour in the formulation of instant noodles. This
instant noodle may find widespread by many health
conscious people in the society.