Its industrial training report

1. M.Sc. final year (2020-2022)
Submitted under the guidance of advisor:
Mr. Ankur Luthra
SUBMITTED BY :
SHEETAL SONI
(200080820029)
GURU JAMBESHWAR UNIVERSITY OF SCIENCE AND
TECHNOLOGY,HISAR
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3. It gives me immense pleasure to present this report on the In-plant training undergone at Dugar oversea private limited, Neemrana, India.
I would like to thank MR.Manoj Dugar(CEO) Dugar oversea private limited Private Limited, for allowing me the opportunity to do my
internship here. It was a privilege indeed to be trained and receive an industrial exposure from such an esteemed organization.
I take this opportunity to thank my Industrial Guide Mr. Satish Yadav(HR), Dugar oversea Private
Limited, for guide me at each and every step during my industrial training. It was his untiring guidance and
support that I was able to do project work & complete Internship successfully.
I would like to thank, Mr. Mukul Tyagi(quality executive) all the people I came across at Dugar overseas Private Limited, for their inspiring
guidance, indispensable support, enthusiastic mentoring and critical appreciation. A very special thanks to all unit SFCs (shop floor colleges) for
their cooperation during the training.
I especially thank Dr. Manish Sharma (chairperson) & Mr. Ankur Luthra(Assistant Professor),Guru jambeshwar university of science and
technology, Hisar for their support and guidance during entire training period. In the end, I am highly grateful to those who were directly or
indirectly involved in the development of the project. It would have been very difficult and incomplete without their involvement for me to conclude
the training successfully.
Sheetal Soni
Gju,hisar
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4. 1. INTRODUCTION OF COMPANY
2. HISTORY OF COMPANY
3. BRANDS
4. DIFFERENT PRODUCTS
5. PRODUCT PROFILE
6. PROCESS FLOW DIAGRAM
7. PACKAGING TEST
8. QUALITY STANDARDS
9. ACTIVITIES PERFORMED
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5.  Dugar Overseas Pvt. Ltd is amongst India’s front-running import, manufacturing, distribution,
and marketing houses.
 Its saga began in 1996 with the first steps into the confectionery market.
 Its visionary team has expanded portfolio to span a bevy of globally loved FMCG brands,
from Europe, South America, and Asia and across categories such as chocolates, truffles,
cream wafers, cookies, crackers, candies, toffees, lollipops, chewing gums, jellies, sugar free
mints, energy drinks, lifestyle drinks, and juices.
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6.  Dugar overseas is a joint venture with general candy company
ltd(Thailand)manufactures heartbeat Corazon candies with world class
infrastructure.
 They are using Italian forming line and German packaging lines.
 This facility is well equipped to manufacture a range of products.
 They specialize in making centre filled hard candies, milk based toffees, butter
toffees, eclairs and deposited candy.
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8.  chocolates
 Truffles
 cream wafers
 cookies
 crackers
 candies
 toffees
 Lollipops
 chewing gums
 Jellies
 Sugar free mints
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9. Jelly candy also called gummy candy, gummies, jelly fruit candy.
 jellies are a broad category of gelatin-based chewable sweets.
Gummi bears and Jelly beans are widely popular and are a well-known part of the sweets
industry.
Jelly candy are available in a wide variety of shapes, sizes, and flavors
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10.  There are 3 different bases of the jelly candy.
1.Gelatin based jelly candy
2.Pectin based jelly candy
3.Carrageenan based jelly candy
 Jelly candies are made from Gelatin｜Pectin｜Carrageenan, Glucose syrup, sugar,
purified water, sodium citrate, fruit and plant extracts, flavors, colors, and a little
citric acid, etc, blended all these ingredients controlling various characteristics to
come up with the best taste and texture.
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11.  jelly candies are made from gelatin｜pectin｜carrageenan, glucose syrup, sugar, purified
water, sodium citrate, fruit and plant extracts, flavours, colours, and a little citric acid, etc,
blended all these ingredients controlling various characteristics to come up with the best taste
and texture.
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15. Sugar + glucose
Syrup
Central filled candy
In cooker (vacuum=650,temperature =145 degree Celsius)
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16. Kneader(for 5 minutes)
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Hot plate(temperature=118 degree Celsius)
Batch roller
Metal detector
Packaging area

17. ADULTERANTS TEST
SUGAR
 Adulterant : Urea
 Methods:
• Rub little sugar on palm and smell. If adulterated with urea, it will smell of
ammonia.
• Dissolve a small amount of sugar in water.
• If adulterated, urea in sugar gives a smell of ammonia.
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18. HONEY QUALITY
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•Take a cotton wick dipped in a pure honey and light with a match stick.
•Pure honey will burn.
•If adulterated, the presence of water will not allow the honey to burn if it does;
•it will produce a cracking sound.

19. DETECTION OF CHALK
POWDER IN SUGAR
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•Take a transparent glass of water.
•Dissolve 10g of sample in water.
•If sugar/jaggery is mixed with chalk,
the adulterant will settle down at the bottom.

20. 1. The Barrier/Permeation Testing for Packaging Material and Finished Product
The barrier property indicates the capability of oxygen and water vapor entering into the
packages as well as the fragrance dissipation.
2. Sealing Performance Testing
The aim for sealing performance testing is to detect the leak places. Through sealing
performance testing, the maximum pressure of the package and the distribution of leak points
can be learnt so that the package designer can evaluate whether the package meet the sealing
requirements during storage, transportation and marketing.
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21. 3.Pressure and Burst Resistance Testing
All these directly relates to the performance of candy packages during storage, transportation and
shelf life periods to avoid inferior sealing such as adhesive failure.
4.The Open Force (Tearing Force) Testing and Packaging Material Mechanical Property
Testing
5. Printing Test
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22. 1.Polarization or Sucrose:
Polarization (pol) measures the purity of the sugar, with the sucrose content of
the sugar provided as a mass percentage. It is the main standard that is used to
determine the quality of the sugar.
The higher the polarization, the purer the sugar is; the lesser the polarization, the
more impurities are present in the sugar.
Polarization is measured by the optical rotation of polarized light, (presented in
the degree of Z) passing through the sugar. This means measuring the amount of
light refracted through the final product.
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23. 2.DETERMINATION OF TOTAL PROTEIN (IN MILK TOFFEE)
3. PARAFFIN IN CONFECTIONERY
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24. ACTIVITIES PERFORMED:
 During the training program, following activities are done:
 Plant Safety Training.

 Induction, during which, we visited different sections of the plant.

 Learned about GMP (good manufacturing practices).

 Learned the detail manufacturing processes of few product.

 Learned about steps of AM (autonomous maintenance).
 Experienced and learned Manning or Manpower handling, allocation of manpower during a
shift (shift handling) & about shift handover.
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25.  experienced and learned about mis (management information system) sheet up
gradation in which plan, actual production, wip (work in progress), breakdown of
each and every station of the manufacturing line are uploaded daily (shift-wise).
learning about taking the stock of the material.
learned practically about team work and also knew that every member of team is
equally important.
learned about better communication system and solving the problem patiently.
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26.  Sugar Grinding Machine
 Chocolate Melting Tank
 Chocolate Conching Refining Machine
 Chocolate Storage Tank
 Chocolate Tempering Machine
 Chocolate Molding Line
 Chocolate Packaging Machine
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28. 1)Prevention of metal contamination in the product
2) Prevention of glass contamination in the plant
3)Cleaning and chemical
 Chemical requirement
 Lubricant requirement
4)Prevention of plastic contamination in the plant
5)Prevention of wood contamination in the plant
6)Handling, storage & packing control
7)Prevention of foreign matter Conveyor belt
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29. Food Safety Training and Certification (FOSTAC) is an initiative
by FSSAI whereby food safety trainings are conducted for target
groups in the food business to maximize knowledge and awareness
of food safety regulations and policies to ensure food safety and
hygiene.
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30. FOOD SAFETY MANAGEMENT
 HACCP-Hazard Analysis and Critical Control Points
 It is system based on principles which aims to food safety in production unit within industry.as the name
suggest it ensures that the complete processing of food product should be free from any
hazard(biological, chemical, physical).
 It is based on 7 principles.
 1. Do hazard analysis
 2. Determine critical control points
 3. Create critical limits for each critical control point
 4. Create critical control point monitoring requirements
 5. formulate corrective actions to be done when point is above limit
 6. Establish procedures for ensuring the HACCP system is working properly
 7. Determine procedures for documentation keeping . 30

31.  ccp: stands for critical control point
these are the specific points, process, procedure in production process that aims to prevent,
reduce or eliminate the chance of occurrence of food safety hazard.it aims to ensure food is
free from hazard.
example: pasteurization temp, cooker temp, cip drain water, metal detector etc.
 oprp: operational pre-requisites program
these are the steps taken in the manufacturing process to ensure that the any related hazard
should be eliminate, prevent. it is not an absolute control like ccp and the hazard may eliminate
in upstream ccp that may be there. it is not the last control on hazard.
example: filtration, temp, vacuum, pressure etc.
 prp: pre requisites program
these are steps done before starting an operation or production line. in this gmps, ghps all are
included. they aims to ensure the safety of food and employee working in factory.
example: cleaning of equipment, cip, personal hygiene, safety equipment, temp, pressure
monitoring devices, pest control etc.
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