1. INTRODUCTION.

Legally known as Southern Pasta Food Industries

INPASTAS S.A.

He was born with a pasta processing machine for cut noodles coming from
Italy, with an annual production of 8578 tons/year, as a young company has been
successfully introducing to the market gradually, especially with the
folders of this line.

The factory in its early days had as its manager its owner belonging to the
Vedia family, who acquired cutting-edge technology from ITALY,
luego se decidió capitalizar la empresa por falta de capital de trabajo, es de ésta
so that currently its main shareholder is the Navarro family who in turn
are the main shareholders of COMPAÑÍA MOLINERA RIO GRANDE S.A.
(Nevada).

Currently, the company is a corporation formed by capital.

private, meaning that each of the partners or shareholders has acquired a
a certain amount of shares or contributions that make up the capital of
investment of the company.

TYPE OF INDUSTRY
The Lazzaroni noodle factory "INPASTAS S.A." is a company dedicated to the
production of pasta, whose process is continuous.

LOCATION

It is located in the heavy industrial park in P.I.18 where its facilities are situated.
production plants and right there is its administrative department.
INPASTAS S.A.

LOCATION AND COVERED AREA OF THE LAND

It is located in Santa Cruz de la Sierra, Bolivia, heavy industrial park in the MZ.
18-B where its production plants are located and there is also its department
administrative.
Teléfonos: 3462242–3462246–
3462244
Fax: (591-3) 3462245
NIT: 1028159020 R.S. 08-01-03-
06-001
TOTAL AREA
The plant's land has a total area of 30,000 square meters.2

COVERED SURFACE
The covered area is 4032.1 square meters, distributed as follows:

DISTRIBUTION OF THE SURFACE

COVER OF THE FLOOR

Offices 352.5 m2

Services 654.5 m2

Silage 77.0 m2

Reception 200.0 m2

Fossa 31.2 m2

Factory 1700.0 m2

Control 47.5 m2

Deposit 969.4 m2

2. COMPANY BACKGROUND
The Lazzaroni Noodle Factory "INPASTAS S.A." is a young company established in
In 1992, as a result of a strong determination and initiative from a group of
businessmen. Modernize pasta production, develop good products
quality incorporating the most advanced technology from Italy, were the
premises with which this company was founded giving rise to the noodle brand
LAZARRONI with its first owners: the Vedia family, who managed it in
its beginnings through Eng. Carlos Vedia.
At that time, it had only one line for producing cut noodles, with
a capacity of 1400 kg/h.
Subsequently, in 1998, the company was capitalized, remaining as the main
accionista la “Compañía Molinera Río Grande S.A.“ de Harinas Nevada y los cuales
They are part of the Board of Directors of the Factory.

It is currently under the direction of Eng. Sergio Calabi, General Manager.

This company sets the clear objective of initially promoting its line of pasta
cut video, which has a great acceptance in the market, not only in Santa
Cross but also within the Country.

It is decided to implement a new production line for 'Nest Noodles' with a

production capacity of 700kg/h of very advanced Italian technology,
controlled by computers and the expansion of storage capacity
finished product.
The results of the applied market strategies will soon be seen and given the
the need to implement a third production line of 'Cut Noodles', of
Italian technology and also controlled by a computer with a capacity of
production of 2000 kg/h.
Since the market required long noodles in different presentations in the year
In 2010, a long noodle production line was installed with a capacity of
production of 1800kg/h.
Continuing with the process of continuous improvement and with the aim of meeting the
high demand for our product this year 2011 a new line was installed
production of cut noodles with a capacity of 4500kg/h, being this the
line with the highest capacity, thus aiming to meet the unmet demand.
In this way, the company INPASTAS S.A. contributes to the development of the country.
complying with its Mission and Quality Policy.

Currently, the Lazzaroni Noodle Factory "INPASTAS S.A" has five

production lines:

Line 1400 Kg. / hr

Line 2000 Kg. / hr
Line 700 Kg. / hr or Line (NEST)
Line 4300 Kg. / hr
Line 1800 Kg. / hr Longs

The machines that the INPASTAS factory has are state of the art.
Technology that is not available in Bolivia and is directly imported from Italy.
The Factory has 40 varieties of different formats but according to the
market demand only produces 25 varieties, thus satisfying everyone
consumers.
The quality guarantee is endorsed by official controls and by
the
Certifications obtained: ISO-9001:2000 and IBNORCA Seal.

3. ORGANIZATIONAL STRUCTURE

ORGANIZATION OF THE COMPANY

The Lazzaroni Noodle Factory INPASTAS S.A. has an organization
efficient to whose direction is its General Manager Eng. Sergio Calavi.
Currently, the company has an organizational structure, which can be observed in
the figure:
 Organizational Chart
INPASTAS S.A.

General Manager

Financial Manager Manager of

Commercial Manager Cost Manager
Accountable Quality

Warehouse Manager of
Product Manager HR Manager
Containers

Warehouse Manager Purchasing Manager Chief of Head of Project Manager Head of Warehouse Manager
Project Manager
from MP. Production Maintenance of Automation Packaging of PT.

Chief of MTM Manager Head of

Packaging Mechanic Distribution

MTM Chief
Electric
 Production
INPASTAS S.A.

Boss of
Production

Assistant of
PRO - Press

In charge of
Plant cleaning

Head of Masters
Packaging of Line

Assistant of
Packaging

Supervisor Operators of
of Packaging Line

Packager Encoder Room

Worker
of Packing Machine
of Molds

Assistant of
Operator of
Packager
 4. DESCRIPTION OF THE MANUFACTURED PRODUCTS
The factory has 5 production lines, 3 of which produce cut noodles.
with a capacity of 1400/kg/h, 2000kg/h, and 4500kg/h respectively, a
line that produces nest pasta, with a production capacity of 700kg/h and a
line that produces long noodles such as spaghetti with a capacity of
production of 1800 kg/h.

PRODUCTION LINES

Short production line 1400

Short production line 2000

Nido 700 production line

Shorts production line 4500

Shorts Production Line 1800

Below is the range of pastas produced in the 5 lines of

production
Name Image Description
common
Cannelloni Short-shaped pasta,
suitable for sauces
vegetables and stews

Clams Hollow, short pasta

medi suitable for stews
and vegetable soups

Hair Extruded pasta

D'Angelo very thin sliced
mm. 1 - 1.2),
usually in
shape of nests or
rolled, suitable
for clear soups.
A very way
popular all over the
world.

Little shells Small pasta well

trained, suitable
to accompany
vegetables, or soups
light

Shell pasta Extruded form,

small cut
suitable for pasta
with sauces both
vegetable like of
meat.
Green beans
striped

Bowtie pasta In the shape of a "stamp"

of Bologna, suitable
for stews or pasta
with meat sauce

Fettuccine Long cut pasta,

with section
rectangular (Like of
0.8 x 8 mm.), fresh or
dry

French bread Cutting paste

small, extruded
suitable for soups
or meat sauces

Fusilloni spiral pasta of

small cut
suitable for
salads and stews

Twins Spiral pasta of

small cut
suitable for
salads and stews
Couch grass Cutting paste
small, extruded
suitable for
accompany vegetables
the meat sauces

Lasagna Long-cut pasta,

with section
rectangular (As of
0. 6 x 25 mm), fresh
or it dries

Linguine Long cut pasta

with elliptical section

Macaroni Hollow pasta with

elbow shape

Mostaccioli Cut paste

small and sloped,
suitable for stews,
soups and salads

Barley Cut dough

small, suitable
to do with
vegetables or soups
slight

Our Father Cutting paste

small, suitable
to do with
vegetables or soups
light
Pennine Cutting paste
Penne small and sloping,
hollow, suitable for
sauces with vegetables

Pennoni Hollow pasta of

large size and cut
small

Perciatelli Dry cut pasta

long, perforated, of
smooth surface, and
mean diameter
(about 4 mm.)

Rigatoni Pasta in the shape of

hollow and long pipe

Sagnarelli This flat paste

Italian is about 5
cm in length, and
it has the edge
crested

Sciviottini Cut paste

small, hollow,
suitable for soups and
stews
Spaghetti Dried cut pasta
length and diameter
medium (1.8 - 2.4 mm)

Tagliatelle Long-cut pasta and

rectangular section
(about 0.8 x 10 mm),
fresh or dry

Cut off by Cutting paste

Ziti small, suitable
for pasta with sauce
of vegetables

Tagliolini Long cut pasta

with section
rectangular (about 0.8
x 3 mm), fresh or dried

Separate Hollow tubes, with

a flat part

Strainer Like the Trenne,

but smaller

Tripolini Long-cut pasta

with a curled side
(like with about 10
mm wide)
 Troffiette Small pasta, turned

Spinners Cutting paste

small, suitable
for salads or
soups

Tufoli Hollow pasta. From

very large diameter,
and in a small cut,
with very surface
Lisa, suitable for
pasta with sauces of
vegetables or meat and
for stews
Ziti Hollow pasta, of
smooth surface,
very large diameter
and long cut.

5. ABC CURVE
At the Lazzaroni factory, they want to know among the various products they manufacture,
What are the sales according to the format.
Format Production (Kg)
#10 C-1400 1900
#11 C-1400 1922
#12 C-1400 1912
#13 C-1400 1900
#14 C-1400 1700
#15 C-1400 1756
#17 C-1400 1000
#18 C-1400 1850
#19 C-1400 1900
#2 C-1400 1630
#22 zamboni 650
#25 zamboni 1000
zamboni 800
#27 C-1400 1250
#28 C-1400 1400
#29 C-1400 1840
#30 C-1400 1850
#31 C-1400 1602
#32 C-1400 1893
#33 C-1400 1907
#4 C-1400 1900
#6 C-1400 1950
#8 C-1400 1950
#9 C-1400 1900
#10 C-2000 1400
#13 C-2000 1116
#16 C-2000 760
#17 C-2000 801
#18 C-2000 1300
#2 C-2000 1110
#23 C-2000 593
#24 C-2000 535
#27 C-2000 1158
#28 C-2000 939
#29 C-2000 1250
#9 C-2000 1350
No Format Production % %
Accumulated
1 #6 C-1400 1950 0.0377 3.7670 3.7670
2 #8 C-1400 1950 0.0377 3.7670 7.5339
3 #11 C-1400 1922 0.0371 3.7129 11,2468
4 #12 C-1400 1912 0.0369 3.6935 14.9403
5 #33 C-1400 1907 0.0368 3.6839 18,6242
6 #10 C-1400 1900 0.0367 3.6704 22,2946
7 #13 C-1400 1900 0.0367 3.6704 25.9649
8 #19 C-1400 1900 0.0367 3.6704 29.6353
9 #4 C-1400 1900 0.0367 3.6704 33.3056
10 #9 C-1400 1900 0.0367 3.6704 36,9760
11 #32 C-1400 1893 0.0366 3.6568 40,6328
12 #18 C-1400 1850 0.0357 3.5738 44,2066
13 #30 C-1400 1850 0.0357 3.5738 47.7804
14 #29 C-1400 1840 0.0355 3.5545 51,3349
15 #15 C-1400 1756 0.0339 3.3922 54.7270
16 #14 C-1400 1700 0.0328 3.2840 58.0110
17 #2 C-1400 1630 0.0315 3,1488 61,1598
18 #31 C-1400 1602 0.0309 3.0947 64.2545
19 #28 C-1400 1400 0.0270 2.7045 66.9590
20 #10 C-2000 1400 0.0270 2.7045 69.6635
21 #9 C-2000 1350 0.0261 2.6079 72,2714
22 #18 C-2000 1300 0.0251 2.5113 74,7827
23 #27 C-1400 1250 0.0241 2.4147 77,1974
24 #29 C-2000 1250 0.0241 2.4147 79,6121
25 #27 C-1400 1250 0,0241 2.4147 82.0268
26 #13 C-2000 1116 0.0216 2.1559 84,1827
27 #2 C-2000 1110 0.0214 2,1443 86,3269
28 #17 C-1400 1000 0.0193 1.9318 88,2587
29 #25 zamboni 1000 0.0193 1,9318 90,1905
30 #28 C-2000 939 0.0181 1.8139 92.0044
31 #17 C-2000 801 0.0155 1,5473 93.5518
32 #26 zamboni 800 0.0155 1.5454 95,0972
33 #16 C-2000 760 0.0147 1,4681 96.5653
34 #22 zamboni 650 0.0126 1,2557 97,8210
35 #23 C-2000 593 0.0115 1,1455 98.9665
36 #24 C-2000 535 0.0103 1.0335 100
51766
100.0000

90.0000

80,000.00

70.0000

60.0000

50.0000

40.0000

30.0000 Class C
Class
20.0000

B
10.0000
Class
A
0.0000
 6. DESCRIPTION OF THE PRODUCTION PROCESS IN
DETAIL
Production capacity
The installed capacity of INPASTAS SA is 9.7 Tn/h or 9700kg/h, the
The current production of the factory is 189,952 kg/day working 24 hours a day.

A total of 312 working days are available for production, which means that the
Annual production amounts to 68,572,672 Kg/year or 68,572.672 T/year or 189.952
tn/day

Taking the daily production as a reference, we have (7,915/9.7=0.82) we can

to say that the level at which the company is operating is 82% of its capacity
installed.

Receipt of raw material.

The raw materials for the preparation of the dough are received and their properties are analyzed.

organoleptic characteristics.
It would be ideal to conduct a microbiological analysis before using them, and because
"INPASTA" is a manufacturer of fresh pasta, it is necessary to analyze
growth of molds and yeasts, also due to the short shelf life of the product
these will be carried out in the same factory, by the food technician
in charge, who is also responsible for conducting organoleptic and sensory tests
and visuals. Reception of the raw material and storage under hygienic conditions and
suitable for its preservation, also taking into account its date of
preparation and expiration.

Description of the raw material

. Wheat Flour: For the production of Lazzaroni noodles, it

use soft wheat flour type 000 from grains
clean, free of foreign materials, with optimal humidity
 (less than 14.7%), free from rancidity and unpleasant odors,
white, creamy white or yellowish white, without
no lumps of any kind, free from microorganisms
pathogens and those that cause decomposition of
product and fortified with vitamins and iron.

. Water: The water used for the production of noodles

Lazzaroni is drinking water from Saguapac.

. Colorante:En INPASTAS se utilizan 2 tipos de colorante:

Tartrazine: it is the dye used for the

manufacturing of cut-type noodles, is of origin
vegetal y es adquirido en estado sólido en forma de
dust.

Turmeric: for the production of nest-type noodles

they use 2 colorants, tartrazine and turmeric, this
last that comes in liquid state, is a dye
natural obtained from the extraction of curcumin.
 Limits
Composition Quantity Unit
allowed
Water 9 - 10 g/100g Max. 13

Carbohydrates 70 - 80 g/100g -----

Fat Matter 1 g/100g -----

Proteins (b.s.) 12-14 g/100g Min. 11

Vitamins -----

Iron 4 mg/100g -----

Ashes (s.f.) 0.7 g/100g Max. 0.9

Total Acidity (as acid) 0.25 0.45 Max. 0.45

lactic
Energetic Value 380 Kcal/100g -----

Dosage of the raw material:

The dosing is the precise weighing of the raw material, which must be governed by the
established formulation for each type of recipe, thus building the appropriate mixture.

Mixing and homogenization:

Here the ingredients of the dough are mixed, such as wheat flour, water and
colorants in a mixing machine, the dry ingredients are added,
Subsequently, the liquid ingredients are added.
Finally, the humidity is controlled to be between 28-30 %.
The above is important since humidity is a quality index.
microbiological, and it also has mechanical importance as the mass will be more
moldable and will not break.
 Dough formation:

This stage corresponds to kneading, which is done in a machine.

dough mixer-roller, that is to say, the rolling occurs immediately after the
kneading.

Dough lamination:

As we mentioned earlier, the rolling mill is located after the

kneader, which gives the process some continuity. The dough becomes
a sheet or film where its thickness is fully adaptable.

Pre-Drying and Drying:

Lazzaroni noodles are a product of excellent quality, completely hygienic,

made with the most modern equipment and machinery in Bolivia, uses
vacuum mixers and goes through 3 stages of high-temperature drying
resulting in a product of high durability and better performance.
The drying process is a crucial part of the production process for pasta.
of high quality. Humidity, airflow, and temperature are controlled
carefully according to the pasta goes through the different cutters. The systems
high-temperature drying moderns achieve a paste with better color and
quality when cooking. In the final stage of drying, the pasta returns to the
normal atmospheric conditions in refrigeration chambers. In general, the
The product dries until it reaches a moisture content of approximately 12%. The time
The total drying time can take from 6 to 24 hours, depending on the technology.
used.

The importance of humidity is due to the fact that amounts of water exceeding
established, cause handling problems, such as the sticking of the dough in
the teams, or training.
 Drying conditions:
Trabatto:
T (ºC) = 80
t (min) = 5
% Hthe product= 31.7
% Hf of the product= 30.5
Pre-dried:
T (ºC) = 91 - 92
t (min) = 45
% HR = 50
% Hthe product= 30.5
% Hf of the product= 20.79
Drying:
T (ºC) = 78 - 80
t (min) = 220
% HR = 70
% Hof the product= 20.79
% Hf of the product = 9.5–11

Cooling:

Process carried out in a cold tunnel by means of recirculated air which is

cooled using a refrigerant R-22 or R-12.
The desired temperature of the product is 32 °C the product must remain
between 11 -18 minutes in the tunnel, the cooling is intended to quickly the
temperature to prevent bacterial proliferation and provide stability to the product.
It also benefits packaging as it prevents condensation that could occur.
on the surface of the container, moisture that could lead to fungal growth.
 Chilled:
Texit(ºC) = 35
% Hthe product9.5–11.0
% Hf of the product9.8–11.3

Packaging:

En INPASTAS se utilizan envases de diferentes materiales

Depending on the unit to be packaged.

UNIT PACKAGING MATERIAL

400 g BOPP+PP Cast

500 g BOPP+PP Cast

4 kg. Mono-oriented polypropylene

4 kg. BOPP+PP Cast
5 kg. Low density polyethylene
10 kg Low density polyethylene
10 kg Mono-oriented polypropylene
11.34 kg. (1@) Low density polyethylene
22.68 kg. (1/2 qq) PP fabric or raffia
Secondary packaging Thermal shrink polyethylene
Pkg. 12*400
 Low-density polyethylenedensityThe sheet made of this
the material is soft to the touch, flexible, and easily stretchable, it has good
clarity, provides a good vapor barrierand waterbut she is a poor one
barrier to oxygen. It has no smell or taste that could affect that of the
packed product, and it is easy to sealor by heat.

Mono-oriented polypropylene:
It has good surface resistance.
It has good chemical resistance to moisture and heat without deforming.
It has good surface hardness and dimensional stability.

BOPP+PP Cast (Biaxially oriented polypropylene + Polypropylene

Cast):
Woven polypropylene or raffia
Heat-shrinkable Polyethylene

7. DESCRIPTION OF THE MACHINERY

We will divide the company into six sections: the cauldron room section, the section of
Feeding to the Silo, the section for Feeding the press, the Press section and
Trabatto, the Mold Washing section, the Pre-Drying section, Drying and
Chilled.

BOILER ROOM SECTION

Machinery and Equipment

1 Cauldron.
Expansion Tank.
1 Feed Tank.
2 Water Softeners.
1 Water Filter.
1 Brine Tank.
3 Feed Pumps.
2 Water Recirculation Pumps.
1 Water Distributor.
FEEDING SILO SECTION
Machinery and Equipment

1 Compressor.
1 Feed Silo.
1 Flour Recovery Cyclone from the discharge hopper.
1 Vacuum cleaner.

2 Locks.
1 Metal filter.
1 Flour discharge hopper.
FEED SECTION PRESS.
Machinery and Equipment
2 Endless Screw
1 Compressor.
1 Excluded.
1 Electronic scale.
1 Flour recovery cyclone from the press hopper
from the Silo.

Novel sensors.
1 Flour discharge hopper.

PRESS AND TRABATTO SECTION

Machinery and Equipment

2 Endless Axes.
1 Pre-Mixer.
1 Double Mixer.
1 Vacuum Mixer.
1 Dispenser.
 1 Shaft and Head Cooling System.
1 Dosage pump for semolina.
1 Dosing pump for Solution.
3 Fans.
2 Speed Variators.
2 Blades.
1 Vacuum Central.
2 Mold Change Equipment.
2 Tie Machines.
2 triangular mass expanders.

TRABATTO

Machinery and Equipment

 Line Compressor.

2 Mot. of the Work (Left and Right).

8 Fans (4 Left and 4 Right).

2 Vacuums (Left and Right).

1 Bomb.

2 Vibrating Separators (Left and Right).

1 Elevator.

2 conveyor belts.

Elevator cooler.

MOLD WASHING SECTION

Machinery and Equipment

1 Mould Cleaning Machine.

2 Water Filters.
1 tank of 500 liters.
1 Water Pump.
SECTION OF PRE-DRYING, DRYING, COOLING AND
PACKAGING

PRE-DRYING AND DRYING

Machinery and Equipment

36 Fans.
1 Expander.
1 Fan with hot water radiator.
2 Dehumidifiers.
2 Pumps.
1 Vibrator.

COOLER

Machinery and Equipment

1 Ambient Air Fan.

1 Dehumidifier.
2 Vibrators.
 PACKAGING

Machinery and Equipment

Manual
Automatic
Semi-automatic

Manual packaging is done in the machines shown below:

Which consists of a conveyor belt that is connected to the output of the
feed silos, then it goes to packaging where it will depend on the type of
there are two types of sealing, one that involves heating the plastic and
the other through the sewing of the bags shown in the previous image.

Automatic packaging is done using the following machine:

Where the packaging capacity of this machine is 120 bags per minute
of 400 grams, but considering that they are later packaged in quintal bags
set the machine speed to 100 bags per minute for the operators
trained.

The semi-automatic packaging is also carried out on the production line 1400.
8. LAYOUT (PRODUCTION HALL)

Productos Terminados
Observed by Laboratory

Finished Products

Products for recycling

 9. DIAGRAMS

Process Diagram

SYMBOLS
ACTIVITY OBSERVATIONS
No.

* It must be stacked nearby

from the discharge hopper
1 Reception of flour and milling in batches
in AMP
* According to the
technical requirements of
2 Inspection of the requirements of the the flour
flour
*
3 Towards the flour discharge hopper
*
4 Emptying into the hopper
*
5 Pre-cleaning

*
6 Towards the storage silos
*
7 Storage waiting to go to the
press
*
8 Towards the scale
* Reading register
from the scale every 2 hours
9 Heavy
*
10 Cleaning in conical sieve
*
11 Towards the feed silo of the
respective line
* One must be attentive
in case of any failure in
the level controller
12 Wait to be dosed from the feeding silo
of the respective
lines
*
13 Towards the dispenser

Flour Dosage + Solution * According to the

14 dye-water requirement of
and inspection of it format to be produced
*
15 Pre-mixed
* Level record of
kneading
16 Double mixed
* Reading log
of the bacometer
17 Blended under vacuum
Reading log
of the barometer
18 Extrusion and transport to the
mold header
*
19 Molding
*
20 Cortado
* Size record

21 Inspection of the pasta size

*
22 Preserved in the Trabatto and transport
towards the bucket elevator
*
23 Towards the Pre-drying
*
24 Pre-dried and transport to the
Drying
* Humidity log
in Pre-drying
25 Humidity Inspection Pre-drying
*
26 Drying and transportation to cooling
* Humidity log
in drying
27 Inspection of drying moisture
*
28 Cooled
*
29 Towards the storage silos
 temporal
*
30 Wait to be packaged
*
31 Towards packaging
* Check the status of
video before packaging
32 Packaging
* Check the status of the
scale before
33 Heavy begin to weigh
* Check the status of
sealed using a
34 Sealed empty bag
* Stack according to the
established in records
35 Stacked
*
36 Towards the production warehouse
* Weight, Properties
orgaleptics, date of
37 Verification and inspection of the container
requirements of the finished product
*
38 Wait to be delivered
*
39 Delivery to warehouse
* Signal the product
to fulfill 'first
40 Towards the Finished Goods Warehouse to enter first in
to leave
*
41 Stored for later
dispatch
ROUTE DIAGRAM

IN CHARGE
DESCRIPTION CLIENT O STOREROOM
OF THE PROCESS E O
OF SALES
The client makes the
order a
product via phone
The Person in Charge of
Sales receives the
order by phone and
make a request to the
storekeeper. guard
copy.

The grocer receives

the request.

He informs you of
sales manager

The person in charge of

sales receives the
warehouse news and
draft a request
of request for
deliver and store
a copy.
The order arrives at
client and sign your
purchase receipt.
LEFT HAND RIGHT HAND DIAGRAM

MAN-MACHINE DIAGRAM
Semi-automatic packaging bags of 22.68 Kg. Format 17

The activities that take place are as follows:

OPERATION TIME (CM)

1.-Preparar maquina 5
2.-take bag 2.17
3.-Towards the feeder and in position for filling 4.92
4.-Machine working and inspection of the weighing 37.93
5.-Towards the sewing machine and position it 4
6.-Sewing 6.63
7.- Arranged on pallets 11.02
CURRENT METHOD

5 7.17 12.09 50.02 54.02 60,65

71.67

5 12.09 50.02
71.67

54.02 60,65 71.67

1 cycle = 71.67 CM /BAG

1bol * 100Cm * 60min = 84 bol / hr

71,67 Cm 1 min 1 hour

COMBINED INDEPENDENT STOP

(%) (%) (%)
MAN 30.85 69.15 0
MACHINE 0 59.90 40.10
COSTURADO0 9.25 90.75

Calculation of Standard Time, Performance, Workload, Total Production

daily, monthly and annual for the format 31-5 and 31-10.
Taking into account the following data:
1 SHIFT = 4 Hrs.
3 SHIFTS = 1 DAY
25 DAYS = 1 MONTH
TOLERANCIAS PERSONALES = 15%
TIEMPO MUERTO = 5%
No. Ritmo Trabajo Tpo medio Tpo Normal Hombre Machine

1 115 0.2471 0.2842 0.2842 0.2842

2 120 0.1419 0.1703 0.1703 0.1703

3 105 0.1091 0.1145 0.1145

SUB TOTAL = BASIC TIME 0.5690 0.4545

PERSONAL TOLERANCES 15% 0.0854

TIEMPO MUERTO = 7% 0.0342

STANDARD TIME 0.6544 0.4887

0.6544 0.0110 Men -

Standard time Man= min = Hour
60 min/hr Bag
0.4887 0.0081 Machine -
Tiempo estándar Maquina= min = Hour
60 min/hr Bag
0.4545
Rendimiento = *100 =93%
0.4887
0.6544 1, 3391
Man's role in the machine = =
0.4887 min
0.6544
Cargas de Trabajo = *100 = 134 bags -----> 100%
0.4887
134 * 1.25 = 167.5 bags ---> 125%
240 min/T 3T
Total Production = * 1108 bags / Day
0.65 min/b 1 Day
27700 bags / Month
332,400 bags / Year
 10.
Production mass balance day
Considerations for the preparation of the dough:

Recipe:
500 grams of flour
200 ml water
100 ml colorant
Therefore, to achieve 189952 kilos of mass per day:

M3
Dye

M2 Mixer
Enter flour water
M1

M4
Fresh pasta dough
189,952 kilos

Mass balance:
M1 + M2 + M3 = M4

Then, we have the following, based on the original recipe:

Production 189,952 kilos of dough: 94,976 kilos of flour

37990 kilos of water
18995 kilograms of dye.
 Power requirement by equipment

Machinery Number of hours Unit of measurement Consumption unit

energy per hour
dough mixer 182.5 Kwh 2.95
Roller 182.5 Kwh 2.0
Packager 365 Kwh 2.20
Cold tunnel 273.75 Kwh 12
Refrigerator 8,760 Kwh 0.34
industrial
Digital Balance 365 Kwh 0.02
computers 2.920 Kwh 1.20
coolers 8.760 Kwh 0.30
cooler 2.920 kWh 2.50

11.
Quality control of fresh pasta in the factory
The importance of pasta quality is based on its shelf life.
this is the extension of the consumption time. Therefore, the importance,
from what has been said above, it is to retain the initial quality during storage,
the sale, and until the consumer cooks it at home.

During the reception of the raw material, it is checked that the different
distributors have a quality certificate from the supplier,
in addition to observing that the conditions of transport and delivery of food
be in the best condition.
On the other hand, a sensory analysis is carried out by the technologist in
factory foods. For example, in the case of flour, they are inspected
aspects such as taste, smell, and aroma.
During the manufacturing process of our pastas, a series of controls are carried out.
focused on maintaining quality within already established tolerance levels.

During the product formation, the thickness of the dough is considered.

The moisture of the mass is considered. This must be
approximately 33%.
The temperature of the finished product is lowered by means of
cooling at 32°C, since it contains a lot of humidity and
appropriate temperature could promote the growth of bacteria, fungi,

yeasts.
An organoleptic analysis by the factory will be the preparation.
of a finished product according to the instructions on the packaging for
check if this meets the quality standards that we have
proposed.

Factory hygiene control:

In order to keep any type within acceptable limits

pollution of products, standards have been established that control the state
hygienic conditions of the personnel and of the factory's facilities and equipment.

Due to the high food handling by the operators, and because we know
that the majority of foodborne diseases have their origin
in the hands, mouth, nose of people, the following is established:

Personal hygiene:

Hair: short hair for males and a clean-shaven beard, which must be maintained.
covered by the cap. Women with hair completely taken and inside the cap.
Hands: short, brushed nails, always clean and in the case of women without
nail polish. Handwashing is done every 15 minutes for handlers of
food.
Accessories and jewelry: should not be worn inside the workplace, watches, earrings,
chains, rings, or implements like pencils, keys, etc.
Work clothing: each handler has a complete daily outfit for their
work delivered free of charge by the company, as it is legal to do so.
This consists of a cap, a mask, an apron, boots or safety shoes.
Wounds or other alterations: an operator must be prevented from working in
food handling if there are wounds, skin infections, diarrhea, or they are
carriers of foodborne diseases. This person must be
replaced immediately in her work.

Hygiene of the facilities:

Facilities:
floors and drains: cleaned daily
doors walls and windows: deep cleaning at least once a
week.
baths: daily
sala administrativa y de reuniones: diariamente.
sales room: daily

As we have the materials to carry out a recount of molds and yeasts,

these will be measured in these facilities at least 2 times a month, where
a maximum of 6 or less can be accepted.

Hygiene in equipment and utensils:

Equipment: are cleaned at the end of each day in order to eliminate remains of
flour or flour. The cleaning and disinfection of the equipment is done once a week.
The equipment is disassembled and sanitized piece by piece.
Utensils: are subjected to cleaning and disinfection daily, and as many times as needed.
necessary.

Waste management and pest control:

Waste: must be kept in tightly sealed containers and disposed of.

of the food handling areas as many times as necessary in order to
do not accumulate. the area where these trash bins are located must be kept clean for
prevent the arrival of rodents and insects.

Pests: in order to prevent the proliferation of rats and insects, each will be disinfected.
months with chemical treatments according to current regulations by
companies authorized for this purpose, by the corresponding health authority.

12. Environment
13. Conclusions