SlideShare a Scribd company logo

Haldiram

A
A
Akhilesh GoyalTO at Parag Milk Foods Ltd

Haldiram

Haldiram

1 of 40
Download to read offline
Submitted By
Akhilesh Goyal
 The Haldiram story began in 1937 in Bikaner, a town
in Rajasthan.
 The brand name HALDIRAM BHUJIAWALA was
introduced in 1941.
 It was lead by three brothers Shri Moolchand, Shri
Satyanarayan and Shri Ramesawar.
 In 1950, they expanded the business by establishing
a small manufacturing unit of Sweets and Namkeens
in Kolkata.
 In 1970, a large manufacturing unit was set up in
Nagpur.
 The group has added another company in the name
of Haldiram manufacturing Pvt. Ltd. At village kherki
daula Gurgaon (Haryana).
 PRODUCTS OFFERED : Haldiram Bhujia, Mini Samosa,
Soan Papadi, Gulab Jamun, Rasgulla.
 Haldiram’s began as a tiny shop in Bikaner.
 In1982, it has set up a shop in Delhi.
 Through hard work, complete dedication,
uncompromising quality, - ‘HALDIRAM’ became a
part of each family.
Haldiram’s various food products were manufactured
in different sections. Following sections were under
production area :-
 Ready to eat section.
 Moong dal and Bhujia section.
 Bakery section.
 Samosa section.
 Sweets section.
 Various vegetable are manufactured in this section.
These entire R.T.E. products goes in Haldiram’s
Restaurants, Indian markets and also export to other
countries where these have high demands. These
products have long shelf life of about one to two years
because they are sterile before packing. R.T.E.
products are fulfilling the food requirement of Army in
emergency time. But now these are also becomes need
of our busy life. For completing all these requirements
Haldiram’s gives many R.T.E. products which are as
follows:-
 Haldiram’s Dal Makhani.
 Yellow Dal Tadka.
 Punjabi Kadhi Pakoda.
 Rajma Raseela.
 Purani Dilli ke choley.
 Aloo Mutter.
 Lazawab Mutter paneer.
 Mughlai Paneer Makhani.
 Nawabi Palak Paneer.
 Amchi Pao Bhaji.
Ad

Recommended

More Related Content

What's hot

Haldiram ppt final
Haldiram ppt finalHaldiram ppt final
Haldiram ppt finalMonali Bhoir
 
Haldirams
HaldiramsHaldirams
Haldiramsviikkie
 
Presentation On Haldiram
Presentation On HaldiramPresentation On Haldiram
Presentation On Haldiramvarun23oct
 
Haldiram (supply chain)
Haldiram (supply chain)Haldiram (supply chain)
Haldiram (supply chain)Jawaharkatre
 
Parle products, all about manufacturing by Manpreet singh Digital
Parle products, all about manufacturing by Manpreet singh DigitalParle products, all about manufacturing by Manpreet singh Digital
Parle products, all about manufacturing by Manpreet singh DigitalManpreet Singh Chhabra
 
Parle-g marketing strategy
Parle-g marketing strategyParle-g marketing strategy
Parle-g marketing strategyDhruv Patar
 
Industrial visit report
Industrial visit reportIndustrial visit report
Industrial visit reportSambit Biswal
 
Marketing strategies of haldiram’s
Marketing strategies of haldiram’sMarketing strategies of haldiram’s
Marketing strategies of haldiram’sMayank Gupta
 
A study on Haldiram
A study on HaldiramA study on Haldiram
A study on Haldiram8902714972
 
Manufacturing process of Parle
Manufacturing process of ParleManufacturing process of Parle
Manufacturing process of ParleHITESH JAIN
 
Britannia ppt in Operations
Britannia ppt in OperationsBritannia ppt in Operations
Britannia ppt in OperationsSneha Nair
 
Organisation Study on Britannia Industries
Organisation Study on Britannia IndustriesOrganisation Study on Britannia Industries
Organisation Study on Britannia IndustriesAnkeshkumar78
 

What's hot (20)

Haldiram ppt final
Haldiram ppt finalHaldiram ppt final
Haldiram ppt final
 
haldiram
haldiramhaldiram
haldiram
 
Haldiram[1]
Haldiram[1]Haldiram[1]
Haldiram[1]
 
Haldirams Case Study
Haldirams Case StudyHaldirams Case Study
Haldirams Case Study
 
Haldirams
HaldiramsHaldirams
Haldirams
 
Parle G manufacturing
Parle G manufacturingParle G manufacturing
Parle G manufacturing
 
Haldirams
Haldirams Haldirams
Haldirams
 
Presentation On Haldiram
Presentation On HaldiramPresentation On Haldiram
Presentation On Haldiram
 
Haldiram (supply chain)
Haldiram (supply chain)Haldiram (supply chain)
Haldiram (supply chain)
 
Parle products, all about manufacturing by Manpreet singh Digital
Parle products, all about manufacturing by Manpreet singh DigitalParle products, all about manufacturing by Manpreet singh Digital
Parle products, all about manufacturing by Manpreet singh Digital
 
Parle-g marketing strategy
Parle-g marketing strategyParle-g marketing strategy
Parle-g marketing strategy
 
Industrial visit report
Industrial visit reportIndustrial visit report
Industrial visit report
 
Marketing strategies of haldiram’s
Marketing strategies of haldiram’sMarketing strategies of haldiram’s
Marketing strategies of haldiram’s
 
A study on Haldiram
A study on HaldiramA study on Haldiram
A study on Haldiram
 
Manufacturing process of Parle
Manufacturing process of ParleManufacturing process of Parle
Manufacturing process of Parle
 
Britannia ppt in Operations
Britannia ppt in OperationsBritannia ppt in Operations
Britannia ppt in Operations
 
Haldira ms (2)
Haldira ms (2)Haldira ms (2)
Haldira ms (2)
 
Organisation Study on Britannia Industries
Organisation Study on Britannia IndustriesOrganisation Study on Britannia Industries
Organisation Study on Britannia Industries
 
Biscuit Industry
Biscuit Industry Biscuit Industry
Biscuit Industry
 
Haldiram's
Haldiram'sHaldiram's
Haldiram's
 

Similar to Haldiram

M.Nagapradheesh_Rusk & Khari.pptx
M.Nagapradheesh_Rusk & Khari.pptxM.Nagapradheesh_Rusk & Khari.pptx
M.Nagapradheesh_Rusk & Khari.pptxpradheeshmnpsai
 
Cp gp day05-17- neat wash case study (2) -samantha
Cp gp day05-17- neat wash case study (2) -samanthaCp gp day05-17- neat wash case study (2) -samantha
Cp gp day05-17- neat wash case study (2) -samanthazubeditufail
 
Cooking oil and ghee processing
Cooking oil and ghee processingCooking oil and ghee processing
Cooking oil and ghee processingAbdul Rahim
 
Industrial training
Industrial trainingIndustrial training
Industrial trainingbanglabhoot
 
CHALSI PROJECT REPORT.pptx
CHALSI  PROJECT REPORT.pptxCHALSI  PROJECT REPORT.pptx
CHALSI PROJECT REPORT.pptxGeetikaSaini10
 
Processing and use of polymers from renewable materials – possibilities and l...
Processing and use of polymers from renewable materials – possibilities and l...Processing and use of polymers from renewable materials – possibilities and l...
Processing and use of polymers from renewable materials – possibilities and l...Shekh Saadi BIn Emran
 
Extruders and expellers
Extruders and expellersExtruders and expellers
Extruders and expellersRamabhau Patil
 
Technology management - parle products
Technology management  - parle productsTechnology management  - parle products
Technology management - parle productsJitendra Gala
 
Confectionery industry.ppt
Confectionery industry.pptConfectionery industry.ppt
Confectionery industry.pptAbdul Rehman
 
Confectionery industry.ppt
Confectionery industry.pptConfectionery industry.ppt
Confectionery industry.pptAbdul Rehman
 
Extrusion Processing by Janice Laforteza
Extrusion Processing by Janice Laforteza   Extrusion Processing by Janice Laforteza
Extrusion Processing by Janice Laforteza Janice Laforteza
 
Industrial Training at Parle Biscuits
Industrial Training at Parle BiscuitsIndustrial Training at Parle Biscuits
Industrial Training at Parle BiscuitsMridula Bhandari
 

Similar to Haldiram (20)

M.Nagapradheesh_Rusk & Khari.pptx
M.Nagapradheesh_Rusk & Khari.pptxM.Nagapradheesh_Rusk & Khari.pptx
M.Nagapradheesh_Rusk & Khari.pptx
 
DAIRY.pptx
DAIRY.pptxDAIRY.pptx
DAIRY.pptx
 
Processing of cashew
Processing of cashewProcessing of cashew
Processing of cashew
 
Cp gp day05-17- neat wash case study (2) -samantha
Cp gp day05-17- neat wash case study (2) -samanthaCp gp day05-17- neat wash case study (2) -samantha
Cp gp day05-17- neat wash case study (2) -samantha
 
Cashew industry
Cashew industryCashew industry
Cashew industry
 
Edp ghee 2
Edp ghee 2Edp ghee 2
Edp ghee 2
 
Milling kvg
Milling kvgMilling kvg
Milling kvg
 
Cooking oil and ghee processing
Cooking oil and ghee processingCooking oil and ghee processing
Cooking oil and ghee processing
 
Industrial training
Industrial trainingIndustrial training
Industrial training
 
Bread fabrication
Bread fabrication Bread fabrication
Bread fabrication
 
CHALSI PROJECT REPORT.pptx
CHALSI  PROJECT REPORT.pptxCHALSI  PROJECT REPORT.pptx
CHALSI PROJECT REPORT.pptx
 
Processing and use of polymers from renewable materials – possibilities and l...
Processing and use of polymers from renewable materials – possibilities and l...Processing and use of polymers from renewable materials – possibilities and l...
Processing and use of polymers from renewable materials – possibilities and l...
 
Extruders and expellers
Extruders and expellersExtruders and expellers
Extruders and expellers
 
Khoa - Anas Shaikh - 13FET1006
Khoa - Anas Shaikh - 13FET1006Khoa - Anas Shaikh - 13FET1006
Khoa - Anas Shaikh - 13FET1006
 
Technology management - parle products
Technology management  - parle productsTechnology management  - parle products
Technology management - parle products
 
parle-g presentation
parle-g presentationparle-g presentation
parle-g presentation
 
Confectionery industry.ppt
Confectionery industry.pptConfectionery industry.ppt
Confectionery industry.ppt
 
Confectionery industry.ppt
Confectionery industry.pptConfectionery industry.ppt
Confectionery industry.ppt
 
Extrusion Processing by Janice Laforteza
Extrusion Processing by Janice Laforteza   Extrusion Processing by Janice Laforteza
Extrusion Processing by Janice Laforteza
 
Industrial Training at Parle Biscuits
Industrial Training at Parle BiscuitsIndustrial Training at Parle Biscuits
Industrial Training at Parle Biscuits
 

Recently uploaded

Mango: The king of Fruits and It's Micronutrients
Mango: The king of Fruits and It's MicronutrientsMango: The king of Fruits and It's Micronutrients
Mango: The king of Fruits and It's MicronutrientsShahjahan Kabir
 
Inclusive market development for urban and rural prosperity
Inclusive market development for urban and rural prosperityInclusive market development for urban and rural prosperity
Inclusive market development for urban and rural prosperitySIANI
 
Lobster breeding seedproduction and rearing and fattening in Cages
Lobster breeding seedproduction and rearing and fattening in CagesLobster breeding seedproduction and rearing and fattening in Cages
Lobster breeding seedproduction and rearing and fattening in CagesB. BHASKAR
 
Williamsport Assembly of God Church Cook Book
Williamsport Assembly of God Church Cook BookWilliamsport Assembly of God Church Cook Book
Williamsport Assembly of God Church Cook Bookathajos149
 
PDFsam_merge(1).pdf
PDFsam_merge(1).pdfPDFsam_merge(1).pdf
PDFsam_merge(1).pdfyaredabera7
 
Basic Component of a Sandwich.pptx
Basic Component of a Sandwich.pptxBasic Component of a Sandwich.pptx
Basic Component of a Sandwich.pptxMargePacaolDistrajo
 
We have quality products here at 2day Mega Store.pdf
We have quality products here at 2day Mega Store.pdfWe have quality products here at 2day Mega Store.pdf
We have quality products here at 2day Mega Store.pdflinks2daymegastore
 
Creating incentives through a Market Systems Development approach
Creating incentives through a Market Systems Development approachCreating incentives through a Market Systems Development approach
Creating incentives through a Market Systems Development approachSIANI
 
Bioactive Compounds and Extraction.pptx
Bioactive Compounds and Extraction.pptxBioactive Compounds and Extraction.pptx
Bioactive Compounds and Extraction.pptxShahjahan Kabir
 
PDFsam_merge.pdf
PDFsam_merge.pdfPDFsam_merge.pdf
PDFsam_merge.pdfyaredabera7
 
PDFsam_merge.pdfthe grand aplalalalalala
PDFsam_merge.pdfthe grand aplalalalalalaPDFsam_merge.pdfthe grand aplalalalalala
PDFsam_merge.pdfthe grand aplalalalalalayaredabera7
 
Mobilizing youth and strengthening local peri-urban food systems.pdf
Mobilizing youth and strengthening local peri-urban food systems.pdfMobilizing youth and strengthening local peri-urban food systems.pdf
Mobilizing youth and strengthening local peri-urban food systems.pdfSIANI
 

Recently uploaded (16)

Mango: The king of Fruits and It's Micronutrients
Mango: The king of Fruits and It's MicronutrientsMango: The king of Fruits and It's Micronutrients
Mango: The king of Fruits and It's Micronutrients
 
Veenela.pptx
Veenela.pptxVeenela.pptx
Veenela.pptx
 
Inclusive market development for urban and rural prosperity
Inclusive market development for urban and rural prosperityInclusive market development for urban and rural prosperity
Inclusive market development for urban and rural prosperity
 
Lobster breeding seedproduction and rearing and fattening in Cages
Lobster breeding seedproduction and rearing and fattening in CagesLobster breeding seedproduction and rearing and fattening in Cages
Lobster breeding seedproduction and rearing and fattening in Cages
 
Spirited Indulgence Menu at Makara Da Nang A5 web.pdf
Spirited Indulgence Menu at Makara Da Nang A5 web.pdfSpirited Indulgence Menu at Makara Da Nang A5 web.pdf
Spirited Indulgence Menu at Makara Da Nang A5 web.pdf
 
Williamsport Assembly of God Church Cook Book
Williamsport Assembly of God Church Cook BookWilliamsport Assembly of God Church Cook Book
Williamsport Assembly of God Church Cook Book
 
PDFsam_merge(1).pdf
PDFsam_merge(1).pdfPDFsam_merge(1).pdf
PDFsam_merge(1).pdf
 
Basic Component of a Sandwich.pptx
Basic Component of a Sandwich.pptxBasic Component of a Sandwich.pptx
Basic Component of a Sandwich.pptx
 
We have quality products here at 2day Mega Store.pdf
We have quality products here at 2day Mega Store.pdfWe have quality products here at 2day Mega Store.pdf
We have quality products here at 2day Mega Store.pdf
 
Creating incentives through a Market Systems Development approach
Creating incentives through a Market Systems Development approachCreating incentives through a Market Systems Development approach
Creating incentives through a Market Systems Development approach
 
Bioactive Compounds and Extraction.pptx
Bioactive Compounds and Extraction.pptxBioactive Compounds and Extraction.pptx
Bioactive Compounds and Extraction.pptx
 
PDFsam_merge.pdf
PDFsam_merge.pdfPDFsam_merge.pdf
PDFsam_merge.pdf
 
Mam Mam Uc Uc Volume 2 Vietnam Menu A5 web.pdf
Mam Mam Uc Uc Volume 2 Vietnam Menu A5 web.pdfMam Mam Uc Uc Volume 2 Vietnam Menu A5 web.pdf
Mam Mam Uc Uc Volume 2 Vietnam Menu A5 web.pdf
 
PDFsam_merge.pdfthe grand aplalalalalala
PDFsam_merge.pdfthe grand aplalalalalalaPDFsam_merge.pdfthe grand aplalalalalala
PDFsam_merge.pdfthe grand aplalalalalala
 
Drying .pdf
Drying .pdfDrying .pdf
Drying .pdf
 
Mobilizing youth and strengthening local peri-urban food systems.pdf
Mobilizing youth and strengthening local peri-urban food systems.pdfMobilizing youth and strengthening local peri-urban food systems.pdf
Mobilizing youth and strengthening local peri-urban food systems.pdf
 

Haldiram

  • 2.  The Haldiram story began in 1937 in Bikaner, a town in Rajasthan.  The brand name HALDIRAM BHUJIAWALA was introduced in 1941.  It was lead by three brothers Shri Moolchand, Shri Satyanarayan and Shri Ramesawar.  In 1950, they expanded the business by establishing a small manufacturing unit of Sweets and Namkeens in Kolkata.  In 1970, a large manufacturing unit was set up in Nagpur.  The group has added another company in the name of Haldiram manufacturing Pvt. Ltd. At village kherki daula Gurgaon (Haryana).  PRODUCTS OFFERED : Haldiram Bhujia, Mini Samosa, Soan Papadi, Gulab Jamun, Rasgulla.
  • 3.  Haldiram’s began as a tiny shop in Bikaner.  In1982, it has set up a shop in Delhi.  Through hard work, complete dedication, uncompromising quality, - ‘HALDIRAM’ became a part of each family.
  • 4. Haldiram’s various food products were manufactured in different sections. Following sections were under production area :-  Ready to eat section.  Moong dal and Bhujia section.  Bakery section.  Samosa section.  Sweets section.
  • 5.  Various vegetable are manufactured in this section. These entire R.T.E. products goes in Haldiram’s Restaurants, Indian markets and also export to other countries where these have high demands. These products have long shelf life of about one to two years because they are sterile before packing. R.T.E. products are fulfilling the food requirement of Army in emergency time. But now these are also becomes need of our busy life. For completing all these requirements Haldiram’s gives many R.T.E. products which are as follows:-
  • 6.  Haldiram’s Dal Makhani.  Yellow Dal Tadka.  Punjabi Kadhi Pakoda.  Rajma Raseela.  Purani Dilli ke choley.  Aloo Mutter.  Lazawab Mutter paneer.  Mughlai Paneer Makhani.  Nawabi Palak Paneer.  Amchi Pao Bhaji.
  • 7.  Storage area.  Pre-preparation area.  Preparation area.  Filling and sealing area.  Retort.  Incubation area.  Packaging area.
  • 10.  Storage area was used for storage of raw materials. The materials like masalas were used to stored in steel container and where as products like vegetables, milk, butter etc are stored in cold room whose temp was kept in the range 30C to 160C.
  • 11. Here cutting and washing of vegetable, Paneer was taken by help of equipments or manual power. The equipments used were:-  Vegetable washer: - Vegetables were washed with help of water which comes out with high pressure.  Speedy cutter: - Vegetables were cut by two anticlockwise rotating blades presented in speedy cutter. About five to six kg. Material was cut at Once.  Onion and Potato peeler: - These vegetables were peeled by help of corrugated surfaces present in the peeler.
  • 12.  Paste makers: - These were used for making the paste of different vegetables like onion, spinach, green chili, tomato, Cashew nut etc.  Centrifuge machine: - This machine was used for separation of water and boiled material like spinach which is used for making paste.
  • 13. In preparation area cooking of raw material is done by using following equipments:-  Boiler: - Boiler is used for boiling of water and other materials like spinach, dal, tomato etc. with the help of steam.  Steam kettles: - These are used for cooking of products by help of steam. There is a temperature Indicator is present which indicates temperature of steam.
  • 14.  The finished products were prepared fill into retort able pouches by using Toyo Jidoki machine this machine requires the environment pressure 6 bar or more.  There is temperature indicator which indicates gravy temp. and sealing temperature at the time of pouch filling. At this time, batch no. is also print on the pouches. Each ready to eat meal filled in retort able pouch weigh in between 300 to 317gm. because the packing of RTE product required to maintain a self life of one to two year.
  • 15. Food was sterilized in retort at temperature 121oC. A retort cycle has to take about 40 to 45 minute. This high temperature for sterilization commonly obtained from steam under pressure. The steam pressure of approximately 15 psi. required for 121oC. The RTE food product was packed in retortable pouch because these pouches can with stand even in adverse condition of retorting. The advantages of pouches over cans and jars of equivalent volume include shorter retort time which can produce higher quality products, saving of energy, lighter weight, and increase compactness. Retortable pouches are constructed of three laminate layers consisting of:-
  • 16.  An outer layer of polyester film for high temp. Resistance, strength and printability.  A middle layer of aluminum foil for barrier properties.  An inner layer of poly propylene film that provide heat seal integrity.
  • 17.  After sterilization, the pouches are incubated for about 15 days. Sample pouches goes for micro biological analysis. Then they undergo packing.
  • 18.  Incubated pouches were packed into mono cartoons. These monocartoon were packed into dispenser then in corrugated boxes for export. The dispenser was not used for market; here monocartoons are directly packed in corrugated box. The batch number, best before, manufactured date, maximum retail prize is printed on monocartoons. Two things printed on Dispenser was name of product, best before date. Total wt. of pouches packed was printed on corrugated box.
  • 19. Haldiram’s Company was famous all over World for its Snacks, Bhujias etc. Here not only Moong dal but other dals like Urd, Mooth and a variety of bhujias were manufactured. These entire good quality products have their own taste make it valuable.
  • 20. Moong Dal Soaking (Moisture 54%-56% For 1 hr 20 min) Frying (Temp 182-190C, Time 55-70 sec)
  • 21. Salt Addition (On line) Finished Dal (Oil 20-22%, Salt 1.35%) Cooling Packaging
  • 22. Washing :- Washing is mainly done to removal of dust, foreign materials and washing is mainly done in washing tank in which dal is washed through centrifuge process and after 40 min the dirt water is released and again clean water is added and washing is done for 20 min. In one washing tank there is 800kg dal was washed. Soaking :- After washing the soaking of moong dal is done for this the moong dal is soaked in water. Soaking is mainly done for 1hr 20min and the moisture level gain during soaking is about 54%-56%.
  • 23. Conditioning :- After soaking the conditioning process is done for this the soaked dal is removed from water and transfer to conditioning tank. In conditioning tank the dal is kept overnight for 6-7hr. Frying :- After conditioning the dal is transfer to the fryer through belt conveyor. For frying the florigo frying machine is used and this machine is fully automated. This automated fryer gives the output of 2750kg fried dal per hour. For frying process the cottonseed oil is used.
  • 24. Salt Addition :- After frying the dal is pass through cooling conveyor which is directly connected to the fryer and after salt is added through rotary drum. The Salt is added about 1.35%. Finished dal :- After completing the process finished dal contain Oil 20%-22% and moisture content 2.8%-3.1%. After this process the finished dal is passed for packaging through bucket conveyor.
  • 25. Packaging :- For packaging of moong dal the polyethylene laminate and zip pouch is used. Polyethylene laminate is mainly used for small packaging like 18gm, 40gm and 200gm and for 400gm and 1kg namkeen zip pouches are used.
  • 26. Mooth dal and Chana dal Cleaning Milling
  • 27. Masala Addition Dough Making (Moisture 35-42%) Frying (Temp 165-175C, Time 47-52 Sec) Finished Product (Oil 44-46%, Moisture 1-1.5%, Salt 1.6-1.8%)
  • 29. Cleaning :- It begins with cleaning process and for this various types of aspirators, blowers, and magnetic separator are used to remove dirt and small fine particles and this process remove all the dust particles and foreign materials. Mixing :- For mixing process 250kg mooth dal and 50kg chana dal were taken and mixed together. Milling :- In this process the mixed dal are milled and is converted into gram flour or besan. This flour or besan is used for dough making in the next steps.
  • 30. Masala Addition :- After milling of dal the masala is added in besan. For masala addition 2kg spices (1.3kg lougi mix powder, 0.1kg long powder and 0.6kg gram masala), 5kg salt and 2kg oil (cottonseed oil) are mixed with 120kg gram flour (Besan). Dough Making :- For dough making 38.7kg gram flour mix with 19 litre water and 1.5 litre cottonseed oil and mixed for 1.5min. The moisture content during dough making is about 35%-42%.
  • 31. Frying :- Before frying the dough is passed through an extruder which is operated at 30 RPM. During extruding process the dough is converted into bhujia shape and after that frying process take place. The frying is done for 47-52sec at 165-172C temperature. Gram Flour Mix For Dankoli :- For dankoli making we take 60kg gram flour and the addition of spices (black pepper 0.2kg, cardamom seed 0.2kg, garam masala 0.5kg, clove 0.1kg, and lougi mix 1kg) and 2.75 kg salt is added.
  • 32. Dankoli Making :- For dankoli making 12.9kg gram flour mix is taken and 5 litre water is added and mixed for 5 min. And after that dankoli dough is passed through an extruder after which the frying takes place.
  • 33. Finished Product :- The finished bhujia contain 44%-46% oil, moisture 1%-1.5% and salt 1.6%- 1.8% and after this process the finished product is passed for packaging through bucket conveyor. Packaging :- For packaging polyethylene laminate and zip pouch is used. Polyethylene laminate is mainly used for small packaging like 20gm, 42gm and 200gm and for 400gm and 1kg bhujia zip pouches are used.
  • 34. Haldiram’s bakery section produce various type of Breads like Bread Pao, Bread Pizza base, Bread brown, Patties, Kulcha, Cream rolls, Doughnut, Dinner roll, Cake, Chocolates, Pastries and many type of Cookies.
  • 35. Quality Checks in Bakery Products  Dough Moisture %.  Over baked or under baked.  Physical appearance i.e. Texture, Color etc.  Baking temperature and time.
  • 36.  Products of this section mainly goes on Haldiram’s restaurants, domestic market. The different products prepared in samosa section are samosa, suji and atta panipuri, rajkachori, masala kachori, dhokla and various types of chatnnies. Bhelpuri and panipuri are exported to other countries.
  • 37. Quality checks of samosa section products  Quality of chatney.  Raw material quality.  Bhel mix quality.  Size of panipuri and its moisture %.  Seal quality of pouches.  Product filling temp.
  • 38.  About three hundred types of sweets are manufactured in this section. All the sweets are prepared by using mava pindi except bangali sweets.  Bengali sweets are prepared by using channa of cow’s milk. All these products have great demand in market at festival's depending of preparation area of sweets this section is further divided into sub section as following:-  Kaju section This section provides different items prepared from Kaju like Kaju barfi, Kaju roll, Kaju gujia etc. Kaju
  • 39.  Pinni section This section provides different products prepared by using flour like atta laddu, gajarpak, balusyahi, malpua etc. Malpua is the famous sweet of this section.  Laddu section Various type of laddu’s prepared in this section like lal laddu, moti bundi laddu, kesar kalakand etc.  Bengali sweet section Bengali sweets are prepared from channa of cow’s milk which provide softness to these products. The famous product of this section is rasgulla, rabri and badam milk etc.