This document is a training report submitted by Manjeet Sharma to Sainath University as part of an internship at Bikanervala Foods Pvt. Ltd. from 2015 to 2015. It provides an overview of Bikanervala's operations, including its history and departments. It then describes in detail the cookies section of the company where different types of cookies are produced through processes involving receiving ingredients, dough making, baking, cooling, quality control, and packaging. Temperature and time parameters for baking various cookie products are also provided.
Bikanervala Foods Private Limited is an Indian food company founded in 1950 in New Delhi that produces and sells Indian sweets, snacks and other food products under various brands. The company's vision is to take Indian cuisine globally with high quality and hygienic products using modern technology. It produces a wide range of products including bakery items, chips, namkeens, papad, pickles and sweets. The company plans to expand its packaged foods business under the Bikano brand by opening new outlets, entering new markets and setting up two new production plants with an investment of Rs. 150 crore as it aims for a turnover of Rs. 1,000 crore by 2019.
This document provides an overview of the quality assurance and production processes for Parle biscuits. It discusses the raw materials used, including wheat flour, sugar, palm oil, and milk powder. It describes the testing of raw materials and outlines the major production steps of premixing, creaming, mixing, forming, baking, cooling, and packaging. Key quality parameters for biscuits are also mentioned. The document aims to provide an industrial training on ensuring quality in the production of Parle biscuits.
This document summarizes the production process and plant layout of Britannia's biscuit manufacturing facility. It discusses the location, manufacturing process, available machinery layout options (H or L), dimensions of the current plant area used, and the flow of operations. The production process involves five steps - mixing, molding, baking, cooling, and packaging. The document also provides production targets for upcoming years and outlines the domestic supply chain.
The company has effectively implemented various HR techniques at its plant like 5S, Kaizens, SQC, TQM and Poka-Yoke. Workers are aware of these concepts and their implementation has reduced wastage. HACCP standards are followed for food safety. Wastage is minimized through techniques like reprocessing undersized/overbaked biscuits and sending total wastage to poultry farms. Workers surveyed showed positive response to the techniques adopted by the plant and suggested some further focus areas for improvement.
The document outlines the manufacturing process for making biscuits at Parle. Key steps include: mixing raw materials, moulding dough, baking in a 260 foot long oven, cooling on a 260 foot long conveyor, packaging, and dispatching finished biscuits. Parle aims to minimize wastage at each step and ensures quality through processes like HACCP and regular staff training. The production capacity has increased from 160 tons in 1960 to 35,000 tons currently.
This document provides an overview of Britannia Industries, one of the largest food companies in India. Some key points:
- Britannia was established in 1918 and produces biscuits, bread, and dairy products. Their flagship brands include Milk Bikkis and Marie Gold.
- The company aims to make every third Indian a Britannia consumer and dominate the branded dairy market in India.
- Britannia has grown significantly over the years and now exports to several countries. However, their future plans are focused on becoming a low-cost producer while maintaining quality.
This document provides a training report from an internship at Parle biscuits Pvt. Ltd. It includes an acknowledgement, table of contents, and sections on the company profile, brands, production process, important temperatures and standards, findings and conclusions. The production process section describes raw material testing, mixing, moulding, baking, cooling, and packaging. It provides details on the ingredients, equipment, temperatures, and quality controls for each stage of biscuit production.
Bikanervala Foods Private Limited is an Indian food company founded in 1950 in New Delhi that produces and sells Indian sweets, snacks and other food products under various brands. The company's vision is to take Indian cuisine globally with high quality and hygienic products using modern technology. It produces a wide range of products including bakery items, chips, namkeens, papad, pickles and sweets. The company plans to expand its packaged foods business under the Bikano brand by opening new outlets, entering new markets and setting up two new production plants with an investment of Rs. 150 crore as it aims for a turnover of Rs. 1,000 crore by 2019.
This document provides an overview of the quality assurance and production processes for Parle biscuits. It discusses the raw materials used, including wheat flour, sugar, palm oil, and milk powder. It describes the testing of raw materials and outlines the major production steps of premixing, creaming, mixing, forming, baking, cooling, and packaging. Key quality parameters for biscuits are also mentioned. The document aims to provide an industrial training on ensuring quality in the production of Parle biscuits.
This document summarizes the production process and plant layout of Britannia's biscuit manufacturing facility. It discusses the location, manufacturing process, available machinery layout options (H or L), dimensions of the current plant area used, and the flow of operations. The production process involves five steps - mixing, molding, baking, cooling, and packaging. The document also provides production targets for upcoming years and outlines the domestic supply chain.
The company has effectively implemented various HR techniques at its plant like 5S, Kaizens, SQC, TQM and Poka-Yoke. Workers are aware of these concepts and their implementation has reduced wastage. HACCP standards are followed for food safety. Wastage is minimized through techniques like reprocessing undersized/overbaked biscuits and sending total wastage to poultry farms. Workers surveyed showed positive response to the techniques adopted by the plant and suggested some further focus areas for improvement.
The document outlines the manufacturing process for making biscuits at Parle. Key steps include: mixing raw materials, moulding dough, baking in a 260 foot long oven, cooling on a 260 foot long conveyor, packaging, and dispatching finished biscuits. Parle aims to minimize wastage at each step and ensures quality through processes like HACCP and regular staff training. The production capacity has increased from 160 tons in 1960 to 35,000 tons currently.
This document provides an overview of Britannia Industries, one of the largest food companies in India. Some key points:
- Britannia was established in 1918 and produces biscuits, bread, and dairy products. Their flagship brands include Milk Bikkis and Marie Gold.
- The company aims to make every third Indian a Britannia consumer and dominate the branded dairy market in India.
- Britannia has grown significantly over the years and now exports to several countries. However, their future plans are focused on becoming a low-cost producer while maintaining quality.
This document provides a training report from an internship at Parle biscuits Pvt. Ltd. It includes an acknowledgement, table of contents, and sections on the company profile, brands, production process, important temperatures and standards, findings and conclusions. The production process section describes raw material testing, mixing, moulding, baking, cooling, and packaging. It provides details on the ingredients, equipment, temperatures, and quality controls for each stage of biscuit production.
Bikano Namkeen follows intensive distribution in Jehanabad, distributing widely through grocery stores and liquor shops. Stocks are replenished weekly or fortnightly to meet demand. The company uses distributors as sales and delivery channel partners to facilitate product flow and create access to markets. Distributors are trained, motivated through incentives, and evaluated based on metrics like volume generated, profit contribution, and quota achievement. While channel conflicts sometimes occur, Bikano Namkeen typically takes a win-win approach to resolve them.
This document discusses the ready-to-cook food market in India. It notes that ready-to-cook foods are a new concept and fastest growing sector in India, driven by factors like rising incomes, changing food habits, and increasing demand for convenience. The ready-to-cook food market has grown significantly between 2006-2007 and 2010-2011. Popular Indian ready-to-cook food brands are discussed along with their marketing strategies targeting different consumer segments. Surveys show growing acceptance of ready-to-cook foods among households with children, without children, nuclear families, and bachelors. The market for ready-to-cook mixes in India is estimated to be growing at 30% annually.
The document provides an overview of the food processing industry in India. It discusses the structural analysis and classification of the industry. It also outlines the reforms undertaken, including liberalization policies, fiscal incentives and financial reforms. Key initiatives under the 10th and 11th Five Year Plans are summarized, focusing on infrastructure development, quality assurance standards, and human resource development. The impacts of union budgets on various food processing sub-industries are also highlighted.
This document provides information about Gopal Snacks Pvt Ltd, including:
- It was established in 1994 and produces namkeen and snacks.
- It has 1000 employees and offers benefits like housing, medical insurance, and education assistance.
- The manufacturing process involves receiving raw materials, storage, dough making, frying, seasoning, packing, and boxing final products.
- The company produces a variety of fryums and namkeen including chips, papdi, sev, and more.
MDH Masala: Spicy Success (Brand Management)Yohan DSouza
MDH is a leading Indian spice company with a 12% market share. It offers over 60 ground spices and spice blends packaged in cardboard boxes and pouches. MDH sources spices directly from contract farmers and factories to ensure uniform quality and taste. Through extensive advertising, distribution networks of over 1000 stockists and 8 lakh retailers, and aggressive promotion, MDH has established itself as the top brand in North India. The company is owned and led by 94-year-old Mahashay Dharampal Gulati who takes an active role in overseeing operations.
Presentation on Britannia Industries LimitedRekha Rani
This presentation giving an overview about the Britannia Industries Limited. The evolution of this compny and the market strategy applied by this company are good to know for enhance the business.
Western companies are opening up their factories and offices in India in an unprecedented manner and thus creating a need to study the organization and management of their Indian counterparts. The emergence of India as an economic power over the recent years has created a need to understand the way business is carried out in that part of the world. Also important is to realize how businesses are founded and structured in India. Many Indian companieswere family businesses to start with and even today some of the biggest companies listed on Indian stock exchange continue to be owned partly by the families. This work attempts to study a typical Indian family retail business, its inception, its aspirations, the challenges faced in the context of an emerging economy and the possible roadways to map the future. With this aim in mind a classic case of Haldiram’s is presented here and analyzed.
Britannia aims to dominate India's food and beverage market with tasty yet healthy products, making every Indian a Britannia consumer. Its vision is operational effectiveness through consolidating operations and reducing waste to build new capabilities and innovation. Its strategic objectives are to enter the ready-to-eat food category within a year and focus on increasing consumption frequency and base. Financially, it aims for 20% market share in ready-to-eat foods within two years of launch.
Haldiram's is a leading Indian snack food company known for sweets and savory snacks. The internship provided exposure to Haldiram's quality assurance processes, including chemical and microbiological testing of ingredients and products. Tests were conducted for milk, oils, moisture and more to ensure quality. The intern also observed the manufacturing process for popular items like mathri and rasgulla, involving steps from receiving ingredients to packaging. Regular audits were performed to maintain standards from the British Retail Consortium. The six month training gave valuable insight into a major food producer's operations.
Our MBA presentation on Parle Products
Please download the file and view the presentation.
Notes for each of the slides are present in the notes section
(Images used for representational purposes only)
Haldiram's started as a small sweet shop in 1937 in Bikaner, India and has since grown to become a major Indian snack food brand. It was the first company to brand and package traditional Indian snacks, increasing shelf life. Over the decades it has expanded its product portfolio, opened restaurants, and entered international markets. The company uses stringent quality assurance processes like lab testing of ingredients and products to ensure safety and quality control. It holds a leading market share although it faces competition from other major snack food brands in India.
The document provides an overview of ITC Limited, a major Indian conglomerate. It discusses ITC's history, vision, leadership, diverse business divisions including cigarettes, hotels, food, personal care, IT, and social responsibility programs. ITC aims to sustain its position as one of India's most valuable corporations through world-class performance and creating value for the Indian economy and stakeholders.
This document provides an overview of Haldiram's, a major Indian snacks and sweets manufacturer. It discusses Haldiram's history, founding in 1937 in Nagpur, and product exports worldwide. Strengths include brand awareness, variety, quality, and taste. Weaknesses include less advertising compared to competitors and limited outlets in North India. Opportunities exist to expand reach in India and abroad, increase outlets, and innovate new products. Threats include customer preference for western snacks and increased competition.
ITC was incorporated in 1910 as Imperial Tobacco Company of India Ltd. and over the decades diversified into various business segments like hotels, paperboards, FMCG foods etc. to become one of India's most valuable corporations. Some key events include changing its name to India Tobacco Co. Ltd. in 1970, converting to a public limited company in 1954, launching refined mustard oil under Real Gold brand in 1990, starting agarbatti brands in 2003-2005, and launching shampoo and fairness cream brands in 2009-2010. ITC aims to sustain its position through world class performance and delivering superior stakeholder value across its business portfolio including cigarettes, hotels, agri, paperboards and FMCG foods.
The document provides an overview of the Indian spice industry and marketing of Indian spices. It discusses key facts about Indian spice production, major spices produced and exported from India, and opportunities in the Indian spice export market. It also outlines various government initiatives and incentives to promote spice manufacturing and exports in India. The document highlights the growth in export of organic spices from India between 2008-2014. It provides insights on product offerings, competition, marketing strategies, and financial aspects involved in setting up a spice business in India.
ITC was incorporated in 1910 as Imperial Tobacco Company of India and has since diversified into multiple businesses including hotels, packaging, agriculture, food, lifestyle retailing, education, and personal care. It launched its popular Sunfeast biscuit brand in 1975 and has expanded the brand to include various biscuit types targeting different segments, such as children, health-conscious consumers, and those seeking an indulgent treat. Some popular Sunfeast biscuit varieties include Milky Magic, Marie Light, Golden Bakery, Dark Fantasy, and Glucose.
1. Haldiram's is an Indian snack food company established in 1937 in Bikaner that pioneered the packaging of traditional Indian snacks.
2. It has a first mover advantage and is known for quality and hygiene. It faces competition from both organized and unorganized players.
3. In the early 1990s, Haldiram's split into 3 units that later started operating independently and competing for market share. It has since expanded internationally.
The Haldiram story began in 1937 in Bikaner, India and introduced the brand name "Haldiram Bhujiawala" in 1941. It was led by three brothers and expanded operations by establishing manufacturing units for sweets and snacks in Kolkata in 1950 and Nagpur in 1970. Haldiram offers various Indian snacks and sweets and has become a staple brand in Indian households through uncompromising quality. It produces a wide range of products across multiple sections including ready-to-eat meals, snacks, and bakery items.
Mapro is a leading producer of processed fruit products in western India, founded over 40 years ago in Panchgani. It is known for innovations like vegetarian jelly sweets and fruit products using rose petals. Currently headed by Mayur J. Vora, Mapro has a turnover of Rs. 10 crore and employs over 600 people. Mapro produces a wide range of jams, jellies, syrups, squashes, and ice creams from fruits grown locally like strawberries, mangoes, and roses. The company aims to develop and produce high quality and nutritious food products through continual improvement of its quality management systems.
STP marketing presentation OF Cadbury Dairy MilkVinish Sharma
Cadbury is a British confectionery company established in 1824 in Birmingham, England. It introduced the Dairy Milk chocolate bar in 1905, which used a higher milk content than rivals. Dairy Milk became Cadbury's best-selling brand and consists of various products made exclusively with milk chocolate. In India, Dairy Milk has around 47% market share of the chocolate industry. Cadbury segments customers demographically by age and gender, and behaviorally based on decision roles, occasions, benefits, user status, and rates. It targets different groups like students and families through marketing campaigns.
This document provides a summary of Ahmed Hamdy Mohamed's qualifications and experience in quality assurance. It outlines his educational background in food safety and technology and lists his achievements in helping several companies obtain certifications like ISO 22000, BS OHSAS 18001, and ISO 9001. It also details his role in establishing quality management systems, audit programs, supplier quality programs and more at Nile Fruits Group from 2012-2013.
Amir Hameed is seeking a challenging position in quality assurance where he can continue developing his skills. He has over 10 years of experience in quality control roles at dairy and ice cream plants. His responsibilities included comprehensive quality testing, ensuring standards compliance, staff training, and continuous quality improvement initiatives. He has certifications in food technology and safety training, and holds a DAE in Food Technology.
Bikano Namkeen follows intensive distribution in Jehanabad, distributing widely through grocery stores and liquor shops. Stocks are replenished weekly or fortnightly to meet demand. The company uses distributors as sales and delivery channel partners to facilitate product flow and create access to markets. Distributors are trained, motivated through incentives, and evaluated based on metrics like volume generated, profit contribution, and quota achievement. While channel conflicts sometimes occur, Bikano Namkeen typically takes a win-win approach to resolve them.
This document discusses the ready-to-cook food market in India. It notes that ready-to-cook foods are a new concept and fastest growing sector in India, driven by factors like rising incomes, changing food habits, and increasing demand for convenience. The ready-to-cook food market has grown significantly between 2006-2007 and 2010-2011. Popular Indian ready-to-cook food brands are discussed along with their marketing strategies targeting different consumer segments. Surveys show growing acceptance of ready-to-cook foods among households with children, without children, nuclear families, and bachelors. The market for ready-to-cook mixes in India is estimated to be growing at 30% annually.
The document provides an overview of the food processing industry in India. It discusses the structural analysis and classification of the industry. It also outlines the reforms undertaken, including liberalization policies, fiscal incentives and financial reforms. Key initiatives under the 10th and 11th Five Year Plans are summarized, focusing on infrastructure development, quality assurance standards, and human resource development. The impacts of union budgets on various food processing sub-industries are also highlighted.
This document provides information about Gopal Snacks Pvt Ltd, including:
- It was established in 1994 and produces namkeen and snacks.
- It has 1000 employees and offers benefits like housing, medical insurance, and education assistance.
- The manufacturing process involves receiving raw materials, storage, dough making, frying, seasoning, packing, and boxing final products.
- The company produces a variety of fryums and namkeen including chips, papdi, sev, and more.
MDH Masala: Spicy Success (Brand Management)Yohan DSouza
MDH is a leading Indian spice company with a 12% market share. It offers over 60 ground spices and spice blends packaged in cardboard boxes and pouches. MDH sources spices directly from contract farmers and factories to ensure uniform quality and taste. Through extensive advertising, distribution networks of over 1000 stockists and 8 lakh retailers, and aggressive promotion, MDH has established itself as the top brand in North India. The company is owned and led by 94-year-old Mahashay Dharampal Gulati who takes an active role in overseeing operations.
Presentation on Britannia Industries LimitedRekha Rani
This presentation giving an overview about the Britannia Industries Limited. The evolution of this compny and the market strategy applied by this company are good to know for enhance the business.
Western companies are opening up their factories and offices in India in an unprecedented manner and thus creating a need to study the organization and management of their Indian counterparts. The emergence of India as an economic power over the recent years has created a need to understand the way business is carried out in that part of the world. Also important is to realize how businesses are founded and structured in India. Many Indian companieswere family businesses to start with and even today some of the biggest companies listed on Indian stock exchange continue to be owned partly by the families. This work attempts to study a typical Indian family retail business, its inception, its aspirations, the challenges faced in the context of an emerging economy and the possible roadways to map the future. With this aim in mind a classic case of Haldiram’s is presented here and analyzed.
Britannia aims to dominate India's food and beverage market with tasty yet healthy products, making every Indian a Britannia consumer. Its vision is operational effectiveness through consolidating operations and reducing waste to build new capabilities and innovation. Its strategic objectives are to enter the ready-to-eat food category within a year and focus on increasing consumption frequency and base. Financially, it aims for 20% market share in ready-to-eat foods within two years of launch.
Haldiram's is a leading Indian snack food company known for sweets and savory snacks. The internship provided exposure to Haldiram's quality assurance processes, including chemical and microbiological testing of ingredients and products. Tests were conducted for milk, oils, moisture and more to ensure quality. The intern also observed the manufacturing process for popular items like mathri and rasgulla, involving steps from receiving ingredients to packaging. Regular audits were performed to maintain standards from the British Retail Consortium. The six month training gave valuable insight into a major food producer's operations.
Our MBA presentation on Parle Products
Please download the file and view the presentation.
Notes for each of the slides are present in the notes section
(Images used for representational purposes only)
Haldiram's started as a small sweet shop in 1937 in Bikaner, India and has since grown to become a major Indian snack food brand. It was the first company to brand and package traditional Indian snacks, increasing shelf life. Over the decades it has expanded its product portfolio, opened restaurants, and entered international markets. The company uses stringent quality assurance processes like lab testing of ingredients and products to ensure safety and quality control. It holds a leading market share although it faces competition from other major snack food brands in India.
The document provides an overview of ITC Limited, a major Indian conglomerate. It discusses ITC's history, vision, leadership, diverse business divisions including cigarettes, hotels, food, personal care, IT, and social responsibility programs. ITC aims to sustain its position as one of India's most valuable corporations through world-class performance and creating value for the Indian economy and stakeholders.
This document provides an overview of Haldiram's, a major Indian snacks and sweets manufacturer. It discusses Haldiram's history, founding in 1937 in Nagpur, and product exports worldwide. Strengths include brand awareness, variety, quality, and taste. Weaknesses include less advertising compared to competitors and limited outlets in North India. Opportunities exist to expand reach in India and abroad, increase outlets, and innovate new products. Threats include customer preference for western snacks and increased competition.
ITC was incorporated in 1910 as Imperial Tobacco Company of India Ltd. and over the decades diversified into various business segments like hotels, paperboards, FMCG foods etc. to become one of India's most valuable corporations. Some key events include changing its name to India Tobacco Co. Ltd. in 1970, converting to a public limited company in 1954, launching refined mustard oil under Real Gold brand in 1990, starting agarbatti brands in 2003-2005, and launching shampoo and fairness cream brands in 2009-2010. ITC aims to sustain its position through world class performance and delivering superior stakeholder value across its business portfolio including cigarettes, hotels, agri, paperboards and FMCG foods.
The document provides an overview of the Indian spice industry and marketing of Indian spices. It discusses key facts about Indian spice production, major spices produced and exported from India, and opportunities in the Indian spice export market. It also outlines various government initiatives and incentives to promote spice manufacturing and exports in India. The document highlights the growth in export of organic spices from India between 2008-2014. It provides insights on product offerings, competition, marketing strategies, and financial aspects involved in setting up a spice business in India.
ITC was incorporated in 1910 as Imperial Tobacco Company of India and has since diversified into multiple businesses including hotels, packaging, agriculture, food, lifestyle retailing, education, and personal care. It launched its popular Sunfeast biscuit brand in 1975 and has expanded the brand to include various biscuit types targeting different segments, such as children, health-conscious consumers, and those seeking an indulgent treat. Some popular Sunfeast biscuit varieties include Milky Magic, Marie Light, Golden Bakery, Dark Fantasy, and Glucose.
1. Haldiram's is an Indian snack food company established in 1937 in Bikaner that pioneered the packaging of traditional Indian snacks.
2. It has a first mover advantage and is known for quality and hygiene. It faces competition from both organized and unorganized players.
3. In the early 1990s, Haldiram's split into 3 units that later started operating independently and competing for market share. It has since expanded internationally.
The Haldiram story began in 1937 in Bikaner, India and introduced the brand name "Haldiram Bhujiawala" in 1941. It was led by three brothers and expanded operations by establishing manufacturing units for sweets and snacks in Kolkata in 1950 and Nagpur in 1970. Haldiram offers various Indian snacks and sweets and has become a staple brand in Indian households through uncompromising quality. It produces a wide range of products across multiple sections including ready-to-eat meals, snacks, and bakery items.
Mapro is a leading producer of processed fruit products in western India, founded over 40 years ago in Panchgani. It is known for innovations like vegetarian jelly sweets and fruit products using rose petals. Currently headed by Mayur J. Vora, Mapro has a turnover of Rs. 10 crore and employs over 600 people. Mapro produces a wide range of jams, jellies, syrups, squashes, and ice creams from fruits grown locally like strawberries, mangoes, and roses. The company aims to develop and produce high quality and nutritious food products through continual improvement of its quality management systems.
STP marketing presentation OF Cadbury Dairy MilkVinish Sharma
Cadbury is a British confectionery company established in 1824 in Birmingham, England. It introduced the Dairy Milk chocolate bar in 1905, which used a higher milk content than rivals. Dairy Milk became Cadbury's best-selling brand and consists of various products made exclusively with milk chocolate. In India, Dairy Milk has around 47% market share of the chocolate industry. Cadbury segments customers demographically by age and gender, and behaviorally based on decision roles, occasions, benefits, user status, and rates. It targets different groups like students and families through marketing campaigns.
This document provides a summary of Ahmed Hamdy Mohamed's qualifications and experience in quality assurance. It outlines his educational background in food safety and technology and lists his achievements in helping several companies obtain certifications like ISO 22000, BS OHSAS 18001, and ISO 9001. It also details his role in establishing quality management systems, audit programs, supplier quality programs and more at Nile Fruits Group from 2012-2013.
Amir Hameed is seeking a challenging position in quality assurance where he can continue developing his skills. He has over 10 years of experience in quality control roles at dairy and ice cream plants. His responsibilities included comprehensive quality testing, ensuring standards compliance, staff training, and continuous quality improvement initiatives. He has certifications in food technology and safety training, and holds a DAE in Food Technology.
Mos Tafa Mahmoud Abdelmagid is seeking a new position in quality management that utilizes his experience. He has over 10 years of experience in quality assurance and food safety roles. He is educated in food science and quality management and has managed quality assurance departments and implemented quality systems for several companies in Egypt.
Paul Joseph has over 25 years of experience in quality assurance and operations management roles in the food industry. He currently works as the Quality Assurance and Operations Manager for Nutritional Choice Australia, where he has helped establish quality systems and achieve growth for their export dairy business. Previously, he held quality assurance roles at several food manufacturers, demonstrating a track record of implementing food safety certifications and improving quality management systems.
Consulting for Iso 22000 By Netpeckers ConsultingIskcon Ahmedabad
This presentation discusses the ISO 22000 food safety management system standard. It provides an overview of the standard's objectives to ensure food safety compliance and manage risks throughout the supply chain. The key parts of an ISO 22000 system are prerequisite programs, Hazard Analysis and Critical Control Point planning, and documentation and management review requirements. Implementing ISO 22000 can benefit organizations by improving food safety, meeting regulations, and enabling international trade and exports.
The document provides an overview of Mother Dairy's operations including its history, products, production processes, quality control measures, supply chain management, and facility layout. Some key details include:
- Mother Dairy was established in 1974 and produces milk and dairy products, edible oils, fresh fruits and vegetables.
- It has stringent quality control processes like testing milk at various stages of production and maintaining the cold chain.
- The supply chain involves procuring milk from cooperatives, processing it using clarification, homogenization etc., packing, and distributing through distributors and retail outlets.
- The production facility has various equipment for processing and automated cleaning systems to ensure quality and safety.
This document is a curriculum vitae for Anish Kumar A that outlines his professional experience and qualifications. It summarizes his career history working in quality assurance and food safety roles for various companies in Qatar and India over the past decade. His experience includes implementing food safety standards like ISO 22000, HACCP, and ensuring compliance with regulations. He also lists his educational background and training certifications relevant to the food safety field.
Osama EL Sayed Ahmed has over 20 years of experience in dairy and food manufacturing. He holds various roles including Quality Control Manager, Quality Assurance/Control Manager, and Lab & Quality Manager. He has extensive experience developing and implementing quality management systems and food safety programs. He also has expertise in analytical testing, new product development, and customer relations.
Trang Nguyen has over 10 years of experience in quality assurance roles. She is currently the Country QA Manager for Intersnack Cashew Company in Vietnam where she manages QA activities including quality control, research and development, and QA teams. Previously she held QA roles of increasing responsibility at Coca-Cola Beverages Vietnam and Guyomarc'h Vietnam, where she implemented quality management systems, conducted audits, ensured regulatory compliance, and helped factories achieve certifications. She aims to become a Regional QA Manager and has skills in quality management systems, auditing, food safety regulations, and languages.
Dr hatem el bitar quality text (16)د حاتم البيطار #دحاتم_البيطار #timodent...د حاتم البيطار
This document provides guidance on implementing a Food Safety Management System certified under the FSSC 22000 standard. It outlines key steps including assigning a Food Safety Team Leader, conducting a gap analysis, establishing implementation teams to document processes and train staff, completing internal audits, and scheduling a certification audit. The benefits of FSSC 22000 certification include managing food safety risks, maintaining customers who require certification, and expanding into new markets.
This document contains a summary of Amir Hameed's work experience and qualifications. He has worked as a Lab Champion for Engro Foods since December 2007, where his responsibilities include quality assurance testing, shelf life analysis, new product development, and staff management. He has received training in areas such as water chemistry, dairy chemistry, and food safety systems. Academically, he holds a Bachelor's degree in Food & Nutrition and a D.A.E. in Food Technology, and is a member of food industry professional societies.
ISO 220001 documents prepared information about ISO 22000 certification, requirements, and benefices covering ropes. This information very useful of Food Safety System and ISO 22000 certification.
This document is a cover letter and CV from Sreeraj Janardhanan Pillai applying for a food technologist position. The cover letter introduces Sreeraj as a food science and technology master's graduate with over 6 years of experience in quality assurance roles in the food industry in India and the UAE. The CV then details Sreeraj's work history and roles in quality control and assurance, documentation control, and EHS leadership. It also lists his relevant training, skills, and educational background.
Mohammad Ibrahim Shakarnah is seeking an advanced managerial role in food quality assurance and control. He has over 6 years of experience in food quality control and assurance at Siniora Food Industry, where he currently serves as Quality Assurance and Control Supervisor. In this role, he oversees quality inspection and control, implements various food safety systems, and ensures compliance with regulations. Mohammad aims to leverage his proven leadership and technical skills to further his career in ensuring food safety and quality.
Brief information about iso,iso22000,iso9000 which explaining with some examples, pictures, charts. Here you can gain some information about the topic.
This document provides an overview of quality assurance (QA) and hazard analysis critical control points (HACCP) programs in the food industry. It discusses the importance of QA programs for food safety and profitability. QA programs monitor all aspects of food production, from raw materials to finished products. The key components of an effective QA program include clear objectives, inspection procedures, product standards, testing protocols, and record keeping. HACCP is a seven step process for identifying and controlling food safety hazards. Effective QA programs require management support, dedicated staff, and defined roles and responsibilities.
This document provides a summary of an individual's qualifications and experience in food science and dairy production. It outlines their educational background which includes a Master's degree in Food Science, Technology and Nutrition from universities across Europe and a Bachelor's degree in Dairy Technology. Their professional experience includes over 5 years working in production roles for dairy and ice cream companies, where they were responsible for quality control, production planning, and ensuring standards were met. They also have experience in research and development related to dairy science during their studies.
Potential for Supplier Assurance in the Asian MarketSQF Institute
This document summarizes Aeon Co., Ltd.'s efforts to ensure supplier assurance and food safety in their Asian markets. It discusses Aeon's operating results, expansion of private brand products, and implementation of global food safety standards. It also outlines Aeon's GAP implementation activities in Japan, GFSI benchmarked standard adoption, and a pilot project conducted by Aeon Malaysia to improve food safety management systems for small suppliers through training programs. The goal is to further improve supplier assurance through support for small suppliers, effective certification systems, and addressing local issues.
Iso 22000 2005 food safety management system certification practice guideHenry Nelson
ISO 22000 food safety management systems - Requirements for any organization in the food chain. The standard provides for international harmonization in the field of food safety standards, providing a tool for implementing the HACCP system (Hazard Analysis and Critical Control Points) throughout the food supply chain.
(1) This document contains a test on cereals and pulses technology. It has two sections - multiple choice questions and short answer questions.
(2) The multiple choice section has 10 questions testing knowledge on topics like parboiling, milling of rice and wheat, components of cereals.
(3) The short answer section lists 4 questions to attempt out of 7 questions provided. The questions cover topics such as parboiling, wheat milling, differences between hard and soft wheat, chemical composition of wheat, rice milling process and factors affecting rice quality during milling.
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2) The D-value is the time required to reduce the bacterial population by 90% at a specific temperature, while the Z-value is the temperature change needed for a ten-fold change in D-value.
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The modern rice milling machinery can be
divided into two major groups: (1) rice milling
machinery developed in Japan and (2) rice
milling machinery developed in Europe.
• The major operations performed by modern
The modern rice milling machinery can be
divided into two major groups: (1) rice milling
machinery developed in Japan and (2) rice
milling machinery developed in Europe.
• The major operations performed by modern
rice mills are : (1) storage; (2) cleaning; (3)
husking; (4) separation; (5) whitening; and (6)
grading
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Composition of muscle, Different types of slaughtering methods, Different types of meatents, Antimortam and post-mortem inspection of animal/slaughtered animal, Abattoir – Definition and construction; basic preparatory procedures (culmination, emulsification, pre-blending) Cured and smoked meats, sausage products – classification, processing steps, and canned meat, meat pickles
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6. Frozen Storage of fresh and processed meat, poultry and fish (04 hrs)
7. By-products of meat, fish, poultry and egg industry (06 hrs)
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This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
This document discusses the microbiology of various foods. It begins by introducing food microbiology and the importance of microorganisms in foods, both desirable and undesirable roles. It then discusses the microbiology of specific foods, including milk and milk products like cheese, butter, and ice cream. It describes the microorganisms commonly found in milk, how they grow, and their effects. It provides details on the microbiology of butter, sources of contamination, types of spoilage, and control methods. It also briefly mentions the microbiology of cheese and cottage cheese.
- Environmental education involves the systematic study of environmental issues from an interdisciplinary perspective, including both scientific and social aspects.
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The document discusses principles and methods for food preservation. It explains that food preservation prevents spoilage by removing microorganisms, inactivating enzymes, and removing insects and rodents. Common preservation methods include dehydration, lowering temperature through refrigeration or freezing, increasing temperature through pasteurization or sterilization, and using preservatives like salt, sugar, or chemicals. Specific preservation techniques are outlined for items like potatoes, peas, and greens through methods like sun drying, blanching, and freezing. The goal of preservation is to retain a food's quality, nutrients, and extend its safe storage lifespan.
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The document provides instructions for making carrot murabba or preserve. It involves peeling and cutting carrots into pieces, boiling them to soften, then cooking them overnight in a pan with sugar to extract the juices. The next day, the pan is heated to thicken the syrup until it reaches a one-string consistency. Citric acid is added before storing the finished preserve in an airtight container. The preserve acts as a cooling agent during the summer months.
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Principles of processing and preservation
Status of Indian food industry with emphasis on State of Haryana. Definition of food food technology, food science, food preservation and food engineering basic considerations. Importance of food processing and preservation. Classification of foods on the basis of shelf life, pH, origin; Different types of food spoilage viz. microbiological, bio-chemical, chemical, physical and their effects on food quality. Principles of food preservation.
Preservation by sugar and salt
Principles of Salt and sugar preservation, Intermediate Moisture Food (IMF) like jam, jelly and marmalade. Techniques of pickling.
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Low temperature required for different foods refrigeration refrigeration load, refrigeration systems; slow and fast freezing, freezing process; types of freezer advantages and disadvantages of freezing; storage and thawing of frozen food.
Preservation by High Temperature
Pasteurization, Sterilization, Canning: their Definition, Method, advantages and disadvantages.
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Evaporation, concentration, drying and dehydration, types of dryers, advantages and disadvantages, selection of dryers.
Food Additives including Chemical Preservatives-
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3. Mixing
Mixing, Agitating, kneading, blending, homogenization and related equipment
4. Separation Processes
Principles of Filtration, Sedimentation, Crystallization and Distillation and equipment used
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ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
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Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Bikanerwala
1. Department of Biotechnology
Sainath University
Jharkhand, India
Training Report / Project Report on
15--2015 to 15--2015
BIKANERVALA FOOD PVT. LTD.
For the partial fulfilment of Degree in Biotechnology as part of
curriculum under Project Oriented Professional Training in 8th
Semester.
SESSION 2012-15
Submitted By: Under the guidance of
Manjeet Sharma Sh. Vedpal Yadav
Enroll- M.Sc (Food Science & Technology)
E-Mail- manjeetsharma.hisar@gmail.com Government Polytechnic, Mandi Adampur
Contact No. +919560298613 E mail– vedpalp@yahoo.com
Contact no. +9194165-89819
2. ACKNOWLEDGEMENT
To achieve any organizational goal needs a team work and achieving a personal goal is also
requires guidance, hard work, learning and execution which can not do without a team. I
would like to thanks all the support and guidance provided by the “BIKANERVALA Pvt.
Ltd.” Rather I would take the privilege to call it as “BIKANERVALA Family”., without
whom this project was not possible.
I would like to thanks Ms. Swati Chawla (HR Manager) for their administrative
support and guidance which is entry point to this project. I sincerely mention the technical
team headed by Mr. Rajesh Kumar Gupta (Manager QA) and Mr. Parvesh (Executive QA)
for giving me the atmosphere to learn like a professional and encouraging me towards the
accomplishment of my project. Special Thanks to Mr.Rajesh Kumar Gupta for sharing his
valued and lasting experience.
I am thankful to Mr. Vedpal Yadav Lect. Of Biotechnology in Sainath University for
guiding me to do this intership. I can not forget to thank to the all Lect. of Sainath University
for giving me all the support and guidance to pursuing such great course of Biotechnology.
CONTENTS
3. 1. Introduction
(a) Cookies Section
(b) Bakery Section
(c) Chat Section
(d) Sweets Section
(e) Namkeen Section
2. Packaging Unit and Storage
3. Quality Assurance
4. cleaning and Sanitation
5. Hygiene and sanitation
6. Hygiene and Sanitation
7. Conclusion
INTRODUCTION
4. History:- Bikanervala is one of India's most prominent families in the business of traditional
hospitality products like Sweets and Namkeens. Our forefathers devoted their lifetime in
developing exclusive recipes which are now our proud family secrets. To this wealth of
inherited knowledge our new generation has now added another dimension - Modern
Technology.
Today, BIKANERVALA FOODS PVT. LTD. is an ISO 9001:2000, HACCP
and SQF 2000cm
certified company with four modern manufacturing units in the National
Capital Region and a chain of 88 outlets in India and abroad, serving vegetarian North Indian,
South Indian, Continental, Chinese cuisine and Fast food along with a vast variety of
traditional Indian sweets and snacks.
2. Departments- The Company has various Departments as per hierarchal company law.
The following are the main department working in this company.
(a) HR Department – it is the head office of the plant and this department controls all
the activities regarding human recourse development. The main function this department is
to maintain records for all the activities of the plant the complete administration of the plant
is carried out under this department It has it various subsections like accounts, administration,
security and training. This department keeps all the records and finances of the unit.
(b) Marketing Department –This department deals with all the activities of purchase/
sale of raw/furnished materials to the market. It has two sub-section to distribute the activities
for effective management i.e. Purchase section and Sale Section. This department is solely
responsible to provide raw materials, machines, packaging material etc. Records of all the
company assets are maintained by this department only. It has the additional responsibility of
surveying the market to improve the sale and quality of product.
(c) Production Department- The production of the company solely lies on this
department. The company has various products with the help of the hard work put by this
department. The following are many products by this company. It is divided.
In Six Main Sections:-
(i) Namkeens (ii) Sweets
(iii) Biscuits and Cookies (iv) Bakery
(v) Petha (vi) Chaat
(d) Quality Control & Assurance department- The company is operating with
qualified technician with high standard of quality control the department deals in the
sustaining of quality of all of its products and their variants. Besides this it also deals in the
5. Quality Certification (ISO 9001 2008, SQF, HACCP etc.) and their implementation and
continuous improvement in the company. They also help in maintaining CCPMM (Consumer
Complaints per Million Pack) etc.
(e) Maintenance Departments- This department is soley responsible for maintenance of
all assets of the company. It provide assistance to all the department for their proper
functioning. Proper functioning of all the machines in various department lies with this
department. They are capable of doing even third line servicing to all the machine. The
repair, requirement of the machines is done through this department.
(f) Store and Logistic Department- This department is related to the finished goods as
well as raw materials also. It maintains FIFO and appropriate condition for the storage of
materials, where logistics dispatch the finished goods to the distributor or according to the
procedure they also maintain FIFO for the dispatch.
3. Present Operations- BIKANERVALA’s Activities include manufacturing and marketing of
Bikano range of sweets, snacks, sharbats and papds with strong national distribution and
export net work. Apart from that there also.
(a) BIKANERVALA family restaurant- A chain of 100% pure vegetarian multi cuisine
sweet shops cum restaurant in India, UAE, and Nepal.
(b) Bikano Chaat Cafes- A chain of fast food outlets catering to the needs of youth and
not so young in a hurry, serving traditional Indian chaat in a global manner.
4. Achievements- Its R&D Division has developed a range of high nutrition supplements
known as weaning FOODS for childrejn which are distributed through the state governments
in rural areas. Apart from this BIKANERVALA is expanding its outlets in India as well as
Abroad. Focusing on promoting Indian heritage, culture and cuisine world wide.
5. New Launching- The company is preparing to launch first it is out let in Jammu and
Kashmir. Touching again in global branding in food industry the company is going to open it
out let in UK very soon.
ISO- CERTIFICATION
6. ISO 9001:2008 Quality Management System:- ISO 9000 is known as its standards for
Quality Management System. ISO 9000 is maintained by ISO (International Organization for
6. Standardization) and is administered by accreditation and certification holders. The
requirements of ISO 9000 : 2008 includes:
(a) A set of procedures that cover all key processes in the business.
(b) Monitoring processes to ensure that they are effective in keeping adequate records.
(c) Checking of defects, with appropriate and corrective action where necessary.
(d) Regularly reviewing individual processes and the quality system itself for
effectiveness.
(e) Facilitating continual improvement.
(f) The various sections of ISO 9001 : 2008Quality Management system are as follows-
Section 1: Scope
Section 2: Normative Reference
Section 3: Terms and definitions
Section 4: Quality Management System
Section 5: Management Responsibility
Section 6: Resource Management
Section 7: Product Realization
Section 8: Measurement, Analysis and improvement
(g) In effect, users need to address all section 1 to 8, but only 4 to 8 need implementing
with in a QMS. In additions of these ISO 9001:2008 requires a quality policy and
quality manual, which may or may not includes the following documents.
Control of Documents (4.2.3)
Control of Records (8.2.4)
Internal Audit (8.2.2)
Control of Nonconforming Product / Service (8.3)
Corrective Action (8.5.2)
Preventive Action (8.5.3)
(h) Advantages- It is widely acknowledged that proper quality management improves the
business and having a positive effect on investment, market share, sales growth, sales
margins, competitive advantage and avoidance of litigation implementing ISO often gives the
following advantages:
(i) Creative effective operation
(ii) Increase customer satisfaction and retention
(iii) Reduce audits objections
7. (iv) Enhance marketing
(v) Improve motivation, awareness and morale of employee
(vi) Promote international trade
(vii) Reduce waste and increase productivity
(viii) Increase net profit
(ix) They are also in the process of implantation ISO 22000-2005 (FSMS)
7. HACCP (Hazard Analysis Critical Control Point)- HACCP means the quality product so
this quality policy make safe product for the consumer. The concept of HACCP is to provide
systematic approach to controlling safety hazards in a food process. Hazard analysis of
specific food from harvest to consumption and identification critical control points and
application the criteria necessary to prevent eliminate of reduce to acceptable levels the
hazards in the entire food production sequence for specific food.
8. GMP (Good Manufacturing Practices)- GMP is a term that is renowned for the control
and management of manufacturing and quality control testing foods and pharmaceutical
products. Since sampling product will statistically only ensure that the samples themselves
are suitable for use and end point testing relies on sampling. GMP takes the holistic approach
of regulating the manufacturing testing environment it self. An extremely important of GMP
is documentation every aspect of the process activities and operations involved with product
manufacture. It the documentation showing how the product was make and tested is not
correct and in order, then the product does not meet the required specification and is
considered adulterated GMP requires that all manufacturing and testing equipment has been
qualified as suitable for use and that all operational methodologies and procedures utilized in
the food manufacturing process have been validated to demonstrate the they perform their
supposed function (s).
OUR CONCEPT
8. BIKANERVALA The traditional Indian sweet shop cum restaurant is an experience in
itself. Here you can find the pleasure & warmth of traditional Indian Sweets, Namkeens,
Chaat & Snacks and 100% pure Vegetarian multi cuisine restaurant which is served &
delivered with passion and celebration. Bikanervala’s concept always has been to innovate
and yet maintain the original flavour of traditional Indian food with primary focus on quality,
hygiene and affordability. Customer satisfaction is like a religion at Bikanervala and that is
why we have been able to keep our century old tradition alive. Bikanervala showrooms are
located in India, Nepal, UAE & New Zealand. BIKANO Bikano is our international brand
of packaged Sweets, Namkeens, Papad and Sherbets, manufactured to the world standards of
hygiene and quality. Bikano’s packaged products have always been a big hit with customers
in both India and abroad. Their food products like namkeens, cookies and syrups have made
it the most preferred in between meal snack all over the world. Bikano’s concept of constant
innovation through the use of modern technology for packaging retains its original flavour for
maximum time period. With this vast variety of finest packaged products one can always
ready to celebrate a sweet moment, any time , any where. Bikano products are available in
Bikanervala & Bikano Chat Cafe showrooms and in leading super markets and retail stores in
India & abroad.
PRODUCTION
9. Bikano prides itself in successfully integrating ultra modern technology to manufacture its
traditional food products in their 5 factories across India. Their products are quite well known
for being healthier than the oily snacks that are found outside since they are fried in machines
which are programmed by Programmable Logic Controllers (PLC). They have always been
in the forefront in pioneering new technology for modifying traditional sweet recipes of Kaju
Burfi, Khoya Burfi, Patisa, Soan Papdi etc. to having a longer shelf life and exporting them
abroad. They are specially packed under ambient conditions through an application called
MAP (Modified Atmosphere Packaging).The canned food products are very popular amongst
Indians abroad, and utmost care is taken to ensure that each of the products undergoes
stringent quality test.
Quality Control
Every product that comes out of Bikano’s factory is passesthrough stringent quality checks
before it reaches the customers. Their state of the art manufacturing process has been
awarded ISO 9001: 2000 by UL India Ltd and they are also an HACCP and SQF 2000 CM
certified organisation by SGS India Ltd. The Quality Assurance Department has world class
testing facilities for Colorimetric, Chromatographic, Chemical, Bacteriological and Physical
analyses thereby ensuring quality of raw material, packaging material, packing material and
finished goods. The quality standards are at par with the requirements of FDA, and Australian
and New Zealand regulations. The demands for their products are a testament to the quality
standard held by Bikanervala.
Cookies Section
10. Introduction: - The Cookie section of the plant is adjacent to the chaat café. The
products of the section are as follows.
Sr. Product Name
1. Kaju Pista Cookies
2. Milk Pista Cookies
3. Spl Namkeen Cookies
4. Fruit cake Rusic
5. Atta Patti
6. Marble Cookies
7. Elaichi Khjur
8. Chocolate Kaju
9. Jam Pista
10. Milk Kaju
11. Coconut Biscuit
12. Gol Kaju
13. Namkeen Kaju
14. Khajur
15. Fool Biscuit
16. Chanekt Cookies
Baking Temperature of Different Products :-
11. Listed below the different temp and time for the different products:
Sr. No Product Name Temp (C) Time (Minutes)
1. Kaju Pista Cookies 195 20
2. Milk Pista Cookies 168 18
3. Spl Namkeen Cookies 175 20
4. Fruit Cake Rusic 170 70
5. Atta Patti 190 16
6. Marble Cookies 190 16
7. Elaichi Khjur 190 16
8. Chocolate Kaju 190 16
9. Jam Pista 190 16
10. Milk Kaju 168 18
11. Coconut Biscuit 55 20
12. Gol Kaju 195 20
13. Namkeen Kaju 190 20
14. Khajur 190 20
15. Fool Biscuit 175 25
16. Chanekt Cookies 170 20
12. Process Flow Chart:-
Process Flow Chart of Different product shown below:
CHHOTA NAMKEEN
RECEIVING INGREDIENTS
Ghee, RW Flour, Salt, Ajawain, Glucose
SHORTING OF MATERIALS
DOUGH MAKING
WEIGHING 200 GMS
ROLLING IN CYLINDRICAL FORM
HARDENING FOR EASY CUTTING
0˚C / 1HRS
CUTTING
PUTTING IN TRAY
BAKING
(165 0˚C / 25) MINUTES
COOLING
10-15 MINUITES IN ROOM TEMP
EVALUATING
A.C. INSPECTION
PACKAGING
SPECIAL NAMKEEN:-
RECEIVING INGREDIENTS
(Ghee, RW Flour, Sugar Salt, B/ Salt Ajawain, Custard Powder)
13. SHORTING OF MATERIALS
DOUGH MAKING
(Mechanically)
SHEETING
SPREADING OF CUMIN SEEDS
CUTTING
PUTTING IN TRAY PARALLEL
BAKING
(175 0˚C / 20) MINUTES
COOLING
10-15 MINUITES IN ROOM TEMP
EVALUATING
Q.C. INSPECTION
PACKAGING
KAJU PISTA
RECEIVING INGREDIENTS
Ghee, RW Flour, Sugar, Salt, B-Salt Ajawain, Custard Powder
SHORTING OF MATERIALS
DOUGH MAKING
Creaming Material Mixing and flour mixing
HAND ROLLING
RECTANGULAR ROLLING USING BARS
14. FREEZING
0˚C / 4 HRS
CUTTING SQUARE
SHAPING & PUTTING IN TRAY PARALLEL
BAKING
(195 0˚C / 20) MINUTES
COOLING
10-08 MINUITES IN ROOM TEMP
EVALUATING
Q.C. INSPECTION
PACKAGING
RECEIVING RAW MATERIALS
Ghee, RW Flour, Sugar, Salt, B-Salt Ajawain, Custard Powder
SHORTING OF MATERIALS
DOUGH MAKING
Creaming Material Mixing and flour mixing
HAND ROLLING
RECTANGULAR ROLLING USING BARS
FREEZING
0˚C / 4 HRS
CUTTING SQUARE
SHAPING & PUTTING IN TRAY PARALLEL
BAKING
(195 0˚C / 20) MINUTES
COOLING
15. 10-08 MINUITES IN ROOM TEMP
EVALUATING
Q.C. INSPECTION
PACKAGING
MARBLE COOKIES
RECEIVING RAW MATERIALS
Ghee, RW Flour, Sugar, Salt, B-Salt Ajawain, Custard Powder
SHORTING OF MATERIALS
Mixing of Ingredients Mixing of Cocoa Power
(RW Flour, Oil, Glucose) and Carmel
MIXING OF BOTH PREPATIONS
LAYERING
3 layer cocoa mix between 4 layer of maida mix
ROLLING & SHEETING
FREEZING
0˚C / 4 HRS
HARDENING FOR EASY CUTTING
(0˚C /4 hrs)
CUTTING(SQUARE)
PUTTING IN TRAY PARALLEL
BAKING
(190 0˚C / 16 MINUTES)
COOLING
10-08 MINUITES IN ROOM TEMP
EVALUATING
16. Q.C. INSPECTION
PACKAGING
FRUIT CAKE RUSK:- It requires two stage of baking. The first step of baking is done
at relatively higher temperature which is followed by cooling
and then baking at comparatively lower temperature.
RECEIVING RAW MATERIALS
(Ghee, RW Flour, Sugar, Tutti, Salt, Baking Soda, Glucose)
FILLING IN TRAY
(3 kg/Tray)
INITIAL BAKING
170 ˚C / 70 Minutes
COOLING
0˚C / 4 HRS
CUTTING & PUTTING IN TRAY
FINAL BAKING
(155 0˚C / 30 MINUTES)
COOLING
(0˚C / 4 hours)
EVALUATING
Q.C. INSPECTION
PACKAGING
Bakery Section
1. Introduction the Products made in the bakery section are mostly exported or used in
the outlets itself. Thereby marinating quality and in hygienic condition. The
17. commendable part of this section is that the wastage is negligible. This leads to
maximum production and minimum wastage. The major products of the bakery
section are:-
Sr. No Product Name
1. Patties
2. Kulcha
3. Mini Burger
4. Pav/Band
5. Jumbo Bread
6. Milk Bread
7. Normal Bread
8. Pizza Base
9. Pep Chakri
10. Hot Dog
11. Puffs etc.
Flow charts for some products of bakery section as follow:
Puffs.
RECEIVING RAW MATERIALS
Oil Dalda Ghee, RW Flour, Salt, Water
18. SHORTING OF MATERIALS
DOUGH MAKING
HARDENING FOR 1 HOU
SHEETING USING MACHINE
COATING WITH HYDROGENATED FAT
HARDENING
(2-3 hrs)
LAYERING AND CUTTING
COATING WITH MILK
SPERIKLING CUMIN SEEDS
BAKING
155 0˚C / 1HOURS
EVALUATING
Q.C. INSPECTION
PACKAGING
PEP CHAKRI
RECEIVING RAW MATERIALS
Oil Dalda Ghee, RW Flour, Salt, Water
SHORTING OF MATERIALS
DOUGH MAKING
19. ADDING 550 GMS SUAGAR
MOLDING
HARDENING
(2-3 hrs)
BAKING
155 0˚C / 1HOURS
EVALUATING
Q.C. INSPECTION
PACKAGING
KULCHA
RECEIVING RAW MATERIALS
Oil, yeast, Gluten, RW Flour, Salt, Water
SHORTING OF MATERIALS
DOUGH MAKING
MAKING BALLS FOR 70 GMS EACH
20. PROVING IN PROFFING CHAMBER
COATING WITH HYDROGENATED FAT
22 Minutes/43.5˚C /RH-24%
SHEETING
BAKING
200˚C/10 MINUTES
EVALUATING
Q.C. INSPECTION
PACKAGING
Flow Chart for Some Products of Chaat Section as Follow:-
1. Introduction: - Street food in India is liked by all. Thus Chaat section at
BIKANERVALA is producing all the month watering. Delicious street food. All the
food products manufactured here are directly sent to the outlets where they are further
processed and the sold. The major products of this section are as follows:-
Sr. No Products
1. Gol Gappa
2. ]Raj Kachori
3. Samosa
4. Bhakad Wadi
5. Peanut ckikki
6. Till Chikki
7. Kachodi
21. SAMOSA
Process flow Chart of Samosa
RECEIVING RAW MATERIALS
Oil, yeast, Gluten, RW Flour, Salt, Water
DOUGH MAKING
Mechanically
MAKING DOUGH BALLS
FLATTING USING WOODEN ROLLER
MAKING CONE OF EACH HALVES
22. FILLING MASALA INTO CONICAL HALVES
CLOSING BASE OF CONE MANUALLY
PATIAL FRYING IN REFIEND OIL
COLLING FOR 2-3 HOURS
TEMPORARILY PACKED AND SENT TO OUT LETS IN
HALF FRIED CONDITION
PAPAD SECTION
1. Introduction:- Different Types of Papads are made at BIKANERVALA which
includes Disco, Kali Mirch, Punjabi etc. The Whole papad making process is mechanized
everything from molding, sheeting, heating and colling is carried out in the same
machine. One papad take around 10 mins for complete processing. Moisture content in
paped is 11-12%.
Pudina Matti (Ingredients)
1. Wheat Flour
2. Edible Vegetable Oil
3. Salt
4. Coriander
5. Water Ghee
6. Mint Leaves DRY MIXING OF ALL INGREDIENTS
MIX PROPER WITH WATER
23. TIGHT DOUGH FORM
CUTTING IN MEGA
MAKING SMALL BALL
HOT BALLS WITH WODDEN ROLLER
FYING IN OIL
COLLING
PACKAGING
Packaging Materials used in the company
1) Polypropylene
2) Polyester
3) Polystyrene
4) Paper board
5) Glass
6) Tin cans
1) Polypropylene: It is a homogenous, unprinted film of pure polypropylene or a
copolymer of polypropylene and others such as ethylene. The properties include:
a. Low density
b. Low water vapour transpiration rate
c. Good Stiffness
d. Resistance to cracking
e. High tensile strength
f. Heat seal ability
g. Polypropylene may be used for shrink wrapping or heating in bags.
2) Polyester: polyester belongs to the class of condensation polymers which is formed
by eliminating a small molecule usually, water from two different reactants leaving
binding sites which enable two reactants to join together into long chains. The most
important polyester in packaging is polyethylene terphthalate (PET). It is an important
packaging resin primarily because it combines at very high temperature, excellent
mechanical properties with inertness to the film. The oriented films and sheaths are
very clear, have excellent strength and toughness and posses oxygen and carbon
dioxide barrier properties than any of other films
24. 3) Paperboard and fiberboard - Paperboard is thicker, flexible and used for wrap
and bags. Fiberboard is made by combining layers of strong papers and is used for
constructing secondary shipping cartons. The material used to construct shipping
cartons is referred as corrugated paper board because of wavy inner layer of paper
board. Kraft paper is the strongest of the papers and in its unbleached form is
commonly used. Acid treatment of paper pulp modifies the cellulose and gives rise to
water and oil resistant parchments of considerable wet strength. These papers grease
proof or glassine papers and are characterized by long wood pulp fibers which impart
increased physical strength.
4) Polystyrene- Polystyrene is a non flexible polymer film of styrene- acrylonitrile
copolymer is made flexible by biaxial orientation of its molecule. Orientation is
produced by stretching under elevated temperatures. Polystyrene is widely used in
form of disposable cups and plates as well as in films and containers for packaging.
Polystyrene is amorphous, clear hard, brittle, low strength material with a relatively
low melting point and poor impact resistance.
5) Glass- Glass is one of the oldest packaging materials used. Its still very popular
because of its certain advantages:
a) Chemically inert
b) Transparent
c) Offers excellent barrier property
d) Highly impermeable to oxygen to oxygen, moisture, and other gases
e) Low cost
f) Rigidity
But it also certain limitations
a) Bulky
b) Breakage during filling, transportation and storage.
6) Tin cans- Tin plate cans continue to be the major work horse for packaging of
processed foods. They have distinct advantages namely: reliability, safety, pilfer
proofness recyclability, strength to withstand transportation, lower energy
consumption, retortability under high temperature conditions, high speed filling,
closing etc.
Significant advances have taken place in field of organic coatings used in
coatings used for protection for protection and wide choice of resins including epoxy;
acrylic, polyester, vinyl etc. are now available.
Peelable Easy open ends for Metal Cans
Peelable Easy open ends for food cans are rapidly finding their way into
markets all over the world. There are various versions available which enable easy
opening, reducing costs, faster production, and acceptable integrity levels.
25. QUALITY ASSURANCE DEPARTMENT
Quality can be defined as the state of “Zero Defect” The Quality Assurance
Department has world class testing facilities for colorimetric, physical, chemical, and
bacteriological analysis. Thus quality of incoming raw material, packaging material, finished
goods is ensured. Their quality standards are at par with requirements of PFA and
Australian and New Zealand Regulations. The hallmark of their quality is increasing
exports to satisfied customers the all over the world.
Functions of Quality Assurance Department
1) Receiving and analysis-
This includes
a) Analysis of raw material
b) Analysis of in- process material
c) Analysis of finished product
2) Monitoring during Production
This includes keeping a check on recipes & manufacturing procedures followed by
workers in various production units as well as hygiene condition.
3) Storage and Dispatch
Quality Assurance Department ensures there is no damage to food when it is stored
before dispatch. It also ensures the food products are dispatched with a complete check on
quality and hygiene
4) Research and Development
Quality Assurance Department is actively in product improvement and new product
development
26. 5) Monitoring at service outlets
It performs fortnightly audit to keep a constant check on the sanitation of various
outlets. It follows the FIFO (first in first out) method.
QUALITY TESTING
1) TESTING OF MILK
I) Fat test (Gerber Method)
• Take 10 ml H2SO4 in a standard milk butyrometer (0-10%).
• Add 10.75ml of milk; pour it slowly through walls of butyrometer.
• Add 1ml of amyl alcohol.
• Shake it carefully until milk is dissolved.
• Centrifuge butyrometer in centrifuge machine for 1-2 minutes.
• Take out butyrometer and read the scale.
II) Acidity Test
• Take 9 ml of milk in a clean flask.
• Add 3-4 drops of phenolphthalein indicator.
• Titrate it against 0.1 N NaOH.
• Pink colour indicates the end of titration.
Acidity as lactic acid (%) = 9 X V1 X N = V/10
10*0.9
V1-volume of N/9 NaOH
N – Normality of NaOH
III) SNF Content
• Corrected Lactometer Reading(CLR) = Lactometer reading (LR)+ (T-27) x
0.2
• SNF =CLR/4 +0.25x Fat+0.6
27. IV) Adulteration Test
a) Urea Test
• Take 2 ml of milk in test tube
• Add 2 ml of tetra dimethyl 1 amino benzaldehyde (urea reagent)
• Appearance of yellow colour shows presence of urea.
b) Starch test
• Take 5 ml of milk in a test tube.
• Add few drops of iodine solution
• Appearance of blue- black colour indicates presence of starch.
c) Neutralizer test
• Take 2 ml of milk in a test tube
• Add 2 ml of neutralizer.
• Mix it properly.
Appearance of pink colour indicates presence of neutralizer.
2) TESTING OF KHOA, DHAP AND PANEER
1. Fat Test
Fat percentage in khoya, dhap is an important parameter of testing
quality of Khoya because the final product depend on the quality of Khoya
used.
• Take 10 ml H2SO4 in a standard milk butyrometer (0-40%).
• Add 3g of sample (khoa, dhap or paneer)
• Pour boiled water slowly through walls of butyrometer.
• Add 1ml of amyl alcohol.
• Shake it carefully until sample is dissolved.
• Centrifuge butyrometer in centrifuge machine for 1-2 minutes.
• Take out butyrometer and read the scale.
II) Moisture Content
• Take a moisture dish & put a glass rod in it and weigh.(A)
• Take 3 g khoa or dhap
• Add small amount of distilled water &slurry
• Keep in oven at 120° C for 2 hrs
• Take out and keep in desiccator for cooling
• Weigh(B)
% Moisture = (A-B) x 100/wt. of sample
III) Butyro-refractometer reading
• Take 20 g of khoa or dhap in a beaker.
28. • Keep beaker in microwave for extraction of fat.
• Maintain the temperature of butryo-refractometer to 40° C using hot water.
• Place 1-2 drops of oil extracted on lower prism of butryo-refractometer
• Note the reading
2) TESTING OF OILS AND FAT
The quality of fresh oil and processed oil depend on some factors like
peroxide value, fresh fatty acid content, iodine value, Moisture Content etc. All tests
are performed in every receiving of fresh oil from supplier. Peroxide value
determination is done in every hour of frying in process.
I) Moisture Content
• Take moisture dish &weigh it
• Weigh around 5 g of sample(A)
• Keep in oven for 120° C for 2 hrs
• Take out sample and let it cool in desiccator
• Weigh again(B)
% Moisture = (A-B) x 100
Wt. of sample
II) Peroxide value
Principle: The degree of oxidation that has taken place in a fat or oil can be
expressed in terms of peroxide value. When the double bonds of unsaturated fats
become oxidized, peroxides are among the oxidation product formed. Under the
acidic conditions these peroxides can liberate iodine from potassium iodine added to
the system. The amount of iodine liberate is then a measure of peroxide content,
which correlates the degree of oxidation already experienced by the fat.
• Weigh 5 g of sample in a clean dry flask.
• Add 30 ml of chloroform & acetic acid mixture (2:3)
• Add 0.5 ml of saturated potassium iodide solution and shake it for 1-2 minutes.
• Add 30 ml of distilled water to it
• Add 4-5 drops of starch indicator
• Titrate it against .01N sodium thiosulphate
• Titrate till blue black colour disappears
• Note titer value.
PV= Titre value x 10
Wt. of sample
Inference :- Oil Sample having PV up to or below 3 is acceptable. Oil which gives PV
beyond 3 is immediately replace with fresh oil.
III) Free Fatty Acid (FFA)
29. Principle: Fats are degraded by the process of hydrolysis, which in the
presence of moisture splits its triglycerides into their basic components of glycerol
and free fatty acid. This type of deterioration refers to hydrolytic rancidity which is
favored by moisture, high temperature and lipolytic enzymes. Free fatty acid content
is determined on the basis number of milligrams of sodium hydroxide necessary to
neutralize 20g of fat or oil.
• Weigh 20 g of sample
• Add 50 ml of neutralized alcohol
• Then put flask on hot plate for boiling
• After boiling add 3-4 drops of phenolphthalein indicator
• Titrate with 0.1 N NaOH
• Titrate till pink colour appears
• Note titre value
FFA = Titre value x 28.2(oleic acid)
Wt of sample
Procedure for perpetration of neutralized ethanol:
Take required amount of ethanol in a flask and add 5-6 drops of
phenolphthalein indicator. Titrate it against 0.1 N NaOH till light pink color is
obtained and retained.
Inference: for processed oil maximum % FFA content permitted is 1%
For refined oil maximum % FFA content permitted is 0.1%
IV) Butryo-refractometer reading
• Maintain the temperature of butryo-refractometer to 40° C using hot water.
• Place 1-2 drops of oil extracted on lower prism of butryo-refractometer
• Note the reading
V) TBHQ Test
• Take 20 ml of sample
• Add 3.5 ml of dim ethylamine
• Add 10 ml of methanol
• Shake it 2-3 min
• Presence of brick layer indicates presence of antioxidant TBHQ in sample.
VI) Cloud Point
Principle: It is a test which measure the temperature for a melted fat to go to
the crystalline state by observing the point ay which cloudiness of the fat is complete
this test is generally done to determine the effect of storage condition on fats and oils.
30. • Take 50-60 ml of oil in beaker
• Put in a container containing ice cubes
• Then put a thermometer in a beaker
• Shake it with thermometer
• Note the point where thermometer is not seen from outside.
• Note the temperature
VII) Iodine Value
Principle: the degree of instauration of the fatty acid in fat and oil can be
quantitatively expressed by the iodine value of the fat. Iodine value refers the numbers
of grams of iodine absorbed by 100g of fat. Since the iodine value reacts at the site of
unsaturation, higher the iodine value the greater the degree of instauration in the fat.
Blank Titration
• Take an empty cleaned dried Stoppard flask.
• Add 25 ml of CCl4 and 25 ml of wijs solution
• Keep it in dark for ½ hr
• Then add 15 ml of 10% KI solution and 100 ml of distilled water.
• Titrate it against 0.1 N sodium thiosulphate till colour changes to pale red.
• Add 2-3 drops of starch indicator and titrate till white colour appears
• Note the Titre value.
2) Sample Titration
• Take an empty cleaned dried stoppered flask.
• Weigh 0.3- 0.5 g of sample
• Add 25 ml of CCl4 and 25 ml of wijs solution
• Keep it in dark for ½ hr
• Then add 15 ml of 10% KI solution and 100 ml of distilled water.
• Titrate it against 0.1 N sodium thiosulphate till colour changes to pale red.
• Add 2-3 drops of starch indicator and titrate till white colour appears
• Note the Titre value
Iodine value = Titre value (Blank- sample)x normality x 12.69
Wt of sample
Note: Blank Reading is obtained by above procedure without using oil.
Inference: Higher the IV for a samplem, greateris the unsaturation. Standerd the
value IV for cotton seed oil is the range of 97- 112.
VIII) Anisidine value / Oxidation Value
31. Principle: Oxidation value gives an idea about oxidation which has
occurred when oil is used at frying temperature. This oxidation value depends on the
absorbance of oil sample. Oxides which are formed during such exposure to oxygen
adversely affects stability of products. Higher the value of OV, more rancid is the oil.
• Weigh 0.2-0.3 g of sample in 25 ml volumetric flask
• Make up volume with petroleum ether
• Take 2 ml of anisidine solution in tubes
• For preparation of blank add 10 ml of petroleum ether.
• For sample take 10 ml of prepared sample
• Keep it for colour to be developed for 10 minutes
• Add petroleum ether in cuvettes and perform auto zero at 350 nm
• Analyze the sample. This would give the reading for Ab.
• After completion of reaction for 10 minutes.
• Put blank solution in both cuvettes and perform auto zero
• Analyze the samples and this would give reading for As.
O.V = {1.2 As- Ab} x 25
Wt of sample
Inference: OV standard for different products are different.
e.g. for bikaneri bhujia max value is 20
for aloo bhujia max value is 45-50
for crunchy munchy max value is 50.
4) TESTING OF WATER
Ι) Hardness of water
• Take 25 ml water sample in a conical flask
• Add 2-3 drops of Eriochrome black
• Add 2-3 drops of ammonia buffer solution
• Pink colour appear
• Add drop by drop ethylene diamine tetra acetate until violet colour appears
• Observe the number of drops added.
Multiply the number of drops with 5 or 25 depending on the ppm of solution used.
II) pH of water
• Take 50 ml of water in a beaker
• Calibrate the pH meter using buffer solution
• Measure the pH of water
•
III) Total Dissolved Solids
• Take 50 ml of water in a beaker
• Using a TDS meter record the observations in ppm
32. 5) TESTING OF FLOUR
I) Gluten content
• Weigh accurately about 25g of material into dish.
• Add 15ml of water to flour; knead it by kneader or by hand.
• Keep the dough in a beaker cover it with water
• Let it stand for ½ hour
• Remove dough and knead it again in stream of water
• Spread wet gluten in thin layer
• Weigh wet gluten (A)and dry gluten kept in oven maintained at 100 C for 5
hours.(B)
Gluten = (A-B) x 100
Wt of sample
II) Sieve test
• Take 100g of flour.
• Sieve through 180 micron mesh
• Weigh amount retained in mesh
III) Alcoholic acidity
• Weigh about 5g of sample in 100ml conical flask provided with glass stopper.
• Add 50 ml of neutralized alcohol.
• Allow to digest for 24 hours.
• Pipette 25 ml of supernatant liquid in conical flask and 1ml of phenolphthalein
and titrate with standard alcoholic NaOH.
Alcoholic acidity =24.52 x Normality of NaOH x Titre value
Wt of sample
IV) Total ash contents
• Weigh 5-6 g of material accurately.
• Transfer material into porcelain dish and weigh.
• Ignite material with a suitable flame.
• Complete the ignition in a muffle furnace at 500° C+/-20 °C.
• Cool in a desiccator and weigh.
Total ash (on dry weight basis) percentage by weight =100x (W2-W1)
W
W2 = weight of porcelain dish with ash
W1 = weight of empty porcelain dish
W = weight of material taken
V) Acid insoluble ash
33. Reagents: - 5N HCl
• To ash contained in a porcelain dish as obtained from procedure of total ash,
add 25ml of 5N HCl.
• Cover it with a watch glass and heat on a hot plate for 5-10 minutes.
• Allow to cool and filter the contents through Whatmann paper No.42.
• Wash the filter paper with residue in dish.
• Keep in oven maintained at 100 C for ½ to 1 hour.
• Ignite in muffle furnace at 600C for 3 hours.
• Cool the dish in a desiccator and weigh.
Acid insoluble ash % by weight = 100(W2-W1)/W1-W
W2=Weight of porcelain dish with acid insoluble ash
W1= Weight of empty porcelain dish
W=Weight of porcelain dish with material taken for determination of total ash
6) TESTS FOR PACKAGING MATERIAL
I) Laminates
• Colour and odour of packaging material is checked
• GSM(grams per square metre) is checked by cutting the packaging material of size 10
x 10 cm2
and weigh it
• Dip the piece of laminate in chloroform to separate the different layers and measure
them using a micrometer.
• Also note any kind of wrinkles and foul printing.
• Sealing condition should be observed. It should not tear easily.
• Dimensions of various pouches should meet the standards.
• Thickness should be measured using a micrometer.
II) Cartons
• GSM(grams per square metre) is checked by cutting the packaging material of
size 10 x 10 cm2
and weigh it
• Note the dimensions of cartons
• Bursting strength: clamp the carton between the clamps of bursting machine.
• Moisture: The cartons should not be too wet or dry.
34. • Appearance: The carton should have a uniform appearance. They should not be
wrinkled at place. The plies should adhere firmly to each other and should not come at
places.
• Condition of pins should be noted. They should not be rusted.
III) Tin Cans
• Dimensions should conform to standards.
• Thickness should be noted using screw gauge.
• Weight of can and lids should be noted.
In canning section of bikanervala A2 ½ can size is used for packaging of channa
& gulabjamun products.
Can testing
• Counter Sink = 3.20
• Seam Length = 3.00
• Cover Hook = 1.95
• Body Hook = 2.10
• Seam thickness = 1.30
• Actual Over loop = 1.30
• % Overlap = 47-54%
• TE = Thickness of End is 0.22
• TB = Thickness of Body is 0.23
Actual Overlap = CH + BH + TE – Width ( Seam Length )
% Overlap = Actual Overlap
2TE + TB – Width
IV) Glass Bottles
• Check for any kind of breakage and cracks.
• Verticality- to check bottle has retained the shape of mould during annealing and
cooling, bottle should stand perfectly upright.
• Dimensional Checking- dimensional checking is intended to ensure that bottle will
perform satisfactorily during filling, packing etc. The outer and inner diameter of the
neck of bottle is measured
• Capacity: Capacity is checked by filling bottle with water upto brim and noting
the volume.
7) TESTING OF NAMKEENS
I) Moisture Content
• Take moisture dish &weigh it
• Weigh around 5 g of sample(A)
• Keep in oven for 120° C for 2 hrs
• Take out sample and let it cool in desiccator
35. • Weigh again(B)
% Moisture = (A-B) x 100
Wt. of sample
II) Salt Content
• Weigh 0.2- 0.3 g of crushed namkeen in a clean dry flask
• Add 30 ml of distilled water
• Shake it for 2-3 minutes
• Filter the solution
• Take 10 ml of filtrate
• Add 5-6 drops of 5 % chromate indicator
• Yellow colour develops
• Titrate it using 0.1 N AgNO3.
• Stop titration till brick red colour appears
• Note the titre value
Salt % = Titre value x 58.5 x dilution x normality of AgNO3.
Wt of the sample
III) Stability
• Weigh 30 g of sample in clean dry flask
• Tightly plug it with cotton
• Keep it in oven at 120° C
• Start checking for rancid aroma in namkeen after 3 hrs
• Check after every 1 hr
• Note the time it gives a rancid aroma
• Stability for 1 hr shows shelf life of 20 days
IV) Peroxide Value
• Take 30 g of namkeen in a beaker
• Pour chloroform in it
• Cover it with a foil
• Filter it and take 10 ml of filtrate
• Add 30 ml of chloroform & acetic acid mixture (2:3)
• Add 0.5 ml of saturated potassium iodide solution and shake it for 1-2 minutes.
• Add 30 ml of distilled water to it
• Add 4-5 drops of starch indicator
• Titrate it against .01N sodium thiosulphate
• Titrate till blue black colour disappears
• Note titer value.
• Take 10 ml of filtrate in another weighed conical flask
• Heat it on hot plate to evaporate chloroform. This would give wt of sample in 10
ml of filtrate.
PV= Titre value x 10
36. Wt. of sample
CANNING
1. Introduction. Canning is a method of preservation of food by complete removal of
air. The products canned in this industry includes Rasogulla , Gulab Jamun , Raj bhog ,
Sponge Rasogulla etc. unlike in the canning of frults & vegetables, no step of exhausting is
done as no head space is left in the can. Canning is done by double seamer. Canning of one
can takes 15-20 sec.
After being canned the pressure and leakage in cans are checked. The
cans are dipped in water and one end of the can is attached to a pressure gauge which helps in
measuring the pressure. The water exerts pressure from outside which further aids in the
37. process of determining the correct pressure of the can. The correct pressure of the can is
15kg/sq.cm, anything more or less than that is not acceptable.
FLOW CHART FOR CANNING
RECTANGULAR SHEET OF TIN COATED STEEL PLATE
TIGHT DOUGH FORMROLLING OF THE SHEET TO
GIVE A CYLINDRICAL SHAP WITH A SIDE SEAM
FIRST OPERATION OF DOUBLE SEAMER
(SEALING CAN END BODY TOGETHER )
STERILISATION OF THE CANS (90-100C)
FILLING OF PRODUCT WITH SUGAR SYRUP
SECOND OPERATION OF DOUBLE SEATHER
COMPLETE LIDDING
DIPPING IN COLD WATER FOR THERMAL SHOCK
PUTTING PLASTIC LIDS
STORAGE
STORAGE
Storage section of the plant is good illuminated and situated at the ground
floor of the plant. Storage section is used to store the following materials.
1. Raw material such as cereals, flour, spices, sugar, salt etc.
2. Packaging material such as pouch laminates etc.
3. Chemicals
4. Stationary etc.
Storage process:- Before storage the materials is first inspected and tested for quality
parameter by the QA department of the plant. If the QA department passes the material it is
received by the store department. All incoming and outgoing records are maintained by the
computer using special software called “Enterprise resource Solution”.
Storage Condition:- Storage condition for all the raw material except dry fruits are
ambient and the dry fruits are stored in the temperature below 20o
C.
38. Personal hygiene:- Personal hygiene check list of the storage section covers all the
aspects personal hygiene like clothing,cape etc.which is continuously mained by the
department. Rat trap and bail station are continuously checked for rodent entry and there
result is also documented.
Shelf life:- Each stored which has limited shelf life is contentiously inspected and when the
shelf life found expiary the product is immediately transferred from the storage section.
Inventry Management:- Department head of storage always check their storage and
demand of the raw material to maintain the minimum stock of the raw material. According to
the production order it is very necessary to stock the material for at least one month.
G.M.P.(Good Manufacturing practices):- GMP guidelines for the storage like First-
In-First-Out is always performed by the storage section. Tag with product name is hanged at
place where the material is stored,so that there is a minimum chance of cross contamination.
The storage section is also equipped with automatic fire control.
CONCLUSION
The plant is well equipped with all the modern packaging machine, raw material
testing machine and finished goods quality testing. Company in also certified with HACCP,
SQF and ISO 9001-2000 certification. Spite of these things there is a big scope for the
standardization of process variable, cleaning and sanitation practices, insect and rodent
control etc. There are some findings and recommendation for above parameters to produce
the quality food and maintained of HACCP guidelines.
1. There should be well defined CCP (critical control point),there limit and there control
which should shown at that point Ex. wall of the plant.
(i) Metal detector and metal separator.
(ii) Chilling is leaks
(iv) There should the provision for insects control like insects killers in each
section of the plant.
39. 2. Birds are sheltering at the entrance of the plant which is very necessary to control.
3. There is no air carton at the entrance of the plant.
4. There a big hole at the wall of packaging which open to the outside of plant. Hence there is
chance of insect and rodent contamination.
5. All walls of production & packaging section are very dusty which can produce a serious
contamination to the product. So the wall should be cleaned routinely by vacuum cleaner.
6. The insect & rodent controlled operator report that he is not satisfied with the other employ
co-operation to perform his work. Workers disturbed his bait station & trap.
7. The worker should use the florescence light to find the rat entry in the plant.
8. There should be a hand sanitizer at the entrance of the plant. So that any person who enters
to the plant can easily sanitize his or her hand with the chemical.
9. There should be a routinely medical check up of the health of the workers.
10. Before going to the processing extruder raw material should pass to the metallic
separator. So that any metallic contaminates which are going to the extruder barrel can not
damage the screw of extruder.
11. Hand wash/ sensitization including for all equipment & food contact surfaces are not
being done so as to achieve complete disinfection thereby.
CLEANING AND SANITATION
1. General Cleaning: - Effective cleaning and proper sanitation is the key to produce
a safe quality product. According to the nature of the food product manufactured in the plant
cleaning and sanitation practices are good suited and performed. Simultaneous floor cleaning
performed during production run. Cleaning solution normally contains the following
components.
(a) 2 Kg Causis Soda
(b) 3 Kg Acid Slurry
(c) 250 Liter water
When intense cleaning is required pure caustic solutions used.
40. 2. Cleaning of Production Section:- The following steps are done while cleaning the
production section:-
(a) HCL is used for cleaning of toilet.
(b) Occasionally floor rinsing is done by authorized person who seeps the
floor with wiper & water.
(c) Cleaning of machinery is performed after each product changes and it is
done by air pressure and with cloths.
(d) Routinely cleaning of packaging machinery is done in 1 month when the
production gets off. It is done thoroughly by dismantling the machine.
(e) Boiling Kettle and other pans in sweet section are cleaned by hot water.
3. Cleaning Tools These following tools are as:
(a) Wiper
(b) Broom
(c) Clothes
4. Cleaning Material Placement:- All the Material related to cleaning and sanitation
are placed in a separate room behind the plant.
5. Collection and Disposal Garbage:- Garbage are collected in poly ethylene bags and
are disposed to dumping yard of the city. Liquid wastes are first treated in the ETP
(Effluent Treatment Plant) of the company and they sent to sewage line of the city.