My Learning outcomes and experiences at Switz Foods Pvt Ltd., Kolkata

1. INTERNSHIPAT-
SWITZ FOODS PVT. LTD.
DURATION: 1st April,2017-12th May,2017
Name- Tirna Purkait
Roll No.- JDBIBFSNM17/6005
Registration No.- 129890 of 2014-15

2. INDUSTRIAL OVERVIEW
• Cakes, Pastries, Cookies, Gateaux and Savouries
manufacturing unit.
• Location: Phase I of Kasba Industrial Estate, Kolkata-
700107.

3. ABOUT THE COMPANY
• Registered on : 3rd May, 1991
• Corporate Identification Number (CIN) is-U52110WB1991PTC051626
• Registration Number is 051626.
• This company currently has 2 Active Directors / Partners: Arnab Sisir
Kumar Basu, Taizoon Fakhruddin Khorakiwala

4. FACTORY LAYOUT
• 2 production buildings (PBD Department &
Savoury Department).
• One other building has Accounts Department
& Microbiology Laboratory).
• One Chemical Laboratory is present in the
mother building.

5. PBD DEPARTMENT
• Cake Making Section and Baking Area
• Special Order Section
• Pastry Making Section and Decoration Section

6. SAVOURY DEPARTMENT
• Regular Order Section
• Kitchen Area
• Baking and Proofing Area
• Special Order Section

7. RAW MATERIAL STORAGE
• Cold Storage (2oC-4oC)
• Freezer (-18oC)
• Blast Chiller (-40oC)
• Regular Storage Section

8. PACKAGING SECTION &
PRODUCT DISPATCH ROOMS
• Packaging Section- Cardboards which are used as
cake base), pouches, laminated cardboard cups, paper
cups, pastry wraps etc. are kept.
• Product Dispatch Rooms- End Products are
dispatched from here.

9. • Production of different cakes, muffins, cookies,
brownies.
• Sections in the Department-
 Batching Section
 Batter Mixing Section
 Panning Section
 Baking Section
 De-panning Section
CAKE DEPARTMENT

10. PROCESS FLOW
Chemical Batching and
Dry Ingredients Batching
Addition of Wet Ingredients
and making of batter (or
dough in case of cookies)
Batter is poured into pans in
Panning Section or in case of
cookies; those are moulded in
required shape
De-panning Baking at required
temperaturePackaging (if required)

11. PRODUCTS MADE AT CAKE
DEPARTMENT
• Chocolate sponge, Vanilla sponge, Strawberry sponge, Rich fruit cake,
Madeira cake, Eggless Chocolate muffins, Plain cake, Crown cake, Jam
cake, Egg free brownies, Chocolate Volcano etc.
• Fruit and Nut cookies, Chocolate cookies, Vanilla cookies, Salted cookies,
Multigrain cookies, Cranberry cookies, Cashew cookies etc.

12. PASTRY DEPARTMENT
• Pastry and Gateaux are made.
• Different sections are:
Cream making and batching section
Sponge cutting section
Cake line
Pastry line
Marzipan section

13. PROCESS FLOW
Slicing of the cake
sponges (mechanical
method)
Layering of cream
between sponge layers
(manual method)
Icing of cakes and
decoration with cream
by piping
Further decoration by
marzipan flowers,
chocolate shavings
PackingDispatch

14. WORKS DONE AT CREAM
MAKING SECTION
• Whipped cream and butter cream are prepared.
Whipped Cream-
 Fresh cream, sugar and milkmaid, mixed altogether in
a mixing machine.
 It is majorly used in the white forest and black forest
pastries and mousse.

15. Ingredients Amount
Margarine 15kg
Icing sugar 10kg
Unsalted butter 5kg
Other ingredients are added along with the above ingredients in order to achieve different flavours.
For chocolate cream -
Ingredients Amount
Cocoa powder(Jindal) 300g
Choco crunch 5kg
Chocolate essence For flavour
Butter essence For flavour
For vanilla cream -
Vanilla essence Used for flavouring
Cardamom essence Used for flavouring
Butter Cream-

16. OTHER PREPARATIONS
Marzipan-
 For making of marzipan, water, margarine, gelatin,
sorbitol and liquid glucose are boiled and after this
icing sugar is added. Then it is cooled until it is
solidified.
 Different edible colours are added to marzipan for
decorative purposes. Marzipan is stored in air tight
containers as it reduces mouldability when
exposed to air.
Ganache-
Preparation of chocolate ganache is done by melting dark compound dark
compound chocolate with cream. It is then cooled and used in different
consistencies for glazing or icing.

17. OTHER PREPARATIONS
Gum Paste-
 Gum pastes are prepared by heating
water, sugar, gelatin and acetic acid. After
this icing sugar is added. The mixture is
then cooled until it solidifies into
mouldable dough.
 Gum pastes become harder than marzipan
upon drying. Edible colours are added to
it.
 It is used for making figures for
decoration on cakes.

18. SPECIAL ORDER SECTION
(CAKE)
• Production of customized cakes.
• Generally made of flavours like:
 Vanilla
 Chocolate
 Butterscotch
 Strawberry
 Mango
 Black forest

19. TYPES OF CAKE PREPARED

20. PHOTO CAKES
• Edible ink printing is the process of creating printed images with edible
food colour onto various products such as cakes, cookies and pastries.
• In Switz Foods Pvt. Ltd. photo cakes are made where photos given by the
customers are printed on edible papers on the top of the cake.

21. REGULAR ORDER SECTION
(SAVOURIES)
• Production of baked savoury items like breads,
patties and puffs etc.
• Different sections are:
Mixing Section
Dough Dividing Section
Moulding and Cutting Section
Proofing Area
Baking Area

22. Process Flow
Batching of raw
materials
Ingredients are sent to
mixing area where
dough mixers are kept
Dough is divided
into a specific
weight
Dough of the puffs is
passed through sheeting
rollers and layering of fat
is done
Doughs are moulded
In case of breads, the
dough filled moulds are
sent for proofing
BakingDe-panning
Cooling
Sent for further
preparation or packaging
in case the end product is
obtained
Dispatch

23. PRODUCTS GENERALLY
MANUFACTURED
Vegetable Patties, Corn Puff, Mishti sukh,
Cheestix, Pizza base, Brown Breads, Multigrain
Breads, Burger Buns, etc. are made.

24. • Kitchen Section-
All the preparation of filling, marinating for chicken,
frying etc. are done here.
• Special Order Section for Savouries-
Final preparation of some products like chicken 65,
cream roll, pizza, cutlet etc. are done here.

25. EQUIPMENTS USED
Weighing Machine
Depositing Machine Mixing Machine
Rotatory Oven Deck Oven

26. EQUIPMENTS USED
Tunnel Freezer
Blast Freezer
Refrigerator
Sponge Cutting Machine

27. EQUIPMENTS USED
Keema Machine
Peeler
Industrial Kadai
Fryer

28. MICROBIOLOGICAL
LABORATORY
The tests which are performed here are-
• Total Plate Count
• Coliform
• Staphylococcus aureus
• Yeast
• Mould
 In Total Plate Count, Plate Count Agar is used.
 In coliform test, Violet Red Bile Agar is used.
 In Staphylococcus aureus test, Baird Parker Agar Base is used.
 In yeast and mould test, Rosebengal Chloramphenicol Agar is used.

29. CHEMICAL LABORATORY
• The chemical analysis of food products are
done here.
• Tests for Raw Material-
 Determination of Gluten Content in Wheat Flour
 Detection of Free Fatty Acid of Oil Sample
 Milk Adulteration Tests
 Fat Test for Milk Sample
 Lactometer Test for Milk Sample

30. • Tests for Finished Goods-
 Analysis of Moisture Content (Cake Sample)
 Analysis of Water Activity
 Analysis of pH
 Determination of Moisture Content in Hot Air Oven
(For Pastry Sample)

31. RESULT OF THE MILK
ADULTERATION TESTS
PERFORMED AT CHEMICAL
LABORATORY
5 milk samples are taken which are supplied by
different suppliers (S.k, Pradip, Manohar,
Shyambabu and Delight Pvt. Ltd.) for
performing adulteration tests.

32. OBSERVATION TABLE
Name of the
Test
S.K Pradip Manohar Shyambabu Delight
Mastitis Test Positive Positive Weakly
Mastitis
Weakly
Mastitis
Positive
Sugar Test Weakly
Positive
Weakly
Positive
Weakly
Positive
Weakly
Positive
Negative
Starch Test Negative Negative Negative Negative Negative
Neutralizer
Test
Negative Negative Negative Negative Negative
Salt Test Negative Negative Negative Negative Positive
Acidity Test Upto 0.14% Upto 0.14% 0.17-.2% 0.17-.2% Upto 0.14%

33. Inference:
• The brand named delight is mastitis positive
which is needed to be prevented. Presence of
salt is also seen in this.
• The acidity percentage is higher in milk from
the supplier Manohar and Shyambabu from the
other three.

34. EQUIPMENTS USED IN
LABORATORY
Centrifuge Machine
Moisture Analyzer
IncubatorHot Air Oven
Water Activity Meter

35. CERTIFICATION
• Dry cakes, cookies, some savoury
products and breads which are sold
by Switz Foods Pvt. Ltd. are FSSAI
(Food Safety and Standards Authority
of India) labeled.
• This is not yet an ISO Certified
company.

36. HYGIENE PRACTICES
Switz Foods Pvt. Ltd. maintains good hygiene
practices to ensure food safety.
• Employees use head scarf, aprons, gloves while
handling foods.
• Continuous cleaning of the floors during work
breaks happen here.
• Hand driers are installed in every floor and also
sanitizers are available.
• There are displays of signboards for awareness of
employees regarding wearing of head caps,
washing, drying and sanitizing hands before
work.
• The production units also have separate section
for the washing of small and large utensils which
are used during production.

37. CONCLUSION

38. REFERENCES
• "Arnab Sisir Kumar Basu." Switz Foods Private Limited
information. N.p., n.d. Web. 11 May 2017.
<http://corporatedir.com/company/switz-foods-private-limited>.
• Bakery Products manufacturing company in India. N.p., n.d. Web.
11 May 2017. <http://www.switzindia.net/>.
• "SWITZ FOODS PVT LTD." SWITZ FOODS PVT LTD - Company,
directors and contact details | Zauba Corp. N.p., n.d. Web. 11 May
2017. <https://www.zaubacorp.com/company/SWITZ-FOODS-
PVT-LTD/U52110WB1991PTC051626>.