Vermicelli ( Sewai ) is a popular instant food product. It falls under the category of extruded product and is making from wheat flour. At times tapioca or Soya bean or groundnut flour is also add. Thus, it is rich in proteins and liked by people from all lifestyles, irrespective of age. It is a snack food item and at times, it is use as a table enriches. With changing lifestyles, greater awareness about health and preference for instant food items have made vermicelli very popular and an item of mass consumption.

Vermicelli ( Sewai ) is an extruded instant food product made from wheat flour. Other flours like groundnut, Soya bean or tapioca are also mix with wheat flour to make it more nutritive. They are easily affordable, tasty and easy to make. This product make in many states of the country and this note considers Bihar as the preferred location.

BIS has specified quality parameters in 1485:1976. Compliances under the PFA Act are mandatory.

Urbanization has changed the lifestyles of not only urbanites but even of semi-urban and rural areas. This along with increase in the purchasing power of people has fuelled demand for many fast food or instant food items and vermicelli is one such product. With the addition of groundnut or Soya bean or tapioca flour, it also becomes a nutritive product and thus even health conscious people prefer it. thus Vermicelli ( Sewai ) has, become a very popular instant food. Variety since last few years and its demand is steadily growing. There are some established brands but the market is very large and growing. A small-scale unit can compete with these brands in the local market on the price front because of low overheads, less transportation costs and reasonable advertisement budget. Proper and adequate placement of product and thrust on publicity at the point of sales would also be crucial.

MANUFACTURING PROCESS of Vermicelli Making Machinery ( Sewai Machine )

It is very well standardized and simple. Wheat and other flours in small quantity are mix with around 25% to 30% of water in a mixer for about half an hour and dough is prepared. This dough is passing through extruder and long rods of vermicelli come out from the extruder with fitted dais 0.5 mm to 1.6 mm, which are cuts into the desire length and then placed in the tray drier for drying. Drying temperature is around 55-65 C and time required is 4½ to 5 hours. Dried pieces are weighing and packed in attractively printed polythene bags. The weight and process loss is around 10%.

Note: - For Drying Vermicelli ( Sewai ) please refer our Tray Dryer/Drying Oven