Market for gold fingers is scattered and they can be sold at many places. Hence, proper distribution arrangements must be made. They are generally salty but depending upon local tastes and liking some other suitable flavours can be made.
Manufacturing process of commercial Macaroni making machines :-
The process starts with dry mixing of maida, tapioca starch and soda bicarbonate in the vertical mixer. Then boiled water is added to this mix to prepare dough in the dough mixer. The time required is about 15 minutes. Kneaded dough is then taken to macaroni making machine where extruded material of desired shape and length is obtained by using an appropriate die. At this stage, the moisture content is around 10%. The product is collected in wooden trays where surface drying takes place and it becomes hard enough to be handled without sticking or being crushed. Then the product is semi dried by exposing to indirect sunrays or keeping in shade. This qualtiy of macaroni does not have satisfactory cooking quality as it gives heavy loss on cooking. Heat treatment can improve this quality but then it imparts brown colour which may not be liked by the consumers. The product can be exposed to steam for about 15 minutes and then dried. It increases the shelf life as the moisture content comes down to around 5%. Process loss is 8 to 10%. The process flow chart is as follows:
Mixing of ingredients
Drying and Packing
Specifications are below :
- Power - 20 H.P. AC Motor
- Cutter Drive - 1 H.P. DC Motor
- App. Capacity kg/hr - 75
- App. Machine Size (L x W x H)- 18'x2'x6'
- Conveyor Drive - 1 H.P. AC Motor
- Cutter - 1/2 (H.P) DC Motor