Malt Extract Product Portfolio  

Start a Malt Extracting Business
Malt extract is thick viscous brown liquid with a characteristic sweetish taste of barley malt aroma and flavor. The product is produced from high-quality barley malt own production. Technology of production of malt extracts provide soft modes of condensation which needed to keep most of the biologically active substances presented in germinated grains of barley.

Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain.
The term "malt" refers to several products of the process: the grains to which this process has been applied, for example malted barley; the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various cereals; or a product based on malted milk, similar to a malted milkshake (i.e., "malts").


Malt extracts may be used in:
  • brewing industry and craft beer production.
  • dry (cereal) breakfast, cereals, kozinaki.
  • fillers in milk beverages and milk products.
  • cereal bars and granola.
  • snacks, crackers and cookies
  • chocolate industry.
  • bakery and pastas.
  • energy beverages.
  • malt based drinks.
  • pharmaceuticals.
  • malted milks, ice cream and yoghurts.
  • confectionery and desserts.
  • pet foods.

Malting Process
Malting is the process of converting barley into malt, for use in brewing, distilling, or in foods and takes place in a maltings, sometimes called a malthouse, or a malting floor. The sprouted barley is kiln-dried by spreading it on a perforated wooden floor. Smoke, coming from an oasting fireplace (via smoke channels) is then used to heat the wooden floor and the sprouted grains. The temperature is usually around 55 °C (131 °F). A typical floor maltings is a long, single-storey building with a floor that slopes slightly from one end of the building to the other. Floor maltings began to be phased out in the 1940s in favour of "pneumatic plants". Here, large industrial fans are used to blow air through the germinating grain beds and to pass hot air through the malt being kilned. Like floor maltings, these pneumatic plants are batch processes, but of considerably greater size, typically 100 ton batches compared with 20 ton batches for floor malting.
The malting process starts with drying the grains to a moisture content below 14%, and then storing for around six weeks to overcome seed dormancy. When ready, the grain is immersed or steeped in water two or three times over two or three days to allow the grain to absorb moisture and to start to sprout. When the grain has a moisture content of around 46%, it is transferred to the malting or germination floor, where it is constantly turned over for around five days while it is air-dried. The grain at this point is called "green malt". The green malt is then kiln-dried to the desired colour and specification.Malts range in colour from very pale through crystal and amber to chocolate or black malts.
Malt Extract
Malt extract is used in beer and breads to create various flavors and as a sugar souce for yeast development. Malt extract can be purchased in dry, powder form, or wet, syrup form. Dry powder form can be kept in dry storage without any special packaging. Pre-made malt extract is typically purchased in cans if it's in syrup form. If you make your own syrup malt extract, it should be used right away or canned to keep it from spoiling. One benefit of making your own malt extract is that you can make it as dark or light as you want during the toasting process.
Malt Making Process
Malt making process is the beginning of making many alcoholic beverages starting with AL and ending with whiskey.
Malt or malt extract is something that brewers used to make by themselves but with the dividing of various jobs it became cheaper to buy the ready-made malt prepared by a Maltster. The maltmaking process itself is rather simple because all it the sprouting of seeds from certain grain producing plants. The most common ones used in the brewing process are barley or rye although other grains can be used such as wheat, corn, rice or potatoes. The Maltster uses barley that is well rounded and firm. The maltmaking process is performed so that sprouting the barley changes its starch into sugar. The first step in this process is to soak the barley in a tub of water. After about an hour the good grains will sink to the bottom of the water and the grains that will not germinate or are damaged will float on the surface. Remove the floating grains from the surface and discard them or use them for animal feed. Once the barley is well soaked and soft it is spread out evenly on a smooth wooden floor forming a layer from six to eight cm thick. During this process the sprouting barley has to germinate for a week to ten days. The finished sprouts are about two thirds the length of the grain when finished. Once it has germinated the sprouts are put on a floor to dry in a layer 2 to 3 cm thick. This layer is turned over seven to nine times a day with a rake until malted grains are thoroughly dry.
The next step is roasting the sprouts. This is done by placing the sprouts in a container with a screen bottom and forcing a current of hot air out through the sprouts. There are several different grades of roasting that can be done. These range from light, medium, dark and black. The different colors are produced by using different temperatures the lowest of which is about the boiling point of water, and the highest which produces black malt is about 350°C. Black malt is used in making some of the heavier English such as Porter and Stout. The lighter colored balls are used for different purposes but most of them are made into beer. This is also the beginning process for making different kinds of whiskey depending upon the grain or grains malted.
The next step in making malt is called mashing. Here the grain that has been sprouted is ground into mash after the rootlet’s have been winnowed out of the finished the match by directing a current of air through the sprouts that literally blows the rootlets away. For small-scale use you can grind the sprouts with a meat grinder using a fine cutting head on the grinder.
The mash is placed into a kettle of boiling water dissolves the contained sugar. The residue left from this process is quite rich in protein and makes very good cattle feed. What we have now is called wort and has many different uses in making alcoholic beverages ranging from ale to whiskey.
The dissolved sugar is filtered from the solids which are discarded. The discarded portion is often used for animal food. To get malt extract the sugar water is evaporated into a thick liquid or a dry rosinous mass. Usually the excess water is evaporated commercially in a vacuum pan although it can also be done in a common kettle. All you need is time and patience.
You’ll have to experiment with sprouting barley before you make a full-sized batch to get a feel for the process.

PROCESS MALT (HOW MALT IS MADE?

Incoming grain is received at moisture levels of between 10% and 12%. Every load is sampled, inspected and tested at the intake point. Once tipped the grain is cleaned through imported screeners to remove stones, foreign objects, dust and straw. Once the dressing and drying processes are complete, the grain is stored in silo.
Malt Grain
There are five stages in the process of converting barley into malt. The Malt Company India Pvt. Limited Produce the best malt by following step. 
MALT PROCESS
How Malt Is Made ?
Barley Grading
Steeping
Germination
Kilning
Malt Cleaning & Greading



Malt Extracting Plant Manufactures
SSP PVT LIMITED
Registerd Office
Registered & Corporate Office
Address : 13 Milestone, Mathura Road
Faridabad, Haryana-121 003 (India)
Phone : +(91)-(129)-4183700 / 4183799
Fax : +(91)-(129)-2277441 / 4183777
E-mail : info@sspindia.com, marketing@ssp.co.in



  

Start a Yeast Manufacturing Unit
What is Yeast?
Yeast are single-celled fungi. As fungi, they are related to the other fungi that people are more familiar with, including: edible mushrooms available at the supermarket, common baker's yeast used to leaven bread, molds that ripen blue cheese, and the molds that produce antibiotics for medical and veterinary use. 

Yeast cells are egg-shaped and can only be seen with a microscope. It takes 20,000,000,000 (twenty billion) yeast cells to weigh one gram, or 1/28 of an ounce, of cake yeast.

A tiny organism with a long name
The scientific name for the yeast that baker's use is Saccharomyces Cerevisiae, or "sugar-eating fungus". A very long name for such a tiny organism! This species of yeast is very strong and capable of fermentation, the process that causes bread dough to rise.

A fungus with a sweet tooth
Yeast cells digest food to obtain energy for growth. Their favorite food is sugar in its various forms: sucrose (beet or cane sugar), fructose and glucose (found in honey, molasses, maple syrup and fruit), and maltose (derived from starch in flour).

The process, alcoholic fermentation, produces useful end products, carbon dioxide (gas) and ethyl alcohol. These end products are released by the yeast cells into the surrounding liquid in the dough. In bread baking, when yeast ferments the sugars available from the flour and/or from added sugar, the carbon dioxide gas cannot escape because the dough is elastic and stretchable. As a result of this expanding gas, the dough inflates, or rises. Thus, the term "yeast-leavened breads" was added to the vocabulary of the world of baking.

The ethyl alcohol (and other compounds) produced during fermentation produce the typical flavor and aroma of yeast-leavened breads.

Fermentation in nature
Fermentation occurs naturally in nature. For instance, many berries break open in late fall when they are overripe and full of sugar. Natural yeast organisms, so small they cannot be seen with the naked eye, lodge on the surface of these berries, which then become fermented and alcoholic.
Yeast in History
Yeast can be considered man's oldest industrial microorganism. It's likely that man used yeast before the development of a written language. Hieroglyphics suggest that the ancient Egyptian civilizations were using yeast and the process of fermentation to produce alcoholic beverages and to leaven bread over 5,000 years ago. The biochemical process of fermentation that is responsible for these actions was not understood and undoubtably looked upon by early man as a mysterious and even magical phenomenon.

Leaven, mentioned in the Bible, was a soft, dough-type medium kept from one bread baking session to another. A small portion of this dough was used to start or leaven each new lot of bread dough.

It is believed that since early times, leavening mixtures for bread making were formed by natural contaminants in flour such as wild yeast and lactobacilli, organisms also present in milk.


Yeast Today
It was not until the invention of the microscope, followed by the pioneering scientific work of Louis Pasteur in the late 1860's, that yeast was identified as a living organism and the agent responsible for alcoholic fermentation and dough leavening. Shortly following these discoveries, it became possible to isolate yeast in pure culture form. With the newfound knowledge that yeast was a living organism and the ability to isolate yeast strains in pure culture form, the stage was set for commercial produciton of baker's yeast that began around the turn of the 20th century.

TYPES OF YEAST

When you hear the word "yeast", what do you think of? No doubt you think of the type of yeast used in baking breads.

However, through the selection of strains and development of propagation techniques, more specific applications of yeast are now being found in many different industries, including brewing, malting, farming (animal feeds), pharmaceuticals and dietetics.

The three types of yeast we will explore:
  • Baker's Yeast
  • Nutritional Yeast
  • Brewer's Yeast
Yeast IndustryThe yeast industry is the oldest in the field of biotechnology. It is a high-tech industry which has benefited from many scientific advances.
Its products are the result of ongoing research and development. The classical genetics technology has ensured the adaptation of the strains to the needs of the European bakery market and also to those of the whole world.
The culture processes has improved due to using the best knowledge of biology and cell physiology. A perfect command of raw materials and manufacturing technique, advanced automation, together with logistics monitoring guarantee the quality of products.The yeast industry is a heavy industry, meaning capital dependent, requiring an investment of 3 euros to get a turnover of 1 euro.

MANUFACTURING OF YEAST

The manufacturing process for yeast can be likened to farming - it involves preparation, seeding, cultivation and harvesting.

As you learned in The Story of Yeast, the favorite food for yeast is sugar. In the commercial production of yeast, molasses is used to provide this sugar source. Molasses is a by-product of the refining of sugar beets and sugar cane. Either cane molasses or beet molasses can be used, however, some yeast manufacturers prefer a mixture of the two varieties.

Quality Assurance
In all the yeast processes, utmost care is taken to produce a product of the highest possible quality and purity. Samples are routinely checked by the laboratory and frequent cleaning and sterilization of the equipment are conducted to assure the proper standards are met.

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Preparation
Before feeding molasses to the yeast cells, it must be clarified and sterilized. This is done in order to assure the final yeast color. The sterilizing also prevents bacteria and other organisms from being introduced during manufacturing.

The molasses is then diluted with water, adjusted for acidity, heated until almost boiling and filtered through heavy clothes.

Seeding
The seed yeast is a carefully maintained laboratory culture so as to avoid contamination by "wild" yeast present in the air. Yeast seeds are selected with care according to the type of yeast to be produced and the specific characteristics desired. All cultures are laboratory pure; all transfers are made with absolute sterility; all vessels are completely sterilized.

The "seed yeast" is placed in small flasks where it is allowed to grow. It is then transferred in a series of steps from these small flasks to tanks of about 1,000 gallons in volume. Now known as "stock yeast", it is separated from the alcohol generated by the fermentation and stored in refrigerated tanks for the subsequent fermentation cultivation.

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Cultivation
The cultivation or advancement of the fermentation process is accomplished in large 40,000-gallon vessels. It is impractical at this point to sterilize such large vessels but careful cleaning with steam assures cleanliness and quality.

The "stock yeast" is fed measured quantities of molasses and large quantities of air. The temperature is carefully controlled and acidity (pH) frequently adjusted through the addition of ammonium salts. This process is continued until the yeast achieves the capacity of these 40,000-gallon fermenting tanks. The yeast is then harvested.

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Harvesting
The harvesting of yeast is nothing more than concentrating the yeast cells by passing the fermented liquid through large centrifugal pumps called "separators". This process is similar to spinning clothes dry in a washing machine. The result is an off-white liquid called "cream yeast". Further processing/drying is dependent on the type of yeast desired - cake yeast, active dry yeast or instant yeast.

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Plant and Machinery
The list of plant and machineries / utilities required for production of 10 MT per day finished product is
summarized in following table:

        List of Plant and Machinery             Particulars Quantity                                    Suppliers
   1. Molasses Storage & Sterilization                    4                                 Tanks 4 Praj Industries, Pune
  2. Twin lobe air blower/compressors
     (8-10 psi) & filters                                             1                     Ingersol-Rand India Ltd, Ahmedabad
  3.  Diesel generating set to runstirrers in 
     fermentation tanks                                            2                                 Super Nova Engineering- Chhatral
   4. Boiler Oil fired                                                 1                                        Thermax Ltd, Pune
   5.Heat exchanger                                                2                                     Praj Industries, Pune
                                                                                                               Alfa-Laval Ltd, Pune

6.Refrigeration unit for freezedrying of yeast            1                                  Frick India Ltd- New Delhi
7 Centrifugal separator                                          4                                     Alfa-Laval Ltd, Pune
8.Extruder                                                            2                     Campbell WrapperMachinery,AndhraPradesh                                         

9. Electricals                                                      Lot                          Kirloskar Electric Co. Ltd., Karnataka
10.Piping, Pumps, Valves                                     Lot                           R.R Industries, New Delhi 
11.D.M Plant                                                        1                             Doshi-ion exchange P. Ltd.
12.Effluent Treatment Plant                                    1                           Akar Impex Private Limited, Noida
                                                                                                 Oilex Engineers (India) Pvt Ltd., Mumbai
13.Laboratory equipments                                    Lot                                   Sakova Scientific Co., Mumbai

Equipment for the production of Fresh Yeas
Rotary Vacuum Filters
For dehydrating yeast cream for the production of fresh yeast, instant yeast and active dry yeast.

Standard sizes: 4, 6, 9, 12, 15 and 18 sq. m.

Sanitary and easy-to-clean design.

The automation systems make the Rotary Filter start and stop automatically following a preset program, according to the filling level in the mixer hopper of the Extruder.

Very high outputs are obtained. Moreover, the dry matter of the produced yeast can be adjusted between 28 % and 34 % for fresh yeast and up to 40 % for instant yeast.



We supply complete and automatic systems, including all ancillary and automation units, such as:
Intermediate cream and precoat preparation tank, with yeast cream saltingsystem in line and automatic cream feeding system to the Rotary Filter.

Control box with touch screen for controlling and adjusting the Rotary Filter.

The control and adjustment of the Rotary Filter can also be made from the touch screen of the fresh yeast Packaging Line or from the touch screen that can be installed near the Noodle Extruder, for the production of instant yeast.

Thanks to this control system and the equipment and automation degree of our machines, no operator is required during the automatic filtration process of the Rotary Filter.

Motor-vacuum pump unit, optionally also made of stainless steel.

Special design according to the operation conditions this equipment is submitted to.

With non-cavitation valve of Proconor design and automatic water supply system to the liquid ring.

Water supply system to the washing system, including automation device for shutting and opening the water supply.


Noodle Extruders
Machines and equipment required between the discharge of yeast at the Rotary Filter and the loading of the yeast noodles into the Dryers, amoung which we would like to point out:
Mixer-Extruders for extruding yeast noodles with 0.5 mm diameter or more, for the production of instant yeast and active dry yeast.

Availability of 2 machine sizes to suit the production requirements and operation cycle of the Dryers, as detailed below:

* Model CP-AEF/2500. Production capacity of 2,500 kg/h

* Model CP-AEF/5000. Production capacity of 5,000 kg/h.

Mixing Systems to mix the emulsifiers with the yeast. Two different sizes (for the production of 2.5 t/hour and 5 t/hour), as well as different automation possibilities for the discharge, according to the layout of the whole system.

System to add, control and adjust the emulsifiers that are added to the yeast at the Rotary Filter outlet.


Birla Cotsyn India Ltd. is a penny stock which is presently trading in the 10-15 paisa range.

What makes this price-range lucrative and intriguing? 
If someone buys this stock at 10 paisa  and succeeds in selling it at 15 paisa , he makes a profit of 50% that too in a day or a few more.

If someone is fortunate enough to secure this 50 % return in a week and  when this return is annualized comes as a whopping 2607 %.

Compare this with the FD return which is presently only 9% per annum !

But wait !

On the flip side, if someone who had bought this stock at 15 paisa and liquidates his holding at 10 paisa (for whatsoever reason) loses 33 % of his capital.

For past few days stock is trading in 10-15 paisa range




Hopeful traders voraciously try to buy at 10 paisa and attempts to sell at 15 paisa but only a few succeeds to do so.

There are a large number of buyers who everyday place orders to buy this stock at 5 paisa.

A snap of market depth window
By the time of writing this post, there were around 2.37 buyers for a single seller.
Trading in this stock is very difficult and only few lakhs of shares get traded out of a couple of crore orders.

Morale is, trading in this stock is a high-risk & high-gain proposition and trading in this scrip being illiquid, a lot depends on your luck.

 
 Start a 
Glass fiber Manufacturing Business

Glass fiber also called fiberglass. It is material made from extremely fine fibers of glass Fiberglass is a lightweight, extremely strong, and robust material. Although strength properties are somewhat lower than carbon fiber and it is less stiff, the material is typically far less brittle, and the raw materials are much less expensive. Its bulk strength and weight properties are also very favorable when compared to metals, and it can be easily formed using molding processes. Glass is the oldest, and most familiar, performance fiber. Fibers have been manufactured from glass since the 1930s.

Types of Glass Fiber As to the raw material glass used to make glass fibres or nonwovens of glass fibres, the following classification is known:1. A-glass: With regard to its composition, it is close to window glass. In the Federal Republic of Germany it is mainly used in the manufacture of process equipment.2. C-glass: This kind of glass shows better resistance to chemical impact.3. E-glass: This kind of glass combines the characteristics of C-glass with very good insulation to electricity.4. AE-glass: Alkali resistant glass.Generally, glass consists of quartz sand, soda, sodium sulphate, potash, feldspar and a number of refining and dying additives. The characteristics, with them the classification of the glass fibres to be made, are defined by the combination of raw materials and their proportions. Textile glass fibres mostly show a circular


Properties of Glass FiberGlass fibers are useful because of their high ratio of surface area to weight. However, the increased surface area makes them much more susceptible to chemical attack. By trapping air within them, blocks of glass fiber make good thermal insulation, with a thermal conductivity of the order of 0.05 W/(mK).The strength of glass is usually tested and reported for "virgin" or pristine fibers those which have just been manufactured. The freshest, thinnest fibers are the strongest because the thinner fibers are more ductile. The more the surface is scratched, the less the resulting tenacity. Because glass has an amorphous structure, its properties are the same along the fiber and across the fiber. Humidity is an important factor in the tensile strength. Moisture is easily adsorbed, and can worsen microscopic cracks and surface defects, and lessen tenacity.

In contrast to carbon fiber, glass can undergo more elongation before it breaks. There is a correlation between bending diameter of the filament and the filament diameter. The viscosity of the molten glass is very important for manufacturing success. During drawing (pulling of the glass to reduce fiber circumference), the viscosity should be relatively low. If it is too high, the fiber will break during drawing. However, if it is too low, the glass will form droplets rather than drawing out into fiber.

Raw MaterialThe basic raw materials for fiberglass products are a variety of natural minerals and manufactured chemicals. The major ingredients are silica sand, limestone, and soda ash. Other ingredients may include calcined alumina, borax, feldspar, nepheline syenite, magnesite, and kaolin clay, among others. Silica sand is used as the glass former, and soda ash and limestone help primarily to lower the melting temperature. Other ingredients are used to improve certain properties, such as borax for chemical resistance. Waste glass, also called cullet, is also used as a raw material. The raw materials must be carefully weighed in exact quantities and thoroughly mixed together (called batching) before being melted into glass.Fiberglass

Glass Fiber Manufacturing Processes
After the initial process of melting glass and passing it through spinnerets, continuous filaments or staple fibers of glass are manufactured by two different methods.

Continuous Filament Process
In this process, continuous filaments of indefinite length is produced. The molten glass passes through spinnerets having hundreds of small openings. These strands of multiple filaments are carried to winder revolving at very high speed of more than 2 miles per km. This process draws out the fibers in parallel filaments of the diameter of the openings. A sizing or a binder is applied to facilitate the twisting and winding process and to prevent breakage during yarn formation. After winding, filaments are further twisted and plied to make yarns by methods similar to those for making other continuous filament yarns. The sizing is removed through volatizing in an oven. These yarns are used for making such items as curtains and drapes.

Staple Fiber Process
Fibers with long-staple qualities are manufactured through staple fiber process. There are many methods for producing such fibers.

In one of such methods, the molten glass flows through the small holes of bushing, where jets of compressed air shake the thin streams of molten glass into fine fibers. These fibers vary in length ranging from 8 to 15 inches. The fibers fall through a spray of lubricant and a drying flame onto e revolving drum where they form into a thin web. These fibers in the form of web are gathered from the drum into a sliver. Yarn is then made from this sliver by similar methods that are adopted for making cotton or wool yarns. These yarns are used for fabrics for industrial purposes where insulation is required.

In yet another method, the ends of the glass rods are melted from which drops of glass fall away drawing off glass filaments after them onto a speedily revolving cylinder where they are wound parallel to each other. A web of sliver is formed if the cylinder moves sideways. Sometimes, the staple may be thrown off the cylinder onto a stationary sieve where it forms a sliver. In either conditions, the sliver is then converted into spun yarn.

The staple fiber, if subjected to oven, is compressed to the desired thickness and the binder which was earlier applied, is cured. This permanently binds the fibers.

Production:
The subsequent manufacture of glass fibres may be executed to the direct melting process. However, in most cases glass rods or balls are made first which then may undergo a variety of further processes.

Nozzle-Drawing:
As can be seen in Fig. 1-50, the glass fed in is melted in a heated melt tub at 1250–1400oC. Then, it emerges at the bottom of the melt tub from nozzle holes of 1–25 mm diameter and it is taken off and drawn. The filaments solidify and are finished and wound. One can find them in the shops as various kinds of “glass silk”. To make them into webs, the filaments are cut to length (mostly, between 6 and 25 mm).

Manufacture of glass melt

Processes to make glass fibres
Nozzle-Blowing: 
The same as with nozzle-drawing, glass balls are melted in the tub. The melt emerging from the nozzle holes is then taken by pressed air, which draws the liquid glass so as to make fibres of 6–10 um diameter. A fluttering effect is caused by the flow of pressed air, which results in fibres of lengths from 50 to 300 mm. A lubricant is put on and the fibres are laid down on a sieve drum which sucks them in. The dry web received is held together by the long fibres, the short ones lying in between them as a filling material. Then, the slivers of glass fibre material are cut.

Rod-Drawing:
 
By means of a burner, bundles of glass rods are melted at their bottom ends. This results in drops which, as they fall down, draw filaments after them. The filaments are taken by a rotating drum, a squeegee laying them down onto a perforated belt. Thus, a dry web is received which can be wound as glass fibre slivers. – Machine performance being limited by the number of glass rods fed in, the rotating drum may be combined with nozzle-drawing, which results in drum-drawing. This multiplies machine performance. The dry web is again laid down onto a perforated belt and solidified or, after winding it so as to receive slivers, cut for further processing on machines producing wetlaid nonwovens. Using and processing glass fibres is not without any problems. For example, fine pieces of broken fibres may disturb if the work place is not well prepared for the purpose. Using the nonwovens to manufacture glass-fibre reinforced plastics, it is important the surface of the plastic material is fully even. Ends of fibre looking out may be pulled out or loosened by outward stress (temperature, gases, liquids), which may influence material characteristics. In some cases, it is
advisable to cover up such layers of glass fibre with suitable chemical fibres. 


Uses of Glass Fiber or Glass Yarn
Glass fiber is manufactured in a wide range of fine diameters. Some of them are so fine that they can be seen only through a microscope. This quality of fineness contributes greatly to the flexibility of glass fibers. Various manufacturers produce different types of glass fibers for different end uses. Glass fibers them are used for various purpose.

  1. For making home furnishings fabrics;
  2. For making apparels and garments; and
  3. For the purpose tires and reinforced plastics.
There are certain glass fibers that can resist heat upto 7200oC and can withstand forces having speed of 15,000 miles per hour. These types of glass fibers are used as
  1. Filament windings around rocket cases;
  2. Nose cones;
  3. Exhaust nozzles; and
  4. Heat shields for aeronautical equipment
Some other types of glass fibers are embedded into various plastics for strength. These are used in
  1. Boat hulls and seats;
  2. Fishing rods; and
  3. Wall paneling
Some other types of glass fibers are used for reinforcing electrical insulation. Yet other types are used as batting for heat insulation in refrigerators and stoves.

Glass Fibre  Making Machine


Telephone:
86-516-89912644
Mobile Phone:
13952225330
Fax:
86-516-89912643
Address:
Henghui Industrial Park, Longgu Town. Pei County
Zip:
221613
Country/Region:
China (Mainland)
Province/State:
Jiangsu
City:
xuzhou








As we  have seen in previous post how first time home buyers (of a property whose value does not exceed Rs, 40 lakh) availing a home loan up to Rs. 25 lakh shall be entitled to a deduction of additional 1 lakh Rs, we shall try to analyze its worthiness here.

Let me again clarify that this benefit shall only be available to those first time buyers who shall be availing home loans on 1/1/2013 and onwards.

State bank of India is presently offering home loans at an interest rate of 9.95 % per annum for loan-amounts up to Rs. 30 lakh.

Let us see how Mr. Khanna availing a loan of Rs. 25 lakh for a tenure of 20 years shall be benefitted.

For the aforesaid loan Mr. Khanna shall have to pay an EMI (equated monthly instalment) of Rs. 24,043. 

Every EMI has 2 components- interest component and principal component.
With passing years interest component keeps on reducing while principal component increases.

Thus every year Mr. Khanna shall be paying Rs. 2,88,516 toward the home loan.

Mr. Khanna pays annual interest amount as per the following table.


Morale of the story is - How this benefit loses its lucurativeness after 4 years.

In the 10th year Mr. Khanna shall be able to avail a deduction of Rs. 1,86,961 only.

What is worth mentioning is what deduction Mr. Khanna shall get in 20 th year ?

It shall be modest Rs. 14,966 only. 

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